Wicked Pierogy Dips

Wicked Pierogy Dips

TOTAL TIME 1½ HOURS
PREP TIME 45 MINUTES
INGREDIENTS 14
SERVINGS 4

Ingredients

For the Glinda-inspired Roasted Beet & Feta Dip:
  • 2 cups beets, chopped
  • 1/2 cup feta cheese
  • 1/2 cup plain Greek yogurt
  • 1 garlic clove
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • Green onions, for garnish
For the Elphaba-Inspired Green Goddess Dip:
  • 1 cup plain Greek yogurt
  • 1/3 cup feta cheese
  • 1/2 cup fresh parsley
  • 1/3 cup fresh dill
  • Half an avocado
  • 1 jalapeño
  • 1 garlic clove
  • 2 green onions
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp lemon juice

Directions

Glinda-inspired Roasted Beet & Feta Dip:
  1. Preheat oven to 350ºF.
  2. Peel and chop beets. Add the chopped beets to a baking dish and drizzle with olive oil and season with 1/8 tsp salt and 1/8 tsp pepper. Cover with foil and bake on 350ºF for 1 hours, flipping halfway through.
  3. Remove beets from oven and add them to a blender or food processor. Then add feta cheese, Greek yogurt, garlic, 1/8 tsp salt, 1/8 tsp pepper. Blend until completely smooth.
  4. Garnish with crumbled feta and thinly sliced green onions.
Elphaba-Inspired Green Goddess Dip:
  1. In a blender or food processor, combine: Greek yogurt, feta cheese, parsley, dill, avocado, jalapeño, garlic, green onions, salt, pepper, and lemon juice. Blend until completely smooth.
  2. Garnish with fresh dill and crumbled feta.
  3. Add Mrs. T’s Mini Classic Cheddar Pierogies into an air fryer. Drizzle 1 tbsp of olive oil into the pierogies and air fry on 400ºF for 10-12 minutes. Shake basket halfway through. Cook longer for extra crispiness.
Mini Classic Cheddar

Mini Classic Cheddar

You just can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket.

Try Mrs. T’s Mini Classic Cheddar Pierogies baked, boiled, sautéed, or grilled!