Appetizing Apps: Dips and Spreads

Entertaining is often synonymous with parties, and parties usually mean dip. Whether it's a cheese dip, onion dip or hummus, it's not a party unless you've got somewhere to stick your crackers, veggies and chips! This season, we're offering up three new recipes that are long on flavor but short on effort, leaving you more time for other party prep.

Grab & Go

Our Grab & Go Dips and Spreads are handmade locally just for us, using unique recipes you can't find anywhere else. Visit the Deli Department for one of these tasty choices:

  • Tuscan Bean Spread
  • Betty's Chip Dip
  • Spinach Dip
  • Salsa di Parma

Selection and availability vary by market.

Also look for several flavors of Kowalski's Hummus in the Dairy Department.

Featured Recipes

SWEET RED PEPPER DIP permalink icon

Sweet Red Pepper Dip3/4 cup chopped walnuts, toasted
12 oz. jarred roasted red peppers, well drained
1 tbsp. molasses, plus extra for garnish, if desired
1 tbsp. sugar
1 tsp. lemon zest
- juice of 1/2 lemon
1/2 tsp. whole cumin seeds
1/4 tsp. ground cumin, or more to taste
- pinch cayenne pepper
- kosher salt and Kowalski's Course Ground Black Pepper, to taste
1 1/2 - 3 tbsp. Kowalski's Extra Virgin Olive Oil

Combine all ingredients except oil in food processor and process until smooth. Slowly drizzle in oil through oil spout until mixture is glossy, smooth and reaches desired consistency. Adjust seasoning to taste; drizzle with molasses if desired. Makes about 2 cups.

Good to Know:

  • Substitute 4 freshly roasted red peppers (stemmed, peeled and seeded) for the jarred peppers, if desired.
  • Toast nuts in a dry sauté pan over medium heat or in a preheated 350° oven until fragrant and golden, stirring occasionally (3-5 min.).
  • Look for the colorful silicone Blossom Trivet (shown in the photo) from Spice Ratchet in the Marketplace Department. Use it as a trivet, coaster, hot pad or table décor.

LENTIL SPREAD permalink icon (pictured in front)

Lentil Spread and Greek Dip1 tbsp. plus 1/2 cup Kowalski's Extra Virgin Olive Oil, divided
1 cup Kowalski's Mirepoix
1/2 oz. Kowalski's Fresh Thyme, stemmed and roughly chopped
1/2 oz. Kowalski's Fresh Rosemary, stemmed and roughly chopped
1 bay leaf
1 cup green or brown lentils, rinsed
1/2 cup dry white wine
4 cups low-sodium chicken broth, divided (approximately)
1/4 cup roasted garlic cloves
2 tbsp. fresh squeezed lemon juice
- kosher salt and Kowalski's Coarse Ground Black Pepper, to taste

Heat 1 tbsp. oil in a large saucepan over medium heat; add mirepoix and herbs. Cook until vegetables are soft (about 5 min.). Add lentils; cook and stir for 2 min. Add wine; cook until almost evaporated (4-5 min.). Pour in enough broth to cover lentils by 1"; bring to a boil. Reduce heat to medium-low; simmer, adding more broth or water a bit at a time as needed, to keep lentils barely submerged and until lentils are tender (about 60 min.). Cool slightly; discard bay leaf. Purée lentil mixture with garlic cloves in a food processor; with processor running, drizzle in remaining oil through pour spout. Stir in juice; season with salt and pepper. Makes 3 cups.

GREEK DIP permalink icon (pictured in back)

1 tbsp. Kowalski's Extra Virgin Olive Oil
1/2 cup chopped yellow onion
2 cloves minced garlic
1 cup canned Northern beans, rinsed and drained
1/2 cup Greek yogurt (not non-fat)
2 tbsp. olive oil mayonnaise
- zest of 1 lemon
3 tbsp. finely chopped mild pickled banana peppers
1 tbsp. chopped capers
- dash cayenne pepper
- kosher salt and Kowalski's Coarse Ground Black Pepper, to taste

Heat oil in a medium skillet over medium heat. Sauté onion and garlic, stirring constantly until onion is very soft (5-7 min.); cool to room temperature. In a food processor, process onion mixture with beans, yogurt and mayonnaise until smooth. Add remaining ingredients and process until desired consistency is reached, or for a slightly more textured dip, transfer to a medium bowl and stir in the remaining ingredients by hand. Makes about 1 cup.

Nutrition Information per 1/2 cup Serving:
Total Calories: 145
Total Fat: 6 g
Saturated Fat: 1 g
Sodium: 275 mg
Fiber: 3 g

Good Foods for Good Health logo
A good source of vitamins C and K, folate potassium and iron.

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