April 26, 2022
As promised, today I will be sharing the recipes for some delicious dips that will wonderfully complement some of the finger food recipes from last week’s blog.
YOGURT DIP
Ingredients
- 1-2 containers of yogurt, any flavor
- 1 Tablespoon honey for each container of yogurt
Instructions
- Mix together and serve.
You could serve this dip in a hollowed-out cabbage. Yogurt dip goes great with fresh vegetables!
CURRY DIP
Ingredients
- 1 cup sour cream
- ¾ teaspoon curry powder
- ¼ teaspoon salt, if desired
Instructions
- Mix together, chill, and serve.
This curry dip would also pair well with the fresh vegetables mentioned in last week’s Finger Foods blog.
SPINACH ARTICHOKE DIP
Ingredients
- 1 10-ounce package of frozen spinach, thawed
- 2 6-ounce jars of marinated artichoke hearts, drained and chopped
- 12 ounces cream cheese, softened
- 1 cup shredded Parmesan Cheese
- ½ cup mayonnaise
Instructions
- Press spinach between layers of paper towels to remove excess moisture. Spinach needs to be dry.
- If using artichoke hearts, cut, prepare, and make sure they also are dry.
- Combine all ingredients and mix well. Refrigerate and serve.
You could make this dip with or without the artichokes. You could use a hollowed-out squash as a serving dish. This spinach artichoke dip goes well with fresh vegetables as well as bread.
CHICKEN FINGER DIP
Ingredients
- 1 cup sour cream
- ¼ cup mayonnaise
- 1 clove of garlic, minced
- 1 teaspoon dried dill
- ½ teaspoon ground cumin
- 2 Tablespoons ketchup
- 2 Tablespoons sweet pickle relish
- Salt and pepper to taste
Instructions
- Combine all together. Refrigerate for 2 hours or longer.
- Serve in little cups or a dish with a spoon to put on a plate.
This dip pairs well with the Chicken Fingers recipe.
SWEET MUSTARD DIP
Ingredients
- 8 oz. spicy brown mustard, your choice
- 14 oz. sweetened condensed milk
- 1 Tablespoon Worcestershire sauce
- ½-1 Tablespoon prepared Horseradish
- 1 Tablespoon honey
Instructions
- Combine and blend well. Adjust horseradish to suit your tastes, so start with a little and add if desired.
- Store in refrigerator.
This sweet mustard dip goes well with many things, but really well with the Sesame Chicken Bites from last week! It’s excellent with pretzels too.
FINGERLING POTATO DIP
Ingredients
- ½ cup mayonnaise
- 1 garlic clove, minced
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon Dijon Mustard
- ¼ teaspoon sea salt
Instructions
- Blend well with a wire whisk and when well combined, refrigerate.
This dip works well with the Fingerling Potato recipe.
I hope you enjoy these dips with some of the Finger Foods that were shared in Helping Hands in the Kitchen last week. Maybe you will find other foods that pair well with these dips as well.
Bon Appétit!
With Love,
