Summer Party Dip Trio: Cool & Creamy Recipes
Takeaway
This summer party dip trio is all about making entertaining easy. Each dip is designed to be prepared ahead, so when guests arrive, you're relaxed and ready. The cucumber yogurt dip is light and refreshing, the roasted red pepper hummus is rich and smoky, and the herb buttermilk ranch is tangy and herbaceous. Together, they cover every craving and pair beautifully with fresh vegetables, chips, and crackers. Make them once, and they'll become your go-to for every summer gathering.
Frequently Asked Questions
Can I make these dips ahead of time?
Absolutely. All three dips taste even better after a few hours or overnight in the fridge. The cucumber yogurt dip and herb buttermilk ranch benefit from time for the flavors to meld. The hummus stays creamy for up to 4 days. Just give each a good stir and adjust seasoning before serving.
Can I substitute dried herbs for fresh?
For the cucumber yogurt dip and herb buttermilk ranch, fresh herbs are strongly recommended for the best flavor and texture. Dried herbs will work in a pinch, but use only 1 teaspoon dried for every 1 tablespoon fresh, and let the dip rest longer (at least 2 hours) to rehydrate. The hummus does not require fresh herbs.
How do I adjust the consistency of the hummus?
If your hummus is too thick, add another tablespoon of ice-cold water and process again. If it's too thin, add a few more chickpeas or a tablespoon of tahini. The key is the ice-cold water—it helps emulsify the tahini and olive oil for a silky texture.
Recipe: Summer Party Dip Trio
Equipment
- food processor or blender
- mixing bowls
- measuring cups and spoons
- rubber spatula
- sheet pan
- parchment paper
Ingredients
- For the Cucumber Yogurt Dip:
- 1 large English cucumber (about 12 oz)
- 1 teaspoon kosher salt
- 2 cups plain whole-milk Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 small garlic clove (minced)
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh mint
- 1 tablespoon extra-virgin olive oil
- Freshly ground black pepper to taste
- For the Roasted Red Pepper Hummus:
- 1 15-ounce can chickpeas, drained and rinsed
- 2 roasted red peppers (from a jar, about ½ cup, drained and patted dry)
- ¼ cup tahini (well stirred)
- 3 tablespoons fresh lemon juice
- 1 small garlic clove
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- 3 tablespoons ice-cold water
- 3 tablespoons extra-virgin olive oil (plus more for drizzling)
- Salt to taste
- For the Herb Buttermilk Ranch Dip:
- 1 cup full-fat buttermilk (shaken)
- ½ cup sour cream
- ½ cup mayonnaise (full-fat preferred)
- 1 tablespoon fresh lemon juice
- 1 small garlic clove (minced)
- ¼ cup finely chopped fresh chives
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh parsley
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- Freshly ground black pepper to taste
Instructions
- Prepare the Cucumber Yogurt Dip: Grate the cucumber on the large holes of a box grater. Toss with 1 teaspoon salt in a fine-mesh sieve set over a bowl. Let drain for 15 minutes. Press gently with a spatula to release excess liquid.
- In a medium bowl, combine the drained cucumber, Greek yogurt, lemon juice, garlic, dill, mint, and olive oil. Stir until smooth. Season with black pepper. Taste and adjust salt if needed. Cover and refrigerate at least 1 hour or overnight.
- Prepare the Roasted Red Pepper Hummus: In a food processor, combine the chickpeas, roasted red peppers, tahini, lemon juice, garlic, cumin, and smoked paprika. Pulse to break down, then process for 30 seconds.
- With the processor running, add the ice-cold water and 3 tablespoons olive oil through the feed tube. Process for 1 minute, scraping down the sides halfway through, until very smooth and creamy. Season with salt to taste. Transfer to a bowl, drizzle with olive oil, and refrigerate until serving.
- Prepare the Herb Buttermilk Ranch Dip: In a medium bowl, whisk together the buttermilk, sour cream, and mayonnaise until smooth. Stir in the lemon juice, garlic, chives, dill, parsley, onion powder, salt, and pepper. Whisk until well combined. Cover and refrigerate at least 30 minutes to let the flavors meld.
- To serve, transfer each dip to a serving bowl. Garnish the cucumber dip with a drizzle of olive oil and extra dill; garnish the hummus with a drizzle of olive oil and a sprinkle of smoked paprika; garnish the ranch with extra chives. Arrange with fresh vegetables (carrot sticks, cucumber rounds, bell pepper strips, cherry tomatoes), pita chips, and crackers.