Delightful Dips: Four Different Dips For Your Super Bowl Party

Whether you are serving hors d'oeuvres at a party, snacks for the super bowl, or just a light healthy dinner with many options for yourself, these dips will satisfy your needs!  With just a handy food processor, a sauce pan, and a few cans of beans you are already mostly on your way to completely these simple dips.  Feel free to play around with the ingredients as you will, they are quite easy to modify to your specific tastes.

Spinach Artichoke White Bean Dip

Ingredients:
2 cups of chopped spinach
1 14oz can of artichoke hearts
1/2 15oz can of white beans
2 garlic cloves, minced
1/8 cup of soymilk
Salt and pepper to taste

Blend white beans in food processor until smooth and creamy. Remove and place in  ligtly oiled saucepan. Pulse artichokes and spinach together in processor until combined well but still a bit chunky. (You can pulse until much smoother depending on your preference but I believe this dip tastes best with a bit of texture.)  Add garlic, soymilk, salt and pepper to sauce pan and cook on medium heat for a few minutes until througly heated.


Roasted Pepper Hummus

Ingredients:
1 12oz jar of roasted peppers
1 15oz can of chickpeas
2 tablespoons of tahini
2 garlic cloves, minced
1 tablespoon of olive oil
1 tablespoon of lemon juice
Salt and pepper to taste

Blend chickpeas and roasted peppers in a food processor until fully combined and smooth.  Add garlic, tahini, olive oil, lemon juice and blend until fully incorporated.  Season with salt and pepper to taste.


Balsamic Baba Ganoush 

Ingredients:
1/2 eggplant sliced into 1" rounds (you can peel off the skin first but I like the added texture)
3 cloves of garlic, minced
1/2 tablespoon of olive oil
1 teaspoon of tahini
1 tablespoon of balsamic vinegar
Salt and pepper to taste

Place eggplant on baking sheet in oven and sprinkle lightly with salt.  Bake for 20 minutes at 425 until eggplant rounds are soft and roasted.  Remove from oven and allow to cool.  Once cooled, combine eggplant, garlic, tahini, olive oil, and balsamic vinegar in processor and blend until smooth.  Season with salt and pepper to taste.


Roasted Tomato and Garlic Bean Dip

Ingredients:
2 plum tomatoes, sliced
4 cloves of garlic
1/2 15oz can of white beans
1 tablespoon of dried basil leaves
1 tablespoon of lemon juice
Salt and pepper to taste

Dice tomatoes and place in lightly oiled baking pan with whole, unpeeled garlic cloves and top with dried basil leaves.  Roast for 15-20 minutes at 425.  Set aside to cool.  Once cooled, combine tomatoes, garlic, white beans, and lemon juice until fully combined and smooth.  Season with salt and pepper to taste.

Serve with fresh, raw veggies and toasted pita bread.

And that's it! Four small recipes in one large post.  Hope you all enjoy these dips!