Delightful dips: Gather round this trio of bold, flavorful crowd pleasers

There’s something undeniably joyful about a good dip. Whether it’s creamy, cheesy, fresh or fiery, dips bring people together — around the table, at backyard barbecues, or while lounging on the couch with a bag of chips in hand.

This week, I’m diving into three bold and flavorful dips that go beyond the basics and are perfect for spring gatherings or snacking anytime.

First up is a roasted beet hummus, vibrant in color and earthy in flavor, offering a fresh twist on the classic.

Next, a warm, gooey jalapeño cheese dip paired with homemade potato chips hits all the right comfort food notes.

And finally, a chilled corn and cheese dip that’s sweet, salty, and satisfying — ideal for warm weather snacking.

Each dip brings something different to the table, and they’re all easy enough to whip up in your own kitchen.

• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com/, on Instagram @mybizzykitchen and Facebook at facebook.com/mybizzykitchen.

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Roasted Beet Hummus

1 large beet (about 10 ounces)

8 cloves garlic

1 can chickpeas, drained (reserve liquid)

5 tablespoons tahini

4 tablespoons of rice wine vinegar (any vinegar works; apple cider would be great)

1 teaspoon crushed red pepper

1 teaspoon salt

Peel beet(s) and slice into chunks. Add the beets and garlic to foil and wrap them up. Air fry at 400°F for 60 minutes (or less depending on your air fryer; you want them to be fork tender).

Add all the ingredients to a food processor, adding as much liquid from the canned chickpeas as needed to get the desired consistency; I used ½ cup. I like my hummus really smooth, so I processed it for 5 minutes on low.

Enjoy with homemade pita chips, naan, or fresh veggies.

Makes 8 (⅓ cup) servings

— Biz Velatini

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Potato Chips with Jalapeño Ranch Cheese Dip

10 ounces potatoes, sliced thin (about two medium potatoes)

Avocado oil spray

Salt and pepper

1 tablespoon light butter

1 teaspoon flour

⅓ cup unsweetened cashew milk (or any milk)

3 tablespoons Alouette cheese (any flavor, I used everything but the bagel)

1 tablespoon grated jalapeño pepper (or more to taste)

1 tablespoon ranch dressing powder (I used Dak's)

Heat the air fryer to 360°F for 5 minutes while you slice the potatoes.

Place the sliced potatoes in a large bowl and spray with avocado oil spray, salt and pepper. Throw the potato slices into the air fryer, slightly overlapping. Depending on the size of your air fryer, you may need to do this in two batches.

Bake at 360°F for 10 minutes. This cooks the chips. Bump up the temperature to 400°F and bake an additional 6-9 minutes, checking at the 6-minute mark to see if some are ready to be pulled out. Let cool.

To make the cheese dip: Melt the butter in a skillet. Add the flour and cook for one minute. Slowly add in the milk. Add the cheese, jalapeño and ranch seasoning and cook over medium low heat until nice and thick. The dip will thicken up as it cools slightly. It’s delicious both warm from the skillet and at room temperature.

Makes: 2 servings

— Biz Velatini

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Chilled Cheese Dip

1 cup sour cream

1 cup miracle whip

24 ounces shredded cheddar cheese (⅔ mild, ⅓ sharp)

1 can green chilies

1 can whole kernel corn (drained)

½ bunch of green onions (chopped)

4-5 jalapeño peppers (chopped)

1 teaspoon hot sauce

Mix everything together in a large bowl. Refrigerate at least 1 hour. That’s IT! Enjoy with pretzels, veggie sticks, chips, etc.

Makes: 8 servings

— Biz Velatini