Dip Sampler (vg) Recipe
A flight of dips and guacamole for you to try each one!
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Ingredients
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Guacamole
Hummus
Spinach Artichoke Dip
Roasted Red Pepper Dip
Method
Guacamole
- 1
Prepare the Avocados
Cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
- 2
- 3
Taste and Adjust
Taste the guacamole and adjust seasoning with more salt or lime juice if needed.
Hummus
- 4
- 5
Process Until Smooth
Blend until smooth, scraping down the sides as necessary. If the hummus is too thick, add additional water, a tablespoon at a time.
- 6
Garnish and Serve
Transfer the hummus to a serving bowl, drizzle olive oil on top, and sprinkle paprika for garnish.
Spinach Artichoke Dip
- 7
Mix All Ingredients
In a large mixing bowl, combine thawed spinach, chopped artichokes, softened cream cheese, sour cream, grated parmesan, minced garlic, salt, and black pepper.
- 8
Bake the Dip
Transfer the mixture to a baking dish and spread evenly. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until bubbly and golden.
- 9
Cool and Serve
Allow to cool for a few minutes before serving with pita chips or sliced baguette.
Roasted Red Pepper Dip
- 10
Blend Ingredients
In a food processor, combine the drained roasted red peppers, softened cream cheese, sour cream, minced garlic, olive oil, salt, and black pepper.
- 11
Process Until Smooth
Blend until smooth, scraping down the sides as necessary. Adjust seasoning if desired.
- 12
Garnish and Serve
Transfer to a serving bowl and garnish with fresh basil or parsley before serving.