Muhammara Dip. ~. Vegan

                                                           

Muhammara Dip

A simple, flavorful Middle Eastern Dip called Muhammara, with roasted peppers, garlic, parsley and pomegranate molasses (recipe below) , that can be made ahead! Serve with toasted pita or crackers. 

Ingredients
3 roasted red bell peppers ( from a jar, or roast and peel your own)
1/4 cup Italian parsley
1 clove garlic
1 teaspoon freshly squeezed lemon juice
1–2 teaspoons ground cumin
1/2–1 teaspoon kosher salt, more to taste
1 tablespoon pomegranate molasses, more as needed (see recipe in the notes)
1 teaspoon Aleppo chili flakes (or try Urfa Biber or regular chili flakes), and more to taste
1/4 cup olive oil
1–2 teaspoons honey, more to taste
1 cup fresh walnuts, lightly toasted
1/2– 3/4 cup bread crumbs 

Garnish:

1-2 tablespoons olive oil, crushed walnuts, pomegranate seeds, Italian parsley leaves or mint leaves. Serve with warm pita bread or crackers.

Directions
If using canned roasted peppers, rinse and pat dry well. Place all ingredients except the walnuts and bread crumbs into a food processor, and repeatedly pulse until chopped and combined but not completely smooth. Leave a little texture.

Add toasted walnuts and bread crumbs and pulse until combined, but again, not too smooth.  If it seems dry or thick, add a little more olive oil as needed.

Taste and adjust salt, honey and chili flakes to your liking.

At this point feel free to refrigerate, covered, up to 2 days ahead, allowing flavors to meld and enhance.

Before serving, bring to room temp. Place in a medium bowl. With the back of a spoon make a circular well in the dip and drizzle olive oil into the well. Top with more crushed toasted walnuts, fresh pomegranate seeds and a few parsley or mint leaves. Serve with warm toasty pita or crackers.

Note

To make 1/4 cup of pomegranate molasses, place 1 cup of 100 % pomegranate juice, 2 tablespoons sugar, and 2 teaspoons lemon juice into a small pot on the stove. Stir over medium heat until the sugar dissolves, then simmer gently over medium-low or low heat, uncovered, until it has reduced all the way down to 1/4 cup. The more gently you simmer, the less bitter it will be. It will thicken as it cools.

Eggplant Walnut Dip. ~. Vegetarian

Eggplant Walnut Dip

               Everything you will need to make this awesome Dip                                                    

Ingredients:                                                    Garnishes 

1 large eggplant or 2 small                              EVOO                                      
2 small cloves garlic                                        Sumac
⅓ cup Greek yogurt or sour cream                  Ground cumin
¼ cup walnuts toasted                                      Chili flakes
2 tbsp tahini, heaped tbsps                               Parsley or mint
1-2 tbsp lemon juice                                         Pomegranate molasses
salt and pepper as needed                                 Toasted Walnuts

Serving Suggestions

cut raw Veggies
Pita or pita chips

Directions:

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Cut the eggplant in half lengthwise and place both halves face down on the baking sheet. Pierce the eggplant halves a couple more times so the steam can escape.** see notes for roasting on a bbq.
Bake eggplant until very soft, blackened and wrinkly on the exterior, about 40-45 minutes. Remove eggplant and let cool slightly

In a food processor, pulse the walnuts until they are finely ground. Next to the food processor, add the tahini, yogurt, lemon juice, cumin, garlic,, salt, and pepper. Process until smooth and creamy.

Once cooled scoop the soft flesh out of the cooled eggplant and transfer it to the food processor. Pulse the food processor motor a few times until you have a slightly chunky, but mostly smooth and luscious dip, scraping the sides down if necessary. 

Adjust the dip for seasoning if necessary. Transfer the dip to a shallow bowl, spread it in concentric circles making a couple of deeper trenches for the beautiful olive oil and garnishes to accumulate. Garnish with sumac, chili flakes/paprika, ground cumin, parsley, olive oil, and pomegranate molasses if using.

Serve the dip at room temperature with vegetable crudies, pita chips or crackers or part of a summer meal with meatballs, Shirazi salad and pitas.

To roast the eggplant on a bbq simply stab the eggplant a 4-5 times and place it on the bbq. Rotate as it gets charred so it chars evenly. Roasting on a bbq produces intense smokiness.

