Big Dips, Big Flavors, Big Servings

Photo by Heather Mull

Table Magazine’s intrepid recipe writer Rhonda Schuldt takes a dip into dips!

Between the lineup of holidays and the plethora of parties, college bowl get-togethers, impromptu dinner gatherings, and, of course, the Super Bowl, it’s a season for entertaining.  

Whether hosting or bringing something to “contribute to the cause,” walk past that grocery store variety crudité platter, grab a few easy ingredients, and whip up some personality to bring to the party.

 We’ve got you covered with four party-tested, easy-to-make dips and pairings that go beyond the ordinary. Bonus: they can all be made ahead.  

 Our hot dips are riffs on familiar party treats, but much easier to make, especially when you have a crowd to feed. 

Jalapeño Popper Dip

Whether fried or grilled, jalapeño poppers are a pain to stuff. Voila! This dip is hassle-free and has all the flavors and ingredients of the stuffed grilled treats. For a non-spicy version, use baby sweet peppers in place of the jalapeños.  

Eight jalapeño peppers, grilled or broiled until soft and slightly charred. Cool, then remove seeds and slice. 

8 ounces cream cheese or Neufchâtel cheese, softened

1 cup Greek yogurt

2 cups shredded sharp cheddar

½ teaspoon granulated garlic

Salt and pepper to taste

Mix together all ingredients until blended.  Place in a baking dish coated with nonstick cooking spray and bake in a 350-degree oven for 20 minutes until heated through.  

Yield: Approximately one quart of dip

Pairing: Pretzel chips or tortilla chips

Spanakopita Dip

This dip hits all the highlights of the traditional Greek phyllo-wrapped treat without all the fuss (or butter!).

 1 tablespoon olive oil

1 large yellow onion, diced

1 pound fresh spinach leaves

Pinch each of salt, pepper and granulated garlic

8 ounces Neufchâtel cream cheese

3/4 cup crumbled feta 

Heat olive oil in a large sauté pan. Sauté onions until translucent. Add spinach, salt, pepper and granulated garlic and cook over medium heat until spinach has wilted.  If any liquid remains, drain then let cool.  

Place cooled spinach mixture into a food processor fitted with a metal blade; add cream cheese and pulse until combined. Add ½ cup of the feta and pulse to blend.  Remove from food processor and stir in remaining ¼ cup feta. 

Place in a baking dish coated with nonstick cooking spray and bake in a 350-degree oven for 20 minutes until heated through.  

Yield:  Approximately one quart

Pairings: Toasted pita wedges

Our cold dips are bright, full of veggies, loaded with flavor and bring a breath of fresh air to your party table.

Curried Cauliflower Dip

Roasting the cauliflower adds nuttiness to this gorgeous vegan dish.

One head cauliflower, cut into pieces

2 tablespoons olive oil

½ cup silken tofu or Greek yogurt

1 ½ teaspoon curry powder or garam masala

Salt and pepper to taste

Toss cauliflower with the olive oil. Place on a baking sheet and roast for 35 minutes until cauliflower is tender and edges are browned. Remove from oven and let cool.

Place cauliflower, tofu (or yogurt), and seasonings into a food processor fitted with a metal blade. Pulse several times until combined but not puréed. Refrigerate until ready to serve.

Yield: Approximately one quart

Pairings: Halved mini sweet peppers or naan

Roasted Tomato and Eggplant Bruschetta Dip

Love double duty? Make an extra portion of this recipe and toss with pasta for dinner the day after your big party.

One quart grape tomatoes, washed

1 medium eggplant, peeled and diced (approximately 4 cups)

3 large cloves garlic, smashed & peeled 

¼ cup olive oil

1 teaspoon fresh thyme leaves

½ teaspoon salt

½ teaspoon pepper

¼ cup pitted Kalamata olives

1 tablespoon capers

1 teaspoon fresh thyme leaves

1 teaspoon fresh basil leaves, thinly sliced

Preheat oven to 400 degrees. Toss tomatoes and eggplant with garlic, olive oil, thyme, salt, and pepper. Spread into a single layer in a baking dish (half sheet pan) and roast for 45 to 60 minutes until eggplant and tomatoes are soft and richly caramelized. Remove from oven and let cool.

Place tomato-eggplant mixture in a food processor fitted with a metal blade. Add Kalamata olives and capers. Pulse three times to roughly chop. Stir in fresh thyme and basil before serving. Can chill or serve at room temperature.

Yield: Approximately two cups

Pairing: Grilled or toasted bread rounds

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