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.
#ReeDrummond #ThePioneerWoman #FoodNetwork #Dip #Appetizer
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!
Get the recipe ▶ https://foodtv.com/3MoPBfk
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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 don’t 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.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Ree Drummond’s Epic Dip Platter | The Pioneer Woman | Food Network

epic dip platter I grilled two ears of corn and I just finished slicing the kernels off of the second ear and I’m going to get the kernels into a bowl so that’s the corn and now I’ll make the dip base which is really creamy rich and flavorful I’m using a little food processor and I have some cream cheese along with sour cream see if I can fit this into this little food processor and some lime juice just to give it some zip and interest and three different spices some cumin not too much of anything paprika and cayenne which is really nice it gives the corn dip some nice spice I’m also going to add some hot sauce which adds heat but it also gives it some extra flavor salt and pepper of course and and a pile of green onions talk about flavor and then I’ll get the lid on and mix this together and then I have some more things to add so far so good now I’m really going to up the game here I have three different cheeses so I just added monterey jack queso fresco that’s crumbled and cheddar and now I’m going to let the teeny tiny food processor do all the [Music] work okay I think that looks great this dip has great texture and you don’t have to over mix it if it’s a little bit lumpy and you can see little shards of grated cheese then even better so I will scrape This Magnificent cheesy creamy spicy mixture into the corn this is such an amazing dip okay got my little serving Bowl delicious and then I’ll garnish with whatever I have left on the board some more queso fresco a little green onion and some cheddar cheese oh okay that is the corn dip it looks so good I’m putting the roasted corn dip right in the center I’ve got chips veggies peppers pickles oh it’s so pretty so this is dip number two it’s Green Goddess dressing and the processor does all the work I threw in half a cup each of fresh parsley leaves fresh dill and sliced ches then I added a tablespoon of Teragon the juice and zest of a lemon a minced garlic clove some salt and pepper two medium diced avocados a cup of mayonnaise and a cup of sour cream I turned on the processor kept going until it was deliciously smooth then tipped it into a bowl making sure to get every last out of this world drop okay and then this is dip number three I think I saved the best for last it looks simple but boy is it incredible this one is whipped feta all I needed was my processor a cup of Greek yogurt a cup of crumbled feta 4 oz of softened cream cheese and a splash of heavy cream I processed it until it was smooth and creamy and scraped it into a bowl disciplining myself not to eat it then just garnished it with some dill sprigs you seriously have to try [Music] this