This weeks Chopped Challenge was very special because it just so happened to fall on my birthday!
The ingredients I was given were very interesting, Sprinkles from Allison Davis, Hummus from Arun, Birthday Cake from Krista Lombardi and Artichokes from Angela Garner.
I decided to make a combination of sweet and spicy party dips including Birthday Cake Hummus and Spicy Buffalo Artichoke Dip. The hummus was inspired by my favorite peanut butter hummus at the local farmers market and the buffalo artichoke dip inspired by my consistent need to add buffalo sauce to anything possible!
Ingredients (Birthday Cake Hummus)
- 2 cups birthday cake batter
- 1 1/2 cups flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 2 eggs
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter (softened)
- 1/2 tbsp vanilla
- 1/2 cup coconut milk
- 15 oz can garbanzo beans (or chickpeas)
- 1 tbsp tahini
- 1 tsp lemon juice
- 2 tbsp sprinkles
- pita bread (for dipping)
- vanilla wafers (for dipping)
Begin by combining the flour, salt and baking powder in a small bowl. In a large bowl beat together the eggs, sugars, butter, vanilla and coconut milk. Add the flour mixture and beat until well combined.
Place 2 cups of the birthday cake batter (recipe will make slightly more than that so you can bake up a couple little cupcakes on the side :-), garbanzo beans, tahini, lemon juice and sprinkles into a blender or food processor.
Sprinkles are fun!
Blend well, then serve topped with additional sprinkles!
I loved the vanilla wafers dipped into this hummus for a sweet treat!
I then prepared the spicy buffalo artichoke dip.
Ingredients (Spicy Buffalo Artichoke Dip)
- 1/2 cup vegenaise (or mayonnaise)
- 1/4 cup cream cheese
- 2 tbsp blue cheese dressing
- 2 tbsp buffalo sauce
- 1 tsp garlic salt
- 1 cup artichoke hearts (drained)
- pita bread (for dipping)
- wheat thins (for dipping)
Combine the first 5 ingredients in a blender or food processor and combine well. Next, add the artichoke hearts and lightly blend for 10-15 seconds. Pour into a serving bowl with a side of pita bread or wheat thins for dipping. I topped it with parmesan cheese and chives for a little extra deliciousness and color!
This is definitely my new favorite dip, it’s kind of like if Spinach Artichoke Dip and Buffalo Chicken Dip got married, this would be their delicious little baby!
I will definitely be serving this at my Christmas Cocktail Party next weekend!
♣ Vegetarian Option: Both dips are vegetarian.
♦ Gluten Free Option: Replace the flour in the birthday cake batter with a gluten-free flour substitute such as coconut flour and serve each dip with gluten-free cookies and crackers for a gluten-free option.
