Chubby Dipping! Is That Even a Thing?

OK, maybe that doesn’t conjure the greatest mental images, but I can’t help it.  As previously alluded to, I am not a slender man and I love dips of all sorts.  Onion dip, clam dip, spinach dip, bean dip, pumpkin dip, artichoke dip…you get the idea.

This is a dip switch and has nothing whatsoever to do with food.

Would you believe me if I told you that you could make three fabulous dips in just fifteen minutes?  (You should really, I wouldn’t lie to you.)  Last night I made a bunch of different dips for a function that my wonderful wife was having and I told her I would post the recipes.  So here are 3 of my tastiest quick prep dips that never fail.

 

Hummus

  • 1 can garbanzo beans, drained (aka chickpeas.  I ask you, which name is worse?)
  • 1 small clove garlic
  • 1/2 tablespoon cumin
  • 1 teaspoon coriander
  • 1 tablespoon tahini (sesame paste, but you can leave it out if you want)
  • 1 tablespoon olive oil
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 3-5 tablespoons water

I read this awesome trick to making the perfect textured hummus.  Warm up the garbanzo beans in the microwave for 30 seconds before you put them in the food processor.  It is seriously a night and day difference.  Add all of the rest of the ingredients except the water and turn on the machine and let it go to town.  After a minute or so it forms a sort of lumpy paste, add a couple of tablespoons of water while the machine is running.  When the water thins out the paste, watch the consistency and add water little by little until it gets to your liking.  Stop the machine and taste it.  Adjust salt as needed.  Serve with warm pita bread, pita chips, cut vegetables, or whatever else you like. 

Fruit Dip

  • 8 ounces softened cream cheese (ideally this would sit out for an hour or so, but I cheat all the time and just squish it in the package a bit to get it more pliable.)
  • 7 ounce jar of marshmallow cream
  • 1 teaspoon vanilla

This one is seriously impossible to mess up.  Put all the ingredients into a large bowl or bowl of your stand mixer.  With a hand mixer (or whisk attachment) mix for 4-5 minutes until it is all fluffy and wonderful.  I think this one is really good with slightly acidic, firm fruit.  Pineapple, strawberries, tart apples, kiwis etc. 

Ranch Dip

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/2 cup ranch
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon kosher salt

Put all of the above in a bowl and whisk until combined.  Taste it and adjust seasoning as desired.  It’s probably the most versatile of the three.  I’ve used it for chicken fingers, raw vegetables, potato chips, pretzels, you name it.

 

The other thing I like about all three of these dips is that you can go crazy with the variations.  Parmesan Ranch dip, kalamata olive hummus, citrus zest fruit dip, I could go on and on.  Let me know what works for you!