Cuisine: Dip
Ikra, Eggplant Spread
Ikra is a Ukranian vegetable spread that's made of roasted eggplant, bell peppers, onions, carrots, and garlic. I had it at a restaurant recently and decided to make my own. This deliciously healthy spread can be served with sliced bread, pita chips or would work well with a charcuterie board.
By - Prep: 35 mins
- Cook: 1 hrs 5 mins
- Yields: 6 Servings
Hot Corn Dip
This Hot Corn Dip is from Celebrate with Babs, by Barbara Costello, 2022. I have to say, it didn't last long, it's so good. You can make it ahead and put it in the oven before serving. I divided it into 2 separate casserole dishes, which worked well.
- Prep: 10 mins
- Cook: 35 mins
- Yields: 10 - 12 Servings
Lake Charles Dip
Here is an easy cajun snack. This Lake Charles Dip has avocados, tomatoes, Italian dressing seasoning mix, and of course, a dash or two of tabasco sauce!
- Prep: 10 mins
- Yields: 4 - 6 Servings
White Bean Dip with Herbs
This White Bean Dip with Herbs is creamy and a nice change from hummus. Cannellini beans are White Kidney Beans, which are a little meatier than Navy or Great Northern beans, they have a nutty, earthy flavor. You can use any white bean for this recipe. Chickpeas, also known as Garbanzo Beans, which are used in hummus, are a bit grainier in texture. The fresh herbs and garlic shine through. You can serve it with vegetables or pita chips.
- Prep: 10 mins
- Cook: 5 mins
- Yields: Makes about 3 cups
Dill Pickle Hummus
I keep seeing Dill Pickle Hummus everywhere. Trader Joe's makes it, but I decided to concoct my own. My husband likes anything with pickles. When we were dating about 100 years ago, I remember going to the market and he bought a jar of pickles and ate the whole thing in the car on the way home! This should have been a tip-off!
By - Prep: 10 mins
- Yields: 6 Servings
Sesame Mayonnaise
I got this Sesame Mayonnaise recipe from my cousin-in-law's sister Julianne. It reminds me a lot of my Asparagus with Wasabi Mayonnaise. It's a mayo-based dressing (which is rather obvious!) with a burst of sesame flavor. I think this recipe was adapted from Julee Rosso & Sheila Lukins, The Silver Palate Cookbook, 1982. Anyway, it's really delicious and different. You can serve it with crudité or pita chips.
- Prep: 5 mins
- Yields: Makes about 3½ cups
Mexican Street Corn Dip
This Mexican Street Corn Dip is Mexican Street corn turned into a dip! The combination of mayonnaise, Mexican Crema, cotija cheese and lime juice. It's creamy, cheesy and delicious.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 10 Servings
Herb Coeur à la Crème
I made Ina Garten's Herb Coeur à la Crème, which turned out to be a big hit. It's meant to be made in a heart-shaped mold with holes in the bottom. I made mine in a sieve with cheesecloth. It's quite tangy and fresh tasting. Serve it with crackers.
- Prep: 15 mins
Muhammara (roasted red pepper dip)
My friend Liz made this incredible Muhammara (roasted red pepper dip). Muhammara is a pepper dip originally from Aleppo, Syria, found in Levantine and Turkish cuisines. It's made with roasted red peppers, walnuts, Aleppo pepper, and pomegranate molasses. It's sweet, tangy, and subtly spicy.
- Prep: 10 mins
- Cook: 30 mins
- Yields: Makes 2 cups
Turkish Style Hummus
I make a lot of hummus for the kids at school. I don't think people realize how easy it is to make. I was talking with some friends (and you know who you are!) about Turkish Hummus which doesn't use tahini. This Turkish Style Hummus recipe uses Greek yogurt and plenty of fresh garlic and paprika for a tangy bite. The key to making great hummus is to peel the chickpeas. I have always known this, but never actually peeled the beans. I decided to make it properly and I have to say it does make a difference. If you want to come over, I will give you a glass of wine and you can peel my chickpeas, while I make dinner, of course!
- Prep: 20 mins
- Yields: 6 Servings
