Rania's Recipes: 4 Graduation Party Dips
Rania Harris stopped by PTL today to show off some great recipes that would be perfect for a graduation party!
Blue Cheese Dip with Chives
- 1 cup crumbled blue cheese (4 ounces)
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoons finely chopped chives
- Freshly ground black pepper
Directions:
In a medium bowl, thoroughly mix together the blue cheese, mayonnaise and sour cream. Stir in the chives and season with freshly ground black pepper to taste. Transfer to a serving bowl and serve with crudités.
Yield: 1 ½ cups
Guacamole with Anaheim Chiles
- 3 ripe avocados, pitted, peeled
- 1 cup diced red onion
- ¾ cup chopped fresh cilantro leaves
- ¾ cup diced red bell pepper
- 3 Anaheim chiles ~ roasted and diced
- 6 tablespoons lime juice
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Directions:
In a bowl, mash all of the ingredients together with a fork until blended and still chunky. You may also use a food processor using on/off turns.
Cover tightly by laying a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles. Seal the wrap to the edges of the bowl and refrigerate until ready to use.
Yield: 3 cups
Feta Dip
- ½ Vidalia onion
- 1 clove garlic
- 2 tablespoons fresh oregano leaves
- Grated zest of 1 lemon
- 1 – 10 ounce package frozen chopped spinach ~ thawed ~ squeezed dry
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup crumbled feta cheese
- 1 tablespoon freshly squeezed lemon juice
- Sea salt and freshly ground black pepper to taste
Directions:
In the bowl of a food processor fitted with the steel blade, process the onion, garlic, oregano and lemon zest until finely minced. Add the spinach and pulse several times until finely chopped. Add the mayonnaise, sour cream, feta cheese, lemon juice, salt and pepper to taste. Process just until the dip is well mixed but not pureed smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and serve immediately.
Yield: 1 ½ cups
Roasted Red Pepper Dip
- 1 - 7-ounce jar roasted red peppers, drained
- 2 garlic cloves
- ½ teaspoon cumin
- 1 teaspoon Worcestershire sauce
- Freshly squeezed lime juice to taste
- 1 cup sour cream
- 4 ounces cream cheese, softened
Directions:
In a the bowl of a food processor, puree roasted red peppers with garlic, cumin, Worcestershire sauce and lime juice. Add the sour cream and softened cream cheese and process until smooth. Season to taste and serve immediately.
Yield: 2 cups
