With outdoor gatherings on tap, these smooth and savory dips make plenty to share
Graduations, barbecues, housewarmings, pool parties and more are perfect occasions for bringing food to share. Whenever I have company, I love to have dips for grazing or enjoy a light lunch with crackers and veggies. Food is my love language, which is also why I love bringing food to gatherings, and dips are the perfect dish to share.
Creamy hummus packed with garlic is much easier to make than most people think and is also made with ingredients that you probably already have on hand! This hummus comes together in no time, so it's easy to make when you're low on time. Serve this with crackers, fresh peppers, carrots, celery, or even some naan or bread rounds and dive in.
Black bean dip is a lighter go-to with the same feel as queso dip. Savory, warm, gooey and packed with spices and black beans, this makes for a great dip and a filling for quesadillas, tacos or eggs for a tasty breakfast. Indulge in chips and dip with wholesome ingredients and much more nutritional value than traditional queso!
If you love a good potato chip dip, you need this jalapeño ranch dip in your life. It's thick but still light, flavorful, slightly spicy, and is a total crowd-pleaser. With fewer calories than your typical store-bought dip, I promise it has a better flavor and is well worth the 15 minutes it takes to assemble it.
All of these recipes are easy to double and triple or more for a crowd.
My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com/, on Instagram at instagram.com/mybizzykitchen/?hl=en and Facebook at facebook.com/mybizzykitchen.
Garlicky Creamy Hummus
2 cups canned chickpeas
½ cup tahini
20 cloves garlic
½ cup apple cider vinegar
½ cup coconut aminos
½ cup aquafaba
1 teaspoon salt
1 teaspoon crushed red pepper
Put everything in a high-speed blender or food processor.
Process for 3 minutes, or until smooth
Note: Aquafaba is the liquid from the canned chickpeas, so strain the chickpeas but save the liquid.
Serves 12
Biz Velatini
Black Bean Dip
1 tablespoon minced garlic
1 tablespoon taco seasoning
½ teaspoon chili powder
¼ teaspoon salt
½ teaspoon crushed red pepper
½ can tomato paste
2/3 cup water
1 can black beans, drained
1 ounce shredded cheese of choice
Chopped cilantro for garnish
In a small oven-safe skillet, spray with avocado oil spray, add the garlic and cook for 3 minutes.
Add the taco seasoning, chili powder, salt and crushed red pepper and cook, stirring constantly for one minute. Stir in the tomato paste and cook an additional minute. Stir in the water and black beans and bake at 450 degrees for 10 minutes.
Top with cheese and cook an additional 5 minutes until melty. Garnish with chopped cilantro.
Serves 2
Biz Velatini
Jalapeño Ranch Dip
1 tablespoon light butter
1 teaspoon flour
1/3 cup unsweetened cashew milk (any milk is fine)
3 tablespoons Alouette cheese (I used everything but the bagel, but any savory flavor works)
1 tablespoon grated fresh jalapeño pepper (or more to taste)
1 tablespoon ranch dressing powder
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.
Note: The dip will thicken up as it cools slightly. It's delicious both warm from the skillet and at room temperature.
Serves 2
Biz Velatini