Please tell me you remember that song? [see the video here]
It takes me back to middle and high school dances. Ahhh.
Anyway, SPD is back and I decided to go big.
Summer entertaining season is upon us, and I've got 3 super easy (and pretty healthy) dips to complete any party menu thanks to some Pinspiration.
First, edamame (soy beans) are packed with protein. Combine them with chickpeas and you've got a healthy protein and fiber delight.
Second, is a buffalo dip made with cauliflower. Meat free, y'all!
The last is a little indulgent, but it is amazing... bacon jalapeno popper dip.
Something for everyone!
20 ounces cooked shelled edamame (I used the ‘steam in the bag’ kind for easy prep)
1 can chickpeas, drained and rinsed
2 cloves garlic, smashed
1/2 – 3/4 cup olive oil, depending on consistency
1 lemon, juiced
1/2 lime, juiced
2 tsp salt
1 tsp pepper
1/2 cup chopped fresh cilantro
In a food processor puree half the edamame, chickpeas, garlic, lemon, lime, cilantro, s+p and olive oil for about 30 seconds.
Stir, then and add in the remaining ingredients.
Puree until your desired consistency is achieved. This could take a while!
You may want to use more or less olive oil based upon your preference.
Buffalo Cauliflower Dip
1/2 head cauliflower, grated (it will look like rice)
3/4 cup cayenne pepper sauce (I used Frank's Red Hot)
2 (8 oz. packages) low fat or fat free cream cheese, softened
6 ounces plain Greek yogurt
1/4 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dill weed
1/8 teaspoon onion powder
Pretzel chips or Celery sticks for serving
In a small crockpot, mix all ingredients well.
Cook for 1 hour on low or until heated through.
This can also be made on the stovetop in a medium saucepan until heated through.
Serve hot or cold. It’s delicious either way!
Bacon Jalapeno Popper Dip
8 ounces cream cheese, room temperature (I used “Whipped” style, and it turned out great)
1/2 cup light mayonnaise
1/4 cup cooked turkey bacon, chopped (3 pieces)
3/4 cup green jalapenos, chopped (about 2 large peppers)
2 cloves garlic, minced
1/2 cup onion, chopped
1/4 tsp ground cumin
3/4 cup shredded cheddar cheese
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
2 Tbsp melted butter
Preheat the oven to 375F.
In a large bowl, mix together cream cheese, mayonnaise, bacon, jalapeno, garlic, onion, cumin, and cheddar cheese.
Spread mixture into 9” pie pan (or other casserole dish).
In a small bowl, mix together panko, Parmesan cheese, and butter until evenly moistened.
Spread on top of cream cheese mixture.
Bake for 20-25 minutes or until the top is golden brown and dip is bubbling.
Let it rest for a few minutes before serving.
It's really not spicy at all! Don't be afraid to try it!