Piercing the eggplant helps release steam that builds up inside the eggplant (due to the intense heat and natural high moist content of the eggplant) and prevents bursting. (true story, happened to me)

The mentioned garnishes all very delicious, but you don’t need all of them. A simple drizzle of olive oil and black pepper works just as well

Grilled Bread With Cottage Cheese Ranch And Hot Honey

                                                       

Grilled Bread With Cottage

Cheese Ranch and Hot Honey

Cottage cheese is having a moment, so we’ve transformed it into a smoky, creamy, ranch-like dip generously flecked with charred serranos and scallions. It’s drizzled with trendy hot honey and served with grilled sourdough rubbed with garlic, though you could also pair it with crackers or flatbreads.  Serves 6 with leftover dip

Ingredients:
1 bunch green onions, washed
1 serrano pepper, halved lengthwise
2 tsp (10 mL) olive oil, plus more for drizzling on bread
Salt and freshly ground pepper to taste
1 tub (500 g) 2% cottage cheese
1/2 cup (125 mL) 2% Greek yogurt
1 tbsp + 2 tsp (15 mL + 10 mL) fresh lemon juice
3/4 tsp (4 mL) onion powder
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) dried dill
1 tbsp (15 mL) finely chopped parsley
6 thick slices hearty sourdough bread
1 clove garlic, halved lengthwise
Hot honey for drizzling

Directions:
Preheat grill to high, about 450°F (232°C).

Place green onions and serrano on a baking sheet. Drizzle with 2 tsp (10 mL) olive oil and season with salt and pepper.

Place onions and serrano on grill and cook until nicely charred and tender, 1 to 2 minutes per side—serrano will take slightly longer. Transfer to a cutting board. Scrape out serrano seeds, if you don’t want it too spicy. Roughly chop both and set aside.

Place cottage cheese, yogurt, lemon juice, onion and garlic powders, dill, parsley and a pinch of salt in a food processor. Process until smooth, about 10 seconds. Add green onion and serrano. Pulse until well combined and flecked with green. Transfer to a serving bowl.

Drizzle bread with olive oil. Grill until lightly charred, about 1 1/2 minutes per side. Rub with cut sides of garlic then cut each piece in half. Drizzle hot honey over dip and serve immediately with small butter knives for spreading.

Refrigerate leftover dip in an airtight container for up to 1 week. Stir before serving. Serves 6 with leftover dip

Green Goddess White Bean Dip ~ Vegan

Green Goddess White Bean Dip 

A mash-up of green goddess dressing and hummus, this verdant dip is a great excuse to raid your herb garden. Avocado gives it the creaminess we all crave from a chip-and-vegetable dip, while keeping the dip dairy-free and vegan-friendly.
Ingredients
1 can (19 oz) white kidney beans, drained, rinsed
1 large ripe avocado, flesh removed
2 cloves garlic, smashed
2 tbsp (30 mL) toasted pine nuts, plus more to garnish
1/2 cup (125 mL) chopped flat-leaf parsley
1/2 cup (125 mL) chopped basil
1/4 cup (60 mL) chopped chives
3 tbsp (45 mL) fresh lemon juice
1 tsp (5 mL) finely grated lemon zest
Salt and freshly ground pepper to taste
3 tbsp (45 mL) extra virgin olive oil
Flaky sea salt and whole basil leaves to garnish

Directions:
In a food processor, combine beans, avocado, garlic, pine nuts, parsley, basil, chives, lemon juice and zest. Blend until smooth, about 2 minutes. Scrape down sides of bowl. Season with salt and pepper. With motor running, slowly add olive oil. Run machine until smooth, about 1 minute.

Transfer dip to a serving bowl. Garnish with pine nuts, a pinch of flaky salt and basil leaves. Serves 6 to 8

Caramelized Five Onion Dip

 Caramelized Five Onion Dip

Classic French onion dip gets a new twist with creamy Greek yogurt, five kinds of alliums and crispy onions on top. A little brown sugar lends the perfect amount of sweetness to offset the tanginess of the yogurt. Serve with tortilla chips or crinkle-cut potato chips.

