Feta Dip, Avocado and White Bean Dip, and Warm Artichoke Dip

This trio of TASTY dips give a whole new definition to short and sweet!!
(Feta = 2 cups, Avocado = 2 cups, Artichoke = 1&1/2 cups)

Feta Dip:
8 oz. feta
1/2 ricotta
1/2 cup roasted red bell peppers
2 T. freshly squeezed* lemon juice
1 T. EVOO
1 t. fresh thyme (lemon thyme*, if you can find it or are growing it)
1 t. fresh oregano
1/2*-1 t. red pepper flakes, or as desired*

Avocado and White Bean Dip:
1 can (15 oz.) cannellini beans
1 avocado, pitted and peeled
1 garlic clove, minced
1/2 cup flat-leaf parsley,
1/4 cup freshly squeezed* lemon juice
1/4 cup EVOO
Kosher* salt, to taste

Warm Artichoke Dip:
1 can (14 oz.) artichoke hearts, drained
3/4 cup mayonnaise
1/2 cup Parmesan cheese, grated
2 T. flat-leaf* parsley, chopped
1/4 t. garlic powder

For the Feta Dip: Combine all ingredients in a blender or food processor. Puree. Garnish with additional red pepper flakes, or smoked paprika*, if desired.

For the Avocado and White Bean Dip: Combine all ingredients in a blender or food processor; pulse to puree. Serve drizzled with olive oil.

For the Warm Artichoke Dip:  Preheat oven to 350. Combine all ingredients in a blender or food processor. Pulse until artichoke hearts are coarsely chopped. Scrape into a greased ovenproof dish. Bake about 45 min. Serve with pita chips*.

"Kindness is the oil that takes the friction out of life."

Love,

MM