Olive Oil & Balsamic Vinegar Dipping Sauce
1/4 cup extra-virgin olive oil
1 cloves garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
Add oil and garlic to a shallow bowl or rimmed plate. Drizzle vinegar over top, then add herbs, salt and pepper. Â Â Serve with a hearty, fresh whole-grain bread.
Smoked Salmon Dip with Dill & Horseradish
¾ C. Sour Cream
¾ C. Mayo
3 oz. Smoked Salmon
2 tsp. Lemon Juice
1 tsp. Horseradish
2 tsp. minced Fresh Dill
Salt & Pepper
Process first 5 ingredients in food processor until smooth and creamy. Transfer to serving bowl, mix in dill and salt and pepper to taste. Cover with plastic wrap and refrigerate until flavors are blended, at least 1 hour, and up to 3 days.
Buttermilk Scallion Dressing
1/3 C. low-fat Buttermilk
2 R. Light Mayonnaise
2 T. nonfat plain Greek Yogurt
1 T. Cider Vinegar
Salt & Pepper
1 Scallion, minced
In small bowl, whisk together all ingredients, except green onion, until smooth. Add green onion and whisk just to incorporate. Add 1 tsp. sugar to become a coleslaw dressing.  Add horseradish for a steak salad dressing.
Serving Size: 2 T.
Calories: 30
Fat: 2g
Fiber: 0g
Merry Christmas!
Salted Olive Crisps (Croquets Sales Aux Olives)
½ C. all-purpose flour
½ C. whole wheat flour
1 tsp. granulated sugar
½ tsp. dried thyme
½ tsp. sea salt
½ tsp. baking soda
½ tsp. black pepper
1 C. buttermilk
â…“ C. almonds, coarsely chopped
â…“ C. pitted olives, coarsely chopped
Preheat oven to 350 degrees Fahrenheit. Lightly oil a 9-inch loaf pan and line with parchment paper. Whisk flours, sugar, thyme, sea salt, baking soda, and black pepper in a large bowl. Stir in buttermilk. Fold in almonds and olives. Pour batter into prepared loaf pan. Bake for 30 minutes. Remove from oven. Decrease oven to 325 degrees Fahrenheit. Slice loaf into ¼ inch thick slices or thinner, if possible. Lay the slices in a single layer on a parchment lined baking sheet. Bake for another 30 minutes, flipping halfway through, or until both sides are golden brown. Let cool on a wire rack.
Pub-Style Cheese Spread
½ cup beer
1 pound white Cheddar cheese, grated
4 tablespoons butter, softened
2 tablespoons snipped fresh chives
2 tablespoons finely chopped fresh parsley
1 tablespoon grated sweet onion
1 teaspoon lemon juice
1/2 teaspoon dry mustard
3 cloves of garlic, peeled and halved
In a blender or food processor, combine the beer, Cheddar, butter, chives, parsley, onion, lemon juice, and mustard. Process until blended and smooth. Spoon one-third of the mixture into a crock or jar with an airtight cover. Push 2 garlic halves into the mixture. Add another one-third of the mixture. Insert 2 more garlic halves. Fill the crock with the remaining cheese mixture and garlic. Cut a circle of wax paper to the size of the crock top; cover the cheese mixture with the wax paper. Seal the crock tightly. Age the spread in the refrigerator and remove garlic cloves before serving.
Celery Scrap Pesto
This pesto is simple, boasts good flavor and texture, and keeps well. You can use it as a spread, a dip, or a snack. (Make sure to include the pecans!)
1 C. finely chopped celery leaves
1/4 C. chopped celery (inner yellow-white parts are fine also)
1/3 C. chopped pecans
1/3 C. olive oil.
1 tsp. grated lemon zest
1/4 tsp. lemon juice.
½ tsp. kosher salt.
In a medium bowl, combine the celery leaves, celery, and pecans. Drizzle with the oil until it is well combined, then mix in lemon zest, juice, and salt.
