Dip Trio Recipe
Make Dip Trio Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Guacamole
Hummus
Spinach Artichoke 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
Mash and Mix
Use a fork or a potato masher to mash the avocados to your desired level of creaminess.
- 3
Add Lime and Season
Stir in lime juice, salt, diced tomatoes, chopped cilantro, and diced red onion until well combined.
- 4
Taste and Adjust
Taste the guacamole and adjust the seasonings if necessary.
Hummus
- 5
Blend Ingredients
In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, ground cumin, and salt.
- 6
Process until Smooth
Blend on high until the mixture is smooth and creamy, adding water if necessary to reach desired consistency.
- 7
Taste and Adjust
Taste the hummus and adjust the seasonings as needed.
Spinach Artichoke Dip
- 8
Prepare Ingredients
In a large mixing bowl, combine the chopped spinach, drained artichoke hearts, softened cream cheese, sour cream, grated Parmesan cheese, minced garlic, salt, and black pepper.
- 9
Mix Well
Use a spatula to mix all ingredients until thoroughly combined.
- 10
Bake Dip
Transfer the mixture to a baking dish and bake in a preheated oven at 350°F (175°C) for 25-30 minutes, until bubbly and golden on top.
- 11
Serve
Let cool slightly before serving with tortilla chips, pita bread, or vegetables.
