Set out these easy party dips to please hungry guests as they arrive. Perfect to make ahead and serve with your choice of bread, crackers or crudité.

Mixed Olive Hummus

Ingredients

  • 1 can (15-oz) of chickpeas, drained
  • 1/2 cup mixed black and green olives, pits removed
  • 2 garlic cloves, minced
  • 5 tablespoons Tahini
  • 1/4 cup lemon juice
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 1/4 teaspoon ground cumin
  • Dash of cayenne (if desired)
  • 1/4 teaspoon sea salt or to taste
  • 1/4 teaspoonground black pepper to taste

Directions

Toss all the ingredients in your food processor and blend to your desired consistency.

 

Feta, Honey and Fig Spread

Ingredients

  • 1 cup feta cheese (4 ounces)
  • 1/2 cup toasted pecans, coarsely chopped
  • 1/3 cup fig preserves
  • 1 tablespoon fresh thyme, finely chopped
  • 4 tablespoons heavy cream
  • 3tablespoonshoney
  • Sea salt and pepper to taste

Directions

Pulse cheese and pecans in your food processor until well blended. Scape into a bowl and add the remaining ingredients. Mix until well blended. Season to taste.

 

Walnut and Asiago Pesto

Ingredients

  • 1/4 cup lightly toasted walnuts
  • 7-8 cloves chopped garlic
  • 5 cups fresh basil leaves, packed
  • 1 teaspoon sea salt or to taste
  • 1 teaspoon black pepper or to taste
  • 1 – 1 1/2 cups olive oil
  • 1 cup freshly grated Asiago cheese

Directions

Place the garlic and 1/2 cup of olive oil in your food processor. Pulse for approximately 20 seconds or until the garlic is finely minced. Add the walnuts, basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil through the top and process until well pureed. Add the asiago and puree for an additional minute. Use right away or store the pesto in the refrigerator topped with a thin layer of olive oil to seal in freshness.