Easy & delicious dips for the game

CHICOPEE, Mass. (Mass Appeal) – The NCAA College Basketball tournament is coming to a close, so we’ve got three dips for you to make and enjoy while watching the games. BJ’s Wholesale Club Bakery Manager Kevin Pelletier is here to show us how to make the dips.

5-Layer White Bean Hummus Dip
Recipes by: Chef Glenn Lyman, BJ’s Wholesale Club’s Cooking Club Ambassador



* 1 recipe White Bean Hummus (follows)
* ¾ cup crumbled feta cheese
* ¾ cup peeled and diced cucumber
* ½ cup diced fresh tomato
* ½ cup chopped kalamata olives
* ¼ cup extra virgin olive oil
* 1 T fresh lemon juice
* 1 t dried oregano

* Spread hummus evenly in an 8×8″ baking dish or similar.
* Next, layer the feta cheese, cucumber, tomato, and olives on top of the hummus.
* Combine lemon juice and oregano in a small bowl and whisk in olive oil until well blended. Drizzle over the top and serve with warm pita bread.

White Bean Hummus


* ¼ cup chopped green onion
* ¼ t kosher salt
* ¼ t pepper
* 1 garlic clove, peeled
* 2 15-ounce cans of cannellini beans rinsed well and drained
* ¼ cup lemon juice
* ½ t ground cumin
* ¼ cup extra virgin olive oil
* ¼ cup water or as needed


* Add green onion through garlic to food processor and blend for 10 seconds.
* Add remaining ingredients and process until mixture is smooth, scraping down sides as needed. If mixture seems to thick, add a little water at a time until desired, smooth hummus texture.

Spicy Roasted Red Pepper Yogurt Dip

spicy dip

* 1½ T Ranch Seasoning Mix
* 1½ cups Nonfat Plain Greek Yogurt
* 1 cup Roasted Red Peppers (approx. 12 oz.), drained, puréed in blender
* ½ t Ground Cumin
* ¼ t Cayenne Pepper, to taste

* Combine Ranch Seasoning Mix with yogurt in a mixing bowl.
* Cover; refrigerate 30 min. to thicken.
* Stir in puréed pepper, cumin and cayenne.
* Cover and refrigerate at least 30 min. to give flavors time to blend.
* Transfer to a serving bowl and serve immediately with fresh-cut vegetables and pita chips

Pepper Jack and Corny Crab Dip

corny crab


* 1 cup whole kernel sweet corn, fresh or frozen
* cup chopped roasted red pepper
* ½ tsp. granulated garlic
* 1 cup Nonfat Plain Greek Yogurt
* 1 TBL. Worcestershire sauce
* 1 tsp. hot pepper sauce
* 2 6 oz. cans crabmeat, drained, flaked and cartilage removed (do not rinse!)
* 1 cup shredded Pepper jack Cheese
* ¼ cup grated parmesan cheese
* ¼ cup green onion, chopped, plus more for garnish

* Preheat oven to 350 degrees.
* Add all ingredients to a large mixing bowl and stir until combined. Pour mixture into a 1 ½ quart ovenproof container.
* Bake uncovered for 25-30 minutes or until hot and bubbly. Serve with your favorite corn tortilla chips.

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