TWO ADDICTIVELY SPICY DIPS

I love spicy food, but I love tasty food more.  The problem with many spicy dishes, especially snacks and appetizers, is that they focus totally on the heat and forget to add in some flavor.  These two spicy dips have a decent bite to them, but they are also so delicious that you will keep going back for more.

The first dip uses roasted poblano peppers for flavor and spice, and the second uses sriracha sauce.  I am a recent convert to sriracha, and I am sad that I missed out on it for so long.  I put it on just about everything, from burgers to pizza.  It’s my new go-to condiment but it is also a great ingredient in recipes.

This is a Sponsored post written by me on behalf of Texas Pete for SocialSpark. All opinions are 100% mine.

Texas Pete makes a whole line of hot sauces from traditional Texas Pete Hot Sauce to wing sauces, and they also make a tasty sriracha.  I used it to add zip to my favorite hummus recipe.

You want the secret to smooth, creamy hummus?  You have to skin the garbanzo beans.  Just grab each bean between your thumb and first two fingers and squeeze.  The bean will shoot out (hopefully into your food processor) and you will be left with the bean skin in your fingers.  It takes about 10 minutes to skin all the beans in a 15 ounce can, but it will be worth it once you taste the velvety hummus.

Each dip is good on its own, but they are even better when you serve them together.  The salty, thin feta dip and the thick, nutty hummus are addictively good together.  You can serve them with pita chips, pretzels, or carrots and celery, and then just go to town.  I have to physically move these dip bowls away from me after a while because I just can’t lay off of them.  They are that good.

Spicy Feta Dip

Print Pin

Ingredients

• 8 oz feta cheese
• 1/3 c Greek yogurt
• juice of a lemon
• 1 T minced garlic
• 2 poblano peppers charred, skinned, and seeded

Instructions

• Place whole peppers over gas flame or under a broiler to char, flipping to char the entire pepper.  Run the peppers under cold water and rub to remove the skins.  Remove the stems, slice the peppers lengthwise, and remove pepper seeds.
• Add peppers to food processor with rest of ingredients.  Process until smooth.  Refrigerate for at least one hour before serving.

Sriracha Hummus

Print Pin

Ingredients

• 15 oz. can of garbanzo beans peeled
• 1/2 c tahini
• 1/4 c texas pete sriracha
• juice of a lemon
• 1 T minced garlic
• 1/4 c olive oil
• up to 2 T water
• salt to taste

Instructions

• Add first five ingredients into a food processor and blend until smooth. Stream in olive while processing. Add up to 2 tablespoons of water to achieve desired consistency. Salt to taste. Refrigerated for at least one hour before serving.

You might like these other tasty snacks:

BEER SALSA IN TORTILLA BOWLS

GAMEDAY SAUSAGE QUESO