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Converted from paper version of the Broad Ripple Gazette (v15n15)
Life of the Party - delicious dips - by Elizabeth Morse
posted: Jul. 20, 2018

Life of the Party header

I love entertaining casually in the summer. Whether it's a porch party, friends on the patio after dinner or relaxing by the pool, an easy snack is a must. I'm sharing three unusual, but equally delicious dips for you to try. I'm wondering which will be the big hit, so drop me a line and let me know what you think.


Pineapple & Mango Fruit Salsa
Serve with tortilla chips.

One whole pineapple, peeled, cored and diced
1 mango, peeled and chopped
1 red bell pepper, seeded and chopped
1 green jalapeno, seeded and minced (be sure to wear gloves working with hot peppers)
½ red onion, peeled and diced
1 11oz. can of mandarin oranges, drained
1 bunch fresh cilantro, chopped
1 tablespoon honey
Juice of one lime
1 teaspoon salt

Combine all ingredients in a non-reactive (not metal) bowl. Allow to chill at least an hour before serving.


Spicy Peanut Dip
Serve with raw veggies or pita chips.

2/3 cup creamy peanut butter
1 tablespoon brown sugar
¼ cup fresh lemon juice
2/3 cup spicy hot salsa
½ teaspoon ground cumin
Salt to taste
2 teaspoons Worcestershire sauce
A few dashes of Tabasco (to taste)

Combine ingredients in a non-reactive bowl and serve.


Tomato-Pesto Cream Cheese Dip
Serve with crackers or toasted baguette.

8 ounces cream cheese, softened
1 small (10.5 oz) package of fresh goat cheese, softened
1 teaspoon oregano (fresh, if possible)
2 cloves garlic, minced
Salt and pepper to taste
½ cup sun dried tomatoes
Small jar of basil pesto (6.3 oz)

Mix together the cream cheese, goat cheese, oregano, salt and pepper. Spread 1/3 this mixture into the bottom of a small, square dish lined with plastic wrap. Sprinkle the sun-dried tomatoes on top. Spread another 1/3 of the cream cheese mixture on top of the tomatoes. Spread the basil pesto on top and then spread the final layer of cream cheese mixture atop that.
Chill for at least an hour. To serve, turn the dish upside-down on a serving platter and gently pull off the plastic wrap. This makes a very eye-catching appetizer.


Pro Tip!
If you're interested in serving drinks with each of these, here's what I'd offer:
Pineapple & Mango Fruit Salsa - Mexican beer like Dos Equis or Sol
Spicy Peanut Dip - Sparkling white wine like Prosecco
Tomato-Pesto Cream Cheese Dip - Pinot Grigio if you like white wine and an easy-drinking Chianti if you like red wine.

Cheers to Summer!



Elizabeth Morse, owned the Corner Wine Bar in Broad Ripple for close to 20 years. She is a graduate of IU, Hoosier Chef, Food Writer, Wine Guru & Advanced Master Gardener who believes in supporting all things local. Check out her blog: www.schlepicurean.com. Email her at elizabeth@broadripplegazette.com




elizabeth@broadripplegazette.com
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