Chicks dig dip. Why? I’m not so sure. But it’s a fact: Put out some celery and carrot sticks at a party and you may hear a few cheers. Break open a can of French onion dip and panties will fly (are you listening, guys?). Want to impress your lady friends even more and really improve your chances of getting some? Make your own dip.
Guacamole: Keeping it traditional
Chips and guac is a party favorite. And while Whole Foods makes a damn good guacamole, it’s not hard for you to do the same.
- First, slice three avocados in half lengthwise. Remove the pits and scoop out the flesh into a bowl using a teaspoon.
- Finely chop half of a red onion and dice half of a tomato, making sure to remove the seeds first. Add these ingredients to the bowl.
- Next, mince one clove of garlic and add it to the bowl, along with salt and pepper and the juice of one lime.
- Using a fork or a potato masher, mash the ingredients together, until the avocado is slightly chunky and the ingredients are blended. Serve with tortilla chips and you’re good to go!
Mango and corn salsa: Putting a new spin on an old classic
This one’s a bit trickier, but it’s a great way to improve your chopping skills. Why bother with plain old tomato salsa when you could serve a groovy and colorful mango and corn salsa? This salsa is perfect with chips, by itself or atop chicken or fish.
- Start by prepping your corn. Since fresh corn isn’t in season, sauté half a bag of frozen corn over medium-high heat until the kernels are defrosted but still crunchy. Once the kernels are done, place them in a bowl and let them cool while you prep the other ingredients.
- Halve one tomato, remove the seeds, then finely dice the remaining flesh.
- Dice half of one red onion and half of one bell pepper (either red, yellow or orange).
- Next, peel a ripe mango and dice the flesh. Make sure it’s ripe, or it will have a bitter aftertaste.
- Add the tomato, onion, pepper and mango to the corn and stir to combine.
- Add three tablespoons of chopped cilantro, the juice of one large or two small limes, one tablespoon of olive oil, and salt and pepper to the mixture and toss everything together.
This salsa is delicious as is, but if you want a little heat, add half of a jalapeño pepper, finely chopped. I promise this salsa is worth all of that chopping!
White bean and garlic dip: Keeping it classy
It’s your call if you want to serve beans, but I think this white bean and garlic dip is a classy addition to any party (not to mention pretty damn good). If you’re hesitant, only serve it among your closest friends; that way, if the farts start flying, no one will care!
- To start, chop one white onion and finely chop two cloves of garlic. Sauté over medium-high heat with olive oil.
- When the onions become translucent, add one 15-ounce can of cannellini beans that have been drained and rinsed with water.
- Once the beans are warmed through, add half a teaspoon of lemon zest, half a teaspoon of paprika, and salt and pepper. Remove from heat and stir in the juice of one lemon.
- Allow the mixture to cool and pour into a food processor or blender, and pulse until the mixture is fully combined, but not pureed. Spoon into a bowl and stir in half a cup of finely chopped parsley.
Serve with toasted pita chips and a selection of fresh vegetables. This dip is so good your guests won’t even care that they’re eating beans.
So the next time you want to score with the ladies, invite them over for some homemade dip. Well, maybe it’s not that simple, but at least you’ll show them that you can cook. And that’s kind of hot.