Tag Archives: dip

GREEK SALSA

28 Tuesday Jun 2016

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Ever since a friend told me about the cabins available at Turpentine Creek – the big cat sanctuary and wildlife refuge – I knew I would be taking my kids there to spend the night.

I made a reservation while Mum was in town visiting and along with the kids, took the afternoon to explore Eureka Springs, returning to our cabin for a dinner consisting of a variety of appetizers, as the lions roared into the evening around us.

GREEK SALSA

greek salsa

In a large bowl, combine 3 ounces feta, crumbled; 1/2 cup pitted, chopped Kalamata olives; 1/2 cup finely chopped English cucumber; 1/2 cup sun-dried tomatoes, finely chopped; 1 tablespoon finely chopped mint leaves and 1 tablespoon finely chopped parsley. Add 2 tablespoons olive oil, 2 tablespoons lemon juice, 1/4 teaspoon freshly ground black pepper and a pinch of salt. Stir to combine, cover bowl and refrigerate for at least 30 minutes before serving.

Enjoy!

Recipe adapted from Oprah Magazine, April 2016

www.oprah.com/app/o-magazine.html

DEVILED POTATOES and CRAWFISH DIP

30 Saturday Apr 2016

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An appetizer was suggested in response to my insistence that I bring a contribution to a friends birthday party. The menu included bread accompanied by roasted garlic, assorted cheeses and honey, beautiful bowls of fresh fruit, olive oil and aged balsamic, assorted olives, grilled skirt steak au jus, a selection of red and white wines, draft beer and a build-your-own Moscow Mule station. I thought these lovely little Deviled Potatoes would fit well with the food already being served, and a dish that included seafood would complement the offerings, so I also prepared a Crawfish Dip. It was an incredible evening, filled with wonderful people, inspiring and interesting conversation and delicious food to celebrate a lovely lady!!!

DEVILED POTATOES

deviled potatoes

1 pound small potatoes

1 tablespoon olive oil

1 1/2 teaspoons salt, divided

1/2 cup sour cream

2 tablespoons capers, drained

2 teaspoons chopped fresh parsley

2 teaspoons chopped fresh dill

2 teaspoons whole grain mustard

1 teaspoon lemon zest

Heat oven to 350F. Place potatoes on baking sheet, drizzle with olive oil and sprinkle with 1 teaspoon of the salt. Toss to coat. Spread potatoes in a single layer on a baking sheet and bake until tender when pierced, about 40 minutes. Remove from oven and cool for 15 minutes.

Cut each potato in half crosswise. Scoop out potato pulp into a medium bowl, leaving shells intact. Place shells cut side up on baking sheet, bake about 10 more minutes. Cool, about 30 minutes.

Stir together potato pulp, sour cream, capers, parsley, dill, mustard, lemon zest and remaining salt. Spoon mixture into each potato shell.

Enjoy!

Recipe adapted from Southern Living, March 2016

www.southernliving.com/

CRAWFISH DIP

crawfish dip

2 tablespoons butter

1 diced green bell pepper

1 onion, diced

1/2 cup diced celery

3 garlic cloves, minced

1 jalapeno pepper, diced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 teaspoons paprika

1/2 teaspoon cayenne pepper

24 ounces frozen crawfish tails, thawed

8 ounces cream cheese, softened

2 cups grated sharp cheddar cheese

1/4 cup cream

2 tablespoons Creole mustard

1 tablespoon Worcestershire sauce

2 teaspoons hot sauce

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh parsley

Melt butter in a large skillet over medium heat. Add bell pepper, onion, celery, garlic, jalapeno, salt and freshly ground black pepper, and cook for 6 minutes. Add paprika and cayenne pepper, and cook 1 minute more.

Stir crawfish, cream cheese, cheddar cheese and cream into onion mixture until combined. Add mustard, Worcestershire sauce, and hot sauce. Scrape mixture into an oven proof dish and bake until bubbly. Stir in lemon juice and parsley.

Enjoy!

