Don’t be a dip. Okay go ahead be one!
Pick out your favorite dips and serve them up at your next game day gathering. And by the way Roll Tide Roll!
Puree 1/2 cup tahini (sesame paste), the juice of 2 lemons, 2 teaspoons ground cumin and 1 minced garlic clove. Drizzle in 1/2 cup hot water; puree until smooth. Puree with 1 can chickpeas, 3 tablespoons olive oil and 1/2 cup hot water. Serve with pita chips.
Broil 2 tomatoes until charred, then cool and core. Pulse in a food processor with 1 minced jalapeño, 1 scallion, 1 garlic clove and 1 tablespoon fresh mint. Season with salt. Serve with tortilla chips.
Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of cayenne pepper, and paprika, salt and pepper to taste. Garnish with chives. Serve with toasted cocktail bread.
Pimento Cheese Dip
Mix 1/2 pound each grated cheddar and pepper jack, 1/4 cup each mayonnaise and sour cream and 2 tablespoons diced pimientos. Season onion and garlic powders. Serve with pita chips or even Fritos.
Refried Bean Dip
Sauté 1/2 chopped onion, 2 chopped garlic cloves and 2 teaspoons ground cumin in olive oil. Add 2 cans pinto beans and salt; mash, adding chicken broth until creamy. Add a thin layer of sour cream to the top and serve with corn chips.
Baked Ricotta Dip
Mix 1 cup ricotta, 1 teaspoon each chopped sage and lemon zest, and salt and pepper. Bake in an oiled ramekin at 300 degrees, 20 minutes. Serve with toasted garlic bread!!!
Scoop the cream from a can of coconut milk. Mix with 1 cup coconut milk, 1/3 cup peanut butter, 2 tablespoons red curry paste, 2 tablespoons brown sugar and 1 tablespoon each soy sauce and lemon juice. Serve with big ole’ pretzel rods.
Spinach and Walnut Dip
Puree 2 cups spinach and 1 garlic clove. Mix with 3/4 cup Greek yogurt, 1/4 cup finely chopped walnuts, 1 teaspoon each chopped tarragon, dill and cilantro, 1/2 teaspoon red pepper flakes and a pinch of salt. Serve with multi-grain crackers.
Combine 2 tablespoons wasabi powder and 2 tablespoons water, then set aside 20 minutes. Mash with 8 ounces each cream cheese and ricotta and 3 tablespoons each mirin (rice wine) and rice vinegar. Serve with rice crackers and pretzels.
Spicy Ranch Dip
Whisk 1/4 cup each sour cream and minced red onion, 1/3 cup buttermilk, 1/2 cup mayonnaise, 1 clove minced garlic and 1 tablespoon each chopped chives, parsley, and chipotles in adobo sauce; season with salt. Sprinkle with crumbled bacon for a treat and serve with crackers or bread sticks.
Spicy Cheese Dip
3/4 cup shredded Pepper Jack and Colby Jack cheeses
2 to 3 cheddar or American cheese slices
1/2 cup picante sauce
1/4 cup water
Combine shredded cheeses in bowl. Tear sliced cheeses into bite-size pieces and sprinkle them randomly over the shredded cheese. Stir the 1/2 cup of Picante sauce into the mix. Add a 1/4 cup of water into the bowl and place in microwave.
Heat until all cheese is melted. Stir well. Best when served while still warm.
3 large ripe tomatoes, diced or 1 (14-ounce) can diced tomatoes with their juice
1 small onion, finely chopped
1 small green bell pepper, seeds and veins removed, and minced
1 (4-ounce) can chopped green chiles with juice
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl. Stir well with a spoon. Cover with plastic wrap and chill until serving time.