Welcome to Please Just Eat This, Cosmo’s v official recipe column for those days where you actually *do* want to don an apron and become a TikTok chef. And even though these are Real™ recipes with Real™ measurements and Real™ cooking times, we promise you’ll never actually break a sweat.
I’m not saying that if you bring store-bought chips and salsa to the Friendsgiving party your BFF has tirelessly put together that everyone will hate you. I am saying that you’re going to get a side-eye. Or ten.
And I know you’re better than that! Just think of y0ur friendships and your own tastebuds. Still, I get it, life is hard and there are only so many hours in the day one can spend making a dip when there are (admittedly) solid store-bought options out there.
For the sake of saving all of your friendships (yes, every single one you’ve ever had), I threw together three supes easy, supes lowkey dip recipes that 1) are not boring, 2) you can make while watching an episode of Friends. Heh, geddit?
So, if you’re ready to absolutely, truly, and unequivocally win Friendsgiving with only a mild amount of effort, take a peek at the recipes below. Bone apple tea!
Guac ‘N’ Cranberries Dip
- 2 or 3 soft avocados
- 1 diced shallot
- 1 diced jalapeño
- 1 lime
- Chopped cilantro, to taste
- 1 cup fresh cranberries
- Pomegranate seeds, to taste
- Buy your fave chunky guac from the store (we won’t tell) or make the guac in a mixing bowl using the avos, shallot, jalapeňo, lime juice from the lime, cilantro, and a healthy amount (read: a lot) of salt. Smoosh it up. Sample to make sure it’s to your liking because taste is subjective and I don’t want anyone @’ing me.
- Fold in the ~festive~ cranberries just like David Rose would.
- Sprinkle with pomegranate seeds. However many your sweet self desires.
Dip with: pretzel crisps, tortilla chips, a toasty baguette, or a turkey leg.
Brussels and Artichoke Dip
- 1⁄2 cup Greek yogurt
- 1⁄2 cup mayo
- 1⁄3 cup cream cheese, softened
- 1⁄4 cup grated Parm
- 1 can artichoke hearts, rinsed
- 2 cups shaved or *thinly* sliced brussels sprouts
- Garlic powder (season with your heart)
- Salt (season with your heart times two)
- 1 pound fresh mozzarella (trust the process)
- Using an electric mixer, whip everything together—minus the mozz—and dump into a casserole dish (or that tinfoil-y pan you can buy at the grocery store).
- Slice the fresh mozz and layer on top.
- Bake at 350degrees for 20minutes, until creamy.
- Top with Funyuns or French’s Crispy Fried Onions or nothing at all. You do you.
Dip with: bagel chips, pita chips, toast, a fresh baguette, or a fork full of stuffing.
Butternut Buffalo Chicken Dip
- 1 pound butternut squash (no shame: buy it cubed)
- Olive oil
- 1⁄4 cup hot sauce
- 1⁄4 cup blue cheese
- 1 8-ounce brick cream cheese (’tis the damn szn)
- 1 cup shredded chicken (store-bought rotisserie-style preferred for sanity)
- 2 tablespoons sour cream
- 1⁄4 cup ranch dressing
- In a mixing bowl, season the squash with a sploosh of olive oil and salt and pepper. Pour it onto a sheet pan and roast at 400 degrees for 45 minutes, or until soft. Put it in a blender and puree until real smooth.
- Combine all the ingredients in a casserole dish and bake at 350 degrees for 15 to 20 minutes. Don’t take it out until the cheese is Boomerang- circa-2015- level melty.
Dip with: tortilla chips, celery sticks, carrots, or a clean spoon.
Food styled by: Jen Beauchesne
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