Dip Dip, Hooray! 

Whether you’re looing for a classic (see Hot Crab Dip) or something new (see Guac with Feta), we got you covered! Almost all of these recipes are gluten free, a few are vegan, and all of them are delicious. Try one or all next time you need big game snackage. 

Now that you’ve got something to dip ideas, you’ll need something to dip with! Try local baguettes, raw veggies like carrots, celery, radishes, and broccoli, crackers, and tortilla chips – you’ll find everything you need at the Co-op.

Cheesy Spinach and Artichoke Stuffed Pumpkin

  • 1 small pie pumpkin
  • 14 oz feta cheese
  • 4 oz goat cheese
  • 2 small garlic cloves, minced
  • 1 can artichoke hearts, rinsed and drained
  • 10 oz frozen spinach, thawed and drained 
  • 1/2 tsp ground black pepper
  • pinch of cayenne pepper

Preheat the oven to 400 degrees F. Cut off the top of the pumpkin and reserve. Scrape out innards. Place hollowed out pumpkin on a sheet pan. 

In the bowl of a food processor, add feta, goat cheese, and garlic. Puree until well combined. Add artichoke hearts, spinach, pepper, and cayenne. Pulse until mostly incorporated (leave a little chunky for texture). Transfer dip to the inside of the pumpkin. Return pumpkin top to pumpkin. 

Bake for 15 minutes covered. After 15 minutes, remove the pumpkin top and continue baking for another 20-30 minutes, or until the cheese is golden brown and bubbly and the pumpkin flesh has softened. 

Serve hot with baguette slices or crackers. 

Miso Ranch Dip

  • 1/3 cup plain whole-milk Greek yogurt
  • 1/4 cup mayonnaise
  • 3 tablespoons white miso
  • 1/3 cup buttermilk
  • 3 tbsp finely chopped chives
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped dill
  • 2 garlic cloves, minced
  • 2 tsp dijon mustard
  • 1 pinch smoked paprika
  • 1 pinch cayenne
  • 1 tbsp rice vinegar
  • 1 pinch kosher salt, or to taste

In a small bowl, whisk together yogurt, mayo, and white miso until smooth. Add the buttermilk and whisk again. Add remaining ingredients and whisk until fully combined. Chill before serving. Serve with crudités, Cobb Salad, or tempura fried veggies. 

Vegan Queso

  • 1 cup white potatoes, peeled and cubed
  • 1/2 cup carrots, cut into chunks the same size as the potatoes
  • 1/4 cup olive oil
  • 1/4 cup unsweetened almond milk
  • 2 tsp fresh lemon juice
  • 1-2 jalapeños, seeded
  • 1 tbsp tomato paste
  • 1 tsp cumin powder
  • 1/4 tsp smoked paprika
  • 1/2 tsp salt
  • tbsp nutritional yeast
  • 1 6-oz container green chiles

Add potatoes and carrots to a small pot. Cover with water and boil until fork tender, about 10 minutes. Be careful not to overboil. 

Add cooked potatoes and carrots to a high-powered blender. Add everything but the green chiles to the blender with the carrots and potatoes. Blend until smooth, about 2-3 minutes. Transfer to serving bowl. Mix in chiles. Serve warm. 

Hot Crab Dip

  • 8 oz cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 1 garlic clove, minced
  • 1/2 tsp paprika
  • 1 tbsp Worcestershire sauce
  • Juice from 1/2 a lemon
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 pound canned lump crab meat
  • For Serving: hot sauce and chopped parsley

Preheat the oven to 350 degrees F. In a medium sized mixing bowl, combine everything but the crab. Stir until well combined and then fold in crab meat. Transfer to a casserole dish. Bake for 20-25 minutes or until hot and bubbly.  Serve with crackers or baguette slices.  

Guac with Feta

  • 4 ripe avocados, halved, pitted, & peeled
  • 1/4 up red onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup feta cheese in brine, crumbled
  • 1 tbsp feta cheese brine
  • 1 tbsp cilantro, finely chopped
  • Juice from 1/2 a lime

Mash avocados in a bowl. Add remaining ingredients and mix until fully incorporated. Top with additional feta. Serve with tortilla chips. 

Roasted Beet Hummus

  • 1 15-oz can chickpeas, drained and rinsed
  • 2 cups roasted red beets
  • 1/4 cup tahini
  • 1/2 tsp ground cumin
  • 2 tsp salt
  • Juice from 1 lemon
  • 2 tbsp olive oil, plus more for serving
  • For Serving: crumbled feta cheese and chopped parsley

To the bowl of a food processor, add chickpeas, beets, tahini, cumin, salt, and lemon juice. Puree until smooth. While the processor is running, drizzle in olive oil. Taste and adjust flavor if necesary. 

Transfer to a serving bowl. Drizzle with more olive oil and top with feta and parsley. Serve with pita, raw veggies, falafel, or grilled meats. 

Easy Pretzel Knots with Hot Maple Mustard


Pretzel Knots
  • store-bought raw pizza dough, rested at room temperature for 30 minutes
  • 1/2 cup baking soda
  • 8 cup water
  • 1 egg + 1 tbsp water, combined to make egg wash
  • coarse sea salt 
Hot Maple Mustard
  • 1/2 cup spicy brown mustard
  • 1/4 cup yellow mustard
  • 1 tbsp white wine vinegar
  • 3 tbsp maple syrup
  • 1/2 teaspoon kosher salt
  • A good pinch cayenne pepper

Preheat the oven to 450 degrees F. Working on a well floured surface, divide pizza dough into 4 equal portions. Roll each potion to a 1/2 inch thick rectangle. Cut each rectangle lengthwise into 4 strips. Cut thoose in half widthwise. Carefully tie each little strip into a knot. 

Combine water and baking soda in a large stock pot. Bring to a boil. Boil 4-5 knots at a time. Remove from water with a slotted spoon and place on a parchment-lined baking sheet. The knots should be dimpled and puffy. Continue with all of the knots. 

Once all of the knots have been boiled, brush knots with egg wash and spirnkle with coarse salt. Bake for 8-10 minutes or until golden brown. 

In the meantime, make the Hot Maple Mustard. Combine all ingredients in a small bowl. Serve with warm pretzel knots. 

Wild Mushroom Spread

  • 1/2 pound white button mushrooms, sliced
  • 1/2 pound wild mushrooms (such as shiitake and cremini), sliced
  • 1/4 cup white onion, chopped
  • 1/2 cup white wine
  • 1 cup heavy whipping cream
  • 1 stick unsalted butter
  • 2 pounds cream cheese

Melt the butter in a small stockpot over medium heat. Add the mushrooms, onion, wine, and cream. Simmer 30 minutes, or until reduced by half. Cool for 10 minutes. Transfer to a food processor. Add in cream cheese and puree until mostly smooth. Serve on a cheese board or with raw veggies.