Whether it be for Father’s Day or a Saturday Soiree, we’re hoping you’re having friends and family over this weekend. Here are a few dip ideas for your starters…
3 Cheese Spinach and Artichoke Dip
1 package frozen chopped spinach
1 can artichoke hearts, drained
1 TBSP lemon juice
1 cup ricotta cheese
1/2 cup Greek Yogurt
1 cup parmesan cheese
1 TBSP Red Pepper Chili Flakes
1 clove garlic, roughly chopped
1 tsp salt
1 tsp black pepper
1/2 cup feta cheese
Preheat oven to 375 degrees Fahrenheit.
Defrost spinach according to package instructions and squeeze dry using paper towel.
In a food processor, pulse the artichoke hearts and lemon juice to coarsely chop. Add spinach, ricotta, greek yogurt, parmesan, 1/4 cup feta, red pepper flakes, garlic, salt, and pepper. Pulse until thoroughly combined.
Pour mixture into a greased baking dish. Sprinkle remaining feta over the top. Bake for 20-25 minutes until bubbling. Serve with toasted baguette, pita chips, or vegetables.
Mango Tomatillo Guacamole
From Ingrid Hoffmann
Makes 2 cups
2 ripe Hass avocados, halved, seeded, and peeled
2 tomatillos, husked and finely chopped
1 ripe mango, peeled, seeded, and cubed
½ small red onion, finely chopped
1 serrano chile, finely chopped (remove seeds before chopping for less heat)
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh mint leaves, chopped
1½ tablespoons fresh lemon juice
baked tortilla or pita chips, for serving
1. Mash the avocados in a medium bowl with a fork, leaving them still a bit chunky. Fold in the tomatillos, mango, onion, chile, cilantro, and mint. Add the lemon juice, and gently mix to evenly distribute the ingredients. Season with salt.
2. Lay a piece of plastic wrap directly on the surface of the guacamole to discourage discoloring, and refrigerate until chilled, at least 1 hour. Serve with the chips for dipping.