#dipandchips

Spinach artichoke dip

Recipe https://bit.ly/3kZqnJY

This black bean dip is the perfect game day food for football appetizers. It's packed with flavor and goes great with crunchy tortilla chips.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1/2 cup salsa. 1/4 cup diced red onion. 1/4 cup diced tomatoes. 1/4 cup chopped cilantro. 1 tablespoon lime juice. 1 teaspoon cumin. Salt and pepper to taste. 1/2 cup shredded cheddar cheese. 1/4 cup sliced black olives optional. Tortilla chips for serving.

Instructions: Put the salsa, red onion, tomatoes, cilantro, lime juice, cumin, salt, and pepper in a food processor and blend them all together. Pulse until it's smooth. If you want, you can add shredded cheddar cheese and sliced black olives after moving the mixture to a serving bowl. Put it in the fridge for at least 30 minutes to let the flavors mix. Put tortilla chips on top and serve cold. Have fun with your tasty black bean dip!

Prep Time: 10 minutes

Cook Time: 0 minutes

This gluten-free cheesy hot caramelized onion mushroom dip is the perfect appetizer for parties or gatherings. It's creamy, savory, and loaded with flavor from caramelized onions and mushrooms. Serve it with gluten-free crackers or sliced vegetables for a crowd-pleasing snack!

Ingredients: 2 tablespoons olive oil. 2 large onions, thinly sliced. 8 ounces mushrooms, finely chopped. 2 cloves garlic, minced. 8 ounces cream cheese, softened. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup mayonnaise. 1/4 cup sour cream. Salt and pepper to taste. Chopped parsley for garnish optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Warm up the olive oil in a big pan over medium-low heat. While stirring every now and then, cook the onions until they turn caramelized, about 20 to 25 minutes. Put mushrooms and garlic into the pan with the onions that have been caramelized. It will take about 5 to 7 minutes of cooking until the mushrooms are soft and all the liquid has evaporated. Take it off the heat and let it cool down a bit. Cream cheese, mozzarella cheese, Parmesan cheese, mayonnaise, and sour cream should all be mixed together in a bowl. Mix everything together well. Add the mushrooms and onions that have been caramelized. Add pepper and salt to taste. Put the mixture in a baking dish and make sure it's spread out evenly. Warm the oven up and put the dip in it. Bake for 20 to 25 minutes, or until it's hot and bubbly. If you want, you can add chopped parsley as a garnish before serving. You can eat it with gluten-free crackers or sliced vegetables.

Prep Time: 15 minutes

Cook Time: 50 minutes

A tasty Middle Eastern dip called muhammara is made with walnuts and roasted red peppers. It's sour and spicy, and it goes great with chips or on sandwiches.

Ingredients: 2 large red bell peppers, roasted and peeled. 1 cup walnuts, toasted. 1/4 cup breadcrumbs. 2 tablespoons lemon juice. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste.

Instructions: In a food processor, combine roasted red peppers, walnuts, breadcrumbs, lemon juice, olive oil, garlic, cumin, paprika, cayenne pepper, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary. Transfer the dip to a serving bowl. Garnish with a drizzle of olive oil and a sprinkle of paprika. Serve with pita bread, crackers, or fresh vegetables.

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious and spicy blackeye pea dip with melted cheddar, perfect for dipping with crunchy tortilla chips.

Ingredients: 2 cans blackeye peas, drained and rinsed. 1 cup shredded cheddar cheese. 1/2 cup mayonnaise. 1/2 cup sour cream. 1/4 cup chopped green onions. 1/4 cup diced jalapenos. 1/4 cup diced red bell pepper. 1 teaspoon garlic powder. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 1 cup crushed tortilla chips for topping.

Instructions: Preheat oven to 350F 175C. In a food processor, combine blackeye peas, cheddar cheese, mayonnaise, sour cream, green onions, jalapenos, red bell pepper, garlic powder, cayenne pepper, salt, and pepper. Pulse until smooth and well combined. Transfer the mixture to a greased baking dish. Bake in the preheated oven for 25-30 minutes or until the dip is hot and bubbly. Remove from the oven and sprinkle crushed tortilla chips on top. Return to the oven for an additional 5 minutes or until the chips are golden brown. Remove from the oven and let it cool slightly before serving. Serve with baked tortilla chips and enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

Enjoy a tasty gluten-free dip made with roasted garlic, spinach, and artichoke hearts. It goes well with crispy pita chips that have garlic in them. It's great for parties or nights in!

Ingredients: 4 heads garlic. 2 tablespoons olive oil, divided. 1 10-ounce package frozen chopped spinach, thawed and squeezed dry. 1 14-ounce can artichoke hearts, drained and chopped. 1 8-ounce package cream cheese, softened. 1 cup sour cream. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 4 gluten-free pita bread rounds. 1 tablespoon minced fresh parsley.

Instructions: Preheat the oven to 400F 200C. Slice the tops off the heads of garlic to expose the cloves. Place each head on a piece of foil, drizzle with 1/2 tablespoon of olive oil, and wrap tightly in the foil. Roast for 30-35 minutes or until the cloves are golden brown and soft. Allow to cool. Squeeze the roasted garlic cloves out of their skins into a large mixing bowl. Mash them with a fork. Add the chopped spinach, chopped artichoke hearts, cream cheese, sour cream, mozzarella cheese, Parmesan cheese, salt, and black pepper to the bowl with the roasted garlic. Mix until well combined. Transfer the mixture to a greased baking dish and smooth the top with a spatula. Bake for 25-30 minutes or until bubbly and golden brown on top. While the dip is baking, prepare the garlic pita chips. Slice the gluten-free pita bread rounds into wedges. Place them in a single layer on a baking sheet. Brush with the remaining olive oil and sprinkle with minced parsley. Bake the pita chips alongside the dip for 10-12 minutes or until golden and crispy. Serve the roasted garlic spinach artichoke dip hot with the garlic pita chips for dipping.

Prep Time: 20 minutes

Cook Time: 45 minutes