Dip Trio Vibrant Line

I'll never forget the first time I laid out three bowls of dip at a gathering and watched everyone's faces light up. It wasn't fancy or complicated, just three simple spreads with different colors and flavors lined up on a long wooden board. But something about that vibrant row of green, red, and yellow made people reach for the vegetables first, and suddenly my coffee table looked like a painter's palette.

The first time I made this trio was for a book club meeting when I'd totally forgotten it was my turn to host. I had avocados that needed using, a jar of roasted red peppers in the fridge, and a can of chickpeas in the pantry. What started as panic cooking became my signature appetizer, the one everyone now asks me to bring.

Ingredients

• Ripe avocados: Press gently near the stem, if it gives slightly, it's perfect. Too hard and you'll be mashing forever, too soft and it tastes off.
• Lime juice: Fresh is best here, it keeps that avocado bright green and adds a punch that bottled juice just can't match.
• Red bell peppers: Choose peppers that feel heavy for their size with tight, glossy skin. The roasting transforms them into something sweet and smoky.
• Cream cheese: Let it sit on the counter for 20 minutes before you start, cold cream cheese refuses to blend smoothly no matter how patient you are.
• Chickpeas: Canned works beautifully, just give them a good rinse. I've learned that draining them well makes the hummus creamier.
• Tahini: Stir it well in the jar first, the oil separates and you want it mixed before measuring.
• Ground turmeric: This is what gives the hummus that gorgeous golden color, plus it adds an earthy warmth that regular hummus lacks.
• Smoked paprika: A little goes a long way, it's the secret ingredient that makes people ask what makes your red pepper dip taste so good.

Instructions

Get the Avocado Dip Going:

Cut your avocados in half, twist them apart, and scoop the flesh into a bowl. Use a fork to mash them until they're as smooth or chunky as you like. I go for mostly smooth with a few little bits. Add the lime juice right away, it stops that browning before it starts. Stir in the minced garlic, cilantro, salt, cumin, and pepper. Taste it. Does it need more lime? More salt? Trust yourself here. Cover it with plastic wrap pressed right against the surface and tuck it in the fridge.

Char Those Peppers:

Turn your broiler on high or heat up the grill. Put the whole peppers on a baking sheet or grill grate and let them sit under the heat, turning them every few minutes with tongs. You want the skin to blister and blacken all over, it looks scary but it's exactly right. After 10 or 12 minutes when they're charred, drop them in a bowl and cover it tightly with a plate or plastic wrap. Let them steam for 5 minutes, the skins will slide right off. When they're cool enough to handle, peel away the skin, pull out the stem and seeds. Don't rinse them, you'll wash away all that sweet roasted flavor.

Blend the Red Pepper Dip:

Toss those peeled peppers into your food processor with the softened cream cheese, olive oil, garlic, lemon juice, smoked paprika, salt, and pepper. Blend until it's silky smooth. Stop and scrape down the sides once or twice. Taste it and adjust the seasonings. Transfer it to a bowl and into the fridge it goes.

Whip Up the Turmeric Hummus:

Drain and rinse your chickpeas well. Into the food processor they go along with tahini, olive oil, lemon juice, turmeric, cumin, garlic, and salt. Start blending and drizzle in cold water a tablespoon at a time until it gets creamy and smooth. You might need 2 tablespoons, you might need 4, it depends on your chickpeas. When it's the texture you want, glossy and spreadable, stop and taste. More lemon? More salt? Fix it now.

Make It Beautiful:

Grab your longest platter or a wooden board. Spoon each dip in a line or in three generous mounds side by side. I like to make them touch just slightly so the colors blur together at the edges. Drizzle a little olive oil over each one, maybe scatter some fresh cilantro on the green, a pinch of paprika on the red, a few whole chickpeas on the yellow. Make it look like you care, because you do.

Serve It Up:

Set out whatever you're dipping, carrot sticks, bell pepper strips, cucumber rounds, pita chips, crackers, toasted bread. Watch people dive in.

Save

Last summer I brought this trio to a potluck and set it down next to all the usual suspects, chips and salsa, cheese and crackers. By the end of the night, my platter was scraped clean and three different people had asked for the recipe. One of them texted me a photo the next weekend of her own version with a beet dip she'd added. That's when I realized this wasn't just a recipe anymore, it was an invitation to play.

Making It Your Own

Once you've made these three a few times, you start seeing possibilities everywhere. Swap the avocado for edamame and miso for a different kind of green. Try roasted carrots instead of red peppers for an orange dip. Add roasted beets to make a deep purple hummus. The formula stays the same, something creamy, something bold, something beautiful, but the flavors can go anywhere you want.

Keeping Them Fresh

All three dips keep well in the fridge, but they have different personalities. The avocado dip is best the day you make it, maybe the next day if you pressed that plastic wrap tight. The red pepper dip actually gets better after a day when the flavors meld together. The hummus lasts a solid week and loosens up nicely with a splash of water and a quick stir before serving.

What to Serve Alongside

I've served these dips with everything from fancy crudités to plain tortilla chips, and honestly, people are happy either way. What matters more is variety in texture. Give them something crunchy like carrots or radishes, something soft like warm pita, something crispy like chips. That mix keeps people coming back to try different combinations.

• If you don't have a food processor, a good blender works for the red pepper dip and hummus, just stop and scrape down the sides more often
• The red peppers can be roasted up to three days ahead and kept in the fridge until you're ready to blend the dip
• For a crowd, double the recipes and use a really long serving board, it's dramatic and everyone can reach something

Save

There's something special about putting out food that looks this beautiful and knowing it took you less than an hour. Enjoy watching your guests light up when they see it.

Recipe Questions & Answers

→ How are the red peppers prepared for the dip?

Red peppers are roasted under a broiler or grill until the skins char and blister. After steaming, the skins and seeds are removed to create a smooth base for blending.

→ What ingredients contribute to the creamy texture in the avocado dip?

The avocado dip relies on ripe avocados combined with lime juice, garlic, cilantro, and seasoning to achieve a creamy and smooth consistency.

→ How is the turmeric hummus flavored and textured?

The turmeric hummus blends chickpeas, tahini, olive oil, lemon juice, turmeric, cumin, garlic, and salt, with cold water added as needed to create a silky texture.

→ Can these dips accommodate dietary restrictions?

Yes, the dips are vegetarian and gluten-free. For vegan adaptations, substitute vegan cream cheese in the red pepper dip.

→ What are suggested serving options for this trio?

Serve the dips alongside fresh vegetable sticks, pita chips, toasted baguette slices, or gluten-free crackers to complement their flavors.