Dip Into Delicious Summer Spreads

Photos: Chris Emeott

Summer days will be even brighter with fresh takes on appetizing spreads.

If there’s one thing Minnesotans do best—it’s summer get-togethers. Whether your party finds its rhythm poolside or on a sun-soaked patio, there’s one appetizer that’s sure to be on the menu: dip.

No crudités, charcuterie or bowl o’ chips is complete without a flavorful dip. Simple to make and a versatile addition to the appetizer table, a quality dip is sure to get more repeat customers than the main course.

Dairy-Free Spinach Dip

I adapted this recipe from the Alternative Spinach Dip in Didi Emmons’ excellent cookbook, Entertaining for a Veggie Planet, when I had to (begrudgingly) give up dairy. Don’t be intimidated by the tofu—you won’t even know it’s there, and it adds a wonderful protein boost. This dip is fabulous with veggies, crackers or bread, and I love using leftovers as a sandwich spread. —Liz Potasek, editor of Cities South Magazine Collection

• 10 oz. frozen, chopped spinach, thawed, drained and squeezed dry
• ½ cup red onion, finely diced
• ½ cup red bell pepper, diced
• 1 garlic clove, minced (use more or less to taste)
• 16 oz. firm tofu, drained and cut into 1-inch cubes
• ¼ cup mayonnaise
• 2 Tbsp. fresh lemon juice (½ juicy lemon)
• ½ tsp. sugar
• ½ tsp. ground cumin
• 1 tsp. Penzeys Spices’ Mural of Flavor (optional)
• 1 tsp. kosher salt
• Finely ground black pepper to taste

Mix the drained spinach in a bowl with the onion, bell pepper and garlic. Wrap the tofu cubes in a clean dish towel and press firmly to release moisture. Transfer the tofu to a food processor. Add the mayonnaise, lemon juice, sugar, cumin, Mural of Flavor and Kosher salt, and process until the mixture is smooth and creamy. Fold the tofu mixture into the spinach mixture until well combined. Season with pepper (and more salt), as needed. Serve at room temperature, or refrigerate and serve chilled.

Ruby’s No-Fuss Green Chutney

After moving to Canada from India, my mother missed the tastes of home, so she turned to a recipe book my grandmother had given her before she left Mumbai. But the recipes were too complicated, so she devised her own super quick chutney recipe. This can be used as a dip with naan chips, as a sandwich spread or placed on top of a salmon fillet, tightly wrapped in foil and baked at 350 F for an hour. —Feroza Mehta, editor of Edina Magazine

• 1 bunch cilantro
• 1 cup grated coconut
• ½ tsp. ginger paste
• ½ tsp. garlic paste
• 1 green chili (Omit if you don’t want it to be spicy, add 2–3 more if you’d like more heat.)
• ¼ tsp. salt
• 1 Tbsp. lemon juice (or to taste.)
• ¾–1 ½ cups filtered water

Wash cilantro, pat dry. Slice and discard ½ inch off the bottom of the stems. To a blender, add grated coconut, cilantro, garlic paste, ginger paste, green chili and salt. Blend until everything is chopped and starting to come together. Add lemon juice and blend until smooth. Next is the tricky part: The amount of water you need will depend on the size of your cilantro bunch. Start with ¾ of a cup of water. If the dip is still too thick, continue adding water in ⅛ cup increments until the chutney is thick and saucy—smooth enough to scoop with no excess liquid. Just remember: “Be the dip that doesn’t drip.” Place in a decorative serving bowl and chill for 20 minutes before serving.

Curry Veggie Dip

This veggie dip has become a mainstay at all Kopiecki family gatherings. The Madras curry powder adds the perfect zip without the heat, making it ideal for even those milder Minnesotan palates. I serve it up with baby carrots, cauliflower, celery, English cucumbers, radishes and snap peas. It’s also been known to make an appearance on burgers when the grill gets going. —Madeline Kopiecki, digital editor and editor of Plymouth Magazine

• 1 cup mayonnaise
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 1 Tbsp. madras curry powder
• 1 Tbsp. white wine vinegar
• 1 Tbsp. stone-ground mustard
• green onion, chopped, for garnish

Combine all ingredients together and mix until smooth. Let the dip sit for at least 10 minutes. Store in an airtight container if you plan to make the dip a day or two ahead of time. Garnish with chopped green onion prior to serving.