Recipe adapted from Southern Living, April 2016

www.southernliving.com/

GUACAMOLE

07 Sunday Feb 2016

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My husband seasoned and roasted chicken wings for our Superbowl party, and my daughter baked bread. I mashed avocados, chopped, squeezed, stirred and served a  fresh dish of Guacamole.

GUACAMOLE

guacamole

3 ripe avocados

1 lime, juiced

1 firm tomato, diced

1/2 jalapeno, seeds removed, finely chopped

leaves from 6 cilantro stems, finely chopped

salt and freshly ground black pepper to taste

Peel, pit and mash the avocados. Stir in the lime juice, tomato, jalapeño, cilantro, salt and pepper.

Enjoy!

Recipe adapted from Allrecipes

allrecipes.com/

 

CAULIFLOWER PASTA and BUFFALO CAULIFLOWER BITES and CAULIFLOWER PARMESAN GRATIN and CAULIFLOWER SOUP WITH RYE CROUTONS

05 Tuesday Jan 2016

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White foods are often maligned as being nutritionally deficient – and although Cauliflower has long been appreciated in other cultures, it is only recently enjoying approval and accolades here, being praised as the new “super food”, and increasingly being included on fashionable menus.

We love this variety of cabbage in our home, and are always experimenting with recipes that feature it – although our standby is to simply roast the florets after tossing them with olive oil, salt and pepper, and ensuring an abundance to savor the next day (I like to dip it in a mixture of mayonnaise and siracha for breakfast).

CAULIFLOWER PASTA

cauliflower pasta

1 head cauliflower, cut into florets

olive oil

8 cloves of garlic, minced

1 tin of anchovies, chopped

1 to 2 tablespoons fennel seeds

red pepper flakes to taste

1 pound pasta

grated parmesan cheese

Bring a large pot of water to a boil. Add salt then pasta. Cook until al dente.

Over medium high heat, in a large pan, coat the bottom with olive oil. Let heat for a couple of minutes.

In a bowl, combine the garlic, the anchovies, fennel seeds and red pepper.

When the oil is hot enough, add cauliflower. Cook until golden brown all over, stirring occasionally. Season with salt and pepper.

Add garlic mixture to pan, stir. Cook about 30 seconds, then add a ladleful of pasta water and pasta. Cook and stir until no liquid remains at bottom of pan. Remove pan from heat, add a splash of olive oil and grated cheese. Stir, taste and re-season as necessary.

Enjoy!

Recipe adapted from The Amateur Gourmet

http://www.amateurgourmet.com/2010/01/heaven_hell_cau.html

BUFFALO CAULIFLOWER BITES

buffalo cauliflower bites

1 head cauliflower, cut into bite sized florets

2 tablespoons olive oil

1/2 teaspoon salt, divided

freshly ground black pepper

1 teaspoon garlic powder

1/2 cup hot pepper sauce

2 tablespoons unsalted butter, melted

BLUE CHEESE DIP

3/4 cup Greek yogurt

1 green onion, finely chopped

1/4 cup crumbled blue cheese

2 tablespoons mayonnaise

2 teaspoons cider vinegar

Heat oven to 425F. Line a rimmed baking sheet with parchment paper. Spread cauliflower in a single layer on baking sheet. Drizzle with olive oil, and sprinkle with 1/4 teaspoon salt and pepper. Bake for 10 minutes, or until golden brown. Remove from oven, sprinkle with garlic powder, toss and bake 15 minutes longer. Stir together hot pepper sauce and butter in a small bowl. Pour over cauliflower and toss.

FOR BLUE CHEESE DIP

Combine yogurt, green onion, blue cheese, mayonnaise and vinegar. Stir well. Serve with cauliflower.

Enjoy!

Recipe adapted from Relish, January/February 2015

relish.com/

CAULIFLOWER PARMESAN GRATIN

cauliflower parmesan gratin

1 head of cauliflower, trimmed, cored, cut into florets and cooked until easily pierced with a fork

1/2 cup butter

1/4 cup flour

1 cup whole milk

2 garlic cloves, crushed

1 1/2 cups freshly grated parmesan cheese

salt

freshly ground black pepper

Finely chop cauliflower. Over medium-low heat, heat butter in the pot until melted and foamy. Whisk in the flour and cook, stirring constantly, until the mixture is smooth. Whisk in the milk and garlic and cook until mixture thickens slightly. Add the cheese, stir until melted. Stir in the cauliflower and mix. Season with salt and pepper.

