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Pimp Out Your Kitchen Island With These 4 Easy Summer Party Dips

Dips are a must for the summer party season because they are easy to prepare and share! Put your kitchen island to good use by blending appetizing ingredients together and presenting them for all to enjoy — creating a buffet station is one of the top kitchen island trends! Perfect for potlucks and casual summer celebrations, these easy and tasty dips are a guaranted  way to get the party started. Read on to find out the easiest summer party dips, from two of our favorite celebrity foodies, and make your home the place to gather this summer!

Back Bean DipSome Like It Hot

Clinton Kelley from ABC’s The Chew is known as the expert on stylish entertaining. His Smokey Black Bean Dip puts a spin on tradition with 2 cans of drained and rinsed black beans, 2 tablespoons of olive oil, 1 chipotle in adobo plus 1 teaspoon of puree. Add 1 clove of peeled garlic, 1 teaspoon of cumin, and the juice of 1 lime. Blend your ingredients in a food processor until smooth and creamy. Scoop into a serving bowl and add ½ cup of peeled and diced jicama with ½ cup of plain Greek yogurt. Season with salt and pepper to taste. Garnish with ¼ cup of queso fresco (or jack cheese), 2 teaspoons of fresh cilantro, 2 limes (cut into wedges), and whole-wheat tortilla chips. This dip is so versatile that you can also use as a spread for sandwiches or quesadillas too!

For a less spicy option, try Clinton Kelly’s Triple Threat Party Dip. Elements of spinach, artichoke, and cream cheese fuse together and will leave you wanting more – and then some! Although it takes a bit more preparation, it’s well worth the wait and is still simple to make. Heat 3 tablespoons of butter and 2 diced onions in a large sauté pan for about 30 minutes or until caramelized, then place your onions into a bowl to cool. In a separate bowl, stir together 1 block of cream cheese and 1 box of defrosted spinach with salt and pepper. Heat your skillet to a medium-high heat and add ½ cup of halved artichokes for about five minutes, or until charred. Remove to a bowl and chop. Char ½ cup of diced red bell peppers in your skillet, then dice and combine with ¼ cup of red pepper jelly in a bowl. Add onions, spinach, cream cheese, artichokes, and red pepper jelly together for the perfect mixture. Serve at room temperature with crostinis.

Some Like It Chilled

Food Network Star and Celebrity Chef Bobby Flay have exciting twists on chilled dips that are perfect for summer gatherings. Guacamole is a party staple that can be made quickly for impromptu get-togethers, and Bobby Flay’s Guacamole recipe is chock full of seasonal herbs and veggies that will wow your guests. Mix ¼ cup of fresh cilantro, 3 tablespoons of diced red onions, 3 tablespoons of canola oil, 3 avocados, the juice of 2 limes and one or two diced jalapenos depending on your heat preference. Blend the ingredients together in a bowl using a fork, but not for too long since guacamole should be chunky. Season with salt and pepper to taste and serve chilled with tortilla chips.

Spicy HummusJust because a dip is served cold doesn’t mean it can’t have some heat! Bobby Flay’s Spicy Crushed Hummus is easy to make, and can be served with pita chips, and fresh summer veggies for dipping. Heat one tablespoon of canola oil in a sauté pan over medium heat. Add 4 cloves of chopped garlic and 1 diced jalapeno and cook for about two minutes. Put 3 cups of chickpeas in a food processor and add the garlic and jalapeno, plus 3 tablespoons of olive oil, 1 teaspoon of toasted sesame oil, and the juice of 1 lemon and blend until smooth. If it’s too thick you can add another tablespoon of olive oil. Finally, add another cup of chickpeas into the food processor and pulse; making sure your dip stays chunky. Scoop your hummus into a serving bowl and garnish with a teaspoon of paprika and a tablespoon of fresh chopped parsley.


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