I love nothing more than throwing parties: for dinner, football, birthdays, swimming, or just because.
To kick off, I’ve found I really can’t go wrong with homemade chips and fresh veggies to snack on with an array of dips. I can make make the dips a day ahead and don’t demand attention.
Here’s a list of my favorites. You’ll find they’re easy to make and satisfying to mingling friends.
- 3 avocados, diced
- 1/4 yellow onion
- 1 1/2 tomatoes diced with the seeds scooped out
- 1-2 cloves minced garlic
- 1 jalapeno diced
- chopped cilantro
- salt, pepper, squeeze of fresh lime juice
- 2 cups non-fat greek yogurt
- package of ranch seasoning (use sparingly to taste)
- 1 pineapple, peeled and diced
- ¼ cup chopped scallion, green part only
- ¼ cup diced red bell pepper
- 1 tablespoon finely diced fresh jalapeno
- 1 tablespoon chopped fresh cilantro
- 1 small clove garlic, minced
- 1 tablespoon freshly squeezed lime juice
- ¼ teaspoon salt
- ½ teaspoon extra-virgin olive oil
Ultimate Cheese Dip
- 6-8 slices of bacon, diced and cooked crispy
- 2 8-oz packages of cream cheese, soft
- 1 cup of mayonnaise
- 4-6 jalapeno’s, chopped and deseeded. The seeds will make it fiery hot.
- 1 cup of cheddar cheese, shredded
- 1/2 cup of mozzarella cheese, shredded
- 1/4 cup diced green onion
- 1 cup of crushed crackers
- 1/2 cup parmesan cheese
- 1/2 stick of butter, melted
Prehead oven to 350. Combine all ingredients except last 3 in a baking dish so your dip is about an inch thick. Combine last three ingredients and sprinkle over the top. Bake for 20-30 min until bubbling. (Recipe via Simply Gourmet)
White bean hummus
- 1 can canneleni beans
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 1/3 cup olive oil plus 4 TBSP
- 1/4 cup loosely packed garlic
- salt, pepper, dried oregano
Pulse in a food processor until smooth. Salt and pepper to taste.
- Fresh tortillas (wheat, flour, corn, your choice)
- Canola Oil
- Paper towels
- Sea salt
In a large skillet, heat about 1/2 in of oil until hot. Test by wetting your hand and dropping water into the oil. If it pops, it’s ready. Cut tortillas in quarters or in eights. Gently place first batch in oil. Wait for underside to brown and then flip. Take one out, let it cool, and test to make sure it’s not chewy. Remove chips and lay out on paper towels to cool. Put int a bowl and sprinkle salt. You have to watch the chips AT ALL TIMES.