Dips
- Roasted Corn Dip, recipe follows
- Green Goddess Dip, recipe follows
- Whipped Feta, recipe follows
Vegetable & Chip Platter
- 8 rainbow carrots, halved lengthwise
- 4 mini cucumbers, quartered lengthwise
- 6 mini peppers, halved and deseeded
- 3 ribs celery, cut into 3-inch pieces
- 1/2 cup pickle chips
- 2 cups kettle chips
Roasted Corn Dip
- 2 ears sweet corn, shucked
- 4 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/2 teaspoon ground cumin
- Pinch cayenne pepper
- Pinch paprika
- A few dashes hot sauce
- 2 green onions, sliced thin, plus more for garnish
- Juice of 1/2 lime
- Kosher salt and freshly ground black pepper
- 1/4 cup grated sharp Cheddar
- 1/4 cup grated Monterey Jack
- 1/4 cup crumbled queso fresco
Green Goddess Dip
- 2 medium avocados, diced (about 1 cup)
- 1 cup sour cream
- 1 cup mayonnaise
- 1/2 cup sliced fresh chives
- 1/2 cup fresh dill
- 1/2 cup fresh parsley leaves
- 1 tablespoon chopped fresh tarragon
- Pinch kosher salt and freshly ground black pepper, plus more to taste
- 1 clove garlic, minced
- Juice and zest of 1 lemon
Whipped Feta
- 1 cup feta crumbles
- 1 cup Greek yogurt
- 4 ounces cream cheese, at room temperature
- Splash heavy cream
- Fresh dill sprigs, for garnish
