Looking for a fantastic side dish to take to your next picnic or summer party? We have two of the best dips around! Our Best Choice Summer Dips will charm the pants off anyone who tries them. Impress your friends and family today!
Carrot Dip with Chili Crisp
DIRECTIONS
Preheat the oven to 450°F.
In a 9 x 13 pan, toss the carrots in 2 tbsps of olive oil.
Bake the carrots in the oven for approximately 18 minutes, stirring halfway through.
Meanwhile, add the cup of olive oil to a small saucepan with the garlic. Slowly heat until the garlic starts to lightly sizzle.
Add the sesame seeds, crushed red pepper, and chili powder to the pan and continue cooking until the garlic is light brown.
Remove from heat, stir in the rest of the ingredients, and set aside to cool until the carrots are done.
When the carrots are caramelized and done cooking, add them to a food processor with the garlic and the 1/2 cup of olive oil and purée them.
Scrape down the sides and drizzle a bit of water as needed. The dip will have the consistency of hummus when it’s ready.
Once the consistency is to your liking, put the dip in the fridge. If it’s a little loose, it will tighten up in the fridge as it cools down.
Serve the carrot dip with plenty of chili crisp on top and some Best Choice Superior Selections Entertainment Crackers, pita bread, or veggies.
Indian Street Corn
DIRECTIONS
Throw a large skillet on the stove and turn the heat on high. Preheat the skillet until it’s very hot.
Add the frozen corn to the pan, but wait to toss it until it starts popping. This will take at least a few minutes.
When the corn has some color on it, add the oil and give it a toss.
Next, add the curry powder and continue cooking for another minute or two until it becomes fragrant.
Remove the skillet from the heat and stir in the mayonnaise, yogurt, tikka paste, and lime juice.
Season the mixture with a bit of salt, sprinkle the feta cheese on top, and some cilantro leaves, if you’re using them.
Enjoy it as a dip or on top of tacos!
