Updated: 06/30/2016 4:20 PM
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Easy 4th of July Dips
They’re less than 30 minutes to make and you can make them ahead of time. DIPS! There are the prefect potluck dish to bring to a summer get together. Co-owner of Kafe 421 and creator of A Pinch of Lemon, Antigoni Sander, show us how to make a Balsamic-y French Onion Dip, Mediterranean Layer Dip and Baklava Dessert Dip!
Balsamic-y “French Onion” Dip
- 2 Large Yellow Onions, diced
- 1 Tbsp. Olive Oil
- 1 Tbsp. Butter
- ¼ Cup Balsamic Vinegar
- 1 tsp. Granulated Sugar
- 2 Cups Greek Yogurt
- 1 Cup Sour Cream
- 1 Tbsp. Granulated Onion
- 1 Tbsp. Granulated Garlic
- ¼ Cup Fresh Chives, chopped
- Salt and Pepper
- Chips, Crackers and Fresh Veggies to serve with
Melt olive oil and butter over medium heat in a skillet, once melted add the onions and sprinkle them with a generous amount of salt and pepper. Sautee the onions for about 20 minutes until they begin to get soft and dark, taking care to not allow them to burn. If they start to stick to the pan, add a splash of water. After 20 minutes add the balsamic vinegar and sugar, turn the heat up to medium stirring the onions until the vinegar has been soaked up. Next, remove the skillet from the heat and allow the onions to cool for about 10 minutes.
In a mixing bowl add the yogurt, sour cream, granulated onion, granulated garlic, caramelized onions, chives, and a ½ tsp. salt and a ½ tsp. black pepper. Stir them together until fully incorporated. Cover the bowl with plastic wrap and refrigerate for at least an hour before serving.
Transfer the dip into a serving bowl, garnish with more chives and serve with chips, crackers or fresh veggies.
Mediterranean Layer Dip
- 16 oz. Store Bought Hummus
- 1 – 12 oz. Jar Roasted Red Peppers, drained
- 2 Cups Greek Yogurt
- ½ tsp. Salt
- 1 tsp. Garlic Powder
- 1 Tbsp. Red Wine Vinegar
- 1 Tbsp. Olive Oil
- 2 Cups Feta Cheese (separated)
- 1 Cup Kalamata Olives, coarsely chopped
- 1 ½ Cups Diced Cucumber, seeds removed
- 1 ½ Cups Chopped Tomato, seeds removed
- ½ Cup Scallions, chopped
- ½ Cup Fresh Dill, chopped
- Pita Chips, Crackers and Fresh Veggie for dipping
Add the roasted red peppers into the bowl of a food processor and process until smooth. Set aside.
In a small bowl combine the yogurt, garlic powder, red wine vinegar and olive oil. Stir together and set aside.
Step 3 – Assemble
Using whatever dish you like ( glass is nice so you can see the layers but you can also do this free form on a flat platter ) begin to assemble the dip.
For the first layer spread the hummus all over the bottom of the dish. Next spread the roasted red pepper puree over the hummus, smoothing it out with a spatula, then sprinkle the pepper puree with 1 cup feta cheese crumbles. Next, dollop the greek yogurt mixture all over the feta layer and smooth it out with a spatula.
For the final layer sprinkle the remaining ingredients over the top of the dish. There is no rhyme or reason to this but I like to alternate between all of the ingredients so that there are lots of colors popping through and then I like to finish with a final sprinkle of the dill. It will look very fresh and colorful when you are done. Cover the dish with plastic wrap and refrigerate for an hour before serving.
Place the whole serving dish out along with the dippers of your choice and enjoy!
Baklava Dessert Dip
- 1 Tub Cool Whip
- 2 ½ Cups Greek Yogurt
- 1 tsp. Vanilla Extract
- 1/3 Cup Honey
- 2 tsp. Cinnamon
- Zest from 2 Lemons + Juice from ½ a lemon
- Zest from 2 Oranges + Juice from ½ an orange
- 1 Cup Chopped Walnuts
- Garnish with a drizzle of honey, more lemon and orange zest and chopped walnuts
- Cookies, Fruit, Biscotti, Dried Fruits and any other treats for dipping
In a large bowl combine all of the ingredients except the garnishes and the dippers. Stir until well combined.
Cover the bowl and refrigerate for an hour before serving.
Transfer into a serving bowl, garnish with honey, lemon zest, orange zest and walnuts. Surround the bowl with any assortment of dippers that you like!