Ingredients:
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) unsalted butter
2 large shallots, halved, thinly sliced
1 large sweet onion, halved, thinly sliced
1 medium red onion, halved, thinly sliced
1 medium yellow onion, halved, thinly sliced
Salt and freshly ground pepper to taste
2 tbsp (30 mL) packed light brown sugar
1 tbsp (15 mL) good-quality balsamic vinegar
1 clove garlic, grated on rasp
2 cups (500 mL) full-fat plain Greek yogurt
3 tbsp (45 mL) mayonnaise
1 green onion, green part only, cut into julienne
Crispy onions to garnish

Directions:
In a large frying pan, heat olive oil and butter over medium heat. Add shallots, sweet onion, red onion, yellow onion, salt and pepper. Cook, stirring often, until onions begin to soften, about 10 minutes. Reduce heat to medium-low. Cook, stirring occasionally and adjusting heat as necessary, until onions are caramelized, 30 to 35 minutes. Stir in the sugar, balsamic and garlic. Cook for 2 minutes. Transfer to a plate. Cool completely.

In a medium mixing bowl, whisk yogurt and mayo until well combined. Fold in cooled onions. Season with salt and pepper. Transfer to an airtight container. Cover and refrigerate at least 30 minutes and up to 5 days.

When ready to serve, place green onion in a small bowl of ice water for 15 minutes. Drain and pat dry with paper towel. Transfer dip to a shallow serving bowl. Sprinkle with crispy onions and green onion curls. Serve immediately.   Serves 6 to 8

Greek Yogurt And Kale Pesto Dip

Greek Yogurt and Kale Pesto Dip

This creamy yogurt dip is full of flavor. Making pesto with fresh in-season winter greens like kale is a nutrition powerhouse. Garnishing it with sun-dried tomatoes and pine nuts gives it a beautiful look and an added crunchy texture.

Ingredients:

¼ cup plus 1 tbsp (60 mL plus 15 mL) pine nuts

Kale Pesto
3 cups (750 mL) baby kale leaves
1 large garlic clove, roughly chopped
¼ cup (60 mL) grated Parmesan cheese
½ cup (125 mL) olive oil
½ tsp (2 mL) salt
½ tsp (2 mL) fresh ground pepper
1¼ cups (310 mL) Greek yogurt
2 tbsp (30 mL) julienned sun-dried tomatoes in their oil

Directions:

For the toasted pine nuts, heat a medium skillet over medium-high heat. Add pine nuts and cook for 2 to 3 minutes until golden, stirring occasionally to brown evenly and avoid burning. Remove from heat and set aside to slightly cool.

In a food processor, add kale, garlic, Parmesan cheese, ¼ cup (60 mL) toasted pine nuts and pulse until finely chopped. Scrape down the sides and run the food processor, slowly adding the olive oil in a steady small stream. Season with salt and pepper.

Place yogurt in a serving bowl and mix in kale pesto, reserving 2 tbsp (30 mL). Garnish top of dip with reserved pesto, sun-dried tomatoes and remaining 1 tbsp (15 mL) toasted pine nuts. Serve with crispy Smoked Sea Salt Lotus Chips (recipe below).

Serves 4 to 6

Smoked Sea Salt Lotus Chips

Lotus root is a popular root vegetable in Asian cuisine and is available year round. It is nutritious with large amounts of vitamins and minerals that include vitamin B, vitamin C, iron, potassium, copper, thiamine and zinc. It is also a good source of protein and dietary fibre. Lotus root makes perfect dipping chips for thick dips as they bake up very crispy. The addition of smoked sea salt gives these chips an aromatic subtle flavour that make them delicious for dipping or on their own.

Ingredients:
2 large lotus roots, about 2 lbs 2 oz (960 g), peeled
3 tbsp (45 mL) extra virgin olive oil
1 tsp (5 mL) smoked sea salt

Directions:

Preheat oven to 350 F (180 C). Line a large baking sheet with parchment paper.

Slice lotus roots into rounds ⅛ inch (3 mm) thick. Place them in a large bowl and toss with olive oil to coat well.

Spread evenly in a single layer on baking sheet, ensuring they do not overlap. You can divide them on 2 baking sheets if necessary. Bake in oven for 20 to 25 minutes until golden and crispy. Ensure you check them, as they brown and crisp rapidly. Remove crispy ones and place them on a dish lined with paper towel to absorb oil. Repeat with remaining chips until they are all done.

