DIPS TO Tweet About
This trio of tasty dips gives a whole new definition to short and sweet. They’re from Recipe Shorts by Andrea Stewart, a collection of fun and easy recipes written Twitter-style, where 140 characters is the limit. In four characters: yum! Visit Parade.com/dips for the Twitter versions of these recipes.
Combine 8 oz feta, ½ cup ricotta, ½ cup roasted red bell peppers, 2 Tbsp lemon juice, 1 Tbsp extravirgin olive oil, 1 tsp fresh thyme, 1 tsp fresh oregano and 1 tsp red pepper flakes in a blender or food processor. Puree. Garnish with additional red pepper flakes. Makes 2 cups.
AVOCADO AND WHITE BEAN DIP
Combine 1 (15-oz) can cannellini beans, 1 pitted and peeled avocado, 1 minced garlic clove, ½ cup flat-leaf parsley, ¼ cup lemon juice, ¼ cup extra-virgin olive oil and salt to taste in a blender or food processor; pulse to puree. Serve drizzled with olive oil. Makes 2 cups.
‘Can a recipe be delicious, inspiring and easy to follow using just 140 characters? Yes!’ —Andrea Stewart, author of Recipe Shorts
WARM ARTICHOKE DIP
Preheat oven to 350°F. Combine 1 drained (14-oz) can artichoke hearts, ¾ cup mayonnaise, ½ cup grated Parmesan cheese, 2 Tbsp chopped parsley and ¼ tsp garlic powder in a blender or food processor. Pulse until artichoke hearts are coarsely chopped. Scrape into a small greased ovenproof dish. Bake about 45 minutes. Makes 1½ cups.