This weekend might be the biggest weekend for football, but it’s also the biggest weekend for dips. As a vegetarian I usually live off of nachos whenever I’m at a party or sports bar. I could never get tired of spicy salsa and creamy guacamole, but making your own dips always tastes better than buying a pre-packaged one from the store. Here are 5 recipes to satisfy the vegetarians and meat-lovers alike at your party who just want to dip on in.
Vegetarian Buffalo Chicken Dip
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients(Serves 8-12 people):
- 8oz cream cheese
- 1/2 cup hot sauce
- 8oz shredded cheddar or Mexican-blend cheese, divided
- 1 15oz can white beans, rinsed and drained
Method:
- Preheat your oven to 350 degrees.
- In a large bowl, beat together the hot sauce, cream cheese, and 6 ounces(about 1 1/2 cups) of shredded until mixed.
- Fold in the beans, adding a little bit of water if necessary until fully incorporated.
- Scoop the dip into an oven-safe bowl and spread out the remaining cheese on top to cover it.
- Bake for 20-25 minutes until the cheese begins to brown and the center is hot.
- Remove from the oven and serve hot with crudité and nachos.
Prep time: 5 minutes
Cook time: 20 minutes
Ingredients(Serves 6 people):
- 2 cups chickpeas
- 1 roasted red pepper with the skin peeled
- 1/4 cup tahini
- 2 Tablespoons neutral oil
- 1 Tablespoon white vinegar
- 1/2 teaspoon salt
- 1 1/2 Tablespoons sugar
Method:
- For the roasted pepper, heat an oven to 425 degrees.
- Cut the pit out of the pepper and lay it on a baking tray.
- Brush the pepper with olive oil and roast it for 15-20 minutes until the skin starts to blister away. Let the pepper cool before trying to peel off the skin.
- Add all of the ingredients into a food processor and blend until the hummus is completely smooth.
- Move into a bowl to serve or store in the refrigerator in a sealed container for up to a week.
Prep time: 15 minutes
Cook time: 0 minutes
Ingredients(Serves 6 people):
- 3 ripe medium-sized avocadoes
- 1 small tomato
- 1/2 yellow onion
- 1 habanero pepper
- 1/2 Tablespoon lemon or lime juice
- 1/2 teaspoon salt
- 2 Tablespoons chopped cilantro(optional)
Method:
- Peel and mash your avocadoes together in a large bowl.
- Carefully dice the onion, tomato, and pepper. Add the tomato and pepper in with the avocado reserving the onion.
- Heat a large pan over medium with a little water in the bottom. Quickly sauté the onion in the water for a couple minutes until the diced onions are semi-translucent. Remove from the heat and add in with the avocado.
- Add in your citrus and salt and cilantro if using and mix all of the ingredients together.
- Serve at room temperature. Store in the refrigerator for up to a day.
Prep time: 10 minutes
Cook time: 0 minutes
Ingredients(Makes about 8 servings):
- 1 ripe medium avocado, peeled and pitted
- 3/4 cup sour cream or low-fat sour cream
- ½ teaspoon onion powder
- ½ teaspoon salt
- 3 Tablespoons freshly chopped chives
Method:
- In a food processor(or however you’d like to do it), puree the avocado until it’s completely smooth.
- Fold together the avocado puree, sour cream, onion powder, salt, and 2 ½ Tablespoons of chopped chives.
- Transfer the dip to a serving bowl and garnish with the remaining chives.
- Serve with Kettle Brand Chips and veggie crudités
Prep time: 10 minutes
Cook time: 1 minute
Ingredients(Serves about 4 people):
- 1 medium-sized avocado
- 2 Tablespoons plain 0% Stonyfield Greek
- 1/2 teaspoon salt
- 1 Tablespoons olive oil
- 2 Tablespoons minced onions
- 1/2 teaspoon onion powder
Method:
- Pit and seed the avocado and put the meet in a small mixing bowl.
- Mash the avocado with a fork until it’s smooth and uniform in color.
- Add in the Stonyfield Greek, salt, and olive oil and mix.
- In a small pan, heat some cooking oil and sauté the minced onions quickly until they turn brown(this shouldn’t take more than 30 seconds). Keep the pan moving so that they don’t burn.
- Add the onions and onion powder to the dip and mix until smooth.
- Transfer the dip to a serving bowl and serve with chips and crudités.
