Trio of Dips: 3 Party dips for a snack tray
Three appetizer dips—chicken cordon bleu, whipped brie with cherry preserves, and asparagus pistachio pesto—served on a rustic wooden board with crackers and sliced baguette.
Chicken Cordon Bleu Dip
Yield: ~2.5 cups
Serve: Warm or room temp
Ingredients:
1½ cups shredded rotisserie chicken
½ cup diced smoked ham
¾ cup shredded Swiss or Gruyère cheese
4 oz cream cheese, softened
¼ cup sour cream (or Greek yogurt)
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tbsp chopped chives
Salt & pepper to taste
Optional Topping: ¼ cup panko or crushed Ritz, 1 tbsp melted butter, 2 tbsp grated parmesan
Instructions:
Preheat oven to 375°F.
In a mixing bowl, combine cream cheese, sour cream, Dijon, Worcestershire, salt, and pepper until smooth.
Fold in chicken, ham, cheese, and chives.
Transfer mixture to a shallow baking dish.
If using topping, mix together and sprinkle on top.
Bake for 15–18 minutes or until golden and bubbly.
Garnish with fresh chives. Serve warm or let cool to room temp.
Read the poem inspired by this recipe here!
Whipped Brie with Cherry Preserves & Almonds
Yield: ~1.5 cups
Serve: Cool or room temp
Ingredients:
6 oz double cream brie (rind removed)
3 oz cream cheese
1 tbsp honey
½ cup cherry preserves
2 tbsp toasted slivered almonds
Optional Garnish: fresh thyme, balsamic glaze
Instructions:
Blend brie and cream cheese together until smooth and fluffy.
Add honey and a pinch of salt. Blend again.
Spread into a shallow bowl or serving dish.
Top with cherry preserves and toasted almonds.
Garnish with thyme and a drizzle of balsamic glaze if desired.
Read the poem inspired by this recipe here!
Asparagus Pistachio Pesto Dip
Yield: ~2 cups
Serve: Cold
Ingredients:
1 bunch asparagus (about 1 lb), trimmed
½ cup fresh basil leaves
¼ cup shelled pistachios (toasted if possible)
1 garlic clove
Juice of ½ lemon
¼ cup grated parmesan
¼ cup olive oil (more as needed)
Salt & pepper to taste
Optional: 1 tbsp Greek yogurt
Instructions:
Blanch asparagus in salted water for 2 minutes. Transfer immediately to ice water. Drain and pat dry.
In a food processor, pulse pistachios and garlic to a coarse grind.
Add asparagus, basil, lemon juice, and parmesan. Blend until mostly smooth.
While blending, stream in olive oil. Add more oil or a spoonful of yogurt to adjust consistency.
Season with salt and pepper. Chill until ready to serve.
read the poem inspired by this recipe here!
