Creamy Garlic Shrimp Dip
Servings: 6
Ingredients:
2 tablespoons olive oil
12 ounces shrimp, cut into ½-inch pieces
4 cloves garlic, minced
1 teaspoon kosher salt
6 ounces cream cheese, softened
¼ cup sour cream
¼ cup mayonnaise
Juice and zest of 1 lemon
¾ cup shredded mozzarella cheese
2 tablespoons minced parsley, plus extra for garnish
Toasted baguette, for serving
Preparation:
1. Preheat oven to 350ºF.
2. Heat the olive oil in a skillet over medium-high heat. Add the shrimp, garlic, and salt. Sauté shrimp until cooked and edges are golden. Remove from heat and set aside.
3. Combine cream cheese, sour cream, mayonnaise, lemon juice and zest, mozzarella, and parsley. Fold in shrimp. Pour dip into a 1-quart baking dish.
4. Bake for 10 minutes, or until dip is bubbling. Sprinkle with extra minced parsley.
Roasted Red Pepper Hummus
Servings: 8
Ingredients:
1 (15.5-ounce) can chickpeas, drained and rinsed
1 cup roasted red peppers
½ cup tahini
1 clove garlic
Juice of 1 lemon
¼ teaspoon smoked paprika
1 teaspoon kosher salt
2 tablespoons olive oil, plus more for serving
Sesame seeds, for garnish
Pita chips, for serving
Preparation:
1. Process all ingredients in a food processor (except the olive oil and sesame seeds) until smooth. Once everything is smooth, process in the olive oil. Taste and adjust seasoning if need be.
2. Serve drizzled with more olive oil and sprinkled with sesame seeds.
Caramelized Onion and Scallion Dip
Servings: 6
Ingredients:
3 tablespoons unsalted butter
2 onions, sliced into half moons
12 ounces crème fraîche (or sour cream)
1½ teaspoon kosher salt
¼ teaspoon ground pepper
1 teaspoon sherry vinegar
6 scallions, thinly sliced
Potato chips, for serving
Preparation:
1. Melt butter in a pan over low heat. Add onions and cook, stirring occasionally, until softened and caramelized, about 45–50 minutes. Remove from pan and let cool slightly.
2. Transfer caramelized onions to a food processor. Pulse a few times to break the onions down into smaller pieces.
3. Add crème fraîche (or sour cream), kosher salt, pepper, and sherry vinegar and process until it forms a chunky dip.
4. Transfer to a bowl and fold in the scallions, reserving a few for garnish.
5. Garnish with reserved scallions and serve with potato chips.
White Cheddar Queso
Servings: 8
Ingredients:
2 tablespoons butter
4 cloves garlic, minced
1 jalapeño, minced
½ teaspoon kosher salt
1 tablespoon cornstarch
¾ cup whole milk
¾ cup heavy cream
4 ounces cream cheese, softened
1½ cup (12 ounces) white cheddar cheese, shredded
Diced red bell pepper, for garnish
Diced jalapeño, for garnish
Tortilla chips, for serving
Preparation:
1. Melt butter in a saucepan over low heat. Add garlic, jalapeño, and salt. Cook, stirring occasionally, until softened, about 3 minutes.
2. Stir in cornstarch, milk, and heavy cream. Heat until bubbles begin to appear at the edges of the pan, then whisk in cream cheese.
3. Gradually whisk in white cheddar cheese, allowing cheese to fully melt before more cheese is added. Once queso is smooth and all cheese is melted, remove from heat.
4. Pour into a serving bowl and garnish with a small pile of diced red bell pepper and diced jalapeno in the center. Serve with tortilla chips.