No Double Dippin' Here Dip

READY IN: 30mins
Recipe by ChamoritaMomma

It’s time to take dippin’ to another level. Break away from the dip bowl!! Make your guests feel like they’re one of a kind speical. Give them individual dips! This is a great twist on the layered version. The best part about individual servings---it totally eliminates the risks of double dipping! It should be said that this recipe is very time consuming. But it definitely takes your usual layered dip up a notch and it was a hit at the last gathering. Everything can be made ahead of time and then assembled the day they’re needed. ENJOY!!

Top Review by Britt from Prov

Simple, Classy…Fabulous! The idea behind this “No Double Dipping’’ is great! I made this dish for an Art Gallery opening and it was perfect! Everyone loved the dip, but they couldn’t stop talking about how great the idea was. I think I stole some of the Artist’s thunder, hehe. I am going to use the shot glasses again and use a honey-peanut butter dip with pretzels. There are so many different twists you could do!

Ingredients Nutrition


  1. In a blender, puree spinach, garlic, oil and salt until smooth. Place in a bowl and set aside. (Make sure your spinach is completely dry to avoid having the puree become too liquidy).
  2. In a bowl, stir together ricotta, lemon rind, oil, nutmeg and salt. Set aside.
  3. Char the 2 whole peppers on the barbecue or under broiler until black on all sides. (I put them on top of the stove burners). When cooled, peel off skin, take out the seeds and stem and discard. Rinse the roasted pepper then puree in blender until smooth. Salt to taste and set aside.
  4. Shooter glasses work best to layer the dips. Begin layering by starting with the spinach puree, followed by the ricotta mix, sun-dried tomato, ricotta mix, pepper puree and finish off with the ricotta mix on top.
  5. You can use plastic baggies to hold each of the ingredients. Just cut a hole in one of the bottom corners and use it to pour the mixtures into the glass, like you would use a piping bag.
  6. Garnish each glass with either chopped olives or fresh basil and serve with breadsticks.

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