Toss lotus chips with smoked sea salt and serve warm or at room temperature with dip.

Serves 4 to 6

 

Cranberry Jalapeno Dip

Cranberry Jalapeno Dip

 This recipe makes a big dish of dip that’s great for a crowd.  The festive red cranberries, green scallions & jalapenos, and white cream cheese make it perfect for your holiday parties.  You can serve this with any type of cracker – whole grain or the traditional refined buttery ones (not as healthy, but oh-so-delicious).

Ingredients:
12 ounces fresh cranberries (one regular size bag)
2 jalapenos, finely chopped
4 scallions, chopped
2 tbsp cilantro, chopped
1/2 cup sugar
1 lime, juiced
1/8 tsp salt
14 ounces cream cheese

Directions:
Add cranberries to a food processor and pulse once. If after once pulse there are still a lot of whole cranberries, pulse once more. Your goal is for most of the cranberries to be cut but you don’t want to puree them.

Pour cranberries in a bowl and mix with jalepenos, scallions, cilantro, sugar, lime juice and salt. Let sit in the fridge for at least 30 minutes (that’s the minimum; longer is fine).

When you're ready to complete the dish, spread cream cheese into a pie plate.

Remove cranberry mixture from the fridge and place in a fine sieve. Let as much juice drain from it as possible.

Top cream cheese with cranberry mixture. Serve with crackers and enjoy!

Tzatziki

Tzatziki

Ingredients:
3 Persian cucumber or 1 English cucumber
½ teaspoon salt
1-½ cups Greek yogurt
1-2 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1-2 Tbsp fresh chopped dill(increase or decrease according to taste)
3 garlic cloves /minced
2 tbsp fresh chopped mint
Salt and pepper to taste

Directions
Grate the cucumbers. Toss cucumbers with salt in a small bowl. Firmly squeeze several times with your hands to release excess water. Drain.

Mix cucumbers, yogurt, lemon juice, herbs and garlic in a medium bowl. Season with salt and pepper. Mix is well

When ready to serve, stir the tzatziki sauce to refresh and transfer to a serving bowl, drizzle with extra virgin olive oil, if you like. Add a side of warm pita bread, falafel, and your favorite vegetables.

Ultra-Creamy Hummus

Ultra-Creamy Hummus

And here’s the best part: Superlative hummus requires only a little more time and effort to make than that lunch box stuff. Here’s my component-by-component approach.


2 cans Chickpeas, drained and rinsed well. 

1/2 tsp baking soda, will help take skins off.

Cook in 6 cups water, bring to boil for 20 minutes

While the Garbanzo Beans are boiling 

4 cloves garlic, minced  

Measure 1 tablespoon minced garlic and add to 1/3 cup lemon juice

Add 1 teaspoon salt  

Stir and let set for 10 minutes 

Strain to remove garlic, dispose garlic

When ready, drain garbanzo beans.  Add cool water to pan.  Swish with hand in water which allows skins to release and scoop out released skins. Rinse 3 or 4 times to remove skins.

Save  2 tablespoons of chick peas for garnish

Place chick peas in food processor with marinated lemon juice, 

1/4 cup water (I would suggest starting with 3 

   tablespoons) 

1/4 tsp cumin

1/4 cup Tahini. (light colored tahini is not bitter)

Stir in by hand, 2 T olive oil

Serve with:

Carrots cut at a diagonal 3" or 4"

Radishes

Persian cucumbers, quartered lengthwise

Pita bread (thick)

For Garnish:

Sprinkle of cumin

Couple of chick peas 

Parsley

Drizzle of olive oil

Notes:
How you treat the chickpeas impacts the consistency of hummus more than any other factor, because they are firm (even when cooked) and covered in tough skins.

My most effective tricks were overcooking them and removing their skins. It takes hours to soak and simmer dried chickpeas, but simmering canned beans took about 20 minutes. (There’s no shame here: Dried and canned beans are equally good in this recipe.) I also added baking soda to the saucepan, which raised the water’s pH and helped the skins break down and slip off. By the end of cooking, there was a “raft” of skins floating on the surface that was easy to remove by draining and rinsing the beans a few times.


