Dishing with Di-Anna: Summer Dip Spreads

Di-Anna Arias joined us in the Daytime Kitchen to show us how to make a delicious summer dip spread, perfect for any pool party you're planning to throw this year.

COLD CAPRESE DIP

INGREDIENTS

2 5.2 ounce packages Boursin Cheese ((softened) any flavor variety, I used Basil & Chive)

1 pint grape tomatoes (chopped)

1 cup mozzarella (chopped )

1/3 cup basil (chiffonade cut (see notes))

2 tbsp feta (crumbled (optional))

2 tbsp olive oil

2 tbsp balsamic glaze

1/4 tsp black pepper ((more or less to taste))

1/4 tsp sea salt ((more or less to taste))

INSTRUCTIONS

In the bottom of your serving dish, spread the softened Boursin cheese evenly to make your bottom layer.

In a small mixing bowl, stir together your chopped tomatoes (patted dry to remove excess moisture) and chopped mozzarella. Layer the mixture on top of the Boursin cheese in your serving dish.

Add fresh basil (chopped or chiffonade cut) on top. Sprinkle with crumbled feta cheese (optional).

Drizzle olive oil and balsamic glaze on top.

Sprinkle sea salt and freshly ground black pepper evenly over top.

Serve with crostini or toasted baguette slices.

How to Chiffonade Basil: To chiffonade your basil (or any other herb), simply stack several basil leaves together, roll it tightly and using sharp knife, cut thin slivers of basil.

ZA’ATAR BEET DIP

INGREDIENTS

2 pounds beets, trimmed

2 2/3 small garlic cloves, minced

1 1/3 cups plain Greek yogurt

4 tablespoons extra virgin olive oil

1 1/3 tablespoons pure maple syrup

2 2/3 tablespoons lemon juice

2 2/3 tablespoons za’atar

INSTRUCTIONS

Cook beets in salted water.

Remove skin. Cut beets into wedges and transfer to food processor.

Add the garlic and yogurt and pulse until blended.

Add the olive oil, maple syrup, lemon juice and and za’atar and puree.

Season with salt.

Don Strange Catering

donstrange.com

(210) 434-2331