Ree’s Epic Dip Platter is the ultimate sharing food, perfect for easy entertaining, and it looks fabulous on any buffet or dinner table to greet your guests. The Roasted Corn Dip also works well as a hot dish, tipped into a casserole and heated until it’s bubbly and gooey.
Scoop each dip into an individual bowl and arrange on a large platter. Fill in the gaps with the carrots, cucumbers, peppers, celery, pickles and kettle chips.
Roasted Corn Dip:
Over the burner on your stove, carefully roast the corn until nicely charred, about 2 minutes. (If you don’t have a gas stove, you can broil or grill the corn until charred.) Slice the kernels from the cobs, then place in a bowl and set aside.
To the bowl of a food processor, add the cream cheese, sour cream, cumin, cayenne, paprika, hot sauce, green onions, lime juice, salt and black pepper. Process until well combined, 1 to 2 minutes. Add the cheeses and mix until combined. Add the cheese mixture to the bowl containing the reserved roasted corn kernels. Fold lightly until combined. Transfer to a bowl, then cover and chill for 2 hours before serving.
Green Goddess Dip:
Add the avocados, sour cream, mayonnaise, chives, dill, parsley, tarragon, salt, pepper, garlic and lemon zest and juice to a food processor. Process until very smooth. Taste and adjust the seasoning as needed.
Whipped Feta:
Add the feta, yogurt, cream cheese and heavy cream to a food processor fitted with the blade attachment. Process until smooth. Transfer to a bowl and sprinkle with the dill. Serve or chill until ready to serve.
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