Entertaining season will soon be in full swing and chances are you’ll be asked to contribute a dish to a potluck buffet.
One of the easiest things to whip up is a dip of some kind, be it cold, hot or sweet. Dips can be made in advance (in fact, they usually improve with a little “down time” in the refrigerator), and you can make enough for a crowd without breaking the bank. If you’re making a baked dip, cook it just before you leave home and wrap it snugly in foil to transport. Most hosts aren’t thrilled to be presented with something that needs to be cooked. Be sure to bring along suitable dippers such as chips, crackers, sliced baguettes, cut-up veggies or fruit.
Dill Pickle Dip
1 cup sour cream
Half of a 250-gr package of cream cheese, softened
1 Tbsp minced or grated onion
2 Tbsp minced fresh parsley
4-5 medium-sized dill pickles, finely chopped
Kosher salt to taste
In a medium bowl with an electric mixer, combine the sour cream and cream cheese until smooth. Stir in the minced onion, parsley and chopped pickles (along with their accumulated pickle juice); taste and add salt if desired. Refrigerate until ready to serve. Makes about 12 servings. Source: letsdishrecipes.com
Layered Mediterranean Dip
2 cups hummus
1 cup Greek yogurt
½ cup chopped Roma tomatoes
½ cup sliced kalamata olives
½ cup crumbled feta cheese
¼ cup chopped green bell pepper
2 Tbsp Italian salad dressing
2 Tbsp thinly sliced green onions
Pita chips or pita wedges
Spread the hummus evenly over the bottom of a shallow serving dish, then carefully spread the Greek yogurt on top. Scatter the tomatoes, olives, feta and green pepper on top of the yogurt, then drizzle the Italian dressing evenly over top.
Sprinkle with the green onions. Chill for at least one hour; serve with pita chips or pita wedges. Makes about 12 servings.
Source: culicurious.com
Easy Hot Onion Dip
1 Tbsp olive oil
One medium onion, finely chopped
1½ 250-gr packages of cream cheese, softened
2 green onions, finely chopped
1 cup freshly grated Parmesan cheese
½ cup mayonnaise
Freshly ground black pepper to taste
Preheat oven to 400° F. Heat the olive oil in a small skillet over medium-high heat; add the onion and sauté until golden and translucent, about three to five minutes. Let cool. In a medium bowl mix together cream cheese, green onions, Parmesan, mayonnaise and black pepper until smooth; stir in the cooked onions.
Turn mixture into a shallow baking dish and bake until bubbly and lightly browned. Makes about 20 servings.
Source: allrecipes.com
Caramel Apple Cheesecake Dip
One 250-gr package cream cheese, softened
4 Tbsp icing sugar
1 Tbsp milk or cream
Purchased caramel ice cream topping
3 chocolate-covered crisp toffee candy bars, crushed into small pieces
4 large Granny Smith apples, cored and sliced into eighths (slice apples just before serving)
With an electric mixer beat together the cream cheese, icing sugar and milk until completely smooth; spread mixture onto a serving platter. Spread the caramel topping over the cream cheese layer (use whatever quantity you prefer. I think lots is better!).
Sprinkle the crushed candy bars evenly over the caramel; arrange the sliced apples decoratively around the outside of the platter. Makes about 12 servings.
Source: glorioustreats.com
Angela Shellard is a self-described foodie. She has done informal catering for various functions. She can be reached via email at [email protected].
