| |
Appetizers | |
| Roasted Corn Dip, recipe follows Green Goddess Dip, recipe follows Whipped Feta, recipe follows 8 rainbow carrots, halved lengthwise 4 mini cucumbers, quartered lengthwise 6 mini peppers, halved and deseeded 3 ribs celery, cut into 3-inch pieces 1/2 cup pickle chips 2 cups kettle chips Roasted Corn Dip: 2 ears sweet corn, shucked 4 ounces cream cheese, at room temperature 1/2 cup sour cream 1/2 teaspoon ground cumin Pinch cayenne pepper Pinch paprika A few dashes hot sauce 2 green onions, sliced thin, plus more for garnish Juice of 1/2 lime Kosher salt and freshly ground black pepper 1/4 cup grated sharp Cheddar 1/4 cup grated Monterey Jack 1/4 cup crumbled queso fresco Green Goddess Dip: 2 medium avocados, diced (about 1 cup) 1 cup sour cream 1 cup mayonnaise 1/2 cup sliced fresh chives 1/2 cup fresh dill 1/2 cup fresh parsley leaves 1 tablespoon chopped fresh tarragon Pinch kosher salt and freshly ground black pepper, plus more to taste 1 clove garlic, minced Juice and zest of 1 lemon Whipped Feta: 1 cup feta crumbles 1 cup Greek yogurt 4 ounces cream cheese, at room temperature Splash heavy cream Fresh dill sprigs, for garnish | |
| Scoop each dip into an individual bowl and arrange on a large platter. Fill in the gaps with the carrots, cucumbers, peppers, celery, pickles and kettle chips. Roasted Corn Dip: Over the burner on your stove, carefully roast the corn until nicely charred, about 2 minutes. (If you don’t have a gas stove, you can broil or grill the corn until charred.) Slice the kernels from the cobs, then place in a bowl and set aside. To the bowl of a food processor, add the cream cheese, sour cream, cumin, cayenne, paprika, hot sauce, green onions, lime juice, salt and black pepper. Process until well combined, 1 to 2 minutes. Add the cheeses and mix until combined. Add the cheese mixture to the bowl containing the reserved roasted corn kernels. Fold lightly until combined. Transfer to a bowl, then cover and chill for 2 hours before serving. Green Goddess Dip: Add the avocados, sour cream, mayonnaise, chives, dill, parsley, tarragon, salt, pepper, garlic and lemon zest and juice to a food processor. Process until very smooth. Taste and adjust the seasoning as needed. Whipped Feta: Add the feta, yogurt, cream cheese and heavy cream to a food processor fitted with the blade attachment. Process until smooth. Transfer to a bowl and sprinkle with the dill. Serve or chill until ready to serve. | |
| I thought the feta dip was a little bland | |
Good | |
Sort