dips and spreads

Take your Halloween spread up a notch with this adorable and delicious combo of bat shaped tortilla chips and savory pumpkin hummus. We chose to serve it with vegetables in the classic holiday colors of orange, purple, and green. They look spectacular with the black sesame seed topped bat crackers and orange hummus, but feel free to swap in any veggies you like.

Spooky Sesame Tortilla Chips with Pumpkin Hummus and Veggies

Whole-wheat tortilla(s)

Tbsp Sesame seeds black

item(s) Egg white(s) beaten

Tbsp Fresh lemon juice

Tbsp Tahini sesame butter

tsp Table salt

cup(s) Pumpkin puree

0.25 tsp Ground cumin

0.25 tsp Ground coriander

0.25 tsp Ground turmeric

0.25 tsp Ground cinnamon

0.125 tsp Ground cloves

Tbsp Water

carrots

Fresh radish(es)

item(s) Persian (mini) cucumber

item(s) Sweet mini baby bell pepper(s)

Image of Spooky Sesame Tortilla Chips with Pumpkin Hummus and Veggies

Using a bat shaped cookie cutter, cut the tortillas into bat shapes. Place the bats on a parchment lined baking sheet. Using a pastry brush, lightly coat all the bats with the egg white, and then sprinkle them generously with sesame seeds. Bake until the bats are lightly browned, about 12-15 minutes. Remove the pan from the oven, and transfer it to a rack to cool.

Meanwhile, in a food processor, pulse the garlic, lemon juice, tahini, 1 tbsp olive oil, and salt to create a paste.  Add the pumpkin puree, chickpeas, cumin, turmeric, coriander, cinnamon, and cloves, and process the hummus until smooth, making sure to scrape down the sides as needed.  Drizzle in water to create a smooth consistency. Transfer the hummus to a serving bowl and drizzle it with the remaining olive oil.

Arrange the sesame tortilla bats and vegetables around the pumpkin hummus and serve.

Serving size: about 1/4 cup hummus, 4 bat chips and 1/8 of the vegetables.

Tasty store-bought refrigerated pesto offers basil, Parmesan, garlic, and olive oil in one handy ingredient and little goes a long way in this dip. Use what’s left container tossed to elevate the flavor other dishes later in the week like roasted vegetables, homemade salad dressings, and cooked chicken, fish or pork. Or plan to double or even triple this recipe to reserve for a quick snack later in the week or to use as part of a veggie platter to feed a crowd. We’ve recommended serving this snack with crisp snow peas but carrot sticks, cucumber slices, or grape tomatoes would make excellent dippers too.

Creamy Artichoke Pesto Dip

yogurt

0.25 cup(s) Canned artichoke hearts

tsp Reduced-fat pesto sauce

garlic

pinch(es) Table salt

pinch(es) Black pepper

cup(s) Fresh vegetable sticks

Image of Creamy Artichoke Pesto Dip

Stir together yogurt, artichokes, pesto, garlic, salt, and pepper in small bowl. Serve with fresh veggies for dipping.

We have a secret ingredient that boosts the creaminess of this fondue and enhances the cheesy flavor. It’s cauliflower rice! The small pieces quickly steam until very tender, then get blended with a little cornstarch and nonfat evaporated milk before being combined with a splash of white wine and a hefty amount of aged Gruyere cheese. If you’d rather use an immersion blender, make sure to take your time so the mixture gets as smooth as possible. Serve with your favorite veggies; we suggest blanched Brussels sprouts, broccoli, and asparagus, as well as raw cauliflower and grape tomatoes.

Warm Cheese Fondue

oz Uncooked cauliflower rice fresh

fl oz Nonfat evaporated milk (3/4 cup)

Cornstarch

0.333 cup(s) White wine dry variety

oz Gruyère cheese aged, shredded

0.125 tsp Ground nutmeg

Image of Warm Cheese Fondue

Place the cauliflower rice in a medium saucepan; add ½ cup water. Cover and cook over medium-high until very tender and most of the liquid has evaporated, 8 to 10 minutes. Spoon the mixture into a blender; rinse out the pan. Add the milk and cornstarch to the blender; blend on high speed until very smooth, 30 seconds to 1 minute.

Pour the cauliflower mixture into the saucepan; stir in the wine. Bring the mixture to a simmer over medium-low heat, stirring frequently. Reduce the heat to low. Gradually add the cheese, stirring until the cheese melts. Remove from the heat; stir in the nutmeg. Pour into a fondue pot or bowl and serve with vegetables.

