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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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.
In this recipe ricotta cheese is combined with honey, olive oil, red pepper and oregano for a slightly sweet and spicy seasoned appetizer.
Antipasto, an Italian-style hors d'oeuvres, typically contains a variety of meats, cheeses, and vegetables. “Antipasto” literally translates from Italian to “before the meal” in English.)
Tapenade is a garlicky and salty dip from Provence made from olives, garlic, anchovies, almonds and capers.
Romesco is an easy dip made from roasted red pepper and almonds.