A reader has requested some easy-to-make dips for fresh vegetables, potato chips, and tortillas. My friend and a reader Judy Moore of the Selkirk area loaned her 4 Ingredient Recipe Book to me and it contains some excellent dip recipes, so I am sharing some with you. Any of these dips are good served with fresh vegetables, tortilla chips, crackers, or ruffled potato chips. Regular potato chips break too quickly.
The veggie dip is especially great if you also add ¾ cup of finely chopped pecans to it. I have made the hot broccoli dip before and I really liked it. I used fresh broccoli and simply steamed it for 5 minutes before cooling and chopping it. I don’t use artichokes very often, but I have tried this artichoke bacon dip and it is really tasty. Be sure to drain the artichokes well and finely chop them for the best result.
I have not tried the avocado, hot-to-trot, or spicy tomato dips. Although both the confetti and curry dips looked very interesting, I have not made them yet, either.