do the dip

story by Gavin Johnson

Dill. Hummus. Spicy Buffalo. In a time where feeding a party is as simple as scooping out some delicious dip, why bother buying the same old thing when you can make your own personal dish.

With these three recipes, you can be sure someone will offer to make a quick chip run as long as you keep the dips coming.

creamy dill dip:

•

½ cup sour cream

• ¼ cup mayonnaise

• 3 tablespoons chopped fresh dill

• 1 teaspoon lemon juice

• salt and pepper to taste

Makayla Zayic

1. In a medium sized bowl mix together your sour cream, mayonnaise and lemon juice. Mix or whip with a blender until the mixture becomes creamy and fluffy.

2. Once whipped, fold in your 2 tablespoon of dill, and salt and pepper to taste.

3. Add in more dill if you desire, but if 2 tablespoons is enough then transfer the dip into a sealable container and let rest in the fridge for an hour before serving.

Inspiration: https://www.tasteofhome.com/recipes/dill-dip/ https://www.inspiredtaste.net/22016/roasted-red-pepper-hummus-recipe/ https://www.kimschob.com/slow-cooker-spicy-buffalo-chicken-dip/

irresistible roasted red pepper hummus:

• 2 whole red bell peppers

• 1 15-ounce can chickpeas or 1 1/2 cups cooked chickpeas

• 1/4 cup fresh lemon juice

• 1/4 cup tahini

• 1 clove minced garlic

• 3 tablespoons extra virgin olive oil

• 1/2 teaspoon ground cumin

• 2 to 3 tablespoons water or aquafaba

• Salt

1. Set your oven to broil and move the rack to the center of the oven

2. Once set, cut the peppers into large, flat pieces.

3. Place the cut peppers on an oiled baking sheet with the skin-side up and place in the oven for 5 to 10 minutes or until the skin begins to char.

4. Once charred, remove the peppers from the oven and place aside to cook down.

5. Once cooled, gently remove the charred skin and place to the side for later.

6. With the peppers cooked, grab a blender or food processor and put in your tahini and lemon juice.

7. With your ingredients in, blend/process for 1 minute. After that minute take a spoon and scrape the sides before blending for another 30 seconds.

8. After this, add in 2 tablespoons of your olive oil, the minced garlic and a ½ teaspoon of salt to the mixture and combine for another 30 seconds.

9. Again scrape the sides and blend for another 30 seconds.

10. Open, drain and rinse your chickpeas and set half to the side. Add half of the chickpeas to the mixture and blend/ process for 1 minute. Then add remaining chickpeas and process for an additional minute.

11. Remove the hummus from the blender or processor into a bowl and salt to taste.

12. Serve hummus onto your roasted peppers and enjoy.

spicy buffalo chicken dip:

• 2 lbs boneless skinless chicken breasts

• Salt and black pepper to taste

• ½ cup chicken broth

• 3 stalks celery, finely chopped

• 16 oz cream cheese

• ¾ cup hot sauce

• 1 small jalapeno pepper, finely minced

• 6 oz crumbled blue cheese

• 1 cup Mozzarella cheese, finely shredded

• 3 green onions tops sliced (optional)

• 1 small jalapeno sliced (optional)

• Slow cooker

1. Season chicken breasts with salt and pepper, to taste.

2. Add your chicken breasts, chicken broth, celery, cream cheese, hot sauce, jalapeno pepper and 4 oz. of your crumbled blue cheese into your slow cooker.

3. Add the lid and cook on the highest setting for 3 to 4 hours or on the lowest setting for 6 to 7 hours, checking every hour.

4. After the desired time, remove the lid and shred the chicken using two forks, shredding claws or by chopping into fine cuts.

5. After shredding add your mozzarella cheese and stir to combine.

6. Put the cover back on and cook until the cheese is all.

7. Remove the lid again and add the remaining blue cheese, your sliced green onions, and your optional jalapeno.

8. Cook again for 30 minutes to an hour, stirring every 10 minutes to combine everything.

9. After everything is cooked and combined, set your cooker to warm and serve.