Hot and Cheesy Dips for Spring Break Gatherings
The best ideas are usually simple. Like, should we invite a couple of friends over for some cheesy hot dips and well cooled drinks? Now that’s a great idea.
Make all three of these dips, or choose your favourite and double or triple the recipe. Enjoy!
Spinach, Feta and Artichoke Dip
Serves 2‒3
Cooking time 30 min
Ingredients:
300 g frozen spinach leaves
300 g canned artichoke hearts
1 red onion
4 garlic cloves
1 red bell pepper
2 Tbsp olive oil
100 g sour cream
100 g mayonnaise
200 g feta cheese
1/2 tsp salt
1/2 tsp black pepper
100 g grated mozzarella
To serve:
Toasted bread slices, crackers, crisps, veggie or quinoa crisps etc.
Method:
Thaw spinach. Drain and chop artichoke hearts. Peel and mince onion and garlic. Cut bell pepper to small cubes.
Preheat the oven to 200°C.
Heat oil in a pan over medium-high heat. Fry onion for 5 minutes. Add garlic and fry for 2 minutes.
Add spinach and artichokes. Cook, stirring, until the moisture has evaporated.
Add sour cream and mayonnaise. Crumble the feta cheese and add in. Do a taste test, and adjust the seasoning with salt and pepper.
Transfer the mixture to an oven casserole. Sprinkle with grated mozzarella. Bake in the 200°C oven for about 15 minutes until bubbly and nicely browned on top.
Serve with toasted bread slices, crackers or (veggie/quinoa) crisps.
Cheesy French Onion Soup Dip
Serves 2‒3
Cooking time 1 hour 15 min
Ingredients:
6 large brown onion
30 g butter
1 Tbsp all purpose flour
100 ml white wine
100 ml water
1/2 beef stock cube
1 dried bay leaf
1/2 tsp dried thyme
100 g mayonnaise
1/2 tsp salt
1/2 tsp black pepper
200 g grated emmental or gruyere cheese
To serve:
Baguette or bread slices, toasted
Method:
Peel onions and cut in half. Then cut to thin half rings.
Melt butter in a large pot and stew the onions over medium heat, covered, for 45 minutes, stirring occasionally (scrape all the brown bits from the bottom and incorporate to the mixture).
Bring the heat up and add flour. Stir for 2 minutes.
Add white wine and bring it to a boil. Add water, beef stock cube, bay leaf and thyme. Boil for 5 minutes, uncovered, until the mixture is thick.
Take the pot off the stove and add mayonnaise, salt and black pepper. Mix in half of the cheese.
Preheat the oven to 225°C. Transfer the mixture to an oven casserole. Sprinkle with the remaining cheese. Bake in the oven for about 15 minutes. Let rest for 5 minutes before serving.
Serve with toasted bread slices.
Pro tip: Prep ahead to oven-ready. Keep in the fridge, covered with cling film. Bring to room temperature 30 minutes before baking. Bake in the oven just before serving.
One Pan Black Bean Dip
Serves 2
Cooking time 20 min
Ingredients:
1 red onion
3 garlic cloves
2 Tbsp olive oil
1 tsp smoked paprika powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp chilli flakes
1 tsp salt
1/2 tsp black pepper
400 g chopped tomatoes
50 ml water
400 g black beans
100 g grated cheddar
20 g fresh coriander
To serve:
1 bag of nachos
1‒2 avocados
1‒2 limes
Method:
Peel and mince onion and garlic.
Heat oil in a pan and fry onion for 5 minutes. Add garlic and fry for 2 minutes. Add smoked paprika, cumin, coriander, chilli, salt and pepper. Stir for 1 minute.
Add chopped tomatoes, water, and rinsed and drained black beans. Bring to a boil and reduce the heat to low. Let stew, bubbling lightly, for about 15 minutes.
Sprinkle with cheese and let it melt. Finish with chopped fresh coriander. Serve as a hot dip with nachos, avocado slices and lime wedges.
Pro tip: It’s all vegan, if you use vegan mozzarella instead of regular cheese.
