Recipes

Dip 3-Ways

Published: 

Dips 3 Ways

Caramelized Onion Dip

Makes about 3 cups

Ingredients

  • 2 tablespoons butter or olive oil
  • 4 yellow onions, peeled and thinly sliced root to tip
  • Salt & pepper
  • 1 tablespoon maple syrup
  • 1 cup brick-style cream cheese, room temperature
  • 1 cup sour cream
  • 1 teaspoon onion powder
  • ¾ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • 3–4 tablespoons finely chopped chives

Directions

  1. Place a large sauté pan over medium-high heat and melt in the butter or oil. Add in the onions, season with salt and pepper, and cook down, stirring occasionally, for 5 minutes. Turn the heat down to medium-low, stir in the maple syrup, and continue to cook for 25 to 30 minutes, stirring occasionally, until the onions are deeply golden brown and caramelized. Set aside to cool.
  2. In a large bowl, beat together the cream cheese, sour cream, onion powder, garlic powder, and smoked paprika. Stir through the caramelized onions and chives and season to taste with more salt and pepper, if needed.

Lemony White Bean Dip

Makes about 2 cups

Ingredients

  • 1 (540ml) can white kidney beans, drained and rinsed
  • 1 lemon, zested and juiced
  • 1 tablespoon chopped parsley
  • ¼–½ teaspoon crushed red pepper flakes
  • 4–6 tablespoons extra virgin olive oil
  • Pinch cumin, optional
  • Salt & pepper

Directions

  1. Add the beans to a shallow bowl and, using a fork, smash about half into a rough mash. Add in the lemon zest, lemon juice, parsley, crushed red pepper flakes, and 4 tablespoons of oil. Season with some cumin, salt, and pepper and continue to mash until the dip reaches your desired consistency.
  2. To serve, drizzle the top with more olive oil and sprinkle with some salt and cumin, if using.

Whipped Ricotta with Chilis

Makes about 2 cups

Ingredients

  • 500g (approx.) ricotta
  • 2 tablespoons extra virgin olive oil
  • Flaky sea salt
  • 3–4 tablespoons pepperoncini in oil

Directions

  1. Add the ricotta to a small food processor along with the oil. Season well with salt and blitz until light and fluffy.
  2. Spread the ricotta onto a plate or into a shallow bowl. Spoon over the chilis and season with more flaky salt.