Fromage Fort
1 pound cheese, at room temperature (leftover ends, mixed types is fine)
1/4 C. dry white wine
3 T. unsalted butter, softened
2 T. fresh parsley leaves
1 small clove garlic
Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.
Asiago-Artichoke Dip
1 14-oz. can artichoke hearts, rinsed and drained
2 oz. thinly sliced prosciutto or 2 slices bacon
1 C. arugula or fresh spinach, chopped
1 8-oz. carton sour cream
3 T. all-purpose flour
1/2 C. mayonnaise
1/2 C. bottled roasted red sweet peppers, drained and finely chopped
3/4 C. finely shredded Asiago or Parmesan cheese (3 oz.)
1/4 C. thinly sliced green onions
Thinly sliced prosciutto or bacon, cut up and crisp-cooked (optional)
Assorted crackers, pita chips, flatbread, and/or toasted baguette slices
Preheat oven to 350. Place artichokes in a finemesh sieve; press with paper towels to remove liquid. Chop artichoke hearts. Set aside. Stack 2 oz. prosciutto or 2 bacon slices; cut crosswise into thin strips and separate pieces as much as possible. In a medium skillet cook and stir prosciutto or bacon over medium heat 2 minutes or until browned and slightly crisp. Add arugula; cook and stir l minute. Set aside. In a large bowl stir together sour cream and flour until combined. Stir in mayonnaise and roasted peppers. Stir in V2 C. of the cheese, the green onions, artichokes, and arugula mixture. Transfer to an ungreased 9-inch pie plate. Sprinkle with remaining V4 C. cheese (if desired, set aside 1 T. cheese for serving). Bake, uncovered, 30 minutes or until edges are lightly browned and dip is hot in center. Cool 15 minutes. If desired, sprinkle with additional prosciutto or bacon and reserved cheese. Serve dip with crackers, chips, flatbread, and/or baguette slices.
How pretty, such a simple presentation of bell peppers and cauliflower. Here is a recipe for the dip, but if your child doesn’t care for mustard, use your favorite dip. A green goddess would be pretty too! But don’t discount good ol ranch 😉
Easy Honey Mustard Dip
1/4 cup mustard (yellow or dijon; or a mixture of both)
1/4 cup mayonnaise (we use light)
1/4 cup honey
black pepper, to taste
Optional: paprika, to taste
Combine ingredients in a bowl. Whisk until smooth. Season to taste with pepper (& paprika-optional). Serve with chicken, corn dogs, and more. Keep refrigerated up to 2 weeks.
Green Olive, Basil, and Almond Tapenade from My Paris Kitchen (tapenade d’olives vertes au basilic et aux amandes)
2 C. (260g) green olives, pitted
1/3 C. (35g) whole untoasted almonds
1 small clove garlic, peeled and minced
11/2 tsp. freshly squeezed lemon juice
1 tsp. capers, rinsed and squeezed dry
1/2 C. (15g) loosely packed fresh basil leaves
1/2 C. (125ml) olive oil Sea salt or kosher salt
Put the olives, almonds, garlic, lemon juice, and capers in the bowl of a food processor. (I don’t use a mortar and pestle for this because I like the slightly chunky bits of almonds in the finished tapenade.) Coarsely chop the basil leaves, add them to the processor, and pulse the machine a few times to start breaking them down. Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely-broken-down almonds. The tapenade will keep for up to 1 week in the refrigerator.
Caesar Dip with Parmesan & Anchovies
Serve with crudités.
1 C. mayonnaise
1/2 C. sour cream
1/4 C. grated Parmesan cheese
1 tsp. lemon juice
1 tsp. minced fresh parsley
2 garlic cloves, minced
2 anchovy fillets, rinsed and minced
1/8 tsp. pepper
Combine all ingredients in medium bowl until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended, at least 1 hour. Serve. (Dip can be refrigerated for up to 2 days.)