Enjoy!

CAULIFLOWER SOUP WITH RYE CROUTONS

cauliflower soup with rye croutons

3 tablespoons olive oil

2 leeks, cut into 2-inch pieces

4 garlic cloves, minced

2 heads of cauliflower, cored and cut into 2-inch pieces

1 Granny Smith apple, peeled, cored and cut into 2-inch pieces

6 cups chicken broth

5 thyme sprigs

1 cup rye bread, crusts removed, cut into 1/2-inch dice

salt and freshly ground black pepper

In a large heavy pot, heat 2 tablespoons of the olive oil. Add the leeks and garlic and cook over moderate heat until softened, about 5 minutes. Add cauliflower and the apple and cook, stirring for 2 minutes. Add the broth and thyme sprigs and bring to a boil. Cover and simmer over low heat for 45 minutes.

Heat oven to 350F. Spread the diced rye bread on a large rimmed baking sheet. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat. Season generously with salt and pepper and bake for about 10 minutes or until croutons are crisp.

Discard the thyme sprigs from the soup, puree soup. Season with salt and pepper (I also added white pepper). Ladle into bowls, top with a grind of black pepper and a scatter of croutons.

Enjoy!

Recipe adapted from Food and Wine, November 2006

www.foodandwine.com/

SAUSAGE AND CHEESE DIP and TUSCAN SAUSAGE AND BEAN DIP

01 Saturday Aug 2015

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These two dips combining sausage and cheese, have been extremely popular each time I have made them – and I have baked and served both of them numerous times. They are so tasty, they tend to disappear before I have the chance to document them. Finally, I prepared them for a party of two, which did allow for leftovers and photographic evidence.

SAUSAGE AND CHEESE DIP

sausage and cheese dip

1 pound Italian sausage

8 ounces cream cheese

16 ounces sour cream

16 ounces velveeta cheese, cubed

1 tablespoon Worcestershire sauce

2 green onions, finely chopped

1/2 teaspoon curry powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon cayenne pepper

Heat oven to 350F.

In a large skillet over medium heat, cook Italian sausage until browned and cooked through, breaking it up as it cooks. Add cream cheese, sour cream and velveeta, cooking until melted and mixed together. Add Worcestershire, onions, curry powder, onion powder, garlic powder, salt and cayenne pepper. Mix to combine, pour into an oven-proof dish and bake for 35 to 40 minutes, or until bubbling and browned on top.

Enjoy!

Recipe adapted from Tidbits From Life

musingsanticsandlife.blogspot.com/2012/10/mississippi-crack-dip.html

TUSCAN SAUSAGE AND BEAN DIP

tuscan sausage and bean dip

1 pound hot Italian sausage

1 onion, finely chopped

4 garlic cloves, minced

1/2 cup white wine

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dried thyme

10 ounces cream cheese, softened

5 ounces fresh baby spinach, coarsely chopped

1 can (15-ounces) cannellini beans, rinsed and drained

1 cup chopped tomatoes

1 cup shredded sharp cheddar cheese

1/2 cup shredded parmesan cheese

Heat oven to 375F.

In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles. Stir in wine, oregano, salt and thyme. Bring to a boil, cook until liquid has almost evaporated.

Add cream cheese stir until melted. Stir in spinach, beans and tomatoes, cook and stir until spinach is wilted. Transfer to a greased baking dish. Sprinkle with cheeses.

Bake for 20 to 25 minutes, or until bubbly.

Enjoy!

Recipe adapted from Taste of Home

http://www.tasteofhome.com/recipes/tuscan-sausage—bean-dip

CREAMY EGGPLANT DIP

30 Thursday Jul 2015

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Perfect for sharing on a hot summers day!

