Fresh produce is the star of our summer show and what better way to put this produce to use than at the start of your gathering? Fresh flavors of dill and ripe avocados are sure to please each of your guests. Add these summer dip recipes to your recipe book for the perfect summer starters!
Dill Pickle Dip
Cook time: 1 hour
Ingredients:
- 8 oz. cream cheese, softened
- 1 cup dill pickles, finely chopped
- ½ cup sour cream
- 2 Tbsp dill pickle juice
- 1 Tbsp chopped fresh dill
- ¼ tsp minced garlic
- ⅛ tsp cayenne pepper
Instructions:
- Mix all ingredients in a bowl until well combined.
- Cover and refrigerate for 45 minutes to let the flavors meld.
- Serve with potato chips.
Pimento Cheese
Cook time: 15 min
Ingredients:
- 2 oz cream cheese, room temperature
- ½ cup mayo
- ½ cup sour cream
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded Parmesan cheese
- 1 4 oz jar diced pimentos, drained
- Smoked paprika (for topping)
Instructions:
- Whip cream cheese until smooth.
- Add in mayo, sour cream, garlic powder and onion powder. Whip until smooth.
- Mix in remaining ingredients.
- Cover and refrigerate 30 minutes, or until ready to serve. Top with smoked paprika.
Yogurt Chili Dip
Ingredients:
- Plain Greek yogurt
- Chili crisp
- Naan or pita
Instructions:
- If you have surprise guests, this is the quickest and most delicious dip you can make in 30 seconds.
- Smear a few dollops of yogurt on a plate. Drizzle with chili crisp. Serve with naan torn into small pieces. Enjoy!
Ranch Fun Dip
Ingredients:
- ¼ cup raw pistachios
- 2 Tbsp. nutritional yeast
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
- 2 tsp. Aleppo-style pepper
- 2 tsp. dried dill
- 1 tsp. sugar
- 1 tsp. onion powder
- ½ tsp. garlic powder
Instructions:
- Toast pistachios in a medium skillet over medium heat, shaking and tossing often, until golden brown, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool.
- Add nutritional yeast and salt to pistachios and grind or pound until the texture of coarse meal. Transfer to a small bowl and mix in Aleppo-style pepper, dill, sugar, onion powder, and garlic powder.
- Serve dip with crudités.
Avocado Salsa Verde
Ingredients:
- 1 avocado
- 3 tomatillos
- ½ to 1 serrano pepper (depending on how spicy you want it)
- ¼ cup cilantro
- Juice of 1 lime
- Salt and pepper to taste
Instructions:
- Put all ingredients in a blender, and blend until smooth.
- Serve with chips or on tacos.
Grilled Corn Salad
Ingredients:
- 4 ears of corn
- 2 tbsp chives, minced
- 1 cup cherry tomatoes, halved
- ½ cup crumbled feta
- Juice of 1 lime
- 1 tbsp olive oil
- Salt & pepper
Instructions:
- Grill your corn until charred, and let it cool. Once the cobs are cool, slice the kernels off and place them in a medium bowl. Add the chives, tomatoes, and feta. Add salt and pepper to taste.
- In a small bowl, mix the lime juice and olive oil to make a dressing. Pour it over the corn mixture, then stir until combined.
- Mix it up by using fresh basil instead of chives, or by adding avocado chunks.
Fruit Dip
Ingredients:
- 1 8oz package cream cheese, room temperature
- 1 7oz container marshmallow fluff
- 1 Tbsp honey
- 1 tsp orange zest
- ¼ tsp cinnamon
Instructions:
- Put all ingredients in a bowl, and mix until well combined and totally smooth.
- If your cream cheese is a little cold, you may need to use a hand mixer.
- Serve with an assortment of fruit.
Butter Bean Hummus
Ingredients:
- 6 Tbsp tahini
- Juice from ½ lemon
- 2 cloves garlic
- 8 Tbsp water
- 1 can butter beans
- 2 Tbsp olive oil
- Pinch of salt
Instructions:
- Add the tahini, lemon juice, garlic, and water to a blender or food processor. Blend until its mixed thoroughly.
