It’s spooky season at Local Roots and we served our dip in a bell pepper jack-o-lantern. This is a dip for all seasons though — we used Lacinato kale, but you can substitute any kale for this. Lightened up with Greek yogurt but still creamy enough to satisfy, this is an easy dip you’ll want at all your parties.
TIP: We recommend serving with sliced Local Roots veggies and ACQ Sourdough to dip!
NOTE: We served our dip in a spooky, jack-o-lantern themed bell pepper. To create the spooky bell peppers, see if the bell pepper can stand on a flat surface. If it wobbles, slice a thin layer off the bottom until the pepper can stand on its own. Slice off the top, then carefully use your knife to remove the white ribs within the pepper. Rinse to make sure all the seeds are washed out. Using a paring knife with a sharp tip, carefully carve jack-o-lantern faces into the peppers, then gently push out the carved bits and remove. Fill with artichoke dip.
For the ghostly radishes, we used Local Roots Black Spanish Radishes. Using the same sharp paring knife, peel away the skin of the radish in a ghostly shape. You can use the peel to cut eyes and mouths for your radish ghosts and stick them on with a little bit of water or dip. If you’re especially skilled with a knife, you can even peel around the mouth and eyes so your ghost is all one piece.
This recipe was created by Local Roots recipe developer Irena Huang.
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