Summer holidays, birthday parties, and pool-side lounging – 'tis the season for dipping! Food dips, that is. And if you're tired of the same old savory dips, Chef Ryan Mead is showing us how to give these three savory dips a sweet makeover.
1. Sweet Guacamole
Whether you're bored of your everyday traditional guacamole, or you're looking for something not too spicy, this sweet dip is guaranteed to be the talk of the party.
1 medium California avocado
4 oz. cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Unroll pie crust onto a cutting board. Cut into about 6-7 slices, then cut each slice into squares. Cut the squares into triangles, so you have pieces resembling tortilla chips. Place evenly on cookie sheet, being careful not to overlap them.
Spray “chips” lightly with cooking spray and sprinkle with granulated sugar. Bake for about 8 minutes, until they begin to get golden. Remove from oven and sprinkle with a little more sugar. (You can also use cinnamon sugar if you have it.)
To make the dip, place the cream cheese and flesh of the avocado in a food processor. Pulse until smooth. (If you don’t have a food processor, you can use a potato masher and then a hand blender.) Add powdered sugar and vanilla and pulse until the dip comes together.
2. Cream Fruit Dip
Instead of your usual veggie tray with your classic ranch, we're mixing it up and do some fruit and sweet sour cream dip.
1 (3oz.) package of cream cheese
1 (8oz.) container of sour cream
1/4 cup packed brown sugar
1 tsp vanilla
2 tbsp milk
Beat the cream cheese with an electric mixer on the lowest speed until smooth. Gradually add the sour cream, beating continually. Mix in the brown sugar, vanilla, and milk. Cover and chill at least one hour before serving.
3. Chocolate Hummus
That's right – out of our three options, this is the perfect option if you really want to step out of the box. It's a great dip for a brunch or sitting by the pool. Chef Mead recommends serving it with fruits like strawberries, bananas or apples.
1 (15 oz.) can of chickpeas
1/4 cup unsweetened cocoa powder
3-4 tbsp pure maple syrup
3 tbsp tahini
1 1/2 tsp vanilla extract
Pinch of salt
4 tbsp water
In the bowl of a food processor, add 1 15-oz. can of chickpeas, drained and rinsed (1½ cups); ¼ cup unsweetened cocoa powder; 3 to 4 tablespoons pure maple syrup; 3 tablespoons tahini; 1½ teaspoon vanilla extract; a small pinch of salt; and 4 tablespoons water, and process until smooth. Serve in a bowl, drizzle with maple syrup, and top with cocoa powder.
If you're ready to take a new twist on dips, now you've got three recipes that'll leave you shouting dippity doo dah!
Which one of these will YOU be trying out? Sound off on those comments down below!
*Location for this piece provided by Contour Condos Biltmore District. Check out their official website here.