When planning the New Year’s Eve menu many housewives prefer options that can be prepared ahead of time. Of course, hardly anyone would like to spend the last day of the year in the kitchen fussing over a complex meal. Finger food and appetizers are the top choices and we shall give you some quick and easy dip recipes that you can include in your festive menu.
Time saving ideas for your New Year’s Eve menu – easy dip recipes
Dips and spreads recipes are based on vegetables, cheese, nuts, legumes, sometimes include various types of meat or fish. Of course, meat and fish must be pre-cooked – stewed, boiled, baked or canned. The great advantage of dips and spreads is that they can be prepared before the arrival of guests and kept in the refrigerator.
You can prepare a variety of dips and serve them in small bowls together with vegetables, cured meats, cheese, fruits, etc. A cheese platter or a charcuterie board and one or two dips are a great idea for your New Year’s Eve menu! Find below some quick and easy dip recipes!
Easy Dip Recipes Ideas – Whipped Feta Dip
8 ounces (220g) feta cheese
1/2 cup plain full-fat Greek yogurt
1 tablespoon sunflower oil
Honey, to garnish
Black pepper, to garnish
Dried oregano, to garnish (optional)
Flatbread, to serve
Break the feta block into pieces into a food processor. Add the Greek yogurt and sunflower oil and process for 2 to 3 minutes until light and creamy.
To serve, place on a plate or in a bowl and top with honey, black pepper and dried oregano.
Paprika and Goat Cheese Spread
8 ounces (220g) soft goat cheese
2 tablespoon olive oil
1 tablespoon sweet paprika
1 teaspoon Dijon mustard
1 tablespoon capers (drained)
Add all ingredients to a food processor. Blend for a minute or two, stopping to scrape down the sides, until everything is combined and the spread is orange and creamy.
Store in refrigerator until ready to serve. Allow it to come to room temperature before serving. Serve with bread or vegetables.
German Beer Cheese Dip
2 rounds (8 ounces/220g each) Camembert cheese, rind on, sliced
1 package (8 ounces/220g) cream cheese, softened
1 medium onion, finely chopped
1 teaspoon paprika
1/2 teaspoon caraway seeds
1/4 teaspoon salt
1/8 teaspoon pepper
In a small bowl, mash Camembert cheese with a fork to desired consistency. Beat in cream cheese, onion and seasonings. If desired, sprinkle with additional caraway seeds.
Store in refrigerator until ready to serve.
Smoked Salmon Dip
8 ounces/220g cream cheese, softened at room temperature
1/2 cup sour cream
3 tablespoons finely chopped chives, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons small capers
1/8 teaspoon black pepper
8 ounces/220g smoked salmon, finely chopped
a pinch of Cayenne (optional), to taste
In a bowl, blend the cream cheese and sour cream.
Add the chives, mustard, capers, zest and juice from 1 lemon, and black pepper. Mix until creamy. You can use a stand mixer equipped with the paddle attachment or a food processor. Make sure you work at low speed.
Fold in the salmon cayenne pepper. Taste and adjust seasoning, if needed.
Refrigerate until ready to serve. Serve with crackers or slices of baguette.
Quick and Easy Dill Dip Recipe
1 cup mayonnaise
1 cup sour cream
2 tablespoons dried parsley flakes
1 tablespoon dried minced onion
2 teaspoons dill weed
1-1/2 teaspoons salt
1 teaspoon sugar
Fresh vegetables or potato chips, to serve
In a small bowl, combine all the ingredients. Mix until blended.
Keep in refrigerator.
Serve with vegetables or potato chips.
Bacon Ranch Dip Recipe
1 cup sour cream
1 cup Ranch-style dressing
1 package cream cheese, room temperature
6 slices bacon, cooked and chopped
½ cup green onions, chopped
1 cup cheddar cheese, shredded
In a medium bowl, thoroughly blend the sour cream, cream cheese, and ranch-style dressing mix.
Mix in the bacon bits, Cheddar cheese, and chopped green onions. Leave some chopped green onions for garnish.)
Chill in the refrigerator before serving.
Avocado Wasabi Dip
1 avocado, peeled, pitted and chopped
1 jalapeno, finely chopped
1 tablespoon fresh lime juice
1 teaspoon wasabi paste
1/2 teaspoon soy sauce
2 tablespoons cilantro, finely chopped
1/2 teaspoon salt
Put all the ingredients into a blender and blend until desired creaminess.
Greek Feta Dip
6 ounces/170g feta cheese, crumbled
4 ounces/110g cream cheese, softened
1/3 cup Greek yogurt
3 cloves garlic, minced
1/4 cup chopped fresh dill, or to taste
1 tablespoon lemon juice, plus lime zest, to top
Salt and black pepper, to taste
1 Roma tomato, diced
1 pinch of crushed red pepper, to top (optional)
Fresh herbs, to top
Olive oil, to top
Pita bread, pretzels, bruschetta, or crackers, to serve
Combine the feta, cream cheese, Greek yogurt, garlic, dill, and lemon juice in the bowl of a blender or food processor. Season with salt and black pepper to taste.
Keep in refrigerator. When serving, scoop into a bowl and top with lemon zest, tomato, a pinch of crushed red pepper, fresh herbs, and a very light drizzle of olive oil.
Serve cold with pita bread, pretzels, bruschetta, or crackers.
Roasted Tomato Dip
3/4 cup roasted almonds
15-ounce/425g can crushed fire roasted tomatoes
1 garlic clove
1/2 teaspoon salt
1/4 cup olive oil
In the bowl of a food processor, combine the roasted almonds, fire roasted tomatoes, garlic, and salt. Process until the nuts are finely ground.
Add the olive oil and process until a thick texture forms.
Store in refrigerator for up to 1 week.
Zesty Beet Dip
8 oz. (220g) cooked beets
1/3 cup walnuts, toasted
1/4 cup prepared horseradish, squeezed of excess moisture
1/4cup plain Greek yogurt
1 tbsp. fresh lemon juice
1 tbsp. olive oil
Salt and pepper
In blender on low to medium speed, puree beets, walnuts, horseradish, yogurt, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until very smooth.