Little Dippers

Start your meal with fun single servings of veggies and dip.

By: Food Network Magazine
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Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Easy Apps

These personal crudites are perfect for a party. Serve a variety and your guests can choose their favorite.

Turmeric Yogurt Dip

Toast 1 teaspoon cumin seeds in 2 tablespoons vegetable oil in a skillet over medium heat, 3 minutes. Stir in 1 teaspoon ground turmeric. Add the spiced oil to 1 1/2 cups plain Greek yogurt; stir in 1 tablespoon mango chutney, 1 teaspoon grated ginger, the zest and juice of 1 lime and salt and pepper to taste. Serve in small cups with endive leaves, yellow bell pepper strips and yellow cauliflower.

Avocado Ranch Dip

Puree 1 avocado in a food processor with 1/2 cup each buttermilk, mayonnaise, fresh parsley and dill, 1 each chopped scallion and garlic clove and 1 tablespoon white wine vinegar; season with salt and pepper. Serve in small cups with baby lettuce leaves, cucumber spears and cooked green beans.

Spicy Ricotta Dip

Divide 2 cups fresh ricotta among small cups; top each with 1 teaspoon chopped oil-packed Calabrian chile peppers. Drizzle with olive oil and sprinkle with flaky sea salt. Serve with sliced fennel and pears.

Carrot Hummus

Cook 1 1/3 cups sliced carrots in 2 tablespoons olive oil in a skillet over medium heat until soft, 8 to 10 minutes; season with salt and pepper. Puree in a food processor with 1 heaping cup hummus, 1 teaspoon grated ginger and 1 to 2 teaspoons harissa (or other chile paste). Season with salt. Serve in small cups with orange bell pepper strips and carrot sticks.

Purple Potato Dip

Cook 4 minced garlic cloves in 1/2 cup olive oil in a skillet over medium-low heat until sizzling; let cool. Boil 1 pound peeled purple potatoes until tender; drain, reserving 1/2 cup cooking water. Puree the garlic oil, 4 teaspoons red wine vinegar and the zest of 1 lemon in a food processor; add the potatoes and reserved cooking water and puree. Season with salt. Serve in small cups with red endive leaves, purple carrot sticks and sliced radishes.

Smoky Red Pepper Dip

Cook 1/4 cup sliced almonds and 4 sliced garlic cloves in 1/4 cup olive oil in a skillet over medium heat until browned, 4 to 5 minutes. Stir in 1 1/2 teaspoons smoked paprika. Puree in a food processor with 1 cup mayonnaise, 1/2 cup roasted red peppers and 2 teaspoons red wine vinegar; season with salt. Serve in small cups with red bell pepper strips and red carrot sticks.