If you are looking for a guest-worthy appetizer that can be put together in 5 minutes, here’s one to try. Salty, briny feta makes for a flavor-packed dip that gets a protein boost and an extra-creamy texture from the addition of silken tofu.

Whipped Feta Dip

oz Crumbled feta cheese

oz Regular soft tofu silken

Olive oil

oregano

Image of Whipped Feta Dip

In a food processor or blender, purée the cheese, tofu, and garlic until very smooth, stopping occasionally to scrape down the sides of the bowl if necessary. Spoon the dip into a wide shallow bowl. Drizzle with the oil. Sprinkle with the black pepper and oregano. Makes 1¾ cups.

Creamy, gooey, with a hint of pepper heat—our queso blanco dip is sure to hit the spot. A few key things will ensure success: First, make sure that you shred the cheese from a block; preshredded cheese is coated with anti-caking agents that might make for a gritty texture. Next, be patient as you cook so that the cheese and milk don’t curdle. The first stage of cooking, over medium-low heat, will just melt the cheese. The second stage, over low heat, will get the mixture hot enough to activate the thickening powers of the cornstarch.

Queso blanco dip

Pepper Jack cheese shredded

tsp Cornstarch

Garlic powder

cup(s) Plain unsweetened almond milk

Tbsp Uncooked scallion(s) chopped

Tbsp Grape tomatoes minced (optional)

Image of Queso blanco dip

In a small saucepan, toss cheese with cornstarch, garlic powder, and cumin. Add almond milk. Cook over medium-low heat, stirring frequently, until cheese melts, about 5 minutes. Decrease heat to low; cook, stirring almost constantly, until thickened, 3 to 5 minutes. Stir in scallions. Spoon dip into a bowl; top with tomatoes, if desired.

Think of this super-savory appetizer as an Italian spin on seven-layer dip, one that tastes like a delicious Italian sub. Onto a bed of garlicky, Parmesan-enhanced yogurt go layers of turkey pepperoni, tomatoes, marinated artichokes, pepperoncini peppers, ripe olives, and crisped prosciutto. The prosciutto will lose its crispiness over time but will still be delicious. If you want to keep it crispy, store it separately from the dip and sprinkle it on just before serving. Scoop up with endive and radicchio leaves, crudites, or crostini.

Antipasto Dip

oz Prosciutto 2 thin slices

cup(s) Plain fat free Greek yogurt

0.333 cup(s) Grated Parmesan cheese

salt

clove(s) Garlic clove(s) grated

piece(s) Small, thinly sliced turkey pepperoni chopped

0.5 cup(s) Grape tomatoes chopped

Tbsp Basil chopped

0.5 cup(s) Marinated artichokes chopped

0.25 cup(s) Pepperoncini thinly sliced

Tbsp Small canned black ripe olive(s) sliced

Image of Antipasto Dip

Arrange the prosciutto slices onto a double layer of paper towels. Microwave on High until slightly shriveled and crisp, 1 ½ to 2 minutes. Cool to room temperature.

In a medium bowl, stir together the yogurt, Parmesan, salt, and garlic. Spread the yogurt mixture into a 9-inch pie plate. Sprinkle evenly with the pepperoni, tomatoes, basil, artichokes, pepperoncini, and olives. Crumble the prosciutto over the dip.

Also known as Texas caviar, cowboy caviar is a combo of beans and crunchy vegetables in a tart vinaigrette-style dressing. It most often includes black-eyed peas, but we make ours with black and pinto beans. Enjoy it as a dip with tortilla chips, a salsa over grilled chicken or fish (or spooned into tacos), or a side salad. It keeps well for a couple of days, so it’s a great make-ahead option.

Cowboy Caviar

0.25 cup(s) Fresh lime juice

Tbsp Olive oil

Tbsp Red-wine vinegar

Sugar

Kosher salt

Black pepper

beans

1.5 cup(s) Canned pinto beans

1.5 cup(s) Uncooked sweet yellow corn

cup(s) Grape tomatoes chopped

0.5 cup(s), chopped Uncooked red onion(s) finely chopped

0.5 cup(s) Cilantro chopped

Jalapeño pepper(s) seeded if desired, minced

Orange bell pepper

Image of Cowboy Caviar

In a large bowl, whisk together the lime juice, oil, vinegar, sugar, salt, black pepper, and garlic. Add the beans, corn, tomatoes, onion, cilantro, jalapeños, and bell pepper; toss well to combine.

