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

In the Pantry



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.

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

Instructions
Heat oil in a small saucepan over medium heat. Add garlic and cook, swirling occasionally, until toasted and fragrant. Remove from heat to cool slightly. Place edamame in food processor and pulse until smooth. Scrape down sides of processor and add a generous pinch of salt. Add the cooled oil, garlic, lemon juice, and tahini or almond butter, and pulse until smooth. Add water and pulse until mixture is airy and smooth. Add chives and pulse until evenly incorporated. Taste and season with salt as desired. Garnish with sesame seeds, if using, and/or additional chives. Serve with crackers or assorted raw vegetables. Store refrigerated in an airtight container for up to four days. If making dip ahead of time, leave out the chives and stir in when ready to serve.

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VIDEO

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. "

Ingredients
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

Instructions
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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