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Tag: Dips & Dippers

5 Minute Shrimp Salsa

5 Minute Shrimp Salsa

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.  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

Bacon, Scallion & Caramelized Onion Dip

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

Smoked Salmon Dip with Dill & Horseradish

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.

Fancy Toast

Fancy Toast

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:  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)


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



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

Cook’s Illustrated Caesar Dip with Parmesan & Anchovies

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.)

CopyCat Benihana Sauces

CopyCat Benihana Sauces

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

Clam Dip with Bacon & Scallions

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

Avocado Salsa with Feta Cheese

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

Nectarine Basil Salsa

Nectarine Basil Salsa

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.

Buffalo Hummus

Buffalo Hummus

Buffalo-Hummus-52 (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.

Garlicky Spicy Eggplant Dip

Garlicky Spicy Eggplant Dip

spicyeggplantdip_22 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!

Preserved Lemon Hummus

Preserved Lemon Hummus

Goodie-Godmother-Preserved-Lemon-Hummus1 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.

Quick and Easy Blender Salsa

Quick and Easy Blender Salsa

1-rotel-canned-tomato-salsa-recipe-mountain-mama-cooks-2 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.

5 Fast and Fabulous Dips

5 Fast and Fabulous Dips

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.

Queso Blanco

Queso Blanco

queso1 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.

Macaroni Grill Fonduta Gamberi

Macaroni Grill Fonduta Gamberi

Romanos-Macaroni-Grill-Fonduta-Gamberi-Recipe2 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.

Velveeta-free Queso

Velveeta-free Queso

QuesoDip3 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
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.

Preserved Lemon-Edamame Tapenade

Preserved Lemon-Edamame Tapenade

edamame1 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.

Hissy Fit Dip

Hissy Fit Dip

hissy16 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.

Margarita Fruit Dip

Margarita Fruit Dip

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.


Orange & Jicama Pico de Gallo (Rooster’s Bill)

Orange & Jicama Pico de Gallo (Rooster’s Bill)

1 1⁄2 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.

Coconut Cream Fruit Dip

Coconut Cream Fruit Dip

coconut cream fruit dip4 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.



Zesty Avocado Cilantro Buttermilk Dressing

Zesty Avocado Cilantro Buttermilk Dressing

avocilantro3/4 cup low-fat buttermilk

1 small jalapeno, seeds removed, leave them in if you want it spicy

1/4 cup of fresh cilantro

1 medium haas avocado

1 clove garlic

2 T. chopped scallion

juice of 1 lime

1/8 tsp. cumin

1/4 tsp. fresh ground pepper

1/2 tsp. kosher salt

Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.

Yield: 6 servings

Calories: 65

Fat: 4.8g

Fiber: 2.2g

Baked Vidalia Onion Dip

Baked Vidalia Onion Dip

2BakedVidaliaOnionDip7459 medium Vidalia Onions, chopped (about 2 cups)
2 C. shredded Swiss Cheese
2 C. Mayonnaise
¼ tsp. Paprika
Tortilla or Corn Chips for serving

Preheat oven to 375. Add onions, cheese and mayonnaise to a large bowl and stir to combine well. Transfer to a 2 quart glass or ceramic baking dish; sprinkle the paprika on top. Bake until golden brown and bubbling, 22-25 minutes. Serve with chips. You can season the mayo mixture as desired, although it may mask the sweetness of the onions. Try garlic, Worcestershire sauce, seasoning salt, etc. For a little crunch, stir in some diced water chestnuts before baking.

Deviled Egg Spread

Deviled Egg Spread

devilled egg spread1 dozen large eggs

2 tablespoons white vinegar

1 cup mayonnaise

1 tablespoon yellow mustard

Salt & pepper

Paprika for dusting


In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.


Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.

Joe’s Zesty Crab Dip

Joe’s Zesty Crab Dip

12oz. jar Cocktail Sauce
1 T. Lemon Juice
1 tsp. Worcestershire Sauce
Dash Hot Pepper Sauce
4.25 oz. can Lump Crabmeat, well drained
Tortilla or Bagel Chips, for serving

Add the cocktail sauce, lemon juice, Worcestershire and hot pepper sauce to a small glass bowl and stir to combine. Fold in the drained crabmeat until just combined. Cover with plastic wrap and chill for at least one hour before serving with chips.

Baja Dip

Baja Dip

1 cup hummus
1 cup ripe avocado, cubed
1 T. fresh lime juice
½ cup chunky tomato salsa
½ sour cream
2 T. fresh cilantro, chopped

Using a rubber spatula, spread the hummus over the bottom of a 1-quart glass or ceramic bowl. Layer the avocado cubes on top and sprinkle the lime juice all over. Top with layers of the salsa, then sour cream and the cilantro. Serve with tortilla chips.

