Food & Drink Magazine

When I Dip, You Dip, We Dip...

By _jessismore @_jessismore
Please tell me you remember that song? [see the video here]It takes me back to middle and high school dances.  Ahhh. 
Anyway, SPD is back and I decided to go big.  Summer entertaining season is upon us, and I've got 3 super easy (and pretty healthy) dips to complete any party menu thanks to some Pinspiration.  
First, edamame (soy beans) are packed with protein.  Combine them with chickpeas and you've got a healthy protein and fiber delight.  Second, is a buffalo dip made with cauliflower.  Meat free, y'all!  The last is a little indulgent, but it is amazing... bacon jalapeno popper dip.   Something for everyone! 
When I Dip, You Dip, We Dip...
Edamame Hummus 
When I Dip, You Dip, We Dip...
Ingredients20 ounces cooked shelled edamame (I used the ‘steam in the bag’ kind for easy prep)1 can chickpeas, drained and rinsed 2 cloves garlic, smashed1/2 – 3/4 cup olive oil, depending on consistency1 lemon, juiced1/2 lime, juiced2 tsp salt1 tsp pepper1/2 cup chopped fresh cilantro
DirectionsIn a food processor puree half the edamame, chickpeas, garlic, lemon, lime, cilantro, s+p and olive oil for about 30 seconds. Stir, then and add in the remaining ingredients. Puree until your desired consistency is achieved.  This could take a while! You may want to use more or less olive oil based upon your preference.  

Buffalo Cauliflower Dip 
When I Dip, You Dip, We Dip...
Ingredients1/2 head cauliflower, grated (it will look like rice) 3/4 cup cayenne pepper sauce (I used Frank's Red Hot)2 (8 oz. packages) low fat or fat free cream cheese, softened6 ounces plain Greek yogurt1/4 teaspoon dried parsley flakes1/4 teaspoon garlic powder1/4 teaspoon dill weed1/8 teaspoon onion powderPretzel chips or Celery sticks for serving 

DirectionsIn a small crockpot, mix all ingredients well.  Cook for 1 hour on low or until heated through.  This can also be made on the stovetop in a medium saucepan until heated through.  Serve hot or cold.  It’s delicious either way! 

Bacon Jalapeno Popper Dip 
When I Dip, You Dip, We Dip...
Ingredients8 ounces cream cheese, room temperature (I used “Whipped” style, and it turned out great)1/2 cup light mayonnaise 1/4 cup cooked turkey bacon, chopped (3 pieces)3/4 cup green jalapenos, chopped (about 2 large peppers)2 cloves garlic, minced1/2 cup onion, chopped 1/4 tsp ground cumin3/4 cup shredded cheddar cheese
Topping1/2 cup panko breadcrumbs1/2 cup grated Parmesan cheese2 Tbsp melted butter

DirectionsPreheat the oven to 375F.In a large bowl, mix together cream cheese, mayonnaise, bacon, jalapeno, garlic, onion, cumin, and cheddar cheese.Spread mixture into 9” pie pan (or other casserole dish).In a small bowl, mix together panko, Parmesan cheese, and butter until evenly moistened. Spread on top of cream cheese mixture.Bake for 20-25 minutes or until the top is golden brown and dip is bubbling. Let it rest for a few minutes before serving.It's really not spicy at all!  Don't be afraid to try it! ***

Linking up with Katie and Steph
When I Dip, You Dip, We Dip...
When I Dip, You Dip, We Dip...

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