There’s nothing like a couple of GREAT dips to get a party started off right.
Beyond the fact that your guests are hungry, dips, like a food magnet, bring people together for greetings and good conversation.
The one conversation you DON’T want to start is how bad the dip is or how it’s the same-o, same-o dip. That can lead to the thinking that it will be the same-o food with the same-o guests, the same-o bad jokes and, well, you get my point.
Now over the years, I’ve offered a number of tried and true as well as “outside the box” recipes for you to choose from. Recipes that (hopefully) have you resisting the temptation to reach for the French Onion dip in the dairy aisle.
This year, I have a couple of NEW recipes to add to your repertoire.
If you haven’t been following my “Hip” dip recipes, I’ll get you up to speed with some of my latest. They’re usually published around early December (like now), before Superbowl (late January), and just as the summer starts.
Here are a few highlights; just click on the link, and we’ll whisk you off to Dip Land. Just be sure to come back here cuz I have two NEW recipes below!
And if you peruse our recipe archives, you’ll see plenty others that will whet your appetite and please your guests. They’re all rather simple to make and WELL worth the time and effort.
Ok, onto the NEWEST recipes that are completely different and absolutely delicious! Neither are the creamy style; both are hearty, non-dairy, and FULL of flavor. The theme this time is vegetables.
The first recipe goes great with fresh or toasted pita chips.
Curried Sweet Onion & Peppers Tapanade
Makes 4 Cups Serves about 8
3 Cups Sweet Onions, Diced ¼”
3 TBSP Garlic, Minced
1 ½ Cup (total) Red, Yellow, Orange, Green Bell Pepper, Diced ¼”
1 ½ tsp Jalapeno Pepper, Minced
3 TBSP Olive Oil
1 TBSP Toasted Sesame Oil
2 TBSP Green Onion, Chopped Fine
2 TBSP Curry Powder
1 TBSP Cider Vinegar
½ tsp Kosher Salt
1 TBSP Light Brown Sugar
2 tsp Dry Parsley Flakes
- Sauté onion, garlic, and peppers in olive oil until tender and slightly caramelized. (Do not over-brown). Chill.
- Combine sautéed mixture with the remaining ingredients and allow to marinate together (chilled) for two to four hours before serving.
My second recipe is not only a great dip, but it’s also is a great topping for a baked potato or even a condiment on a grilled burger. I like it with hearty corn tortilla chips like the ones we make at Nino’s.
Sweet & Smoky Chili Onion Dip
Makes 4 Cups Serves about 8
4 Cups Sweet Onions, Cut in Half, Then ¼” slices
3 TBSP Salted Butter
1 tsp Garlic, Minced
½ Cup Ketchup
3 TBSP Cider Vinegar
1 TBSP Unsulfured Molasses
¼ tsp Liquid Smoke (Hickory or Mesquite)
1 TBSP Cumin, Ground
1 ½ TBSP Chili Powder
2 tsp Kosher Salt
- Sauté onions in butter, over medium heat, until medium golden brown. Do not burn. Chill onions
- Chop onions into ¼” to 3/8” bits and place in a saucepan or skillet.
- Add remaining ingredients and bring to a slow simmer while stirring. Cook 5 minutes.
- Cool mixture and serve with corn tortilla chips.