Tahini
Tahini is hummus’s major source of richness and flavor and significantly affects its consistency. Brand and color matter here, since the tahini’s shade indicates how much the sesame seeds have been roasted. Lighter tahini, made with lightly roasted sesame seeds, tastes distinct but mild, whereas darker tahini, made with heavily roasted sesame seeds, is unpleasantly bitter.

One thing I discovered: It’s important to process the other hummus ingredients before adding the tahini. That’s because its proteins readily absorb water and clump, resulting in overly thick hummus. Processing the other ingredients without the tahini allows the water to disperse throughout the mixture; then, when the tahini is eventually added, its proteins can’t immediately absorb the water and clump, and the hummus doesn’t become stiff.

Water
Water is often added to enhance the spread’s creaminess. I started with 1/4 cup and, depending on the consistency of the tahini and the hummus itself (it thickens as it sits), added more water by the teaspoon.

Olive Oil
Typically, all the fat in hummus comes from tahini, but 2 tablespoons of extra-virgin olive oil made my version especially silky. To avoid overprocessing the oil, which can release bitter-tasting compounds, I added it with the tahini.

Lemon Juice + Garlic
Instead of incorporating garlic directly into the hummus as most recipes do, I briefly steeped a few minced cloves in lemon juice, strained and discarded them, and added only the infused juice to the dip—a technique from chef Michael Solomonov’s popular hummus recipe and one that we’ve used in the past for Caesar dressing. The juice’s acid neutralizes alliinase, the enzyme that creates garlic’s harsh flavor. That way, we capture some—but not too much—of the garlic’s sharp, raw bite and strain out the pulpy bits.

Warm Blue Cheese Dip

WARM BLUE CHEESE DIP

The funky flavours of blue cheese are spot on with smoky grilled vegetables. It’s best served warm—not too hot—to let the flavours shine. Ingredients:4 oz (115 g) cream cheese, softened, cut into chunks 1/4 cup (60 mL) sour cream 3 tbsp (45 mL) mayonnaise 1 tbsp (15 mL) water 1 tsp (5 mL) Worcestershire sauce Dash hot sauce 1/2 tsp (2 mL) coarsely ground black pepper 1 tsp (5 mL) white wine vinegar 2 oz (55 g) crumbled blue cheese 3 green onions, white and light green parts only, chopped Directions: Combine cream cheese, sour cream, mayonnaise and water in a small saucepan over medium heat; whisk until smooth and hot. Remove from heat and stir in remaining ingredients. Do not overmix—there should be visible chunks of blue cheese. Serve warm. The dip is best the day it’s made. Yield: 1 cup dip.

Creamy Avocado Dip With Scallions And Yogurt

Creamy Avocado Dip With Scallions And Yogurt

Ingredients:

2. 1 tablespoon neutral vegetable oil

3 large scallions, white and pale-green parts thinly  

2.      sliced, dark-green parts trimmed, finely chopped
3. 3/4 teaspoon kosher salt, plus more
4. 1 avocado, coarsely chopped
5. 3/4 cup plain Greek yogurt
6. Tortilla chips or pita chips (for serving; optional)

Directions:

1. Heat oil in a small saucepan over medium. Add sliced scallions and a pinch of salt; cook, stirring frequently, until scallions just start to brown around the edges, about 3 minutes.
2. Transfer scallions and oil to a medium bowl. Add avocado, yogurt, and remaining 3/4 tsp. salt; stir to combine, lightly mashing avocado so mixture is slightly chunky. Taste and adjust seasonings. Top with finely chopped scallions. Serve with tortilla chips or pita chips alongside, if using.

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Ale-Braised Cheese Dip With Caramelized Onions And Maple Bacon

Ale-Braised Cheddar Cheese Dip With 

Caramelized Onions And Maple Bacon

If desired, make dip ahead and reheat later on the grill. Leftovers? Spread onto toasted bread and heat until melted under a broiler, or melt spoonfuls over grilled burgers, adding additional green onions, chives or parsley for topping.

Ingredients:

2 medium yellow onions
2 tsp vegetable oil
2 cups grated cheddar cheese (or about (7 1/2 oz.)  
1 tbsp all-purpose flour
¼ tsp. cayenne pepper
1½ cups Lagered Ale
1 tsp Dijon mustard
½ cup white cheese curds, finely chopped*4 smoked bacon slices, cooked and finely crumbled
2 green onions, finely chopped
2 tbsp maple syrup

*If cheese curds are not available in your stores, a suggested replacement is Monterey Jack.

