The Ultimate Trio Dip Board

We love this trio because it delivers big flavor with very little effort. From creamy and savory to bright and fresh to warm and indulgent, these dips create the perfect balance for effortless entertaining. Just add chips, pour a little olive oil, and suddenly everyone is gathered around the table — exactly how sharing good food should feel.

Author

The Little Shop of Olive Oils

Servings

6-8

Category

Appetizers

Cuisine

International

Ingredients

• 1 can chickpeas, drained (reserve 2 tablespoons liquid)
• ¼ cup tahini
• 2 tablespoons fresh lemon juice
• 2–3 tablespoons Garlic Olive Oil
• 1 clove garlic
• ½ teaspoon kosher salt
• 2 tablespoons reserved chickpea liquid (as needed)
• Fresh parsley for garnish
• 4 ripe tomatoes, diced
• ¼ cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• Juice of 1 lime
• 2 tablespoons Extra Virgin Olive Oil
• ¼ cup chopped cilantro
• ½ teaspoon salt
• Optional: diced avocado
• 1 cup sharp cheddar cheese, shredded
• 4 oz cream cheese, softened
• ¼ cup sour cream
• 2 tablespoons Baklouti Olive Oil (or regular EVOO for less heat)
• 2 tablespoons diced roasted red peppers
• ½ teaspoon garlic powder
• Salt and pepper to taste

Directions

1. Add chickpeas, tahini, lemon juice, garlic, salt, and olive oil to a food processor.
2. Blend until smooth.
3. Slowly add reserved chickpea liquid until the hummus becomes creamy.
4. Spoon into a bowl, drizzle with olive oil, and garnish with parsley before serving.
5. Combine all ingredients in a medium bowl.
6. Stir gently until evenly mixed.
7. Let sit for about 10 minutes to allow the flavors to develop.
8. Taste and adjust salt or lime juice as needed before serving.
9. Preheat oven to 375°F.
10. In a bowl, mix all ingredients until fully combined.
11. Transfer the mixture to a small baking dish.
12. Bake for 15–18 minutes, until hot and bubbly with a lightly golden top.
13. Remove from the oven and finish with a small drizzle of olive oil before serving.