4 Easy Dip Recipes For You To Try At Home

Featuring a sour cream and onion dip, a queso dip, a salsa dip, and a baba ganoush dip, we'll show you how to make these 4 dips. These are 4 easy dip recipes you can try using our 4 easy dip recipes.
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How to make a Sour Cream and Onion Dip:
- In a pan, pour in some olive oil and drop in 1 onion chopped
- Also, add 2 cloves of chopped garlic
- Cook and season with a pinch of salt
- Now in a large bowl add 1 cup of sour cream
- Followed by a 1/2 cup of mayonnaise
- Then 1 Tbsp of chopped chives
- Season with a pinch of salt and some fresh cracked pepper
- Now add your cooked onions and garlic mix
- Mix everything together and add to a serving dish
- Top with fresh cracked pepper and chopped chives for garnish
How to make a Queso Dip:
1 jar (500 g) Cheez Whiz
1 cup chunky Salsa
Green onions
Tortilla chips
- First, add your Cheese Whiz and chunky salsa to a pot and cook on medium heat and stir until melted together.
- Then add your chopped pickled jalapeños and mix in.
- Now pour your queso cheese dip into your serving container and sprinkle on some chopped green onions on top.
- Grab your favorite tortilla chips and dip away!
How to make a Salsa Dip:
1/4 medium white onion, peeled
2 cloves garlic, peeled
2 tablespoons diced jalapenos (from a can) OR 1 medium fresh jalapeno, stem removed and halved
1 (14.5 ounce) can Hunt's fire-roasted diced tomatoes with garlic
2 tablespoons fresh cilantro
1/2 fresh lime, juiced
1/2 teaspoon kosher salt
Add onion, garlic and jalapenos to the bowl of a food processor. Pulse until the bits are your desired size. Open cover, scrape downsides. Add remaining ingredients, pulse 1 or 2 times to combine. Transfer to a serving dish and serve immediately or transfer to a pint jar and store in the refrigerator. It becomes even tastier the next day.
Enjoy!
How to make a Baba Ghanoush dip:
2 Eggplants
Extra Virgin Olive Oil
2 Medium Cloves of garlic
2 Tbsp of Lemon Juice
1/4 Cup of Tahini
2 Tbsp of fresh parsley
1/4 Tsp of cumin
3/4 Tsp of salt
- First, take your 2 eggplants and cut them in half lengthwise, and brush on some extra virgin olive oil on the cut side.
- Then, flip the cut side down on a baking sheet and coat in the oven at 450°F for 35-40 minutes.
- Now scoop out the flesh with a large spoon and let the eggplant rest for a few minutes to and stir to release the moisture.
- Pour the eggplant into a larger bowl and add your 2 medium cloves of garlic, pressed or minced and also add you lemon juice and mix together.
- Now add your tahini and extra-virgin olive oil and continue mixing. Also add your chopped fresh parsley, cumin, salt and mix together.
- Now plate your dip, drizzle on a bit

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[@julianafood]

Yesssssss the video I was waiting for!!!
Love all of these dips!

[@dishedit]

Thank you