Salami Chips with Grainy Mustard Dip
1/4 cup sour cream
1/4 cup top-quality mayonnaise
2 tablespoons Dijon mustard
2 tablespoons grainy mustard
8 ounces thinly sliced salami
To make the dip, stir together the sour cream, mayonnaise, Dijon mustard, and grainy mustard in a small serving bowl. Cover with plastic wrap and refrigerate until you are ready to serve, ideally at least 2 hours. Preheat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats. Set 2 oven racks at the center most positions. Lay the salami slices out in a single layer on the baking sheets. Bake until they are evenly browned and rigid, 10 to 12 minutes. Transfer to paper towels to drain and cool. The salami will crisp further as it cools. Arrange the salami chips in a bowl or on a plate, with the dip alongside.
Avocado Ranch Dip
1 large avocado
2 tsp. lime juice
1/2 C. light sour cream
1/3 C. light mayonnaise
1/4 C. plain nonfat Greek yogurt
2 T. finely minced green onion
3/8 tsp. garlic powder
3/8 tsp. black pepper
1/4 tsp. salt
In a medium bowl, roughly mash the avocado with the lime juice. Add remaining ingredients and stir to combine.
Yield: 12 servings, 2 T. Each
Calories: 50
Fat: 4g
Fiber: 0g
Creamy Horseradish Dip
¾ C. Mayonnaise
¾ C. Sour Cream
2 Scallions or Chives, sliced thin
¼ C. Horseradish, squeezed of excess liquid
1 tsp. minced fresh Parsley
1/8 tsp. Pepper
Combine all ingredients in medium bowl until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended, at least 1 hour and up to 2 days). Serve.
Pile o’ Presents Cheeseballs
1/2 C. (1 stick) unsalted butter, at room temperature
24 oz. (3 packages) cream cheese, at room temperature
2 T. lemon juice
1 1/2 tsp. Worcestershire sauce
1/4 tsp. ground red pepper
1/2 tsp. sea salt
1/2 tsp. fresh ground white pepper
8 oz. sharp cheddar cheese, finely grated
3/4 C. dried cranberries, finely chopped
2 T ginger apple chutney (or other flavorful chutney)
6-8 oz. feta cheese, crumbled
1 shallot, finely chopped (should yield about 1/4 c)
1 C. finely chopped pecans
8 oz. chèvre
1/2 C. green onions, finely chopped (whites & greens)
1/3 C. fresh parsley, finely chopped
Additional dried cranberries, green onions, parsley leaves, and pecan halves to “wrap” packages
Various crackers for serving
Combine butter, cream cheese, lemon juice, Worcestershire sauce, red pepper, salt, and white pepper in a large bowl. Mix well until smooth & creamy. Divide the mixture evenly into three separate bowls, using the original mixing bowl for one third. To the first bowl, add the cheddar, cranberries, and chutney and mix well. To the second bowl, add the feta, shallot, and pecans and mix well. To the third bowl, add the chèvre, green onions, and parsley and mix well. Find a serving platter large enough to hold three cheeseballs and crackers and set aside. Stretch out a piece of plastic wrap to about 2 feet long. Scoop the contents of one bowl onto the plastic wrap and fold the wrap around the cheese. Mold the cheese to the desired shape using your hands. Gently pull the plastic wrap away from the cheese and carefully place the cheeseball onto the serving platter. Repeat with new plastic wrap for the other two mixtures, shaping each one slightly differently to make your pile of packages more interesting. Refrigerate for at least one hour. After an hour, the cheeseballs should be fairly firm. Wrap your packages by arranging the additional cranberries, green onions, parsley leaves, and pecan halves (each to their respective flavor) as you would ribbons and bows. Use your creativity! Return the cheeseballs to the fridge until 1 hour prior to serving. Remove one hour prior to serving. Arrange crackers around the cheeseballs, providing an additional bowl of crackers on the side.