- Add the butter beans, olive oil, and salt. Blend until the beans are completely broken down, with no skins or chunks in the mixture.
- Scoop into a bowl, and top with seasonings of your choice. (Cumin, aleppo pepper, or red pepper flakes are great options. You can even stir in a spoonful of pesto!)
- Serve with crackers, pita, or veggies!
Cowboy Caviar
Ingredients:
- 1 can of black eyed peas, rinsed and drained
- 1 medium tomato, diced
- ¼ large red onion, diced
- ½ poblano pepper, diced
- 1 small yellow bell pepper, diced
- ½ avocado, diced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 Tbsp olive oil
- Juice of 1 lime
Instructions:
- Mix all ingredients together in a large bowl until well combined.
- Serve with chips or as a topping on tacos.
- Feel free to play around with the ingredients—add cucumber, peaches, or any other fruit or veggie that you like!
Mango Salsa
Ingredients:
- 2 mangos
- 1 red bell pepper
- ½ red onion
- 1 jalapeno
- One small bunch of cilantro
- 1 lime
Instructions:
- Cut the mango, bell pepper, onion, and jalapeno into a small dice. Put the diced ingredients into a medium bowl.
- Roughly chop about 1 tablespoon of cilantro, and add it to the bowl.
- Squeeze half a lime into the bowl, then add a pinch of salt.
- Mix everything together.
Onion Dip
Time: 1 hour 30 min
Ingredients:
- 1 ½ lbs of mixed onions (yellow, sweet, white)
- 4 garlic cloves
- ¼ cup olive oil
- 1½ cups plain whole milk Greek yogurt
- 2 tsp fresh lemon juice
- Salt
- Pepper
Instructions:
- Preheat your oven to 400º. Peel, half, and thinly slice all of your onions. Place them on a small baking sheet along with the garlic cloves.
- Drizzle with olive oil and 2 tbsp of water (this will help the onions steam and caramelize.) Toss until the garlic and onions are well coated.
- Keep them in a pile on the baking sheet, and put into the oven for 50 min to 1 hour and 20 min, until onions are caramelized, tossing every 10-15 min. (Keep the onions in a pile when you toss—they won’t caramelize properly if you keep them in a single layer.)
- Once the onions and garlic are caramelized, let them cool. Squeeze the garlic cloves into a bowl.
- Chop your onions into small pieces, and add them to the bowl.
- Add the Greek yogurt, lemon juice, salt, and pepper.
- Stir until well combined. Serve with chips.
Smoked Trout Dip
Cook time: 7 min
Ingredients:
For the Dip
- 2 (3.5 oz) tins Smoked Rainbow Trout
- ¼ cup crème fraîche
- 3 Tbsp fresh lemon juice
- ½ small shallot, grated
- Piment d’Espelette (or smoked paprika)
- Fine sea salt and freshly ground black pepper
For the Herb Topping
- ½ cup tightly packed fresh celery leaves, finely chopped
- ½ cup tightly packed fresh flat-leaf parsley, finely chopped
- 2 Tbsp extra-virgin olive oil
- 1 tsp lemon zest
- Fine sea salt and freshly ground black pepper
- Piment d’Espelette (or smoked paprika), for serving
- Potato chips, for serving
Instructions:
- In a medium bowl, add the trout and use a fork to flake. Add the crème fraîche, lemon juice, and shallot; season with Piment d’Espelette, salt and pepper. Mix to combine and transfer to a serving bowl.
- In another medium bowl, combine the chopped celery and parsley leaves. Add the olive oil, lemon zest, and season with salt and pepper. Stir to combine.
- Spoon the herb topping over the trout dip, stirring it slightly into the dip but leaving most on top. Sprinkle with Piment d’Espelette and serve with potato chips.
Pico de Gallo
Cook time: 10 min
Ingredients:
- 2 tomatoes
- ½ small white onion
- 1 jalapeño
- ½ tsp salt
- 1 lime
Instructions:
- Dice the tomato, onion, and jalapeño and add to a bowl.
- Add the salt, then squeeze the lime.
- Mix with a spoon until well combined.
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