Recipe: Triple Dip

these are recipes for three wonderfully thought out and delicious dips!

Entertaining with Ease

Triple Dip

-Francine Segan


You’ll never serve store-bought again, with this trio of easy-to-make dips and spreads. Serve with bread, chips, or veggies.


three dipsHerbed Olive Tapenade


If you’ve got a blender or food processor, you can whip up this dip in a snap. It’s also wonderful tossed with cooked pasta.


1 cup assorted pitted olives
1/4 cup chopped sweet onion
1 garlic clove, minced
1/4 cup extra virgin olive oil
1 teaspoon fennel seeds
1/4 cup minced assorted fresh herbs such as parsley, mint, and basil


Puree all the ingredients in a food processor until smooth.


Serves 10


Chickpea Dip

Also delicious served on a bed of salad greens instead of traditional dressing.


1 large onion, diced
1/2 cup olive oil
1 cup dry chickpeas, soaked overnight, rinsed and drained
1 teaspoon dried oregano
1 bay leaf
1/2 teaspoon pepper
1 teaspoon salt
1 1/2 cups vegetable or chicken stock
2 large garlic cloves, chopped
Juice of 1 lemon
3 tablespoon minced fresh parsley


Sauté the onion in 1/4 cup of the oil in a large saucepan over medium heat until golden, about 10 minutes. Add the chickpeas, oregano, bay leaf, pepper, salt, and stock. Bring to a boil. Reduce heat and simmer until the chickpeas are tender and the stock absorbed, about one hour. Discard the bay leaf. Allow to cool slightly. Put the mixture into a food processor along with the garlic, lemon juice, and remaining 1/4 cup of olive oil. Pulse until combined but still coarse. Serve the dip topped with parsley.


Serves 8

Minty Garlic Dip

The mint perfectly balances the zesty garlic.



3 cups cubed crusty bread, crusts on
3 tablespoons raspberry or apple cider vinegar
4 garlic cloves, minced
2 tablespoons honey
1/2 cup grated Parmesan
1/2 cup extra virgin olive oil
Salt and freshly milled pepper
1/3 cup mint leaves


Place the bread cubes, vinegar, and 1/2 cup water into a food processor. Let stand until the bread has absorbed all the liquid, about 10 minutes. Add the garlic, honey and cheese. Puree until smooth. Slowly add the olive oil and continue to puree until incorporated. Season to taste with salt and pepper. Add the mint leaves and pulse a few times to incorporate. Serve in a bowl surrounded by raw vegetables.


Serves 10

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