CREAMY EGGPLANT DIP

creamy eggplant dip

1 eggplant

1 clove garlic, crushed

2 tablespoons tahini

1/2 cup plain Greek yogurt

salt and freshly ground black pepper

2 tablespoons olive oil, plus more to drizzle

mint and sumac to garnish

Heat oven to 425F. Prick the eggplant all over with the tip of a sharp knife then place it in an ovenproof dish. Roast for 45 minutes until the skin blisters and the flesh is soft. Remove from the oven and cool.

Cut the eggplant in half, scoop out the flesh with a spoon. Place in a food processor with garlic, tahini and yogurt. Season with salt and pepper and blend until smooth.

Drizzle with olive oil and sprinkle with mint and sumac powder.

Enjoy!

 

 

ARTICHOKE PARMESAN DIP

08 Wednesday Jul 2015

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My Aunty always thought artichokes never looked or sounded appealing, and consequently, had never tried them. However, anything mixed with cheese and mayonnaise is bound to taste good, so I made this Artichoke Parmesan Dip to give her a sample of the exquisite thistle, and she even asked for the recipe to take home.

ARTICHOKE PARMESAN DIP

artichoke parmesan dip

1 tablespoon olive oil

1/2 an onion, finely chopped

1 (14-ounce) jar of artichoke hearts, drained and chopped

1/2 cup half and half

1/2 cup freshly grated mozzarella cheese

1/2 cup freshly grated parmesan cheese

1/3 cup mayonnaise

4 ounces cream cheese, chopped

1/4 teaspoon dried oregano

1/4 teaspoon garlic powder

Heat oil in a medium saucepan over medium heat. Add onion, cook and stir until translucent. Stir in artichoke hearts, half and half, mozzarella, parmesan, mayonnaise, cream cheese, oregano and garlic powder. Cook over medium heat, until cheeses are melted, stirring frequently. Transfer to serving bowl.

Enjoy!

Recipe adapted from Crock Pot Party Foods and Appetizers, November 2013

www.crock-pot.com/

BEET HUMMUS

07 Thursday May 2015

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The pretty color of this vibrant dip makes it a lovely choice to serve on Mothers Day.

BEET HUMMUS

beet hummus

In  blender or food processor combine one 15-ounce can of cannellini beans, rinsed and drained; 1/4 cup tahini; 2 tablespoons lemon juice; one 15-ounce can of sliced beets; 1 tablespoon prepared horseradish and 1/2 teaspoon salt. Cover, blend or process until nearly smooth, scraping down sides as needed. Garnish with mint.

Enjoy!

Recipe adapted from Cooks Secrets magazine, August 2013

www.bhg.com/

 

SWEET POTATO PANCAKES and CREAMY CARROT AND SWEET POTATO SOUP and SWEET POTATO FRIES WITH SPICY CINNAMON DIP and SWEET POTATO COOKIES

29 Sunday Mar 2015

Posted by in bars and cookies, Breakfast & Brunch, Recipes, Soup, Vegetables

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During a recent visit with friends, we were gifted an enormous bag of Texas sweet potatoes from their home town. I was focussed on using them up before they went bad, and baked and boiled and blended over the course of a few days, until they were all repurposed into an array of delicious dishes.

SWEET POTATO PANCAKES

sweet potato pancakes

1/2 cup old-fashioned oats

3/4 cup cooked, mashed, sweet potato

2 eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 cup plain yogurt

sliced strawberries and blueberries to serve

Place the oats in a blender and pulse until powdery, empty into a bowl and add the sweet potato, egg, vanilla, cinnamon, salt and yogurt.

Place a plan over medium heat. Spoon 1/4 cup batter into the pan and cook 1 to 2 minutes. Flip the pancake and cook another 30 seconds. Follow the same procedure for the remaining pancake mix, then top with berries.

Enjoy!

