Flight Of The Dips Recipe
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Ingredients
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Dips
Method
Preparation
- 1
Hummus Preparation
In a food processor, combine 1 cup of canned chickpeas (drained and rinsed), 2 tablespoons of tahini, the juice of 1 lemon, 1 clove of garlic (minced), and 2 tablespoons of olive oil. Blend until smooth. If the mixture is too thick, add water, one tablespoon at a time, until desired consistency is reached. Season with salt and pepper to taste.
- 2
Guacamole Preparation
In a medium bowl, mash 2 ripe avocados with a fork. Mix in the juice of 1 lime, 1 small diced tomato, 1/4 cup of finely chopped red onion, and 1 tablespoon of chopped fresh cilantro. Season with salt and pepper to taste. Stir until well combined and serve immediately to prevent browning.
- 3
Spinach Artichoke Dip Preparation
Preheat the oven to 350°F (175°C). In a mixing bowl, combine 1 cup of thawed and drained frozen spinach, 1 cup of canned artichoke hearts (drained and chopped), 1/2 cup of cream cheese (softened), 1/2 cup of sour cream, 1/2 cup of grated Parmesan cheese, and 1/2 cup of shredded mozzarella cheese. Mix until smooth. Transfer the mixture to a baking dish and bake for 20-25 minutes or until bubbly and golden on top. Serve warm.