This dip is fantastic. If you’re having a get together for Labor Day, you should definitely make this. Everyone will thank you.
My dear friend, Becky, made this a while back for a baked potato bar dinner party, and it was super scrumptious! I’ve been dreaming about it ever since. So since we were cooking for vegetarians and gluten-free eaters at the beach, I thought a baked potato bar with this dip would be the perfect thing. It was a huge hit and the leftovers of this dip make an excellent snack with tortilla chips, or would be great mixed with scrambled eggs, or would be delicious eaten with a spoon! …I think I need to make this again ASAP.
For convenience sake I left out the rice when I made it at the beach. Next time I’ll add it in. It’s not very noticeable, but acts as a great binder for all the delicious beans and cheese.
Santiago Bean Dip
Adapted from The Kitchn
- 2 (15oz) cans pinto beans, drained and rinsed
- 2 (15oz) cans black beans, drained and rinsed
- 2 (15oz) cans navy beans, drained and rinsed
- 1 1/2 cups cooked rice (optional, but recommended)
- 2 cups diced tomatoes (I used fresh, but 1 can of diced tomatoes would probably work too)
- 1 yellow onion, diced
- 1/4 cup pickled jalapeño, diced (optional)
- 2 tsp ground cumin
- 1 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 6 cups shredded cheese (I used a Mexican blend)
- Salt and freshly ground pepper
Preheat oven to 400°F. Grease a 9×13″ pan or deep casserole dish with cooking spray.
In a large bowl, mix beans, rice, tomatoes, onion, jalapeño, spices and 4 cups of cheese together. Season generously with salt and pepper. Spread mixture into prepared baking dish. Cover with foil and back for 30 minutes, until bubbly. Remove foil and add remaining cheese. Bake for an additional 10-15 minutes, until cheese is melted. Serve with baked potatoes, chips, eggs, crackers, or spoons!
Onion dip was a pretty traditional treat in my family growing up. It was incredibly easy to make by adding a packet of onion powder to a bowl of sour cream. And while you can’t get much simpler than that, this dip is a more grown-up, flavor-packed dip. This takes the magic of caramelized onions (which are really easy to make if you’re patient), and the yummy creaminess of cream cheese and greek yogurt, and turns it into a phenomenal dip (or spread! this would be killer on a sandwich!).
The key to caramelized onions is low heat for a long time. I recommend distracting yourself with another task in the kitchen, like washing dishes or starting on another meal, something that you can interrupt to stir the onions occasionally, but will keep you from impatiently waiting on your onions.
Caramelized Onion Dip
Makes about 2 cups
Adapted from Culinary Cory
- 3 large Vidallia onions, thinly sliced
- 2 Tbsp extra virgin olive oil
- sprinkle of salt and pepper
- 1/4 tsp cayenne pepper (optional)
- 3/4 tsp Worcestershire sauce
- 8 oz (1 pkg) reduced fat cream cheese, room temperature
- 3/4 cup fat free Greek yogurt
- 2 Tbsp fat free mayonnaise
- 1 tsp onion powder
Heat oil over medium heat in a large skillet. Add thinly sliced onion and sprinkle with salt and pepper, and reduce heat to medium-low. Slowly sauté until onions begin to caramelize and brown, stirring occasionally. When the onions are almost done, add cayenne pepper and Worcestershire, sauté a few more minutes. Remove from heat and allow to cool.
Meanwhile, beat together cream cheese, Greek yogurt, mayonnaise and onion powder. Once the onions are cooled, add them to the cream cheese mixture and mix well. Taste and adjust seasoning as needed. Chill for at least 20 minutes before serving. Serve with chips, crackers or veggies.
After all the feast of the past several weeks (months?), having something simple, light and green is exactly what I need. This is a really simple recipe, but all the ingredients really shine. This is a great dip to take to a party, but it also makes for a great sandwich. This combines healthy omega-3s of avocados with the protein of chickpeas. Add it to some whole grain bread and you have a wonderful filling meal. I served this on thin slices of a baguette which makes nice appetizers or snacks.
Avocado and Chickpea Dip
Adapted from Two Peas and Their Pod
- 2 ripe avocados
- 1 large (28oz) can chickpeas, drained and rinsed
- 1 bunch cilantro, chopped
- 2 limes, juiced
- 1/4 tsp salt (more to taste)
- 1/8 tsp garlic salt
- pepper to taste
In a large bowl, use a fork to smash the avocado flesh and chickpeas together. Add remaining ingredients and mix well. Taste and adjust seasoning as needed. Serve with chips, pretzels, bread and/or crudités.
In this season of lots of holiday parties, and lots of desserts and cookies, it’s the perfect time for a veggie dip. This dip is a great healthy way to sneak some more vegetables into your diet and makes a great addition to any holiday party. This has tons of flavor and is great with Pretzel Crisps, chips, crackers (I recommend Dill Triscuits), or extra vegetables. Using Greek yogurt instead of sour cream adds extra protein.
Veggie Greek Yogurt Dip
Makes about 3 cups, about 10 servings
Adapted from How Sweet It Is
- 2 heaping cups of plain Greek yogurt (I used 0% Chobani, but whatever your favorite is)
- 3 Tbsp reduced fat mayonnaise
- 2 Tbsp honey
- 2 cups finely chopped kale
- 3 scallions, thinly sliced
- 1/2 red pepper, finely chopped
- 2-3 large carrots, peeled and grated
- 2 small cloves garlic, minced or pressed
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1/4 tsp smoked paprika
Combine all ingredients in a large bowl. Mix well. You want the vegetables to be as small as possible to mix in well with the dip. Refrigerate for at least an hour before serving. Taste and adjust seasoning as needed.
