This hot pink beet dip is fun to serve with white and pale green vegetables.
© David Malosh
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
With the holiday season upon us shortly, I look for simple ways to entertain a crowd. I prefer to visit with my guests and not be a slave to the kitchen, unless of course I need a respite from the chaos. One easy way to do just that is to have loads of stuff prepared in advance. Dips and spreads are especially good because they can be made in large quantities and kept in the fridge (in their serving bowls, no less) up until your guests arrive. A departure from the mundane (but delicious nonetheless) hummus is this crazy-good, crazy-colored variation on the classic French onion dip. This one is made with sautéed shredded beets and onions, sour cream, and a splash of vinegar and honey to balance out the flavors. I serve it with an array of vegetables, but it’s also awesome on pita crisps or thick-cut potato chips, especially salt and vinegar chips. SEE RECIPE »