You guys enjoying picnic week so far? We’ve got some fun posts coming up the next few days. I love bringing fresh produce to picnics, and what better way to eat copious amounts of them than with a delicious veggie dip. Keep reading to find my three favorite homemade veggie dips for your summer picnics!
Photography by Liz Stanley
1. Spicy Roasted Red Pepper Hummus: You’ll find my homemade hummus recipe right here. That will be your base. To make the delicious roasted red pepper variety, grab a can of roasted red pepper, chop finely and add a pinch of each of these spices into your food processor when you make the hummus: crushed red pepper, cayenne, cumin, sweet paprika. Throw half the chopped peppers into the food processor with your other hummus ingredients, and half of them directly on top.
2. Spinach Dip (adjusted from Brown Eyed Baker):
1 (10-ounce) package frozen chopped spinach, thawed, drained and squeezed dry
⅔ cup mayonnaise
¼ cup grated Parmesan cheese
2 tablespoons minced onion
2 garlic clove, minced
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
⅔ cup Greek yogurt
Stir together all except the yogurt. Gently fold in the Greek yogurt until thoroughly incorporated. Cover and refrigerate for an hour or more.
3. Homemade Ranch. The quintessential veggie dip, and a homemade version is so worth it. I love this recipe from Martha Stewart, and make a ton so you can use it on your fresh salads all summer long!