Dips That Delight

Photography by RICH SMITH

When a social gathering is afoot, dips never fail to rise to the occasion. This swipe- and scoop-friendly appetizer can be prepared and served in a variety of temperatures, consistencies, and flavor profiles. Needless to say, there’s a dip out there for every palate and every occasion. With this list of recipes curated from beloved local restaurants, you’re bound to be the headliner at the next tailgate or any other event where bringing a shareable dish is imperative.

WHIPPED FETA DIP

SideTrack

Makes 3-4 servings

Ingredients

• 1 lb. feta cheese • ½ lb. cream cheese • Zest of half a lemon • 1 tsp. fresh thyme, chopped • 1 tsp. garlic, grated • 2 oz. honey • 1 small bunch chives, thinly sliced • Black pepper, to taste

Directions

Cut or crumble the feta into small pieces. If it was held in brine, allow it to drain in a colander or over paper towels for about an hour. Add to a food processer and purée for 3-5 minutes or until the feta is completely smooth and creamy. Bring the cream cheese to room temperature and add to a stand mixer. Beat it with the paddle attachment until it is light and fluffy. Add the puréed feta, lemon zest, thyme, and garlic, then mix until completely combined. To serve, add large dollops of the whipped feta to a serving bowl and swoosh into a hummus-like fashion, creating a well in the middle. Pour the honey in the middle of the well, and then sprinkle generous amounts of chives and freshly cracked black pepper over the top. Serve with warm crusty bread or pita.

“YOU GET THIS CHILD-LIKE FEELING WHEN YOU RIP OPEN THE PITA WITH YOUR HANDS AND SWOOSH IT THROUGH THE FETA AND HONEY. PEOPLE ARE ALWAYS BLOWN AWAY BY THE SIMPLICITY OF IT, BUT ALSO THE CONTRAST OF SALTYSWEET, COLD-HOT. I THINK THAT IS WHAT MAKES IT SO ADDICTIVE.” – JASON GREER, CHEF

SPINACH ARTICHOKE DIP

Food Works

“WE TAKE A LOT OF PRIDE IN MAKING EVERYTHING IN-HOUSE, FROM OUR DESSERTS TO OUR SALAD DRESSINGS. IT’S THE SAME FOR OUR SPINACH ARTICHOKE DIP, WHICH IS WHY IT’S SUCH A STANDOUT DISH AND HAS BECOME OUR #1 SELLING APPETIZER.” – TROY SUTTON, OPERATING PARTNER

Makes 10-12 servings

Ingredients

• 2 lbs. cream cheese • ½ cup mozzarella, shredded • ½ cup Parmesan, shredded • 2 cups frozen spinach, thawed • 1¼ cups mayonnaise • 2 tomatoes, diced • 1½ cups artichoke hearts • ¼ cup garlic, minced • 1 tsp. chili powder • 1 tsp. cumin • ½ Tbsp. salt • ½ Tbsp. black pepper • ½ Tbsp. garlic powder • 5 oz. heavy cream

Directions

Preheat oven to 400°. Mix cream cheese, mozzarella, and Parmesan in a stand mixer using the paddle attachment on low speed until softened. Squeeze all of the water out of the thawed spinach, and add it to the mixing bowl along with mayonnaise, tomatoes, artichokes, garlic, and spices. Continue to mix. Scrape down the bowl, add the heavy cream, and continue to mix until combined. To heat, spread the dip in an oven-safe dish and bake for 7-10 minutes. The top should start to darken, and the dip should be bubbling around the edges. Serve with warm pita.

HUMMUS

Bela Lisboa

Makes 10-12 servings

Ingredients

• 2 cups garbanzo beans (cooked or raw) • 3 garlic cloves • 1 Tbsp. cumin • 1 Tbsp. chili powder • 1 Tbsp. olive oil • ¼ cup lemon juice • ¼ cup sesame paste • 1 tsp. salt • 1 tsp. pepper • ½ cup water

Directions

Add all ingredients, except water, to a food processor. Start to blend while slowly adding water until the hummus has achieved a creamy consistency. If desired, garnish with paprika, olive oil, Kalamata olives, and parsley. Serve with warm pita.

