Spreads And Dips Station Recipe

Prepare and mash

Halve the avocados, remove pits and scoop flesh into a medium bowl. Use a fork to mash to a chunky consistency, leaving some pieces for texture.

Add lime juice immediately to prevent browning and add brightness. Stir to combine.

Fold in the finely diced red onion, minced jalapeño, diced tomato and chopped cilantro until evenly distributed.

Season with kosher salt and black pepper. Taste and adjust lime and salt as needed. For a silkier mouthfeel, stir in 1 tablespoon olive oil.

Cover tightly with plastic wrap pressed directly onto the surface of the guacamole to minimize air contact and refrigerate until service (up to 2 hours). Bring to room temperature 15 minutes before serving.

In a mixing bowl, beat the softened cream cheese until smooth using a spatula or electric mixer on low speed.

Add mayonnaise and mix until fully incorporated and creamy.

Fold in the chopped pimentos and freshly grated sharp cheddar. Stir until evenly distributed.

Season with smoked paprika, garlic powder, hot sauce (if using), kosher salt and black pepper. Taste and adjust seasoning.

For a smoother texture, transfer the mixture to a food processor and pulse 4–6 times, keeping it slightly chunky. Transfer to a serving bowl, cover and chill until service. Remove from refrigerator 10–15 minutes before serving to soften slightly.

Preheat oven to 400°F (200°C). Toss peeled beets with 2 tablespoons olive oil and a pinch of salt on a foil-lined baking sheet. Roast until tender when pierced with a knife, about 35–45 minutes depending on size. Let cool slightly.

When cool enough to handle, roughly chop roasted beets and transfer to a blender or food processor. Add Greek yogurt, lemon juice, honey, dill, kosher salt and black pepper.

Pulse until smooth but still vibrant in color. Taste and adjust lemon, salt or honey to balance acidity and sweetness.

Transfer to a bowl, drizzle with extra-virgin olive oil and sprinkle toasted pine nuts or chopped dill if using. Chill for 30 minutes for flavors to meld or serve at cool room temperature.

Preheat a grill pan or outdoor grill to medium-high heat (about 400°F / 200°C) or heat a wide skillet over medium-high if no grill is available.

Brush both sides of baguette slices and flatbreads lightly with olive oil and sprinkle a little sea salt over the slices.

Grill baguette slices 1–2 minutes per side until golden grill marks form and bread is crisp but still slightly tender inside. For flatbreads, grill 1–2 minutes per side until puffed and charred in spots. Remove and let cool slightly.

If serving pita or tortilla chips warm, spread on a sheet pan and toast in a 350°F (175°C) oven for 5–8 minutes until crisp.

Arrange grilled breads, flatbreads and chips on large serving platters or a station display just before service to preserve crispness.

Spoon guacamole, pimento dip and roasted beet yogurt dip into separate shallow serving bowls. Create small wells in the center of each dip and drizzle with a little extra-virgin olive oil.

Garnish guacamole with a few cilantro leaves or microgreens and a lime wedge on the side. Garnish pimento dip with a light dusting of smoked paprika and a few extra diced pimentos if desired. Garnish beet dip with toasted pine nuts and chopped dill or chives.

Place platters of grilled breads, flatbreads and chips around the dips. Provide small spreader knives or spoons for each dip. Keep cold dips on a chilled surface or over ice if the station will run longer than 2 hours.

Recommend portions: plan on 3–4 tablespoons of dip per guest when serving as part of a multi-station reception. Refill and rotate bowls to maintain freshness.