Roasted Red Pepper and Garlic Hummus

Roasted Red Pepper and Garlic Hummus

1600afd_X_IMG_5074_roasted-red-pepper-and-garlic-hummus head garlic
2 T. olive oil
1/2 tsp. kosher salt
1 15-oz. can chickpeas (garbanzo beans), rinsed and drained
1/2 c. coarsely chopped bottled roasted red sweet peppers
1/3 c. tahini
3 T. freshly squeezed lemon juice
1/4 tsp. ground chipotle pepper
2 tsp. cumin
1/8 tsp. paprika, plus a little more for sprinkling over the finished dip
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper, plus a little more for sprinkling over the finished dip

Heat oven to 350°. Cut off the top quarter of the garlic bulb to expose the pulp of all the individual cloves (do not peel the cloves!). Lay out a double layer of foil and place the bulb in the center. Drizzle the olive oil over the exposed cloves, sprinkle with kosher salt, and then bring the sides of the foil up around it loosely and gently twist the top shut. Place your foil wrapped bulb on a pan and roast in the oven for about 45 minutes. Take it out of the oven and let it cool a bit before unwrapping. Then simply squeeze out the soft and buttery pulp and set aside. Set aside a tablespoon of chickpeas and a tablespoon of chopped red peppers for garnishing at the end. Then in a food processor or blender, combine the the remaining chickpeas, roasted garlic pulp, remaining red peppers, tahini, lemon juice, chipotle pepper, cumin, paprika, salt, and black pepper. Process until the hummus is smooth. Spoon into a serving bowl and top with the reserved chickpeas and a sprinkling of paprika and freshly ground black pepper. Serve with pita wedges or crisps, assorted crackers, and/or a mixture of fresh cut vegetables.

Game Day Fun Fondue

Game Day Fun Fondue

gameday2 cloves garlic, minced

1 lb. Velveeta cheese

1/2 C. apple juice

2 tsp. green onion, chopped

Dash pepper

Dash paprika

Whole wheat bread

White American cheese slices or string cheese

Raw vegetables cut up in bite-sized pieces

Preheat oven to 400 degrees. Cut Velveeta in chunks and place in medium saucepan with garlic, apple juice, pepper, paprika, and 1 tsp. green onion (reserve the rest of the onion for garnish). Cook over medium heat, stirring occasionally, until cheese is melted. While fondue is cooking, lay out whole wheat bread on cutting board and cut into football shapes (2 footballs per slice).   Place on a cookie sheet and place American cheese or string cheese on top to make “laces”. Bake at 400 until cheese is melted and bread is toasted. Place fondue in a bowl and garnish with remaining green onion. Place “football toast” and cut up vegetables around the bowl and serve.

Baked Cheese Dip with Tomato and Basil

Baked Cheese Dip with Tomato and Basil

dip1 cup (233 grams) sour cream

1/2 teaspoon mustard powder

1 teaspoon dried thyme

8 ounces (227 grams) shredded mozzarella cheese (about 2 cups)

12 ounces (340 grams) shredded Monterey Jack cheese (about 2 cups)

1 cup basil leaves, chopped

1 tomato, diced

Extra basil leaves

1 baguette, sliced


Heat oven to 350 degrees F (177 degrees C). Stir sour cream, mustard powder and thyme in a large bowl then add mozzarella, Monterey Jack and the cup of chopped basil leaves. Stir then add to a small baking dish or pie dish. Bake for 10 to 15 minutes or until cheese has melted and is bubbling. While the dip is in the oven, add bread slices, in one layer, to a baking sheet. Slide into the oven and bake 6 to 8 minutes until toasted. After baking the cheese dip, turn oven to broil and broil the cheese dip 2 to 4 minutes until golden brown on top. Serve warm with tomato and extra basil leaves scattered on top and alongside toasted bread slices.

Baba Ganouj

Baba Ganouj

4 Medium-small eggplants
Juice from two lemons
1/2 – 1 C. Tahini
6 Cloves of Garlic
1 C. finely Chopped Parsley
1/2 C finely Minced Scallions
Black Pepper
2 T. Olive Oil

Cut off and throw out the stem-ends of the eggplants. Prick the eggplants all over with a fork. Place them directly on an oven rack (preheated to 400 degrees), and roast them slowly until they pop (about 45 minutes).  When they are sagging, wrinkled, crumpled and totally soft, they are ready. Remove them from the oven and wait for them to cool enough to handle. Scoop out the insides and mash them. Combine will all other ingredients except the olive oil. Chill completely. Drizzle olive oil on just before serving.


