Two Dips For Your Weekend

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

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Ingredients:

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

Directions:

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

easy to make guacamole

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

kosher salt

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.