There’s nothing we love more than attending (or hosting!) a holiday party chock-full of good company… plus delicious dips, fresh crudité, and cheese. Lots and lots of cheese and crackers. Though the holidays—and all gatherings—in 2020 have looked a little bit different than last year (or any year for that matter), that doesn’t mean we’re ditching our love for homemade dips.
Here, three easy dips you can make to celebrate the holidays. Even if it’s just you this year. May these savory and sweet dishes make your holidays bright.
(And as for the add-ons like crackers, cheese, and fruit? Use what you have! There are no rules.)Print
- 4 cups cauliflower
- 1 tablespoon olive oil, plus more for serving
- 2 1/2 tablespoons lemon juice
- 4 tablespoons tahini
- 1 teaspoon salt
- A few grinds of pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1 clove garlic, sliced
- 1/4 cup of water
- 1 tablespoon sunflower seeds, toasted (optional)
- Preheat oven to 400 degrees.
- Toss cauliflower florets with olive oil. Bake in the oven for 35-45 minutes or until slightly browned and fork tender.
- Put roasted cauliflower, lemon juice, tahini, salt, pepper, cumin, paprika, and garlic in a food processor. Pulse. Drizzle in water slowly and pulse until you get a thick, smooth, dip-like consistency. Add more water, 1 teaspoon at a time as necessary.
- Put in a small serving bowl. Garnish with toasted sunflower seeds, a swirl of more olive oil and a dash of paprika, if desired. Serve on a platter with carrots, cucumbers, radishes, multi-colored peppers, kiwi, and cherry tomatoes.
- 4 cups mixed greens like parsley, cilantro, carrot or beet greens—whatever you have on hand
- 1 large garlic clove, sliced
- 1/4 cup pine nuts, lightly toasted
- 2 1/2 tablespoons parmesan, grated
- 1/3 cup of olive oil
- 1/2 teaspoon salt
- Pinch of black pepper
- 3 teaspoons lemon juice
- 1 teaspoon zest
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- Put greens, garlic, toasted pine nuts, parmesan, salt, pepper, lemon juice, and zest in a food processor. Pulse to blend. Then, add oil in a slow, steady stream. Taste and season accordingly.
- In a serving dish of your choice, mix mayonnaise and sour cream together. Then, swirl pesto over the top.
- Serve on a platter with endive, radicchio, boiled potatoes, carrots, and cherry tomatoes.
- 6 ounces fresh cranberries
- 1/2 cup of sugar
- Zest and juice of 1 large orange (approximately 1/2 cup of juice)
- 3 tablespoons scallions (about 2-3), finely sliced, plus more for garnish
- 2 pinches of salt
- 1 6-ounce block of cream cheese
- Put cranberries, sugar, orange juice, zest, scallions, and salt in a saucepan over medium heat. Bring to boil, reduce to simmer and stir. Let simmer for about 5 minutes or just until the cranberries burst. Smash stubborn berries with the back of a wooden spoon.
- Take off the heat and cool. (Note: Visually, we like to see big chunks of berries, but if you want more of a salsa-type consistency, feel free to pulse gently for a few seconds in a mini processor.) Taste. More salt? Season accordingly. Too sweet? Add a splash of vinegar.
- Put cream cheese on a small serving plate or dish and cut a line down the middle. (This will help to let sauce sink in.) Pour cooled cranberry sauce over the cream cheese and sprinkle with more scallions. Serve with fruit—persimmons and pears work well—and cheese, crackers, olives, and breadsticks.