Baked Falafel with Tzatziki Sauce
2 cloves garlic, quartered
1/4 C. coarsely chopped fresh cilantro
1/4 C. coarsely chopped fresh flat-leaf parsley or mint
2 C. chickpeas
1/2 C. plain coarse bread crumbs
1 to 2 T. freshly squeezed lemon juice
1 tsp. baking powder
1 tsp. ground cumin
1/2 tsp. kosher salt
1 tsp. hot pepper sauce (such as red or green Tabasco)
Coarsely ground black pepper to taste
Olive oil for brushing
Place garlic, cilantro, parsley or mint, chickpeas, and bread crumbs in the bowl of a food processor. Pulse a few times to chop and blend ingredients. Sprinkle 1 T. lemon juice over chickpea mixture and pulse a few more times. Sprinkle baking powder, cumin, salt, Tabasco, and black pepper over mixture and pulse until the chickpea mixture reaches a workable paste-like consistency. Add an additional T. of lemon juice if it seems very dry. Preheat oven to 400 degrees F. While the oven is getting hot, line a baking pan with foil and brush with olive oil. Using a large T. or #40 disher (ice cream scoop), scoop balls of dough into your palms and form them into patties. Set aside on work surface while you form the remaining mixture. Arrange falafel patties on oiled baking sheet and brush them with olive oil. Bake at 400 degrees F for about 15 to 20 minutes, until the tops are golden brown and crispy. Turn once midway through baking. Remove from oven and let falafel cool on pan for a minute or two before removing to plates or pitas with a spatula. Serve in a whole-grain pita with leaf lettuce and plenty of Tzatziki Sauce.
Tzatziki Sauce
1/2 C. plain nonfat yogurt
1/2 C. sour cream (low fat is fine)
1 large clove garlic, minced
1 T. chopped fresh dill
1 tsp. fresh lemon juice
1/4 tsp. lemon zest
1 kirby cucumber, peeled and finely diced
Kosher salt and freshly ground black pepper to taste
Combine all ingredients in a small mixing bowl; stir to incorporate. Cover and chill for at least 30 minutes prior to serving. Taste after chilling and adjust seasonings if necessary. Makes about 1 1/2 C.
5 Minute Shrimp Salsa
1 cup fresh prepared salsa
2 tablespoons chopped cilantro
2 tablespoons finely chopped green onion
1 tablespoon ketchup
Juice of 1/2 lime
1/2 cup cooked bay shrimp
In a medium bowl, combine all ingredients except shrimp, stirring well to combine. Â Gently fold in the shrimp, and top with additional cilantro, if desired.
Serving Size: 3 T.
Calories: 25
Total Fat: 0g
Fiber: 0g
Bacon, Scallion & Caramelized Onion Dip
3 slices Bacon, cut into ¼†pieces
¾ C. Sour Cream
½ C. Caramelized Onions
2 Scallions, minced
½ tsp. Cider Vinegar
Salt & Pepper
Cook bacon in 8 inch skillet over medium heat until crisp, 5-7 minutes. Transfer to paper towel lined plate. Combine Sour cream, onions, scallions, vinegar and bacon in medium bowl. Season with salt & Pepper to taste and serve. Dip can be refrigerated up to 3 days.
Smoked Salmon Dip with Dill & Horseradish
¾ C. Sour Cream
¾ C. Mayo
3 oz. Smoked Salmon
2 tsp. Lemon Juice
1 tsp. Horseradish
2 tsp. minced Fresh Dill
Salt & Pepper
Process first 5 ingredients in food processor until smooth and creamy. Transfer to serving bowl, mix in dill and salt and pepper to taste. Cover with plastic wrap and refrigerate until flavors are blended, at least 1 hour, and up to 3 days.