1 Peel onions and cut into ¼-inch slices.

2 Heat oil in a 9-inch cast iron or heavy-bottom skillet on medium heat; add onions, stir to coat in oil, and cover. Cook for about 15 minutes, stirring occasionally, until onions are evenly browned and softened. In a large bowl, combine cheddar, flour and cayenne.

3 Add ale and Dijon to onion in skillet, stirring to heat through. Stir half the cheese mixture gradually into the warmed ale; stir until cheese is melted but not boiling. Add remaining cheese mixture and cheese curds; continue stirring until melted, with a few visible chunks of curd remaining. Remove from heat. 

(Recipe can be prepared ahead to this point and reheated on the sturdy upper shelf of a preheated BBQ grill, stirring occasionally for 8 to 10 minutes or until just melted.)

To serve, sprinkle top of cheese mixture in skillet with bacon and green onion; drizzle with maple syrup. Place hot skillet onto a large cutting board, along with thick slices of grainy bread, blanched asparagus, broccoli and sweet pepper strips for dipping.

Serves 8 to 10, but recipe halves easily

Creamy Scampi Dip

Creamy Scampi Dip

Ingredients:
8 ounces cream cheese, at room temperature
1 cup shredded part-skim mozzarella
1 cup sour cream
1/2 cup mayonnaise
1/2 cup grated Parmesan
4 tablespoons plain dried breadcrumbs
Kosher salt
2 tablespoons unsalted butter, plus 1 tablespoon melted unsalted butter
1 pound large peeled and deveined shrimp, tails discarded, cut into 1/4-inch pieces
6 cloves garlic, thinly sliced
Large pinch crushed red pepper flakes
1/2 cup dry white wine
1/2 cup fresh parsley leaves, finely chopped
1 teaspoon lemon zest
Slices of crusty bread and/or crackers, for serving
Directions:
Position an oven rack in the top position, and preheat the oven to 375 degrees F.

Beat the cream cheese, mozzarella, sour cream, mayonnaise, Parmesan, 2 tablespoons of the breadcrumbs and 1/2 teaspoon salt in a large bowl with an electric mixer on medium high until smooth. Cover and refrigerate until ready to add the shrimp.

Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the shrimp, garlic, 1/4 teaspoon salt and the red pepper flakes, and cook, stirring frequently, until the shrimp just start to turn pink, about 2 minutes. Add the wine, bring to a simmer and cook until the shrimp are pink and cooked through, about 2 minutes (there will be some liquid left in the skillet). Remove the skillet from the heat, and let the shrimp cool completely.

Meanwhile, mix together the parsley, the remaining 2 tablespoons breadcrumbs and 1 tablespoon melted butter, the lemon zest and a pinch of salt in a small bowl.

Stir the shrimp, pan sauce and cream cheese mixtures together to combine; transfer to a 2-quart flameproof baking dish. (The dip and breadcrumb mixture can be covered and refrigerated overnight separately at this point.) Sprinkle the breadcrumb mixture over the dip, and bake until hot and bubbly, 15 to 20 minutes. Switch the oven to broil, and cook until the top is golden brown, 1 to 3 minutes. Let rest for a few minutes, then serve hot with bread and/or crackers.  Serves 8 to 10.

Smoky Black Bean Dip

Smoky Black Bean Dip

4 slices bacon

1 medium onion

1 small red bell pepper

1/2 tsp ground cumin

1/2 tsp dried oregano

2-15 oz. cans black beans, undrained

1 teaspoon chopped chipotle chili in adobo

1/2 cup sour cream

2 tablespoons chopped fresh cilantro

Tortilla Chips for dipping

Directions:

Dice bacon and cook in large skillet until crisp about 6 minutes.  Drain on paper towels.  Pour off all but 1 tablespoon drippings from skillet.  Add onion and bell pepper and sauté until onion is soft, about 5 minutes.  Add cumin and oregano and cook one minute more.  Add beans from two cans and the liquid of one can and chipotles.  Reserve the liquid of the 2nd can Simmer over medium low heat until slightly thickened, stirring occasionally, about 5 minutes.

