A friend made Buffalo chicken dip and that got me thinking about creating a vegetarian dip with the same flavors. This addictive dip is so amazing, no one will miss the meat.
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I alter my sister's recipe by adding a finely chopped jalapeno pepper for a little heat. This tasty dip can be made ahead of time and refrigerated until serving.
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The flavors of sweet carrots, mustard and curry blend deliciously in this appetizing dip. Raw veggies are the perfect partners.
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This is a lovely appetizer when served with crostini, pita bread, bagel chips or crackers. I've also used it as a topping over a salad of mixed greens. This mushroom version of a caponata is a twist on the traditional eggplant one.
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Tortilla chips are the classic pairing with Texas caviar, whether you use our favorite tortilla chip brands or get extra credit by making homemade tortilla chips. For a fun change of pace, pair this tasty dip with crackers or spoon the dip over thick slabs of Texas toast garlic bread.
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In addition to serving hummus as a dip, this beet hummus also makes a delicious spread on a sandwich or wrap. Leftover hummus can be eaten in creative ways. Consider stirring it into a pasta salad, for instance, or slathering it over a pizza crust.
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When garden-fresh zucchini starts to pile up, shred that squash and heat up the griddle for zucchini pancakes.
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After trying to make my own pies (and failing miserably with the crust), I decided to try something new with the same great pumpkin pie taste. I came up with this awesome creamy dip.
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This delicious dip is full of flavor, color and crunch, but not full of calories. There's mild sweetness from the honey with a bit of heat at the end from the pepper flakes. If spicy food is your thing, feel free to add an extra dash of pepper.
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This irresistible combo could become your new signature snack food. Park the spicy baked chips next to a bowl of the cool, creamy dip and let the gang have at it. What a fantastic twist on traditional chips and dip!
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