Mushroom Toast
½ Sandwich Thin, toasted (Ozery Bakery One Bun Multigrain Thin Sandwich Buns)
1/2 tablespoon coconut oil
1 (4 oz) package sliced baby bella mushrooms sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic minced
1/2 – 1 tablespoon champagne vinegar
Fried egg
Crumbled Cheese (queso fresco, cojita, feta, etc), for garnish, optional
Chopped herb(s), for garnish, optional
Melt coconut oil in a large skillet over medium heat. Once melted, add in mushrooms, salt, and pepper. Cook, stirring occasionally for 3 minutes. Add in garlic and vinegar and cook until mushrooms are tender, about 1-3 additional minutes. Pour over toasted bun and top with a fried egg.
Energy-Boosting Breakfast Toast
1 slice whole grain, oat bran, or other hearty bread
Spread of your choice peanut butter, any nut or seed butter, cottage cheese, cream cheese, all-natural jam, smashed avocado, hummus, mascarpone, honey goat cheese
Sliced or diced fruits apple, pear, grapes, banana, peach, apricot, figs, fresh or frozen and defrosted berries, or other favorite fruits
Vegetables/leafy greens cucumbers, tomatoes, peppers, arugula, baby spinach, or other favorites
Favorite toppings chia seeds, hemp seeds, flax or sunflower seeds, pepitas, nuts, coconut, dried fruits, granola, cacao nibs, fig jam, onion jam
Protein Choices:Â Scrambled, Fried, Poached or sliced Hard-Boiled Egg, Bacon, Prosciutto, Ham, Cheeses
Seasoning salt, pepper, chiles, herbs, spices, salsa, honey, lemon or lime juice, everything bagel seasoning, grated cheese, hot sauce
Toast bread until lightly brown. Add spread of your choice. Top with a fruit or vegetable, or both, as desired. Scatter on any toppings you like. Finish with appropriate seasonings. Alternate toasting method: Preheat your oven to 425 degrees and place a baking sheet in the oven. While you are waiting for the oven to heat, butter one side of your bread with softened butter. When the oven and the baking sheet are heated to temperature, quickly remove the baking sheet from the oven. Quickly place the bread, butter side down, onto the baking sheet and return the sheet to the oven. Bake until the bottom side of the bread is toasted 5-10 minutes (the top won’t toast, so peek under the corner of your toasts to check the bottom regularly). This toast is delicious because it gets crispy on one side without drying out like it does in the toaster.
Hard-Boiled Egg & Herb Toast
So fast and easy if you have hard boiled eggs on hand!
1 Egg, hard boiled
1 slice whole wheat bread, toasted
1 tsp. diced herb (try parsley, tarragon, thyme, whatever you have)
EVOO
Salt & Pepper
Thinly slice egg, then layer slices over toast. Drizzle with olive oil and season with salt and pepper. Garnish with tarragon.
Pear Chutney Cheese Toast
Chutney:
2 pears (see note)
1 tablespoon olive oil
¼ cup diced red onions
2 teaspoons minced ginger
2 tablespoons apple cider vinegar
4 pitted and chopped Medjool dates
¼ teaspoon salt
½ teaspoon cinnamon powder
zest from 1 lemon
¼ cup water
â…› teaspoon red chili flakes (optional)
1 tablespoon butter, softened
2 slices Dave’s Good Seed Bread
3 ounces sliced sharp white cheddar cheese
1/2 cup arugula microgreens
2 teaspoons olive oil
squeeze lemon juice
To make chutney, start by peeling , coring , and chopping the pears into cubes. Heat a pot over medium-low heat and add the diced onions, cooking until fragrant, 5 to 6 minutes. Stir in the ginger and follow with apple cider vinegar. Stir up any stuck onion pieces. Add in the pears, dates, salt, cinnamon powder, zest, water, and chili flakes if using. Continue to cook, stirring occasionally, until the pears softened, and the mixture thickens up, 15 minutes or so. If the chutney is too thick, add a splash or two of water as it cooks. Preheat broiler. Butter each slice of bread and place on a sheet tray. Bake the bread under the broiler, flipping once, until just starting to crisp. Keep an eye on the toast- this will happen quickly. Remove bread from oven and smear on 2-3 tablespoon of chutney and follow with the slices of cheese. Place back under the broiler and cook until cheese is melting and bubbly, 60-90 seconds (again, goes fast- keep an eye on it!) Toss the microgreens with the olive oil and lemon juice, then top toast before serving.