Miso White Bean Hummus with Chimichurri

This recipe is on the weekly rotation at our home. My husband is allergic to chickpeas, and cannellini (white) beans are a beautiful alternative. In the spring, we love experimenting with new toppings—here, chimichurri features abundant summer herbs for a bright, elevated party treat. Serve with fresh pita or pita chips. —Zoe Yates, editor of St. Croix Valley and White Bear Lake magazines

Hummus:

• 1 garlic clove
• 15 oz. cannellini beans
• ¼ cup tahini
• 5 Tbsp. lemon juice
• 2 tsp. coriander seeds, coarsely ground (or 1 ½ tsp. ground coriander)
• 2 tsp. white miso paste
• ¼ cup olive oil
• 1 tsp. Kosher salt
• Mince 1 garlic clove in food processor. Add the beans, tahini, lemon juice, coriander, miso and salt. Pulse until smooth, then add olive oil slowly while pulsing. Place the dip in a serving dish, and refrigerate while starting on the topping.

Chimichurri Topping:

• ¾ cup fresh parsley
• ¼ cup fresh cilantro
• 1 tsp. dried oregano
• ½ shallot, minced
• 2 garlic cloves, chopped
• 1 Tbsp. red wine vinegar
• ⅓ cup olive oil, or more if desired
• ½ tsp. Kosher salt
• ¼ tsp. red pepper flakes (optional)
• Pulse garlic and shallot in food processor until minced. Add remaining ingredients and pulse until smooth. Spoon over top of hummus and serve.

Layered Taco Dip

I first tried this recipe when my mother-in-law, Janice Jorenby, made it one summer evening. With five layers, it brings together all the best flavors of a taco into one delicious dip. It’s perfect for summer get-togethers, a day on the water or a picnic spread. This dip pairs wonderfully with—you guessed it!—tortilla chips, but why not try something different? Pita chips or naan would make a delightful partner to this recipe. —Hailey Almsted, managing editor and editor of Maple Grove and Woodbury magazines

• 8 oz. cream cheese (Avoid low-fat cream cheese.)
• 2–4 Tbsp. taco sauce, to taste
• 1 cup iceberg lettuce, chopped
• 4 Roma tomatoes, diced
• 2 jalapeño peppers, sliced (optional)
• shredded Mexican cheese, to taste

Warm cream cheese until it’s soft and spreadable. Pour taco sauce of choice into the softened cream cheese. Mix to combine. Spread mixture around on a pie plate. Refrigerate for at least one hour (or until it’s cool). Top with lettuce, tomatoes and jalapeño (if desired), and Mexican cheese. Serve.

Sun-Dried Tomato Dip

This recipe falls into the “oldie but a goodie” category, since it’s been in my nibbles repertoire for as long as I can remember. I don’t think sun-dried tomatoes get their due, so I happily feature them whenever a recipe needs some depth of flavor. Additionally, this recipe has weight to it, meaning you can use a dipping vehicle of your choice: Chips, crackers or crudités can equally carry this dip from plate to palate without a hitch. —Renée Stewart-Hester, managing creative director and editor of Lake Minnetonka Magazine

• ¼ cup sun-dried tomatoes in oil
• 8 oz. cream cheese
• ½ cup sour cream (I often substitute with Greek yogurt for added protein.)
• ½ cup mayonnaise (Healthier versions can be used.)
• 10 dashes Tabasco sauce
• 1 tsp. Kosher salt
• ¾ tsp. pepper, freshly ground
• scallions, sliced (The more the merrier, I say. And be sure to save some for garnish.)

Puree all the ingredients through pepper in a blender or a food processor. Add two sliced scallions. Pulse twice. Place the dip in a serving dish; add extra sliced scallions for garnish. Serve.