This was a dip I made for my very good friend, Becky‘s housewarming party. I forgot to post this in a timely manner, it’s almost too easy to be a recipe. But if you’re looking for a good salsa recipe that doesn’t depend on summer produce, this is a good one. This is also great mixed in with scrambled eggs if you have leftovers. Per usual I made way too much, so I’ll reduce the quantity below. Still seeking tips on how to estimate quantities for groups. Other highlights from the housewarming were Becky’s delicious Pumpkin and White Chocolate Cookies and life-changing Nutella Fudge. Clearly it was well-fed and joy-filled house!
Black Bean and Corn Salsa
Adapted from Paula Deen
- 3 (15 oz) cans black beans, drained and rinsed
- 1 (17 oz) pkg frozen whole kernel corn, thawed
- 3 large Roma tomatoes, seeded and diced
- 1 small red onion, finely chopped
- 1 bunch fresh cilantro, chopped
- 2 limes juiced
- 2 Tbsp red wine vinegar
- 1 Tbsp cumin
- Salt and pepper
In a large bowl combine beans, corn, tomatoes, onion and cilantro. In a small bowl, whisk together lime juice, vinegar, cumin, salt and pepper. Combine and let sit for at least an hour to allow flavors to meld.
I find that taking dip to work is a convenient and tasty lunch. There are lots of options for things to eat dip with, so your lunch can vary a lot too. This dip also makes a great sandwich spread, so if you’re a vegetarian it adds a nice protein kick to a sandwich.
Rosemary and Garlic White Bean Dip
Makes about 1 cup
Adapted from Laura’s Recipe Collection
- 4 Tbsp extra-virgin olive oil, divided
- 2 – 3 cloves garlic, pressed
- 2 (15oz) cans white beans, drained and rinsed (I used cannelini and garbanzo)
- 1 lemon, juiced
- 1/4 tsp kosher salt
- 3 small sprigs rosemary, rinsed
Saute the garlic in 2 Tbsp olive oil in a small pan until fragrant, be careful not to brown it.
In the bowl of your food processor, combine beans, lemon juice, and salt and pulse a few times. Pour in the garlic and oil, puree until smooth.
Heat the remaing 2 Tbsp olive oil in a small pan, add the rosemary sprigs. Saute until fragrant, about 2-5 minutes. Remove from heat and take the rosemary out of the pan. Pour the oil into the food processor. Mince about 1 tsp of rosemary and sprinkle on top.
I’ve wanted to make my own hummus for a while, and I’m not sure what has taken so long as it’s terribly easy to make. I look forward to experimenting with some different flavor and bean combinations. In the meantime here’s the basic recipe I started with. I was a little concerned when I sampled it while making it as it didn’t taste quite how I expected, but after a night in the fridge it was exactly right.
Serves about 6-8
Adapted from Delicious Shots
- 1 (15oz) can chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup extra-virgin olive oil
- 1 lemon, juiced
- 2 clove garlic, pressed
- 1/4 cup water (from boiled chickpeas)
- 1/2 tsp salt
Add chickpeas to a small saucepan and cover with water. Bring to a boil and cook for about 5 minutes. Scoop the chickpeas out of the water and into the bowl of a food processor. Add the remaining ingredients to the food processor and blend until smooth. Serve with carrot sticks, pita, pretzels, or whatever strikes your fancy.
In addition to the Asian Cabbage Salad, Homemade Pita, and Edamame Dip I made this Creamy Green Pea Dip.
I loved the smooth, slightly sweet taste of this dip. It gets a little kick from the jalapeno, but isn’t spicy. This would also make an excellent cold pasta sauce. With the addition of silken tofu it adds some extra protein to your meal. And as my mother always told me growing up, the peas will make your eyelashes curly!
Creamy Green Pea Dip
Serves 20-22, makes about 4 cups
Adapted from The Kitchn
- 1 container (20 oz) silken tofu, drained
- 1 bag (16oz) frozen peas, defrosted
- 4 tsp extra virgin olive oil
- 2 limes, juiced
- 1/2 cup cilantro
- 2 scallions, roughly chopped
- 1 jalapeno, seeded and roughly chopped
- 2 tsp salt
- 1/2 tsp cumin
Place all ingredients in a food processor and pulse until smooth.
Taste and adjust seasoning as needed.
Refrigerate for at least one hour.
This Edamame Dip was a great addition to Saturday’s Women’s Retreat. Edamame (soy beans) are an excellent source of protein and with flavorful ingredients like sesame oil, siracha, and lemons, it makes a tasty snack! This would also make an excellent spread for a sandwich!
Adapted from La Fuji Mama
- 2 (16oz) bags shelled frozen edamame
- 1 cup chopped cilantro
- 1 red onion, diced
- 8 cloves garlic, minced
- 6 Tbsp olive oil
- 6 Tbsp sesame oil
- 2 tsp kosher salt
- 1 Tbsp siracha
- 4 lemons, 2 zested and the juice of all 4
Allow edamame to thaw, or run hot water over frozen edamame until thawed.
Combine all ingredients in the food processor and pulse until mixture is mostly smooth, or until at the desired consistency. Mix in batches if necessary.
Scrape dip into a bowl and refrigerate for at least 1 hour or overnight. Mix well before serving and check seasoning. Serve with crudites, rice crackers, chips, or pita.