Note: When making chutney I prefer the Bartlett varieties or any other variety that holds shape when cooked.
Mango, Lime & Mozzarella Toast
Good Bread
Fresh Mozzarella
Sliced Mango
Zest from ½ Lime
Flaky Sea Salt
Layer cheese on toast. If desired, place under broiler or in toaster oven to heat mozzarella a bit. Layer with mango then sprinkle on zest and salt.
Goat Cheese & Bacon Avocado Toast
Ripe Avocado
Crumbled Goat Cheese
Thin lardons Bacon, cooked crisp
Bread of Choice
Mash avocado on toast. Top with some cheese and bacon.
Cook’s Illustrated Caesar Dip with Parmesan & Anchovies
Serve with crudités.
1 C. mayonnaise
1/2 C. sour cream
1/4 C. grated Parmesan cheese
1 tsp. lemon juice
1 tsp. minced fresh parsley
2 garlic cloves, minced
2 anchovy fillets, rinsed and minced
1/8 tsp. pepper
Combine all ingredients in medium bowl until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended, at least 1 hour. Serve. (Dip can be refrigerated for up to 2 days.)
Teppanyaki Mustard Dipping Sauce
This dipping sauce gets its zesty bite from mustard, ginger, and horseradish.
3 tsp. mayonnaise
2 tsp. Dijon mustard
2 tsp. lime juice
2 tsp. prepared horseradish
2 tsp. soy sauce
1 tsp. grated fresh ginger
Whisk all ingredients together in medium bowl.
Ginger-Soy Dipping Sauce
¼ C. Soy Sauce
3 tsp. Mirin
1 tsp. Sugar
1 tsp. Toasted Sesame Oil
1 Scallion, sliced thin
2 tsp. Grated fresh Ginger
1 clove Garlic, minced
Whisk all ingredients together in medium bowl.
Clam Dip with Bacon & Scallions
4 slices Bacon, cut into ¼†pieces
¾ C. Sour Cream
¾ C. Mayo
1 tsp. Lemon Juice
1 tsp. Worcestershire
1 6.5oz. cans minced Clams, drained
2 Scallions, sliced thin
Salt & Pepper
Cayenne Pepper
Cook bacon in 8 inch skillet over medium heat until crisp, 5-7 minutes. Transfer to paper towel lined plate. Whisk together sour cream, mayo, lemon juice, and Worcestershire in medium bowl. Stir in clams, scallions and bacon. Season with salt, pepper and cayenne to taste. Transfer dip to serving bowl, cover with plastic wrap and refrigerate until flavors are blended, at least 1 hour, and up to 2 days.
Avocado Salsa with Feta Cheese
2 plum tomatoes, chopped
1 ripe avocado – peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese
In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.
Yield: 12 servings
Calories: 66
Fat: 5.6g
Fiber: 1.3g
1 ripe, juicy nectarine
1½ T. diced red onion
1½ tsp. minced jalapeno (seeds and ribs removed)
½ tsp. lime juice
½ tsp. honey
1 tsp. sugar (optional)
4 fresh basil leaves
Dice the nectarine. Add sugar if the nectarine isn’t very juicy and let sit for a few minutes. Add red onion and minced jalapeño. Stir in honey and lime juice. Add a sprinkle of salt or sugar (or both) depending on how you want it to be flavored. Just before serving, cut basil into ribbons and sprinkle over the top.
Horseradish Dill Schmear
8 oz. whipped cream cheese (about 1 C.)
½ C. finely chopped fresh dill
¼ C. prepared horseradish Kosher salt
Mix cream cheese, dill, and horseradish in a small bowl; season with salt.
