Take The Plunge Into Summer's Best Dips
Contributed by: News Canada
Take The Plunge Into Summer's Best Dips
(NC) - Tired of the same old barbecue and cocktail party food? Hellmann's has some fabulous new dips just in time for the summer party scene. Each is simple to make and perfect served along garden-fresh summer vegetables, chips, breadsticks or crackers. Whether you love zesty, spicy, savoury, zippy, chunky or cheesy dips, the place to look for hip dips is www.homebasics.ca.
White Hot Dip with Cool Cucumber Spears
- 1 cup low-fat sour cream
- 1/3 cup Hellmann's Real or 1/2 the Fat Mayonnaise
- 3/4 cup grated radishes
- 2 tbsp prepared horseradish
- salt
- 2 English cucumbers, cut into spears
In a medium bowl, combine the sour cream and mayonnaise. Over the sink, place half of the grated radish in your hand and squeeze out the liquid. Add the squeezed radish to the bowl and repeat with remaining radishes. Stir in the horseradish and season with salt. Refrigerate for at least 2 hours. Serve dip with cucumber spears.
Makes 1 1/2 Cups
Zesty Crab Dip
- 2 x 120 g cans flaked crabmeat
- 1 pkg Knorr Vegetable Soup Mix
- 3/4 cup sour cream
- 1/2 cup Hellmann's Real or 1/2 the Fat Mayonnaise
- 1/2 tsp finely grated lemon zest
- 2 tbsp lemon juice
- 1 1/2 tsp dried dillweed
- 1/4 tsp hot pepper sauce
Drain crabmeat well. In a medium bowl, break crabmeat into pieces using a fork. Stir in remaining ingredients and blend until well combined but still chunky. Cover and place in the refrigerator for at least 1 hour (or up to 2 days) to allow flavours to develop.
Makes 2 Cups
Sun-Dried Tomato Hummus Dip
- 1/4 cup Hellmann's Real Mayonnaise
- 1 x 540 mL can chickpeas, rinsed and drained
- 2 tbsp chopped sun-dried tomatoes
- 4 tbsp lemon juice
- 1 clove garlic, minced
- salt and pepper
- 1 green onion, chopped
Place all ingredients, except green onion, in a food processor. Blend until smooth. Spoon into a serving dish and garnish with green onion.
Makes 2 1/4 Cups
