The holidays are right around the corner. So let the holiday party season begin– time to break out your favorite party-friendly recipes. Dips and spreads are the way to go if you are looking for something that is a real crowd pleaser and easy to make as well.
These recipes only use a handful of ingredients and a food processor– and we’ve included something for every taste here! Serve them with toasted pita, tortilla chips, sliced veggies, or whatever other ideas inspire you. The fun in these recipes is playing around with customization.
Texas Olive Ranch Roasted Garlic Hummus
This is the easiest roasted garlic hummus recipe you’ll ever make. Instead of going through the process of roasting garlic yourself, infuse your hummus with the smokey, spicy flavor found in our Texas Olive Ranch Roasted Garlic Infused Olive Oil. Before you serve, top the hummus with an extra drizzle of olive oil, minced parsley, and a pool of our Texas Olive Ranch Red Balsamic Vinegar for added color and flavor.
- 2 Tbsp Texas Olive Ranch Roasted Garlic Infused Olive Oil
- 1 oz can chickpeas (drained and rinsed)
- 3 Tbsp lemon juice
- 3 Tbsp tahini paste
- 1/2 tsp kosher salt
- 1/4 tsp cumin
- 1/2 tsp rosemary
- 2 – 3 Tbsp water
- Combine the chickpeas, lemon juice, tahini paste, salt, cumin and rosemary in a food processor. Pulse until combined.
- While the food processor is on, stream in 2 Tbsp Texas Olive Ranch Roasted Garlic Infused Olive Oil and 2-3 Tbsp water. The more water you add, the thinner your hummus will be. Pulse until it is as smooth and thin as you like it.
- Serve in a dish with preferred garnishes: chopped roasted garlic, sumac, pepper, extra olive oil, etc.
Texas Olive Ranch Rattlesnake Sweet Potato Dip
Sweet potato dip is an unexpected addition to the party spread. Chock full of fiber, vitamin A, potassium, vitamin C, manganese, copper, B vitamins, and more, it’s a nutritional powerhouse that just happens to be incredibly delicious as well. The contrast of the root vegetable’s subtle sweetness with the spiciness of Texas Olive Ranch Rattlesnake Infused Chili Olive Oil make this dish taste way more sinful than it actually is. Serve with a scoop of sour cream in the middle and a sprinkle of green onion and paprika for a festive presentation.
- 2 medium sweet potatoes, cooked with flesh scooped out
- 1/4 c Texas Olive Ranch Rattlesnake Infused Chili Olive Oil
- 4 cloves garlic, minced
- 1/4 c chopped cilantro
- 1/4 c lime juice
- 1/4 c water
- 1 Tbsp cumin
- 1 tsp. kosher salt
- 1 tsp. smoked paprika
- Place the flesh of the sweet potato into the bowl of a food processor.
- Add all other ingredients to the food processor and process until smooth.
- Transfer to a dish and serve at room temperature with preferred garnishes.
Texas Olive Ranch Skinny Spinach & Artichoke Dip
We made this classic recipe a little more heart healthy by cutting out the fatty mayonnaise and sour cream and replacing them with flavorful Texas Olive Ranch Arbequina Olive Oil and Greek yogurt. This hearty, hot dip goes great with warm, crusty bread, but don’t be afraid to get creative with it. Try roasting potatoes in the oven and spreading our Skinny Spinach & Artichoke Dip on top for a cozy, filling side dish.
- 1/3 c Texas Olive Ranch Arbequina Olive Oil
- 2/3 c Greek Yogurt
- 8 oz. block cream cheese (softened)
- 2 c shredded parmesan cheese
- 16 oz. bag of spinach
- 14 oz. can artichoke hearts, drained and chopped
- 2 garlic cloves, minced.
- Preheat oven to 375. Meanwhile, place spinach in a large ceramic bowl with 1/2 c water. Microwave at 30-second intervals, adding water as needed until spinach is completely wilted.
- Once spinach is wilted down, drain any excess water. Add the Parmesan cheese and artichoke hearts.
- In another bowl, combine Texas Olive Ranch Arbequina Olive Oil, Greek yogurt, cream cheese, and minced garlic. Fold in spinach and artichoke mixture until combined.
- Transfer the dip to an 8×8 pan and bake for 25 minutes. Dip should be served warm.
Texas Olive Ranch Meyer Lemon Olive Tapenade
Tapenades are hearty dips from the French countryside that are generally served spread over crusty bread, but you can also find it stuffed in poultry for the main dish. In our recipe, Meyer lemon brightens this earthy dish. They are a bit sweeter than a normal lemon, so they round out the flavor profile rather than adding too many acidic notes. To save time, look for pitted and chopped olives at your grocery store’s olive bar.
- 2 tbsp Texas Olive Ranch Meyer Lemon Infused Olive Oil
- 1 clove garlic, minced
- Juice of one Meyer lemon
- 1 c Black olives, pitted and chopped
- 1 c Green olives, pitted
- 1/4 c capers
- 1/4 c Feta cheese, crumbled
- In a small saucepan, heat Texas Olive Ranch Meyer Lemon Infused Olive Oil and garlic over medium heat for about 5 minutes. Remove from heat and set aside to cool.
- Place the chopped olives, capers, Meyer lemon juice, and feta in a serving bowl and toss with the cooled Texas Olive Ranch Meyer Lemon Infused Olive Oil + garlic.
- Serve at room temperature
Texas Olive Ranch Mesquite Smoked Salmon Dip
We put a Texas twist on this delectable smoked salmon dip by adding the bold flavor of our Mesquite Infused Olive Oil. Fun fact: smoked salmon is super high in vitamin D, a nutrient we tend to be deficient in during the winter months. Vitamin D can help combat Seasonal Affective Disorder, so break out this dip when you need help beating the winter blues. Serve with– what else?– bagel chips!
- 1/4 c Texas Olive Ranch Mesquite Infused Olive Oil
- 8 oz. block cream cheese (softened)
- 1/4 c Sour Cream, light or regular
- 4 oz smoked salmon
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh dill, chopped
- 1/2 lemon, juiced
- 2 tsp horseradish
- Set aside half of the salmon. Combine the rest ingredients in a food processor by pulsing together until smooth.
- Add remaining salmon to the mixture and combine.
- Transfer mixture to a serving bowl and garnish as desired with fresh dill, everything seasoning, roasted garlic, etc.