“PERSONALLY, I LOVE HOW QUICKLY I CAN MAKE THIS DISH. IT’S AN

EASY RECIPE, AND THE CREAMINESS OF IT JUST

TOPS IT OFF.” – DAWSON

BAILEY, HEAD CHEF

SOUTHWEST SALMON DIP Terminal Brewhouse

Makes 10-12 servings

Ingredients

• 1¼ lbs. cream cheese • 1½ lbs. salmon, skin removed • ½ cup mayonnaise • ½ cup sour cream • 6 Tbsp. cilantro, chopped • 2 Tbsp. lime juice • ½ (7 oz.) can chipotle peppers in adobo • 2 Tbsp. garlic, minced • ¼ cup yellow onion, caramelized • ¼ cup green onion, chopped • ½ Tbsp. kosher salt • 1 tsp. course black pepper

Directions

Set out cream cheese to soften. Grill or bake salmon to an internal temperature of 145°. Let it cool. Mix all ingredients except salmon in a food processor (or by hand, if preferred) until smooth. Transfer mix into a large mixing bowl. Add cooled salmon to the mixture, and stir by hand to combine. Refrigerate until ready to serve.

“I ENJOY THE SOUTHWESTERN TWIST ON OUR SALMON DIP. THE CHIPOTLE PEPPERS IN ADOBO SAUCE ADD A NICE LAYER OF SMOKINESS AND DEPTH WITHOUT OVERPOWERING THE FLAVOR OF THE SALMON. THIS IS A NICE, SUBTLE TWIST ON A CLASSIC DIP.” –MATT LEWIS, OWNER & OPERATOR

SMOKED TROUT DIP

Public House

“THIS DIP IS A GREAT SHARED ITEM FOR A PARTY OR A POTLUCK. IT’S ALSO A NICE SNACK TO HAVE IN THE FRIDGE. I HAVE BEEN KNOWN TO SPREAD IT ON SOURDOUGH BREAD, ADD A SLICE OF HEIRLOOM TOMATO, AND ENJOY IT AS A SANDWICH.” –ANDY HUNTER, CHEF

Makes 8 servings

Ingredients

• 1 lb. smoked trout, storebought, skin removed • ¼ cup red onion, finely diced • ¼ cup celery, finely diced • ½ cup sour cream • ¼ cup mayonnaise • 1 Tbsp. fresh lemon juice • Freshly ground black pepper, to taste

Directions

Remove all the skin from the smoked trout and place the meat in a large bowl. Add the onion, celery, sour cream, and mayonnaise, and gently fold together. Be careful not to break up all of the trout. Fold in the lemon juice and black pepper. Taste for seasoning and add more lemon juice or pepper if needed. Place in a small container and refrigerate until ready to serve. Serve with an assortment of crackers, crostini, and vegetables.

TZATZIKI DIP

Daily Ration

“THIS IS A GREAT RECIPE IF YOU’RE LOOKING FOR SOMETHING THAT IS A CROWD-PLEASER AT BARBECUES AND TAILGATES – OR EVEN IF YOU’RE SITTING ON THE PATIO AT YOUR FAVORITE BRUNCH RESTAURANT!” –PHILIP SNELLER, KITCHEN MANAGER & ASSISTANT GENERAL MANAGER

Makes 4 servings

Ingredients

• 1½ English cucumbers • 1 qt. whole Greek yogurt • 2 Tbsp. canola or vegetable oil • 1 Tbsp. garlic, minced • 2 tsp. white vinegar • 1¾ tsp. salt • ½ tsp. white pepper

Directions

Partially peel cucumbers and slice into rounds. Pulse in a food processor until the rounds are blended into small bits. Place the blended cucumber in a cheesecloth and squeeze liquid out. Remove the cucumber from the cheesecloth and put into a large mixing bowl. Add all other ingredients and stir to incorporate. Serve with pita and assorted vegetables.

CARAMELIZED VIDALIA ONION DIP

Café 7

“I THINK THE SWEET AND SALTY FLAVORS IN THIS RECIPE GO GREAT WITH ANY KIND OF CHIP OR VEGETABLE. THIS DIP CAN EASILY BE THE CENTERPIECE OF ANY FAMILY GETTOGETHER.” – SCOTT JOHNSON, SOUS CHEF

Makes 8-10 servings

Ingredients

• ½ lb. cream cheese • 2 Tbsp. olive oil • 2 large Vidalia onions, diced • 2 cups sour cream • 2 Tbsp. Worcestershire sauce • ½ bunch fresh parsley, minced • Salt and pepper, to taste

Directions

Set out cream cheese to soften to room temperature. Add olive oil into a skillet and set to medium-high heat until near smoking. Add Vidalia onions and turn heat to medium-low, stirring occasionally until onions are caramelized and translucent. Set onions aside to cool. Add cream cheese, sour cream, and Worcestershire into a mixer. Cream at high speed until thoroughly mixed. Add parsley to the mixer. After the onions have cooled, add to the mixer. Season to taste with salt and pepper. Cover and chill until ready to serve.