Recipe adapted from Muscle and Fitness, November 2014

www.muscleandfitness.com/nutrition/healthy-recipes

CREAMY CARROT AND SWEET POTATO SOUP

creamy carrot and sweet potato soup

3 tablespoons butter, divided

1 cup chopped onions

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

4 – 5 cups peeled, cubed sweet potatoes

3 1/2 cups water

3 cups chicken broth

3 cups chopped carrot

1/4 cup half and half

1/2 teaspoon salt

white pepper to taste

2 tablespoons chopped fresh tarragon

Melt 1 tablespoon butter in a large saucepan over medium heat. Add onions and cook for 5 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg. Cook 1 minute, stirring constantly.

Move onion mixture to 1 side of pan. Add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high and cook 1 minute or until butter melts. Add sweet potato, water, broth and carrots. Bring to a boil, then cover, reduce heat and simmer 35 minutes or until vegetables are tender.

Blend with immersion blender until smooth. Stir in half and half, salt and pepper. Top each serving with tarragon.

Enjoy!

SWEET POTATO FRIES WITH SPICY CINNAMON DIP

sweet potato fries with spicy cinnamon dip

cooking spray

3 sweet potatoes, peeled and cut into strips

1 teaspoon vegetable oil

1/2 teaspoon ground cinnamon

3/4 cup creme fraiche

2 tablespoons pure maple syrup

3/4 teaspoon freshly grated lemon zest

1/8 teaspoon cayenne pepper

1/2 teaspoon sea salt

Heat oven to 425F. Lightly coat a large rimmed baking sheet with cooking spray. In a large bowl, toss together sweet potato strips, oil, and 1/4 teaspoon ground cinnamon. Arrange wedges on the prepared baking sheet in an even layer. Bake until crisp and golden, for 20 minutes.

Meanwhile, whisk together sour cream, maple syrup, lemon zest, cayenne pepper and remaining cinnamon.

Sprinkle hot sweet potatoes with salt and serve alongside dip.

Enjoy!

SWEET POTATO COOKIES

sweet potato cookies

2 1/2 cups flour

4 teaspoons baking powder

1 1/4 teaspoons salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/3 cup shortening

1 1/2 cups dark brown sugar

3 eggs

1 cup cooked sweet potato

1/2 teaspoon orange extract

1 cup chopped pecans

1 cup currants

Grease baking sheet. Heat oven to 400F.

Sift together flour, baking powder, salt, cinnamon, ginger, nutmeg and allspice. In large mixing bowl, cream together shortening and sugar until light and fluffy. Add eggs. Blend in sweet potatoes and orange extract. Add flour mixture all at once, stirring until well blended. Fold pecans and currants into batter. Drop by rounded tablespoonfuls onto baking sheet. Bake for 8 to 12 minutes.

Enjoy!

Recipe adapted from Arkansas Living

www.aecc.com/arkansas-livin…

 

SHRIMP ON SUGARCANE and BLT BITES and CREAMY WILD MUSHROOM AND GOAT CHEESE CUPS and HOT ARTICHOKE DIP

31 Saturday Jan 2015

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The Super Bowl is consistently the most watched sporting event in the world!! The outstanding advertisements, the championship game between the top professional football teams in the country and the spectacular half time show are talked about and anticipated, as much as the food that will be served at the numerous nationwide parties.

Entire websites, magazine articles and newspaper food sections are dedicated to throwing the very best Super Bowl party with the most fabulous football fare.

SHRIMP ON SUGARCANE

shrimp on sugarcane

4 garlic cloves, coarsely chopped

3 tablespoons sugar

2 shallots, coarsely chopped

1/4 cup fish sauce

3 tablespoons fresh lime juice

1 teaspoon freshly ground pepper

2 tablespoons lemongrass paste

1/4 cup vegetable oil, plus more for brushing

24 jumbo shrimp, shelled and deveined

12 sugarcane swizzle sticks

3 tablespoons chopped peanuts

3 tablespoons coarsely chopped cilantro

In a food processor, combine the garlic, sugar, shallots, fish sauce, lime juice and pepper. Add the lemongrass and the 1/4 cup vegetable oil, process to a puree. Arrange the shrimp in a large, shallow glass dish in a single layer and pour the marinade on top, turn the shrimp to coat thoroughly. Cover and refrigerate for 2 hours.

