Epic Dip Platter
- Level: Intermediate
- Yield: 6 to 8 servings
- Total: 2 hr 20 min (includes chilling time)
- Active: 50 min
Ingredients
Roasted Corn Dip, recipe follows
Green Goddess Dip, recipe follows
Whipped Feta, recipe follows
8 rainbow carrots, halved lengthwise
4 mini cucumbers, quartered lengthwise
6 mini peppers, halved and deseeded
3 ribs celery, cut into 3-inch pieces
1/2 cup pickle chips
2 cups kettle chips
Roasted Corn Dip:
2 ears sweet corn, shucked
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 teaspoon ground cumin
Pinch cayenne pepper
Pinch paprika
A few dashes hot sauce
2 green onions, sliced thin, plus more for garnish
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
1/4 cup grated sharp Cheddar
1/4 cup grated Monterey Jack
1/4 cup crumbled queso fresco
Green Goddess Dip:
2 medium avocados, diced (about 1 cup)
1 cup sour cream
1 cup mayonnaise
1/2 cup sliced fresh chives
1/2 cup fresh dill
1/2 cup fresh parsley leaves
1 tablespoon chopped fresh tarragon
Pinch kosher salt and freshly ground black pepper, plus more to taste
1 clove garlic, minced
Juice and zest of 1 lemon
Whipped Feta:
1 cup feta crumbles
1 cup Greek yogurt
4 ounces cream cheese, at room temperature
Splash heavy cream
Fresh dill sprigs, for garnish
Directions
- 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.