Cuisine: Dip

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!

By

Crispy Brussels Sprouts with Lemon-Chive Dipping Sauce

After eating these Crispy Brussels Sprouts with Lemon-Chive Dipping Sauce, you wonder why on earth you didn't like Brussels Sprouts as a kid! This is a snack without the guilt. You're welcome!

By Leslie Blythe

Pimiento Cheese

I grew up in the midwest and one of my favorite things was Kraft Pimento Spread in a little jar that you could use for a juice glass. I loved it with Cheez-its. Yes, I know "very classy", but it's delicious and I still like it! Anyway, I decided to make "real" Pimiento Cheese spread. It's mostly popular in the south. It has a hint of spiciness. This spread is perfect for parties served as an appetizer with crackers or spread it on a sandwich, burger, etc...

By Leslie Blythe

Lynda’s 7 Layer Dip

We just got back from a wonderful trip to Maine and our friend Lynda made this incredible 7 Layer Dip. It's one of those dips you can't stop eating! Here is Lynda's recipe.

By Leslie Blythe

Pan-Fried Onion Dip

This Pan-Fried Onion Dip is a classic, but made from scratch, not from the packet. It's Ina Garten's recipe. The only thing I changed is to cut the onions into smaller pieces.

By Leslie Blythe

Cowboy Butter

My sister-in-law Rhonda gave me this recipe for Cowboy Butter. She said it was life changing! It's so delicious. You can make it 2 ways - one melted and the other like a compound butter, which can be used on top of cooked meat, vegetables or fish.

By Leslie Blythe

Creamy Lemon-Basil Vinaigrette

This Creamy Lemon-Basil Vinaigrette is good on grilled vegetables, a dip for artichokes or a salad. I love the combination of lemon and fresh basil. You can make it in advance.

By Leslie Blythe

Lime Dill Sauce with Shrimp

There have been countless times in my cooking career that I have made mistakes. I get so mad at myself and usually realize the glaring error after I finished the dish.

Rule #1 - ALWAYS read the entire recipe first!
Rule #2 - get you ingredients organized (mis-en-place)!
Rule #3 - Don't take it too seriously!

This recipe for Lime Dill Sauce with Shrimp is a) meant to be a salad with creamy sauce b) supposed to have chopped celery in it c) you are meant to whip the cream. I did none of those things! I was obviously very tired! This recipe morphed into something better and everyone I served it to loved it.

By Leslie Blythe

Tarragon Mayonnaise with Orange Zest

I love being able to use some oranges from our tree. This Tarragon Mayonnaise with Orange Zest makes a great dipping sauce for artichokes and other vegetables. It's perfect to serve at a springtime luncheon.

By Leslie Blythe

Artichoke Dip with Pimentos & Chiles

I love any kind of artichoke dip. I usually make this basic recipe, but I found this recipe that incorporates pimentos and green chiles. It's really good.

By Leslie Blythe