In the Pantry: Signature Party Dips You Should Add to Your Menu

Want to impress your friends and have them pinning photos of your new signature dip? Expand your recipe repertoire and give salsa and guacamole a temporary break. This week on In the Pantry, Aida Mollenkamp shares two delicious party dips that you can make in minutes: Edamame Hummus and Roasted Red Pepper Dip.

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Edamame Hummus
Makes about 2 cups

"What's great about hummus and all bean dips is you can make it up to four days ahead, leave it in the fridge, and then just pull it out when you're ready to serve it," said Mollenkamp.

2 cups cooked edamame (shelled soybeans)
2 cloves garlic, roughly chopped
3 tablespoons freshly squeezed lemon juice
1 tablespoon tahini or almond butter
Pinch of salt
4 to 5 tablespoons water 
2 tablespoons olive oil
1/2 cup snipped fresh chives, for garnish (optional)
Toasted sesame seeds, for garnish (optional)

Place edamame, garlic, and lemon juice in a food processor and pulse a few times. Scrape down the sides of the food processor and then add in tahini or almond butter, and pulse until smooth. Add water and salt. Pulse until mixture is fluffy and smooth. Add olive oil while pulsing until mixture is evenly incorporated. Taste and season with more salt as desired. Garnish with sesame seeds, if using, or snipped chives. Serve with crackers or assorted raw vegetables. Store refrigerated in an airtight container for up to four days.

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Roasted Red Pepper Dip
Makes 1 cup

"I like using this as a dip," said Mollenkamp, "but you could even turn it into a sauce for grilled chicken or put it with your favorite pasta, maybe top it with some great crumbled feta. "

1 15-ounce jar roasted red peppers
4 ounces blanched almonds
2 cloves garlic
1/2 teaspoon paprika (regular or smoked)
Touch of salt
1 tablespoon red wine vinegar
3 to 4 tablespoons olive oil
About 1/2 cup fresh herbs (such as parsley, mint, or cilantro), stems removed

Add the roasted peppers, almonds, garlic, paprika, and salt to food processor, and blend. Scrape down the sides, and then add in the red wine vinegar and olive oil. Blend until smooth. Garnish with your favorite herbs. Serve with crackers, assorted raw vegetables, or slices of bread.

For more cooking tips and tricks, check out host Aida Mollenkamp's book, Keys to the Kitchen.

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