Lynn Crawford Shares Two Dips For Your Summer Spread | The Good Stuff with Mary Berg
Recipes in this Video
Ingredients
- ●8 oz cream cheese, softened
- ●1 cup shredded sharp cheddar cheese
- ●1/2 cup mayonnaise
- ●1/4 cup diced pimentos, drained
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp cayenne pepper
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a mixing bowl, combine the softened cream cheese and mayonnaise until smooth.
- 2Add the shredded sharp cheddar cheese to the mixture and stir until well combined.
- 3Fold in the diced pimentos, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- 4Mix all ingredients until evenly distributed and creamy.
- 5Taste and adjust seasoning if necessary, adding more salt or cayenne for extra kick.
- 6Transfer the dip to a serving bowl and cover with plastic wrap.
- 7Refrigerate for at least 1 hour to allow flavors to meld.
- 8Serve chilled with crackers, vegetables, or bread.
Equipment
Ingredients
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1/4 cup tahini
- ●1/4 cup fresh lemon juice
- ●1/4 cup olive oil
- ●1 cup fresh spinach leaves
- ●1/2 cup fresh parsley, chopped
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cumin
- ●2-3 tbsp water (as needed)
Instructions
- 1In a food processor, combine the chickpeas, tahini, lemon juice, and olive oil.
- 2Add the fresh spinach and parsley to the food processor.
- 3Sprinkle in the garlic powder, salt, black pepper, and cumin.
- 4Blend the mixture until smooth, scraping down the sides as needed.
- 5If the hummus is too thick, add water one tablespoon at a time until the desired consistency is reached.
- 6Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 7Transfer the hummus to a serving bowl and drizzle with additional olive oil if desired.
- 8Serve with pita bread, vegetable sticks, or crackers.
Equipment
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