Individual Dips On-The-Go!

Spinach and Artichoke Dip in Individual Bread Bowls


  • 3 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
  • 1 cup grated Parmesan cheese
  • 3/4 cup mayonnaise
  • 3 green onions, sliced
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 round loaf (1 pound) rye or pumpernickel bread


In a large bowl combine the first 7 ingredients. Cut a thin slice off the top of the bread. Hollow out the bottom half, leaving a ½ inch shell. Cut removed bread into 1-in. cubes.

  1. Place cubes on an ungreased baking sheet. Broil 6 in. from the heat or 2-3 minutes or until golden, stirring once.
  2. Place bread shell on an ungreased baking sheet. Spoon dip into bread shell. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through. Serve with Bread cubes.


Individual Vegetable Dip


  • 1 ½ cups (12 ounces) sour cream
  • ¾ cup mayonnaise
  • 1 tablespoon dried minced onion
  • 1 teaspoon dill weed
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon garlic salt
  • Dash Worcestershire sauce
  • Fresh vegetables


  1. In a small bowl, combine sour cream, mayonnaise, onion, dill, parsley, garlic, salt, and Worcestershire sauce.
  2. Spoon mixture into individual sized serving cups and chill for at least 1 hour.
  3. Serve with fresh vegetables in cups with dip: carrots, celery, red peppers, green peppers, and yellow peppers. 


Individual Layered Bean Dip with Pita Chips

  • Layer 1: Hummus
  • Layer 2: Black Bean Dip
  • Layer 3: White Bean Dip



  • 1 16 oz can of chickpeas or garbanzo beans
  • 1/4 cup liquid from can of chickpeas
  • 3-5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil


  1. Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
  2. Place in serving bowl, and create a shallow well in the center of the hummus.
  3. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
  4. Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Black Bean Dip


  • 1 plum tomato, diced
  • 2 tablespoons diced red onion
  • 1 tablespoon cilantro, chopped
  • 2 (15-ounce) cans black beans, drained
  • 1 tablespoon ground cumin
  • 2 teaspoons hot sauce
  • Salt


  1. Place the tomato, onion and cilantro into the bowl of a food processor and pulse until well chopped.
  2. Add the black beans, cumin, hot sauce and salt, to taste, and pulse until the mixture is mostly smooth.

White Bean Dip


  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 cloves garlic
  • 2 tablespoons fresh lemon juice
  • 1/3 cup olive oil, plus 4 tablespoons
  • 1/4 cup (loosely packed) fresh Italian parsley leaves
  • Salt
  • Freshly ground black pepper
  • 1 teaspoon dried oregano


  1. Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor.
  2. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste.
  3. Transfer the bean puree to a small bowl.

Pita Chips


  • 3 pitas, cut into 8 wedges
  • 4 tablespoons olive oil
  • 1 clove garlic, smashed
  • salt and freshly ground black pepper


  1. Preheat oven to 375 degrees F
  2. Cut pitas into 8 wedges. Pour olive oil into a bowl and add garlic, salt and pepper
  3. Brush pita chips olive oil and garlic mixture.
  4. Arrange pita chips on baking sheet and bake for 12 to 15 minutes.

Layered Dip


  1. In individual cups, evenly spread hummus, white bean dip and black bean dip.  Repeat layering.
  2. Cover and chill in the refrigerator 8 hours or overnight.
  3. Serve with pita chips


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