3 Great Party Dips - Food Gypsy

3 Great Party Dips for Easy Entertaining

Published On December 28, 2015 | By Gypsy | All Recipes, Featured, Little Extras

If you haven’t planned for New Years Eve you’d better act fast!  This year we’re not waiting for midnight before we shift our food habits, we’re going to ring in the new year thinking lean and clean!  Here are 3 Great Party Dips for Easy Entertaining!

Nothing I like more as a hostess than food that takes little or no time, looks great and tastes amazing.  I whipped off everything you see in the top photo in less than two hours, and that included time to stop and shoot.  It’s all robot coupe work, with no cooking, if you opt for canned roasted beats, like I did.  (Call me crazy but I’m not waiting 90 minutes to roast one beet!)  And hopefully you won’t need to climb up a step-ladder every ten minutes while you’re cooking to take that all important photo so you can buzz any of these up in half the time.

I ask you, who doesn’t love chips & dips?!  Edamame Ginger Dip brings a bit of Asian heat, Tuscan White Bean Dip give yous deep Italian flavour, with very little fat and Roasted Beet Hummus, is a bright, colourful addition to the hummus family.  All heavy in plant protein, and using only the healthiest of fats.  These’ll knock their socks off!

Light, easy New Year’s Bites that are so terrific, you’ll never know they’re healthy.

Edamame Ginger Dip - FG

Edamame Ginger Dip

Prep time: 20 minutes
Yield: 2 cups

1 cup edamame, shelled
2 tablespoons water
2 tablespoons peanut oil (or light salad oil)
2 tablespoons Tamari (or soy sauce)
1 tablespoon rice wine vinegar
1 tablespoon ginger, finely chopped or pureed
1 clove garlic
1 teaspoon Sambal Oelek (or other asian chili garlic sauce)
season to taste

  1.  Cook edamame according to package instructions then cool immediately in cold water.  Once cool to the touch, add edamame, tamari, rice wine vinegar, ginger, garlic & chili sauce to robot coup and blend until combined, but still a bit coarse.
  2. Stop, scrape down sides, snap lid back on, add water add turn on robot coup, then drizzle in oil until smooth.  Taste and season then refrigerate for 30 minutes before serving.

We love Edamame Ginger Dip with crudite, it’s a sharp, tangy combination but it’s good with rice crisps or as a spread on vegetable as well as tofu wraps.  It also freezes well,  just divide into small portions and have it as a snack anytime.

Roasted Beet Hummus - FG

Roasted Beet Hummus

Prep time: 20 minutes
Yield: 2 cups

1 large roasted (or 1 – 200gram can) roasted/cooked beets
1 200gram (8 ounce) can cooked chickpeas, drained but not rinsed
1 lemon, juiced
2 large cloves of garlic, chopped
1 heaping tablespoon tahini
1/4 cup olive oil
salt & pepper to taste

  1. When beet is well chilled, blend it in your robot coupe until relatively fine.
  2. Add chickpeas, garlic and tahini and blend – drizzling olive oil as you blend – until smooth.
  3. Taste and season, adjusting any ingredient to your liking.  If the dip is too thick simply add a bit of water until it’s the right consistency.  Chill for 30 minutes, and serve.

Beetroot Hummus freezes particularly well, make a big batch and freeze it in individual servings.  Thaw, stir and serve.  It works with anything you might use hummus for, as a vegetable dip, or on a sandwich.

Try it with Za’atar Pita Strips – Cut pita in six wedge shaped spices, like a pie.  Toss with about 2 tablespoons of olive oil, about 1 tablespoon of Za’atar Spice mix and a pinch of salt & pepper.  Toast in 350F (205C) oven for about 10 minutes, until starting to brown.  Cool and party.

Tuscan White bean Dip - FG

Tuscan White Bean Dip

Prep time: 20 minutes
Yield: 2 cups

1 – 225g (15 ounce) can cannellini (or white kidney) beans, rinsed well and drained
1 lemon, juice and zest
1 large clove of garlic, chopped
1/4 cup grated parmesan cheese
1/4 cup Italian parsley
1/4 – 1/3 cup olive oil
season to taste

  1. Combine cannellini beans, lemon juice & zest, garlic, parmesan and parsley in the food processor.  Blend, drizzling olive oil as you go, until smooth and creamy.
  2. Taste, season with generous pinch of both salt & pepper and check for consistency. Chill for a half hour or there abouts and serve.

This recipe for Tuscan White Bean Dip also freezes.  This is an amazing spread on a grilled vegetable sandwich, it has just enough punch to be a great foil to eggplant and tomato.

With the Tuscan White Bean Dip: Olive Oil & Rosemary Crostinis – Slice a day-old baguette on a bias, in long, thin slices. Toss with about 2 tablespoons of olive oil, about 1 tablespoon of dried rosemary and a generous grind of pepper & salt. Toast in 350F (205C) oven for about 10 minutes, until crisp, dry and fragrant.  Cool and pass.

Make entertaining easy.

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About The Author

Recipe testing and blogging about food, wine and the art of great living from her home kitchen just outside Ottawa; Cori (Corinna) Horton is a food marketing consultant, cook and real food advocate sharing all things delicious - right here.

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