2 (15-ounce) cans chickpeas, drained and rinsed
5 cloves garlic, peeled
1/4 cup water (or 2 tablespoons water + 2 tablespoons olive oil)
1/4 cup tahini
(optional) 1/4 cup crumbled blue cheese
4-8 tablespoons hot sauce*, to taste
2 Tablespoons freshly-squeezed lemon juice
1.5 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
(optional toppings: olive oil, chopped roasted red peppers, thinly-sliced green onions, extra crumbled blue cheese)
Add all ingredients to a food processor or blender (*starting with only 4 tablespoons of hot sauce, if you don’t like much heat). Pulse until combined. Taste, and add more hot sauce to taste, if desired. Serve with your desired dippers, garnished with optional toppings if desired.
2 medium eggplant
2 cloves garlic
1 T. extra virgin olive oil
handful fresh mint
1 tsp hot red pepper flakes
1 tsp cumin
1/2 tsp turmeric
1/2 tsp garam masala
Salt and pepper to taste
Begin by roasting your eggplant. I had roasted mine the day before so unfortunately there are no pictures of that, but if you’re uncertain on what to do it’s very easy. Preheat your oven to 450 F. Put your eggplant on a cookie sheet with a rim as it will release some juice as it roasts. Let the eggplant roast away for about 45 min – 1 hour, turning it over halfway through so that it cooks evenly. You should see some charring where it was sitting on the sheet, and you can tell that it’s done when it has collapsed and juices have started to leak out….in the nicest way possible. Let the eggplant cool down, and then scoop the insides out and into a food processor. If you roast the eggplant long enough you can actually just cut off the top and peel the skin away in one big chunk. Add the two cloves of garlic to the food processor and puree the mixture until you can’t see any white chunks of garlic whirring by you. Peel the mint leaves off of the stems and add this to the pureed eggplant along with the spices and a generous sprinkling of salt. Process this and you’re done!
1 preserved lemon, rinsed under cold water, pulp and rind roughly chopped
1/2 C. sesame tahini
2 T. miso paste
2 cloves garlic, peeled
1/4 tsp. cayenne pepper
4 T. olive oil
1 16-ounce can chickpeas (keep the liquid)
Combine the lemon, tahini, miso, garlic, cayenne, olive oil, chickpeas, and 4 T. of chickpea liquid in a blender or food processor. Blend until smooth. Add more chickpea liquid if necessary to get to a good, silky consistency. I predict you will taste this to see that it is the right consistency, and then you will eat most of it out of the blender. This is that kind of hummus.
1-
14 oz can diced tomatoes
1- 10 oz can orginal Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
1 tsp. honey (do not leave this out! It makes the salsa taste like restaurant salsa!)
1/2 tsp. salt
1/4 tsp. ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime
Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.
Stir together a full jar of Thai peanut sauce, a little bit of pancake syrup, a dash of hot pepper sauce, and a squeeze of ketchup. You’ll wind up with a sweet, tangy peanut sauce with a kick!
Mix equal parts mayonnaise and honey-flavored mustard for a great sauce to dip chicken nuggets in.
Begin again with mayonnaise, but this time add a dollup of ketchup, a spoonful of pickle relish, and a dash of hot pepper sauce for a speedy rémoulade. Serve with boiled shrimp or crab cakes.
Start with your favorite bottled Italian salad dressing and squeeze in some fresh lime juice. Add a pinch of sugar and a handful of chopped fresh cilantro. Now it’ll be your favorite Mexican dip.
Don’t forget the classic: a packet of dried onion soup mix and a container of sour cream. A chip couldn’t ask for anything better.
1 cup monterey jack cheese or 1 cup asadero cheese or 1 cup chihuahua cheese, shredded fine
4 ounces green chilies
1/4 cup half-and-half
2 tablespoons onions, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)
Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally. Serve with fresh tostadas or hot flour tortillas.
