Category: Dips

CREAMY AVOCADO DIP

Yield: 12

Serving Size: 2 tbsp.

Ingredients

  • ¼ cup cilantro
  • 1 ripe Haas avocado, pitted
  • 1 cup nonfat Greek yogurt
  • ½ lime, juiced using, Zest ’N Press™ Gadget
  • ½ tbsp. Southwest Chipotle Seasoning Blend
  • ¼ tsp. coarse kosher salt

Instructions

  1. Place cilantro and avocado into base of Power Chef® System fitted with blade attachment. Cover and pull cord 3–4 times to chop.
  2. Remove blade attachment and replace with paddle whisk attachment.
  3. Add remaining ingredients to Power Chef® base, cover and pull cord to blend until smooth.

Notes

Substitute Southwest Chipotle Seasoning with equal amounts of your favorite taco or Southwest seasoning blend.

HERBED GOAT CHEESE SPREAD

Yield: 12

Serving Size: 2 tbsp.

Ingredients

  • 1/4 cup parsley
  • 1 shallot, peeled
  • 1 garlic clove, peeled
  • 4 oz./115 g soft goat cheese
  • 1 cup plain nonfat Greek yogurt
  • just of 1/2 lemon
  • 3/4 tsp. Steak & Chop Seasoning Blend
  • 1 tbsp. extra virgin olive oil

Instructions

  1. Place parsley, shallot and garlic in base of Chop ‘N Prep Chef. Replace cover and pull cord 4-5 times to finely chop.
  2. Place parsley mixture into base of Power Chef® System fitted with paddle whisk attachment and add goat cheese. Replace cover, pull cord 4-5 times to blend.
  3. Adding yogurt, lemon juice, zest and seasoning blend to Power Chef® base. Place funnel in opening and drizzle in olive oil while blending cheese and yogurt.

SOUTHWEST CHEESE SPREAD

Yield: 16

Serving Size: 2 tbsp.

Ingredients

  • 1 whole (about 2-oz./60 g) jarred fancy pimento, drained
  • 1/4 cup mayonnaise
  • 4 oz./115 g cream cheese, room temperature
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup Monterrey Jack cheese, shredded
  • 1-1 1/2 tbsp. Southwest Seasoning Blend

Instructions

  1. Place pimiento into base of Power Chef® System fitted with blade attachment, replace cover and pull cord 2-3 times to chop.
  2. Add mayonnaise, cream cheese shredded cheese and seasoning blend to Power Chef® base. Cover and pull cord to blend until smooth.
  3. Place seal on base and refrigerate until cold, at least 1 hour and up to 3 days. Serve with crackers or on a sandwich.

BUFFALO RANCH DIP

Yield: 6

Serving Size: 1/4 cup

Ingredients

  • 1½ cups sour cream
  • 2 tbsp. buttermilk
  • ¼ cup bleu cheese
  • ½ tsp. celery salt
  • 1½ tbsp. hot sauce
  • ¾ tsp. white vinegar
  • 1 tbsp. minced parsley

Instructions

  1. In the base of the Power Chef® System with blade attachment, blend together sour cream, buttermilk, bleu cheese, celery salt, hot sauce, and vinegar until well combined and creamy.
  2. Remove blade attachment; stir in parsley.
  3. Transfer dip to the center bowl of the Serving Center®. Serve with a variety of raw vegetables or chicken wings.

GAME DAY TUPPERRANCH DIP

Yield: 6

Ingredients

  • 1 cup sour cream
  • ¼ cup full fat Greek yogurt
  • 2 tbsp. buttermilk
  • ½ tsp. white wine vinegar
  • 1 garlic clove, crushed
  • 1/4 tsp. coarse kosher salt
  • 1/2 tsp. onion powder
  • 1 tbsp. fresh dill, chopped
  • 1 tbsp. fresh parsley, chopped

Instructions

  1. In a medium bowl, combine sour cream, yogurt, buttermilk, vinegar, garlic, salt, onion powder, dill, and parsley until well combined. Add salt and pepper to taste.
  2. Refrigerate, covered, 30 minutes; serve cold with vegetables, chips, as a dip for wings, or in place of mayonnaise on a sandwich or slider.

NUT BUTTER DIP

Yield: 2

Serving Size: ½ cup

Ingredients

  • ¼ cup nut butter (peanut, almond, sunflower, etc.)
  • 1 tbsp. full-fat Greek yogurt
  • ¼ tsp. ground cinnamon
  • 2 tbsp. honey

Instructions

  1. In a small bowl, stir together nut butter, yogurt, cinnamon and honey until well combined.
  2. Serve with pretzels, whole-grain crackers, apple wedges, or celery sticks.

EASY CHOCOLATE COVERED POTATO CHIPS

Ingredients

  • 1¼ cup water
  • 1 cup chocolate chips
  • 3–4 cups ridged potato chips

Instructions

  1. Microwave water in a 2-cup/500 mL Micro Pitcher on high for 2 minutes.
  2. Pour chocolate chips into 1-cup/250 mL Micro Pitcher.
  3. Place 1 cup Micro Pitcher into 2-cup/500 mL Micro Pitcher so the 1-cup/250 mL Micro Pitcher is submerged in water.
  4. Let sit for 30–60 seconds and then stir. Repeat until chocolate is smooth.
  5. Dip potato chips into melted chocolate until partially coated. Lay out on Silicone Wonder® Mat. Repeat until chocolate has been used. Chill until chocolate is set, 10–15 minutes in the freezer.
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FRENCH ONION DIP

Preparation

Yield: 4

Serving Size: about ½ cup

Ingredients

  • 2 medium yellow onions, sliced thin
  • ¾ cup sour cream
  • ½ tsp. kosher salt
  • 2 tbsp. heavy cream
  • 1/8 tsp. vinegar
  • ¼ tsp. garlic powder
  • 2 tbsp. mayonnaise

Instructions

  1. Place an even layer of sliced onions onto the base of the MicroPro™ Grill. Place cover on onions in the grilling position. Microwave on high power 7 minutes. Remove from microwave and stir onions. Replace cover and microwave on high power an additional 7 minutes or until caramelized.
  2. Transfer onions to the base of the PowerChef® fitted with blade attachment. Let stand 10 minutes. Cover and pull cord until onions are well minced.
  3. Replace blade attachment with paddle attachment. Add sour cream, salt, cream, vinegar, garlic powder and mayonnaise. Cover and pull cord until well blended.
  4. Remove paddle from PowerChef®. Cover and refrigerate at least 10 minutes, up to overnight. Serve cold as a dip with vegetables, chips, or pita wedges, or serve as a sauce for steak, chicken, or fish.