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It's hard to believe November is almost over. I am in full Thanksgiving mode, googling holiday party recipes all day long. This year we are doing things a little different for the big turkey day, renting a large house in Orlando with Gabe's family. I am looking forward to spending time with our family, going shopping, watching college football and of course, going to Disney.
Thanksgiving menu is well underway, our Saturday menu is lacking delicious party food ideas. Saturday after Thanksgiving is a BIG day in our household - the Florida vs. Florida State game. We are a split household..... I'm the Gator fan and Gabe is the Seminole. Let's just say I am not so pleased with how the past few years have gone, so I will be spending quite a bit of time in the kitchen so I don't throw things at the TV. Here are three flavorful party dips that would please everyone and you can use throughout the Holiday season.
This is a delicious concoction I came up with one day due to lack of ripe avocados. I only had one avocado and we needed guacamole. So I added corn, jalapenos, red peppers, cilantro and lime juice. It's delicious with chips and also on salads. Combine the ingredients below and serve immediately.
- 1 Avocado, diced
- 1 Red pepper, diced
- 1/2 onion, diced
- 1 tablespoon or more of TABASCO Jalapeno Green Pepper Sauce
- 1/8 cup fresh Cilantro
- Juice of one lime
This is what I call an accident gone right. I found a recipe on Tabasco's website for Peppery Peanut Hummus. I followed right along and accidentally grabbed my ground ginger instead of ground cumin. I realized too late and decided to continue with both ginger and cumin. The flavor ended up reminding me of Thai food. I loved it!! Combine all the ingredients below in a blender (I used my blendtec) or food processor and blend for 1 minute or until smooth.
- 1 can of chick peas, undrained
- 1/4 cup olive oil
- 3 tablespoons creamy peanut butter
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1 tablespoon TABASCO original red sauce
- 1/4 teaspoon of cumin
- Optional 1/4 teaspoon ground ginger
Chipotle Black Bean Dip
I created this delicious dip from another one of TABASCO's recipes I found online for Smoky black bean dip. Theirs calls for cheese which I left out to keep it healthy. This was delicious and leftovers would be amazing in a steak burrito!
- 1 tablespoon olive oil
- 1 diced white onion (I used vidalia)
- 3 cloves of garlic, chopped
- 2 cans black beans, one drained, the other with the juice
- 1 can diced green chilies
- 2 tablespoons water
- 2 tablespoons TABASCO Chipotle Pepper Sauce
- 1/2 tsp salt
- Optional 1 cup shredded Mexican blend cheese
- 1/4 cup chopped cilantro
Heat oil in a skillet, add onion and cook until softened (5 min), add garlic, cook another minute. Add green chilies and cook 1 minute, then add both cans of black beans, salt and water. Simmer for 5 minutes. If you are using cheese, add at this step. I poured the mixture into my blendtec and hit pulse for a few minutes, so I would have a creamy dip. TABASCO's website suggests using a potato masher but it was too chunky for my taste.