2 Cups half−and−half
1 T. clam juice
2 T. dry white wine
3 T. butter
1 shallot, finely chopped
2 T. flour
4 Cups rough chopped spinach
1 Cup canned artichoke hearts, chopped
8 large shrimp, peeled, cleaned and chopped
1/8 tsp. cayenne pepper (more to taste)
1/8 tsp. freshly ground black pepper
1/2 Cups shredded Mozzarella cheese, optional
In a large saucepan over medium heat, combine half−and−half, clam juice and white wine. In a separate saucepan, melt butter. Add shallots and sauté until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2−3 minutes. Add heated half−and−half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch. Remove mixture from heat, and stir in cheese, if desired. Pour dip into bowl and serve hot.
3 tablespoons flour
3 tablespoons melted butter
1 cup heavy cream
2 cups milk
2 1/2 cups grated sharp cheddar cheese
4 ounces cubed cream cheese
Salt
Pinch ground cayenne pepper
Your favorite salsa (or Rotel)
In a heavy saucepan over medium-high heat, stir 3 tablespoons flour into 3 tablespoons melted butter and cook, stirring constantly, for 2 minutes. Gradually whisk in 1 cup heavy cream until smooth, then whisk in 2 cups milk. Simmer gently until the sauce is thick enough to coat a spoon, about 5 minutes. Remove from the heat and whisk in 2 1/2 cups grated sharp cheddar cheese, 4 ounces cubed cream cheese until melted and smooth. Season with salt and a pinch ground cayenne pepper. Add in your favorite salsa, about 1 1/2 cups, or to taste.
1 cup edamame, rough chopped
1 teaspoon minced garlic
1 teaspoon minced ginger
1/3 cup minced, preserved lemons
1 tablespoon minced parsley
1 tablespoon soy sauce
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
4 whole wheat pitas, split in half, cut into triangles, lightly brushed with extra virgin olive oil and baked crisp at 200 degrees
Combine all tapenade ingredients in a large bowl, check for flavor and season. Serve with pita chips.
16 ounces sour cream
8 ounces cream cheese, softened
8 ounces Velveeta®, small cubed
1 cup white American cheese, shredded
1/2 – 1 pound pork sausage, crumbled, cooked and drained
1/4 cup green onion, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon ground sage
1/4 teaspoon curry
1/8 teaspoon cayenne pepper
Dash of garlic salt or powder
Sea salt and fresh cracked pepper to taste
In a mixing bowl, combine all ingredients; stirring until well blended. Place in baking dish you have sprayed with non-stick coating. Bake at 350 degrees for 1 hour. Serve with crackers, chips, or veggie sticks – carrots, celery, sliced cauliflower, etc.
1 package (8 ounces) cream cheese, softened (I used reduced fat)
1/3 cup frozen (thawed) margarita drink mix (from 10-ounce can)
2 T. orange juice
1 teaspoons grated lime peel
1/4 cup whipping (heavy) cream
Whole strawberries
 
Beat cream cheese, margarita mix, orange juice and lime peel in large bowl with electric mixer on low speed until smooth. Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold into cream cheese mixture. Cover and refrigerate 1 hour. Serve dip with strawberries.
1 1â„2 cups chopped jicama
Salt to taste
2 oranges, sectioned to remove membranes
Chile powder
Juice of 1 lemon
Cut orange sections into 2 or 3 pieces each. Mix jicama, oranges, lemon juice and salt. Chill. Serve in cocktail glasses or custard cups with chile powder sprinkled on top.
4 oz. cream cheese
1/2 (15oz.) can Cream of Coconut (Not coconut milk! Find this in the aisle with the margarita mix & other mixers.)
1/2 (8oz.) tub Cool Whip
Whip the cream cheese with the cream of coconut with paddle attachment in a stand mixer until all lumps are gone. Remove paddle, & fold in cool whip. Serve with fruit or graham crackers. *Some readers have found beating the cream cheese first, then adding the cream of coconut helps to keep the lumps out. You can also try softening the cream cheese, using the whisk attachment, or using a hand mixer if lumps become a problem.