skip to Main Content
3 Great Party Dips - Food Gypsy

3 Great Party Dips for Easy Entertaining

If you haven’t planned for New Years Eve you’d better act fast! This year we’re not waiting for midnight before we shift our food habits, we’re going to ring in the new year thinking lean and clean! Here are 3 Great Party Dips for Easy Entertaining!

Nothing I like more as a hostess than food that takes little or no time, looks great and tastes amazing. I whipped off everything you see in the top photo in less than two hours, and that included time to stop and shoot. It’s all robot coupe work, with no cooking, if you opt for canned roasted beets. (Call me crazy but maybe you don’t have 90 minutes to roast one beet!) And hopefully, you won’t need to climb up a step-ladder every ten minutes while you’re cooking to take that all-important photo so you can buzz any of these up in half the time.

A Party of Dips

I ask you, who doesn’t love chips & dips?! Edamame Ginger Dip brings a bit of Asian heat, Tuscan White Bean Dip gives you deep Italian flavour, with very little fat and Roasted Beet Hummus, is an earthy but colourful addition to the hummus family. All heavy in plant protein, and using only the healthiest of fats. These’ll knock their socks off!

Light, easy New Year’s Bites that are so terrific, you’ll never know they’re healthy.

Edamame Ginger Dip - FG

Edamame Ginger Dip

We love Edamame Ginger Dip with crudités! It’s a sharp, tangy combination but it’s good with rice crisps or as a spread on vegetable or tofu wraps. It also freezes well, so you can divide it into small portions and have it as a snack anytime.

Roasted Beet Hummus - FG

Roasted Beet Hummus

Beetroot Hummus freezes particularly well, makes a big batch and freezes in individual servings. Thaw, stir and serve. It works with anything you might use hummus for, as a vegetable dip, or on a sandwich.

Try it with Za’atar Pita Strips – Cut pita in six wedge-shaped spices, like a pie. Toss with about 2 tablespoons of olive oil, about 1 tablespoon of Za’atar Spice mix and a pinch of salt & pepper. Toast in 350°F (205°C) oven for about 10 minutes, until starting to brown. Cool and add to the party platter.

Tuscan White bean Dip - FG

Tuscan White Bean Dip

This recipe for Tuscan White Bean Dip also freezes. This is an amazing spread on a grilled vegetable sandwich, it has just enough punch to be a great foil to eggplant and tomato.

With the Tuscan White Bean Dip, try Olive Oil & Rosemary Crostinis – Slice a day-old baguette on a bias, in long, thin slices. Toss with about 2 tablespoons of olive oil, about 1 tablespoon of dried rosemary and a generous grind of pepper & salt. Toast in 350°F (205°C) oven for about 10 minutes, until crisp, dry and fragrant. Cool and pass.

Make entertaining, easy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
3 Great Party Dips - Food Gypsy

3 Great Party Dips for Easy Entertaining


  • Author: Cori Horton
  • Total Time: 1 hour
  • Yield: serves six
  • Diet: Vegan

Description

3 Great Party Dips for Easy Entertaining! I ask you, who doesn’t love chips & dips?! Edamame Ginger Dip brings a bit of Asian heat, Tuscan White Bean Dip gives you deep Italian flavour, with very little fat and Roasted Beet Hummus is an earthy but colourful addition to the hummus family.


Ingredients

Units Scale

Edamame Ginger Dip

  • 1 cup edamame, shelled
  • 2 tablespoons water
  • 2 tablespoons peanut oil (or light salad oil)
  • 2 tablespoons Tamari (or soy sauce)
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon ginger, finely chopped or pureed
  • 1 clove garlic1 teaspoon Sambal Oelek (or other asian chili garlic sauce)
  • season to taste

Roasted Beet Hummus

  • 1 large roasted (or 1 – 200gram can) roasted/cooked beets
  • 1200gram (8 ounce) can cooked chickpeas, drained but not rinsed
  • 1 lemon, juiced
  • 2 large cloves of garlic, chopped
  • 1 heaping tablespoon tahini
  • 1/4 cup olive oil
  • salt & pepper to taste

Tuscan White Bean Dip

  • 1225g (15 ounce) can cannellini (or white kidney) beans, rinsed well and drained
  • 1 lemon, juice and zest
  • 23 large cloves of garlic, chopped
  • 1/4 cup grated parmesan cheese
  • 1/4 cup Italian parsley
  • 1/41/3 cup olive oil
  • season to taste

Instructions

Edamame Ginger Dip

  1. Cook edamame according to package instructions then cool immediately in cold water. Once cool to the touch, add edamame, tamari, rice wine vinegar, ginger, garlic & chili sauce to robot coup and blend until combined, but still a bit coarse.
  2. Stop, scrape down sides, snap the lid back on, add water add turn on robot coup, then drizzle in oil until smooth. Taste and season then refrigerate for 30 minutes before serving. (Yield: 2 cups)

Tuscan White Bean Dip

  1. Combine cannellini beans, lemon juice & zest, garlic, parmesan and parsley in the food processor. Blend, drizzling olive oil as you go, until smooth and creamy.
  2. Taste, season with a generous pinch of both salt & pepper and check for consistency. Chill for a half-hour or there abouts and serve.

Roasted Beet Hummus

  1. Once beet is well chilled, pulse it in your robot coupe until relatively fine.
  2. Add chickpeas, garlic and tahini and blend – drizzling olive oil as you blend – until smooth. (Yield: 2 cups)

 

  • Prep Time: 20 minutes
  • Cook Time: 40 Minutes
  • Category: Appetizers
  • Method: Blending
  • Cuisine: American

Keywords: Party Dips

 

Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer and recipe blogger. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and has been sharing all things delicious - right here - since 2010.

This Post Has 12 Comments

Leave a Reply

Your email address will not be published.

Recipe rating

Back To Top