Poolside Dips

Posted by Annette Bellisari on



A pool party is the perfect way to cool off during the hot summer months. Pool parties are also a great way to celebrate the end of the school year or a summer birthday. It is also the perfect season to explore new food adventures because we all have a little extra time. On top of that, ingredients are fresher and more available during the summer. That means tastier dishes with a variety of flavors for a perfect summer party. Your party menu should be fun and fresh, just like the season. Don’t shy away from trying something a little new. Summer is the time to be spontaneous and take a little risk, even if it is just in your kitchen. Your party guests will appreciate the bold menu. Swimming and playing in the pool will surely leave everyone hungry, but remember that no one wants to eat something heavy, especially while wearing a bathing suit-keep it simple and light. Here are a few poolside dips with Bellisari's products that are quick and easy--and they won’t keep you in the kitchen while everyone else is enjoying the fun!

Balsamic Shallot & Black Garlic Chip Dip w/ Sea Salt Beet Chips
Serves 6-8

Dip Ingredients:
16 oz. sour cream
2 Tbsp. Bellisari’s Balsamic Shallot & Black Garlic Spread
1 teaspoon garlic salt

Chip Ingredients:
1 Tbsp. sea salt
4 medium beets, rinsed and trimmed
2 tablespoons olive oil

Dip Directions:
In a bowl combine all ingredients until well blended. Chill in the refrigerator for at least an hour but preferably two hours or more and serve with the chips.

Chip Directions:
Preheat the oven to 375 degrees F. Line two 18x13x1-inch baking pans. Cut the beets into very thin slices using a sharp knife or mandolin. Divide beets between each of the prepared pans. Drizzle each with oil, then shake in the pan. Sprinkle with salt and toss again. Bake for 15 minutes, then flip and bake for another 15 minutes or until chips are crispy.

Saigon Pulled Pork Queso Dip
Serves 6-8

½ cup half and half
4 oz Oaxaca cheese chopped
¼ cup Bellisari’s Saigon Street Sauce
3 cups pulled pork
Salt and pepper
Stone corn tortilla chips

To begin, bring the half and half to a slow rolling boil. Reduce down and add the cheese. Whisk together and season to your liking. Add the rest of the ingredients, serve with chips. Add jalapenos or chopped tomatoes if you would like. It’s your dip so get creative.

Barista Chicken Dip
Serves 8

3 cups diced cooked rotisserie chicken
2 (8 oz.) packages of cream cheese, softened
1 cup Bellisari's Barista Sauce
3/4 cup shredded pepper jack cheese

Preheat oven to 400 degrees F. Combine chicken, cream cheese, Bellisari's Barista Sauce and 1/2 cup of shredded pepper jack cheese in a large bowl. Transfer chicken mixture into a 9-inch round baking dish and sprinkle with 1/4 cup of pepper jack cheese. Bake until lightly browned, 15-20 minutes. Remove from oven and serve with tortilla chips or baguette.

Chilled Calabrian Crab Dip
Serves 4-6

1 can of shredded crab meat drained
¼ cup of chopped green onions
1 jar Bellisari’s Calabrian and Sweet Tomato Fennel Spread
1 8 oz. package of cream cheese
1 box of shredded wheat salted crackers

If you have a glass pie dish, spread the softened cream cheese on the bottom of the dish and layer the crab and top with Bellisari’s Calabrian and Sweet Tomato Fennel Spread. Garnish with chopped green onions and serve with shredded wheat crackers.

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