Ree’s Epic Dip Platter is the ultimate sharing food, perfect for easy entertaining, and it looks fabulous on any buffet or dinner table to greet your guests. The Roasted Corn Dip also works well as a hot dish, tipped into a casserole and heated until it’s bubbly and gooey.
| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Active: | 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- Roasted Corn Dip, recipe follows
- Green Goddess Dip, recipe follows
- Whipped Feta, recipe follows
- 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
- 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
- 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
- 1 cup feta crumbles
- 1 cup Greek yogurt
- 4 ounces cream cheese, at room temperature
- Splash heavy cream
- Fresh dill sprigs, for garnish
Instructions
- Scoop each dip into an individual bowl and arrange on a large platter. Fill in the gaps with the carrots, cucumbers, peppers, celery, pickles and kettle chips.
- Over the burner on your stove, carefully roast the corn until nicely charred, about 2 minutes. (If you don’t have a gas stove, you can broil or grill the corn until charred.) Slice the kernels from the cobs, then place in a bowl and set aside.
- To the bowl of a food processor, add the cream cheese, sour cream, cumin, cayenne, paprika, hot sauce, green onions, lime juice, salt and black pepper. Process until well combined, 1 to 2 minutes. Add the cheeses and mix until combined. Add the cheese mixture to the bowl containing the reserved roasted corn kernels. Fold lightly until combined. Transfer to a bowl, then cover and chill for 2 hours before serving.
- Add the avocados, sour cream, mayonnaise, chives, dill, parsley, tarragon, salt, pepper, garlic and lemon zest and juice to a food processor. Process until very smooth. Taste and adjust the seasoning as needed.
- Add the feta, yogurt, cream cheese and heavy cream to a food processor fitted with the blade attachment. Process until smooth. Transfer to a bowl and sprinkle with the dill. Serve or chill until ready to serve.
Reviews
Fun platter with lots of choices. Yummy! Crowd favorite was the corn dip with the Green Goddess dip in a close second. Substituted pita chips for the pickles.