Roasted Greek Eggplant Dip - Melitzanosalata, is a simple yet tasty dish of roasted eggplant, red pepper, onion, garlic, oil, and lemon juice. It&#x27;s perfect spread on crusty bread, toasted pita, crudités, or as part of a larger Greek meze platter!

Greek Roasted Eggplant Dip - Melitzanosalata

lbs Eggplants, purple (2-4 depending on the size)

Roasted Red Bell Pepper (jarred, diced to 1/2 inch pieces)

tbsp Extra Virgin Olive Oil

Scallions (finely sliced, white and green parts)

tbsp Parsley (only the leaves, finely chopped)

Garlic (roughly chopped)

tbsp Red Wine Vinegar

Lemon

Salt (to taste)

Preheat the grill , if using, or the broiler.

If using the broiler, line a baking sheet with aluminum foil (for easy clean-up) and place a rack in the prepared pan.

Using a fork, pierce the eggplants all over, several times, and arrange them on the rack of the pan or on the grill.

If using the grill, roast the eggplants for about 30 minutes on the grill, turning them occasionally until the eggplants are soft (when pierced with a fork) and their skin is charred on all sides evenly.

If using the the broiler, roast the eggplants for about 45 minutes, turning them occasionally until the eggplants are soft (when pierced with a fork) and their skin is black  on all sides evenly.

When ready, set them aside for 10 minutes to cool. Place a mesh strainer over a mixing bowl.

Cut the eggplants lengthwise and using a fork scoop out the flesh and transfer to the strainer. If the eggplants have a lot of large seed, remove and discard the part with the seeds. Discard the skins.

Let rest for 15 minutes. Using a spoon, press occasionally to drain much of the eggplant juice. Discard the juice as it is very bitter.

While the eggplants are roasting, prepare the other ingredients.

Transfer the eggplant on a cutting board a roughly chop them. Transfer the chopped eggplants to a new mixing bowl.

Add the diced peppers, the parsley, the onions and set aside.

In a mini food processor, or the bowl of a blender, add the garlic, the vinegar, the olive oil and the lemon juice. Beat until the garlic is completed mashed and you have a thickened, light green mixture.

Add the liquid to the bowl with the eggplants and stir gently until all the ingredients are combined and the vegetables are spread evenly. Season with salt to taste.

Cover and refrigerate for at least one hour, to allow the flavors to blend.

This fruity salsa is so versatile! It's great to scoop up with plantain or cassava chips for an island-inspired appetizer, or served as a side garnish sauce for grilled chicken, pork, or ham. The addition of pepper and onion balances the sweetness of the berries well. The quick salsa tastes best soon after preparing it, before the berries release their juices too much, so make only as much as you'll use in a single sitting.

Fresh Strawberry Salsa

pound(s) Strawberries diced

Tbsp, chopped Uncooked red onion(s)

Cilantro

Tbsp Jalapeño pepper(s) minced (or to taste)

lime juice

cumin

Image of Fresh Strawberry Salsa

Combine all ingredients in a medium bowl.

When you’re bored of your usual snacks, remember this easy combo. Two simple ingredients—cottage cheese and everything seasoning blend—deliver far more flavor and deliciousness than you might expect, coming together to create a deeply savory dip for sweet mini peppers.

Everything cottage cheese dip

0.5 cup(s) Fat free cottage cheese

1.5 tsp Everything bagel seasoning blend

item(s) Sweet mini baby bell pepper(s) halved

Image of Everything cottage cheese dip

In a small bowl, stir together the cottage cheese and everything seasoning. Serve with the mini peppers.

Serving size: ½ cup dip and 10 pepper halves

This recipe is simply the perfect snack for one. Of course, you can easily scale it up if you want to serve more people than just yourself. It takes less than 10 minutes to make and couldn't be easier to put together. Stir together some powdered peanut butter, water, Greek yogurt, and honey until smooth. Cut your apple into cute bite-sized "fries," dust them with ground cinnamon, and your healthy yet filling snack is ready to go. You can also swap in chocolate peanut butter powder for a different twist on this sweet treat that you'll find yourself making again and again.

Apple "Fries" with Creamy Peanut Butter Dip

peanut butter

0.25 cup(s) Plain fat free Greek yogurt

Honey

Image of Apple "Fries" with Creamy Peanut Butter Dip

Stir together peanut butter powder and water in a small cup until blended. Add yogurt and honey; stir until blended and smooth.

Place apple “fries” on a plate; dust with cinnamon. Serve with dip.

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The most viewed dips and spreads recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spooky Sesame Tortilla Chips with P...

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Greek Roasted Eggplant Dip - Melitz...

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The most viewed dips and spreads recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine