Wine Wednesday: Quick and easy party dip ideas

If you’re anything like me,  parties don’t need to be fancy, they just need good friends, great cocktails, good finger food and if all else fails…dip.  There is no party without dip.  So I’ve borrowed these from Real Simple magazine and think these are quick and easy to fix.  Use some of this summers great veggies like spinach, corn, yummy tomatoes and you’ll have fresh dips that will have your guests asking you ‘when did you find the time?’  No worries, out secret.  As for what to drink for these…hmmm…anything you want.

Tomatillo and Avocado Dip

Ingredients

4 medium tomatillos, husked and quartered

avocado, pitted and peeled

jalapeño pepper, chopped

1/2 cup fresh cilantro sprigs

1/4 white onion, chopped

2 tablespoons lime juice

kosher salt and black pepper

blue corn tortilla chips, for serving

Directions

In a food processor, combine the tomatillos, avocado, jalapeño, cilantro, onion, and lime juice and pulse until the mixture is the texture of relish. Season with 1 teaspoon salt and ¼ teaspoon black pepper. Serve with the tortilla chips.

Artichoke and Olive Crostini

Ingredients

24 thin slices baguette (from 1 small loaf)

5 tablespoons olive oil

1 14-ounce can artichoke hearts (rinsed and chopped)

1⁄2 cup pitted kalamata olives, chopped

1 tablespoon chopped fresh flat-leaf parsley

kosher salt and black pepper

2 ounces Parmesan, shaved

Directions

Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with 2 tablespoons oil. Bake until golden brown, 4 to 5 minutes per side.

In a small bowl, toss together the artichoke hearts, olives, and parsley with the remaining 3 tablespoons of olive oil; season with ¼ teaspoon each salt and pepper.

Charred Corn and Tomato Salsa

Ingredients

medium tomatoes

ear corn, shucked

1/2 white onion, cut into wedges

jalapeño pepper

2 tablespoons chopped fresh cilantro

2 teaspoons distilled white vinegar

kosher salt and black pepper

tortilla chips, for serving

Directions

Heat broiler to high. Place the tomatoes, corn, onion, and jalapeño on a rimmed baking sheet and broil, turning occasionally, until charred, 8 to 10 minutes; let cool.

Cut the corn kernels off the cob and transfer to a medium bowl. Roughly chop the tomatoes, jalapeño, and onion and add to the bowl along with the cilantro, vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix to combine and serve with the tortilla chips.

Feta and Sun-Dried Tomato Dip

Ingredients

4 ounces crumbled Feta

1 cup low-fat Greek yogurt

2 tablespoons olive oil

1/2 cup chopped oil-packed sun-dried tomatoes, drained

kosher salt and black pepper

pretzel crisps, for serving

Directions

In a medium bowl, mash together the Feta, yogurt, and oil until mostly smooth. Mix in the sun-dried tomatoes and season with ½ teaspoon salt and ¼ teaspoon pepper. Serve with the pretzel crisps.

Roasted Eggplant Dip

Ingredients

medium eggplants, halved lengthwise

1/2 red onion, finely chopped

1/2 cup chopped fresh basil

2 tablespoons olive oil

1 teaspoon red wine vinegar

kosher salt and black pepper

vegetable chips, for serving

Directions

Heat oven to 400° F. Place the eggplants cut-side down on a rimmed baking sheet and roast until very soft, 30 to 40 minutes; let cool. Scoop out the flesh from the eggplants and roughly chop.

In a medium bowl, stir together the eggplant, onion, basil, oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper. Serve with the vegetable chips.

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