Here are two dips that are perfect for backyard entertaining. A little exotic, but not too crazy different, and both are a snap to make.
Roasted Red Pepper Dip Recipe
Serves: 8-12 as part of a party spread
Prep Time: 10 minutes
1 jar roasted red peppers (12 ounce)
1 small shallot
1 tbsp. extra-virgin olive oil
2 tsp. ground cumin
1 package cream cheese (8 ounce), softened
6 tbsp. sour cream
Lightly drain the roasted red peppers and put everything into a food processor. Run until smooth. Lightly salt and pepper if needed.
Curried Hummus Recipe
Serves: 8-12 as part of a party spread
Prep Time: 10 minutes
1 can chickpeas (15 ounce)
2 tbsp. lemon juice
2 tbsp. extra-virgin olive oil
1 tsp. garlic powder
1/2 tsp. curry powder
1/2 tsp. cumin powder
1/4 tsp. turmeric
1 tbsp. chopped fresh cilantro
Drain and rinse the chickpeas. Put all ingredients into a food processor. Run until smooth. Add salt to taste.
Shopping List
Produce
1 shallot
1 lemon
1 bunch cilantro
Other Items
1 jar roasted peppers (12 ounce)
1 can chick peas (15 ounce)
Extra virgin olive oil
1 package cream cheese (8 ounce)
1 small container sour cream
Cumin
Garlic powder
Curry powder
Turmeric
Complete the menu: Serve with mini toasted pitas and crudités. Add kabobs and chicken skewers to keep with the theme.
Pairing: A Portugese Vinho Verde is perfect for this party’s menu. Light, bright and refreshing. The Wine Discount Center in Highland Park has Loureiro Vinho Verde 2007 for $13.
Prepare Ahead: These dips can be made a day before the party and kept refrigerated.
