#partydip

Perfect for parties and get-togethers, this creamy and flavorful appetizer is Artichoke White Bean Dip. This dip, which tastes great with pita bread, chips, or vegetables, is made with white beans, artichoke hearts, tahini, and spices.

Ingredients: 1 can 15 oz white beans, drained and rinsed. 1 can 14 oz artichoke hearts, drained and chopped. 1/4 cup tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon cayenne pepper optional. 1/4 cup chopped fresh parsley. 1/4 cup grated Parmesan cheese optional.

Instructions: In a food processor, combine the white beans, chopped artichoke hearts, tahini, minced garlic, lemon juice, olive oil, salt, black pepper, and cayenne pepper if desired. Blend until the mixture is smooth and creamy, scraping down the sides of the bowl as needed. Taste and adjust the seasoning, adding more salt or lemon juice if desired. Transfer the dip to a serving bowl and garnish with chopped fresh parsley and grated Parmesan cheese if you like. Serve with pita bread, tortilla chips, or fresh vegetable sticks for dipping. Enjoy your delicious Artichoke White Bean Dip!

Prep Time: 10 minutes

Cook Time: 0 minutes

Flavorful twist. Red onion and Indian spices add a delicious kick to this classic recipe.

This homemade queso con carne dip is tasty and perfect for parties or getting together with friends on game day. For a real Tex-Mex taste, it's made with real shredded cheese and seasoned ground beef.

Ingredients: 1 tablespoon olive oil. 1/2 onion, diced. 2 cloves garlic, minced. 1 jalapeno, seeded and diced. 1/2 pound ground beef. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1/2 cup diced tomatoes. 1/4 cup chopped cilantro. 1/4 cup milk or cream.

Instructions: In a large skillet, heat olive oil over medium heat. Add diced onion, minced garlic, and diced jalapeno. Cook until softened, about 3-4 minutes. Add ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 5-6 minutes. Stir in chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Cook for an additional 2 minutes. Reduce heat to low. Stir in shredded cheddar and Monterey Jack cheese until melted and smooth. Add diced tomatoes, chopped cilantro, and milk or cream, stirring until heated through and well combined. Taste and adjust seasoning if needed. Transfer the queso con carne to a serving dish and serve warm with tortilla chips or vegetables. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes