Ree Drummond's Epic Dip Platter The Pioneer Woman Food Network

Ree Drummond makes Roasted Corn Dip, Green Goddess Dip and Whipped Feta for the ultimate dip platter that's perfect for entertaining.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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Epic Dip Platter
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 2 hr 20 min (includes chilling time)
Active: 50 min
Yield: 6 to 8 servings

Ingredients

Roasted Corn Dip, recipe follows
Green Goddess Dip, recipe follows
Whipped Feta, recipe follows

8 rainbow carrots, halved lengthwise
4 mini cucumbers, quartered lengthwise
6 mini peppers, halved and deseeded
3 ribs celery, cut into 3-inch pieces
1/2 cup pickle chips
2 cups kettle chips

Roasted Corn Dip:
2 ears sweet corn, shucked
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 teaspoon ground cumin
Pinch cayenne pepper
Pinch paprika
A few dashes hot sauce
2 green onions, sliced thin, plus more for garnish
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
1/4 cup grated sharp Cheddar
1/4 cup grated Monterey Jack
1/4 cup crumbled queso fresco

Green Goddess Dip:
2 medium avocados, diced (about 1 cup)
1 cup sour cream
1 cup mayonnaise
1/2 cup sliced fresh chives
1/2 cup fresh dill
1/2 cup fresh parsley leaves
1 tablespoon chopped fresh tarragon
Pinch kosher salt and freshly ground black pepper, plus more to taste
1 clove garlic, minced
Juice and zest of 1 lemon

Whipped Feta:
1 cup feta crumbles
1 cup Greek yogurt
4 ounces cream cheese, at room temperature
Splash heavy cream
Fresh dill sprigs, for garnish

Directions

Scoop each dip into an individual bowl and arrange on a large platter. Fill in the gaps with the carrots, cucumbers, peppers, celery, pickles and kettle chips.

Roasted Corn Dip:

Over the burner on your stove, carefully roast the corn until nicely charred, about 2 minutes. (If you dont have a gas stove, you can broil or grill the corn until charred.) Slice the kernels from the cobs, then place in a bowl and set aside.

To the bowl of a food processor, add the cream cheese, sour cream, cumin, cayenne, paprika, hot sauce, green onions, lime juice, salt and black pepper. Process until well combined, 1 to 2 minutes. Add the cheeses and mix until combined. Add the cheese mixture to the bowl containing the reserved roasted corn kernels. Fold lightly until combined. Transfer to a bowl, then cover and chill for 2 hours before serving.

Green Goddess Dip:

Add the avocados, sour cream, mayonnaise, chives, dill, parsley, tarragon, salt, pepper, garlic and lemon zest and juice to a food processor. Process until very smooth. Taste and adjust the seasoning as needed.

Whipped Feta:

Add the feta, yogurt, cream cheese and heavy cream to a food processor fitted with the blade attachment. Process until smooth. Transfer to a bowl and sprinkle with the dill. Serve or chill until ready to serve.

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Ree Drummond's Epic Dip Platter | The Pioneer Woman | Food Network
https://youtu.be/HXR-jkCyoYM