3 Easy Entertaining Dips: Pesto, Hummus and Roasted Red Pepper Ricotta
I present you three great dips for any party!! Double the recipe for an extra large or extra hungry bunch or halve the recipe for a smaller, more intimate gathering. Taking the time to make dips from scratch is worth it. I promise it will taste a thousand times better than store bought dips and your guests will be impressed at how flavorful and fresh they are.
1 handful Parsley or Arugula
1/3 Cup Pine Nuts (Lightly toast for a richer, nuttier flavor)
3 cloves Garlic
2 Lemon: Juice of 2 + zest of 1
½ cup Parmesan Cheese, shredded
1 ½ -2 cups Olive Oil
Salt & Pepper to taste
Place all ingredients except olive oil in a blender or food processor. Pulse to combine. Turn on food processor and pour in olive oil slowly until pesto is of desired consistency. Serve with crackers and cheese or use as a sauce for pasta salad.
½ cup liquid from Chickpeas
2 lemons, juiced
1/3 cup Tahini
4 cloves Garlic
1½ teaspoon salt
¼ cup olive oil
Drain and rinse the chickpeas, saving ½ cup of the liquid from the cans. Combine all ingredients in a food processor and blend until completely pureed. Taste for seasoning and adjust accordingly. Pour into a serving bowl and garnish with chopped parsley, pine nuts, olive oil and paprika. Best served with Pita bread or fresh vegetables such as carrots, celery and tomatoes.
2 red peppers, roasted and thinly sliced
1 cup spinach, roughly chopped
2 tablespoons Thyme
½ cup Asiago or Parmesan Cheese
Salt and Fresh Cracked Pepper to taste
Pre-heat the oven to 475 °F. Place red peppers on a baking sheet of tin foil and roast the peppers until the skin begins to bubble and turn black. Turn peppers as necessary to ensure all sides are roasted evenly. Remove from oven and let cool for about 20 minutes. Peel off the skin, remove the tops of the peppers, clean out the seeds. Cut into thin slices.
Meanwhile, combine the ricotta, spinach, thyme, Asiago, salt and pepper in a medium size bowl. Add the peppers and mix it all together. Serve with Pita chips, crackers or raw vegetables.
3 Easy Entertaining Dips Recipes
Pesto:
2 handfuls Basil1 handful Parsley or Arugula
1/3 Cup Pine Nuts (Lightly toast for a richer, nuttier flavor)
3 cloves Garlic
2 Lemon: Juice of 2 + zest of 1
½ cup Parmesan Cheese, shredded
1 ½ -2 cups Olive Oil
Salt & Pepper to taste
Place all ingredients except olive oil in a blender or food processor. Pulse to combine. Turn on food processor and pour in olive oil slowly until pesto is of desired consistency. Serve with crackers and cheese or use as a sauce for pasta salad.
Hummus:
2 16oz cans Chickpeas½ cup liquid from Chickpeas
2 lemons, juiced
1/3 cup Tahini
4 cloves Garlic
1½ teaspoon salt
¼ cup olive oil
Drain and rinse the chickpeas, saving ½ cup of the liquid from the cans. Combine all ingredients in a food processor and blend until completely pureed. Taste for seasoning and adjust accordingly. Pour into a serving bowl and garnish with chopped parsley, pine nuts, olive oil and paprika. Best served with Pita bread or fresh vegetables such as carrots, celery and tomatoes.
Roasted Red Pepper and Herb Ricotta Dip:
4 Cups Ricotta Cheese2 red peppers, roasted and thinly sliced
1 cup spinach, roughly chopped
2 tablespoons Thyme
½ cup Asiago or Parmesan Cheese
Salt and Fresh Cracked Pepper to taste
Pre-heat the oven to 475 °F. Place red peppers on a baking sheet of tin foil and roast the peppers until the skin begins to bubble and turn black. Turn peppers as necessary to ensure all sides are roasted evenly. Remove from oven and let cool for about 20 minutes. Peel off the skin, remove the tops of the peppers, clean out the seeds. Cut into thin slices.
Meanwhile, combine the ricotta, spinach, thyme, Asiago, salt and pepper in a medium size bowl. Add the peppers and mix it all together. Serve with Pita chips, crackers or raw vegetables.
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