Light a grill (or the broiler on in the oven). Cut each sugarcane stick in half on a sharp diagonal so each piece has a sharp point. Scrape off most of the marinade. Working with the shrimps natural curl, use a small sharp knife to make 2 slits – one near the tail and one near the head. Thread a sugarcane stick through the slits, the shrimp should lie flat. Repeat with remaining shrimp.

Grill the shrimp over a hot fire (or under the broiler), brushing them once or twice with oil, until lightly charred and just cooked through, about 3 minutes per side. Transfer the shrimp to a platter and sprinkle the peanuts and cilantro on top.

Enjoy!

Recipe adapted from Food & Wine, June 2006

www.foodandwine.com/recipes

BLT BITES

BLT BITES

1 pint small gourmet tomatoes, cut in half

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Pimento Cheese Filling

6 slices bacon, cooked and cut into 1-inch pieces

arugula leaves

Using a small knife, carefully cut out centers from both halves of each tomato, discard centers. Sprinkle inside of each tomato half with salt and pepper. Pipe about 1 teaspoon of Pimento Cheese Filling into each tomato half, top with 1 piece of bacon and 1 arugula leaf.

PIMENTO CHEESE FILLING

2 (8-ounce) packages extra-sharp cheddar cheese, shredded and divided

4 ounces cream cheese, softened

1/4 cup mayonnaise

1 (12-ounce) jar roasted red peppers, drained and chopped

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground red pepper

1/2 teaspoon Tabasco sauce

1/2 teaspoon Worcestershire sauce

In the work bowl of a food processor, combine half of the shredded cheddar, cream cheese and mayonnaise, process until combined. Add peppers, and process until combined. Add sugar, salt, black pepper, red pepper, Tabasco and Worcestershire sauce, processing until smooth. Stir in remaining cheddar cheese.

Enjoy!

Recipe adapted from Entertain, Decorate Celebrate Magazine

www.celebratemag.com/

CREAMY WILD MUSHROOM AND GOAT CHEESE CUPS

creamy wild mushroom and goat cheese cups

2 tablespoons olive oil

1/2 cup chopped shallots

2 tablespoons fresh sage

salt and freshly ground black pepper

1 pound mixed mushrooms (such as shiitake, cremini and oyster), chopped

1 1/2 tablespoons minced garlic

1/3 cup sherry

1 teaspoon soy sauce

3 tablespoons sour cream

3 tablespoons half-and-half

1/4 cup goat cheese

2 (2.1 ounce) packages mini phyllo shells

2 tablespoons chopped fresh chives

Heat a large skillet over medium-high heat. Add oil to pan, swirl to coat. Add shallots, and sauté 1 minute. Add sage, salt and pepper to taste, and mushrooms, sauté 4 minutes. Add garlic, and sauté until mushrooms are lightly browned and liquid almost evaporates (about 5 minutes). Stir in sherry and soy sauce, cook for 30 seconds or until liquid almost evaporates. Place mushroom mixture in a medium bowl. Season with salt and pepper, stir in sour cream, half-and-half, and goat cheese. Spoon about 2 teaspoons mushroom mixture into each phyllo shell. Garnish with fresh chives.

Enjoy!

Recipe adapted from Cooking Light, December 2012

www.cookinglight.com/

HOT ARTICHOKE DIP

hot artichoke dip

Heat oven to 400F. Place 2 garlic cloves, a 14 ounce can of artichoke hearts, drained and coarsely chopped, and 2 chopped green onions in a food processor, process until chopped. Add 1/3 cup grated parmesan, 1/3 cup mayonnaise, 1/4 cup cream cheese, zest from 1 lemon, 1 tablespoon fresh lemon juice, and 1/4 teaspoon crushed red pepper, process until almost smooth. Spoon mixture into a dish coated with cooking spray. Bake for 15 minutes.

Enjoy!

Recipe adapted from Cooking Light, January/February 2013

www.cookinglight.com/