In a pot of boiling water, blanch the fresh spinach for about 2 minutes. Drain and immediately place in ice water to stop the cooking. Once cooled, drain again and chop finely.

Mix the Dip

In a large bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth. Add the chopped spinach, garlic powder, salt, black pepper, and grated Parmesan cheese. Stir until well combined.

Chill and Serve

Cover the bowl and refrigerate the spinach dip for at least 30 minutes before serving to let the flavors meld.

Roasted Red Pepper Hummus

Blend the Ingredients

In a food processor, combine the canned chickpeas (drained), roasted red peppers, tahini, olive oil, lemon juice, garlic, salt, and cumin. Blend until smooth.

Adjust Consistency

If the hummus is too thick, add a tablespoon of water at a time until the desired consistency is reached.

Serve

Transfer to a serving bowl, drizzle with olive oil, and garnish with a sprinkle of paprika if desired.

Classic Guacamole

Mash the Avocados

Cut the ripe avocados in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork until smooth but still slightly chunky.

Add the Ingredients

Stir in lime juice, diced tomato, finely chopped red onion, chopped cilantro, and salt. If using, finely chop the jalapeño and add it to the mixture.

Taste and Adjust

Taste the guacamole and adjust the seasoning with more salt or lime juice as needed. Serve immediately or cover with plastic wrap pressed against the surface to prevent browning.