Chopped onions are slowly cooked until they are caramelized, then are stirred together with sour cream and pho inspired aromatics like cilantro and ginger.
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This is a family game day favorite, in our house it’s simply known as “buff chick dip”.
The Italians typically eat this warm dip in the fall and winter, but I like to break the so called “rules” and serve it in the spring and summer months as a light dip for fresh raw vegetables like carrots, cucumber, cauliflower, peas and radish.
Tapenade is a garlicky and salty dip from Provence made from olives, garlic, anchovies, almonds and capers.
This cheesy spinach dip filled with tomatoes, green chilies and tomatoes combines Mexican and Mediterranean flavors for a crowd-pleasing appetizer.
This zesty dip reminds me of sitting in the warm sun at a bed and breakfast I stayed at with my family in Aegina, Greece.
The cream cheese and sour cream base is mixed with buttery crabmeat, Worcestershire, lemon and herbs. Don’t skimp on the crabmeat, it’s the star of the show; and get the good stuff it makes all the difference.
The white beans are blended with garlic oil, rosemary and cheese for a creamy starter fit for a cocktail party.
I like making tzatziki because of its versatility. It can be served as a dip with pita chips, as a salad dressing, with gyros, burgers or as a sauce for meat. When making tzatziki make sure the cucumbers are completely dry after they are grated so that it does not come out watery.
I mean come on, everything tastes better with guac. And yes Chipotle, I know that it is extra. I even have a t-shirt that says “I know guacamole is extra” on it. If I am being honest, I have definitely worn it to Chipotle before. Bitchy? Maybe. Funny? I think so.