Party Dips

This is a collection of some of my favorite dips.  The Wind-Down Dip is something I came across in college and I ate it all the time!  It is perfect with those scoopable Fritos, and even better a little warm.  I used to sit in front of a movie with a blanket and eat a whole bowl. 

The Tartar Sauce is a little different then most, but you can make this ahead and keep it in your fridge.  It's great for a summertime fish fry...very light. 

Last, but not least, this pesto is super easy and great on anything!  Store this in the fridge and mix it in your favorite pasta, or grill with some shrimp, or even chicken.  This is definitely a staple in my house. 


Wind-Down Dip

• 5 c fresh spinach, (you can substitute 10 oz frozen, but do not use canned...yuck!)
• 1-15 oz can garbanzo beans (chickpeas), drained; liquid reserved
• 3 Tbsp olive oil
• 2 cloves garlic, minced

1.  Combine all the ingredients in a large saucepan along with 2 Tbsp of the liquid from the can of beans.  Cook over medium heat for minutes, or until the spinach is wilted. 

2.  Cool.  Blend this up in a blender, or a food processer until smooth.  ENJOY!!


Tartar Sauce

• 1/2 c mayonaise
• 1 Tbsp celery leaves, chopped
• 1 Tbsp pickle relish
• 1 Tbsp capers
• 1 Tbsp green onions, chop the white ends only

1.  Mix all ingredients together in a small bowl.  Chill before use.  ENJOY!!


Garden Pesto

• 2 c fresh basil leaves
• 4 tsp garlic, minced
• 2 Tbsp pine nuts
• 1/3 c olive oil
• 2 Tbsp grated parmesan
• Kosher salt and pepper

1.  Chop the basil, garlic, and pine nuts in a food processor, or blender.

2.  With the motor running, drizzle in the olive oil.

3. Blend in the cheese and add the salt and pepper to taste.

4.  Refirgerate, covered, for up to a week.  ENJOY!!