Christmas Dips for Vegetarians: Easy Recipes for You to Make at Home

If you're hosting the holiday gathering this season and your brother's new girlfriend is a vegetarian, but you can't imagine a meal without meat, don't fret. Vegetarian cooking doesn't have to be difficult, and with a few simple adjustments, you can prepare a satisfying spread that will accommodate meat-lovers and meat-haters alike. Start off your meal right with a selection of great vegetarian-friendly dips that don't require a lot of work on your part, but will satisfy the tastes of vegetarians as well as non-vegetarians. These are all recipes from my personal stash, carefully developed and tested, so you can rest assured that they will turn out great!

If you've ever made hummus at home, you've probably noticed that it just doesn't have the smooth texture as the hummus you buy in the store. Never fear, this recipe will teach you the secret to the most perfect, smooth hummus you'll ever make: the trick is to use garbanzo bean flour instead of the whole beans. Bob's Red Mill makes a great one, and you can find it an Whole Foods or any natural foods store near you.

Moira's Perfect Hummus

¾ cup Garbanzo Bean Flour

2 ½ cups water

5 large garlic cloves

¼ cup vegetable broth

¼ cup tahini (sesame seed paste)

¼ cup lemon juice

1/8 tsp Tabasco sauce

½ tsp ground cumin

salt/pepper to taste

¼ cup olive oil

Bring the water to boil, whisk in the g.b. flour and cook 1 minute stirring occasionally, turn down to medium low and cook for 5 more minutes. Let cool. In a food processor, add the garlic cloves and pulse for 30 seconds. Add the bean puree from your saucepan, the broth, tahini, and lemon juice. Blend until smooth. Add the Tabasco sauce and cumin. Add salt and pepper to taste. Blend until mixed. Now, turn on the food processor, and drizzle in the oil until blended. Let sit for 1 hour at room temperature and serve. Yum! For an added kick, add ½ cup of roasted red peppers to the mix in the first step. Serve with pita chips, vegetable crudités, or warm Italian bread cut into small chunks.

Baba Ganoush is roasted eggplant dip and is a delicious treat that's easy to make.

The Best Baba Ganoush by Moira

1 ½ lb eggplant

Juice of 2 limes

1 tsp salt

¼ cup tahini

¼ chopped fresh parsley

½ cup toasted pine nuts

1/3 cup Italian bread crumbs

Preheat the oven to 400 degrees. Prick eggplant all over with fork and bake whole until tender, about 45 minutes. The skin will blacken and the eggplant will droop when it's finished. Remove from oven, halve and scoop out flesh. Blend in a food processor with lemon juice until smooth. Add salt and tahini. Cool and stir in parsley, pine nuts, and bread crumbs. Before serving at room temperature, drizzle with olive oil. Serve with pita chips, tortilla chips, or vegetable crudités.

What would the holidays be without cheese?

A variation on Kim's Mexican Cheese Spread

1 block Philadelphia Cream Cheese

1 cup shredded sharp cheddar cheese

1 cup salsa, medium

2 green onions, sliced

1 avocado, sliced

1 tsp lemon juice

Toss sliced avocado with lemon juice. Put cream cheese in block form on a microwavable plate. Top with shredded cheese. Heat in 30-second increments, until cheese just starts to melt. (Be careful not to heat too long). Pour salsa on top. Sprinkle with diced green onions. Lay avocado slices on top. Serve with tortilla chips.