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Have dessert in a dip! 3 summer dip recipes you’ll be taking to every backyard BBQ

You’ll get a lot of use out of these dip recipes.

Every successful backyard barbecue has one thing in common: a good variety of dips. But you can do better than the store-bought stuff!

Wendy Paul shared three recipes that you’ll have on repeat all summer long. A dessert triple berry feta dip, a hot chicken dip, and a butter bean and cashew hummus.


Triple Berry Feta Dip

Preheat your oven to 400 degrees.


  • 2 1/2 cups frozen triple berry mix
  • 4 oz. Greek Feta block
  • 1/3 cup brown sugar
  • 3 tbsp. heavy cream
  • 1 cup fresh blueberries
  • A handful of blueberries & raspberries for garnish


  1. Place the feta in the middle of the 8×8 baking dish. Then sprinkle the berries around the feta. Spread the brown sugar, and heavy cream on top of the berries.
  2. Bake for 30 minutes.
  3. Then add 1 cup fresh blueberries, stir together. Return to the oven for 10 minutes. Remove from the oven. Let cool 10-15 minutes before serving.
  4. Serve with graham crackers, Nilla wafers, and vanilla filled wafer cookies.


Hot Chicken Dip

  • 5-7 Bare Chicken tenders, or your favorite chicken tenders (bake according to package directions and set aside)
  • 8 oz. tomato sauce
  • Hot sauce (to taste)
  • 2 tbsp. heavy cream
  • 1 cup sharp cheddar cheese shredded, more for garnish
  • Mikes Hot Honey
  • Blue cheese crumbles
  • Diced green onions
  • *Optional: jalapenos
  • Celery sticks
  • Toasted crostini
  • Seed Crackers


  1. Roughly chop the cooked chicken tenders, and add to a bowl, then use as much hot sauce as your heart desires.
  2. Add some heavy cream, sharp cheddar and toss. Heat in a microwave safe dish, 3-4 minutes until hot and bubbly.
  3. Top with blue cheese crumbles, more sharp cheddar cheese, and even some diced green onions.
  4. Drizzle with the hot honey just before serving to add a touch of sweetness.
  5. Serve hot with celery sticks, crostini, and seed crackers.


Butter Bean & Cashew Hummus

  • 1 can butter beans, drained
  • 1/2 cup unsalted cashews (*if you use salted cashews, omit the salt below)
  • 1 cup Napa Valley Olive Oil
  • 1 tsp. sesame seed oil
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 6-8 ice cubes, yes do it!


  1. Blend until nice and smooth.
  2. Serve chilled with olives. drizzle with pesto, cucumbers, red peppers or pita bread.

Find more recipes from Wendy on Instagram, @therealwendypaul, or on her website, wendypaulcreations.com.

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