Dip Trio Three Vibrant Dips

A colorful platter featuring three distinct dips—creamy avocado, roasted red pepper, and golden turmeric hummus—arranged side by side for a stunning and delicious appetizer

I love arranging these colorful dips side by side to create a beautiful and tasty appetizer that always impresses guests

Ingredients

• Avocado Dip (Green): 2 ripe avocados, 1 tbsp lime juice, 1 small garlic clove minced, 2 tbsp fresh cilantro chopped, 1/2 tsp sea salt, 1/4 tsp ground cumin, Pinch of black pepper
• Roasted Red Pepper Dip (Red): 2 large red bell peppers, 1/4 cup cream cheese softened, 2 tbsp extra virgin olive oil, 1 garlic clove minced, 1 tbsp lemon juice, 1/2 tsp smoked paprika, Salt and pepper to taste
• Turmeric Hummus (Yellow): 1 can (15 oz / 400 g) chickpeas drained and rinsed, 2 tbsp tahini, 1 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1/2 tsp ground turmeric, 1/2 tsp ground cumin, 1 small garlic clove, 1/2 tsp salt, 2 3 tbsp cold water

Instructions

Prepare the Avocado Dip:

In a medium bowl, mash avocados until smooth. Stir in lime juice, garlic, cilantro, salt, cumin, and pepper. Mix well. Cover and refrigerate until serving

Roast the Red Peppers:

Preheat the oven broiler or grill. Place red peppers under the broiler or on the grill, turning occasionally, until skins are charred (about 10 12 minutes). Transfer to a bowl, cover, and let steam for 5 minutes. Peel and discard skins and seeds

Make the Roasted Red Pepper Dip:

In a food processor, combine roasted red peppers, cream cheese, olive oil, garlic, lemon juice, smoked paprika, salt, and pepper. Blend until smooth. Transfer to a bowl and refrigerate

Prepare the Turmeric Hummus:

In a food processor, combine chickpeas, tahini, olive oil, lemon juice, turmeric, cumin, garlic, and salt. Blend until smooth, adding cold water as needed for a creamy texture. Transfer to a bowl

Arrange the Dips:

On a long platter, spoon each dip in a neat line or in side by side mounds, creating a vibrant tricolor display. Garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of spices if desired

Serve:

Serve with fresh vegetable sticks, pita chips, or crackers

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This appetizer always brings the whole family together around the table for sharing and enjoying colors and flavors

Required Tools

Food processor or blender, mixing bowls, baking sheet or grill, knives and spoons, serving platter

Allergen Information

Contains sesame (tahini) and dairy (cream cheese). Check all packaged ingredients for potential allergens

Nutritional Information

Calories 180, Total Fat 12 g, Carbohydrates 15 g, Protein 4 g per serving

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This dip trio is perfect for casual gatherings or elegant parties, refreshing and easy to prepare

Recipe FAQs

→ How do I roast red peppers for the dip?

Roast peppers under a broiler or on a grill until skins are charred, then steam in a covered bowl to loosen skins before peeling.

→ Can I make the dips ahead of time?

Yes, prepare each dip in advance and refrigerate. Bring to room temperature before serving for best flavor.

→ What can I serve these dips with?

They pair well with fresh vegetable sticks, pita chips, crackers, or toasted bread slices.

→ How can I adjust the spice levels?

Add chili flakes or smoked paprika to any dip for extra heat, according to your preference.

→ Are these dips suitable for a vegetarian diet?

Yes, all dips use vegetarian ingredients and can be made vegan by substituting vegan cream cheese in the red pepper dip.