Chihuahua Dip

Chihuahua Dip

1 lb. Well-Seasoned Sausage

16oz. Can Refried Beans

4oz. Can Chpped Green Chiles

2 C. Jack Cheese, grated


Brown sausage in skillet.  Drain off fat.  Spread refried beans in ungreased shallow baking dish.  Layer with sausage, chiles, and cheese.  Bake at 350 for 15-20 minutes or until heated through.  Serve with tortilla chips.


Hummus Dip

Hummus Dip

15oz. Can Chickpeas

1/4 C. Hot Water

2 tsp. Lemon Juice

4 Garlic Cloves, peeled and chopped

1/4 C. Smooth Peanut Butter

1 tsp. Dark Sesame Oil

1 tsp. Cumin

1/2 tsp. Cayenne Pepper

4 Green Onions, chopped

1 tsp. Chopped Fresh Cilantro

1 tsp. Extra Virgin Olive Oil


Rinse chickpeas and put them in the bowl of a food processor.  Begin to process, gradually adding the hot water to obtain a light, spreadable consistency.  Add the lemon juice, garlic, peanut butter, sesame oil, cumin and cayenne and season to taste with salt and pepper.  Process until well blended and smooth.  Mound the spread into a serving bowl or on a platter surrounded by pita chips.  Sprinkle with green onions, cilantro and olive oil.


Easy Roasted Red Pepper Dip

Easy Roasted Red Pepper Dip

1 (7-oz.) jar Roasted Red Peppers, drained and finely chopped
16 oz. Fat-free Sour Cream
1 tsp. Garlic, minced
1 tsp. Salt

Combine the chopped red peppers, sour cream, garlic, and salt in a small bowl. Blend the ingredients with an electric hand mixer. Chill until ready to serve. Goes well with flavored nacho or potato chips and a variety of vegetables for dipping.


Salmon-Spinach Party Dip

Salmon-Spinach Party Dip

1 can (71/2 oz.) Alaska salmon
1 pkg. Frozen Chopped spinach, thawed and drained
1 C. Plain Nonfat yogurt
1/2 C. Mayonnaise
1/2 C. each chopped Parsley and Chopped Green Onions
1/2 tsp. each Dried Basil and Dill Weed

1/4 tsp. grated Lemon peel

Assorted raw vegetables and crackers


Drain and flake salmon. Combine flaked salmon with remaining ingredients, except vegetables and crackers. Chill several hours to blend flavors. Serve dip with vegetables and crackers. Makes 16 servings, about 4 Cups.







Mom’s Cold Spinach Dip

Mom’s Cold Spinach Dip

1 pkg. Knorr Vegetable Soup Mix

(1 tsp. Celery Seed, ground in mortar and pestle) < my secret ingredient

1 pkg. Frozen Chopped Spinach

1 Can Sliced Water Chestnuts

1 C. Mayonnaise

1 C. Sour Cream

4 Green Onions


Either in blender, or by hand, cut dry soup bits into smaller pieces.  Cook spinach according to package directions, then squeeze dry.  Chop water chestnuts and green onion finely.  Mix all ingredients and refrigerate at least 2 hours to let the flavors mellow.  Serve inside a hollowed out loaf of French bread.


Bees in the Herb Garden Dip or Dressing

Bees in the Herb Garden Dip or Dressing

1 pint sour cream

6 tsp. honey

2 tsp. thawed, undiluted orange juice

2 tsp. Dijon mustard

2 tsp. cream-style horseradish

2 tsp. rosemary, crushed

1 tsp. chervil, crushed

1 tsp. basil, crushed

¾ tsp. salt

1/2 tsp. white pepper

1/4 tsp. garlic powder

Combine all ingredients; mix well.  Refrigerate, covered, several hours to blend flavors.  Stir before using.  Use as a dip for chips, shrimp, ham cubes, vegetable dippers, ripe olives and pineapple chunks.  Use as a salad dressing for green and fruit salads.

Appley-Yogurt Dip

Appley-Yogurt Dip


1 cup plain or vanilla yogurt

1/2 cup Natural applesauce


Mix yogurt and applesauce and dip in your favorite fruits – some Toddlers even love this for dipping veggies!

Charred Corn Guacamole with Chips

Charred Corn Guacamole with Chips

2 ears corn
2 tablespoons vegetable oil
Salt and freshly ground pepper
2 ripe avocados, peeled, pitted and diced
1 serrano chile, finely chopped
1 red onion finely diced
1 lime, juiced
1/4 cup chopped cilantro leaves
Salt and freshly ground pepper
Blue, yellow and white corn chips, as accompaniment

Remove the outer husk from the corn and loosen the silks without removing. Dunk into water and place directly onto a hot grill for 15 minutes. Remove from grill. Remove remaining husks and silks and cut the kernels off of the cob. Combine all ingredients in a bowl and season with salt and pepper. Serve with fried blue, yellow and white corn chips.