Great Dips to Have at Any Party

Great Dips to Have at Any Party

 

Parties need great dips. Guests effortlessly add toppings to a spread of crudités and keep out of the kitchen while the main courses are being prepared. Here are some great dips to have on hand.

 

HUMMUS

Store bought hummus is fine, but home made is better and super easy. In a food processor pulse together 2 cups of canned chickpeas (you can use dry, you’ll just need to soak them over night then simmer with water for about 4 hours), 4 garlic cloves, 1/3 tahini, juice from 2 lemons, a few dashes of hot sauce. Slowly add 2 tablespoons of water to thin the mixture, then add salt to taste and more of any one component as necessary. Serve with a drizzle of olive oil on top.

You can also fold in roasted red peppers, sun dried tomatoes, chopped olives, or chili pepper paste for heat. Serve with pita chips, carrots, cauliflower, cucumber, tomatoes, bell pepper, or broccoli.

 

CHEESE

Cheese dips are a classic party choice, but many favorites involve using processed cheese. For a natural version try this recipe:

Heat a tablespoon of each butter and olive oil in a cast iron skillet or oven proof pan. Sauté 3 1/2 cup of chopped onion until soft and caramelized, about 25 minutes. Halfway through you can sprinkle about 1 tablespoon of sugar for extra sweetness.

Remove the onions from the heat and stir in 8 ounces shredded gruyere cheese, 2 tablespoons of each mayonnaise, sour cream and scallions, and 6 bacon slices that have been cooked and chopped. Season to taste with salt and pepper. Top with some more shredded cheese and chopped scallions then bake the dip at 425 degrees for 20 minutes. Broil the dip for a few minutes at the end to ensure a golden topping.

Serve with carrots, toasted bread slices, or broccoli.

 

CARAMELIZED ONION-SPINACH DIP

A sweeter take on the classic spinach dip, this dip is easy to prepare. Thaw and squeeze the excess water from a 10 ounce package of frozen spinach. In a skillet, sauté 1 1/2 chopped onion (use 1 if you have large onions on hand), for about 25 minutes until soft and sweet. You can add 1 teaspoon of sugar halfway through for added sweetness.

Remove the onions from the heat and mix in the spinach. Then stir in 8 ounces of sour cream (you can substitute Greek yogurt if you’d like), squeeze of lemon, pinch of freshly grated nutmeg and salt and pepper to taste. Adjust seasonings as desired. Serve with an assortment of vegetables and toast points.

 

GUACAMOLE BACON

The creaminess of the avocado in this dip pairs well with the saltiness of the bacon. Cook and chop 6 strips of bacon. Then chop 2 avocados, 1/2 red onion, 1 tomato and stir to combine. Squeeze in the juice of 1/2- 1 lime, add pepper to taste. Fold in the bacon and adjust seasoning accordingly. Enjoy with tortilla chips.

 

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