Transfer 1 cup of bean mixture to processor.  Blend until smooth.  Stir blended mixture into remaining bean mixture.  Add enough of the reserved liquid to the dip as needed.  Season with salt and pepper.  Transfer to a bowl.  Cover and refrigerate 2 hours up to 48 hours.

To serve stir half of the bacon into the dip.  Top with sour cream and sprinkle with cilantro and remaining bacon.  Serve dip warm or at room temperature with chips.

Chickpea And Roasted Red Pepper Dip

Chickpea And Roasted Red Pepper Dip

Ingredients:
15 ounce can Garbanzo beans

1 roasted red pepper, skin and seeds removed

2 tbsp. fresh parsley, leaves only

2 cloves garlic

1 Tbsp. sesame oil

Juice of 1 lemon

Salt and fresh pepper

Directions:

Combine all ingredients in a food processor. Add a little water if it is too thick. Blend until smooth. Serve with fresh vegetables like cucumbers, peppers, celery, or whatever you desire.

Serves: 4; Serving Size: ¼ cup

Hot Crab And Oyster Dip

Hot Crab and Oyster Dip

Ingredients:
Olive oil, for greasing pan
1 pound lump crab meat
4 ounces canned oysters, drained and coarsely chopped to yield 1/2 cup
4 ounces (1 cup) Monterey Jack cheese, coarsely grated
1 jalapeño, seeded if desired, finely chopped
¾ cup mayonnaise
2 ounces (1/4 cup) Parmigiano-Reggiano cheese, grated
¼ cup thinly sliced scallions
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce
½ teaspoon kosher salt
¼ teaspoon black pepper
Crackers or bread, for serving

Directions:
Heat oven to 325 degrees. Grease a 9-inch square baking dish or 2-quart gratin dish with olive oil.

In a large bowl, stir together all of the ingredients. Taste and adjust seasonings, if necessary. Transfer mixture to baking dish. Bake until hot and golden brown, about 45 minutes. Serve hot or warm with crackers or bread.

Neiman Marcus Dip

Neiman Marcus Dip

5 minutes to prepare serves
Ingredients:
1 cup cheddar cheese, grated
1/2 cup mayonnaise
1/4 cup slivered almonds
1/4 cup green onions, finely chopped
1 package real bacon bits (or 6 slices bacon, cooked and crumbled)
Ritz crackers or fritos

Directions:
In a large bowl, stir together cheddar cheese, mayonnaise, almonds, green onions and bacon together until evenly incorporated. 

Refrigerate dip for at least 30 minutes, or until chilled.

 
Serve with ritz crackers or corn chips. Enjoy.

Onion Dip From Scratch

Onion Dip From Scratch

Ingredients:

3 tablespoons olive oil
1 pound onions, diced
1 teaspoon kosher salt, divided
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon white pepper, freshly ground

Directions

Place the oil, onions and 1/2 teaspoon salt in a 10-inch sauté pan over medium heat.

Cook, stirring occasionally, until the onions are golden brown, about 20 minutes. Remove from the heat and set aside to cool for 15 minutes.

Place the remaining ingredients and the remaining 1/2 teaspoon salt in a medium mixing bowl, add the cooled onions and stir to combine.

Refrigerate for at least 1 hour and stir again before serving.

Notes

1. This dip is even better when made a day ahead. Just make sure that you cover it well with plastic wrap because fats (like sour cream) take in flavors and aromas hanging around the refrigerator.

Cheesy Bacon Spinach Dip

Cheesy Bacon Spinach Dip

Serves 6-8
Ingredients
3 cups baby spinach
6 slices bacon, cooked and crumbled, plus more for garnish
1 (8 oz.) package cream cheese, softened
1 cup sour cream
1 cup sharp cheddar cheese, grated, divided
3/4 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated
2 tablespoons mayonnaise
2 tablespoons extra-virgin olive oil
1/2 tablespoon lemon juice
kosher salt and freshly ground pepper, to taste

*

Directions:

Preheat oven to 400º F and lightly grease an 8 or 9-inch baking dish with butter or nonstick spray.

Heat olive oil in a medium pan over medium high heat and sauté spinach until just wilted.

Season with salt and pepper and lemon juice, then drain off cooking liquid and set aside.

Combine cream cheese, sour cream, 3/4 cup cheddar cheese, mozzarella, parmesan and mayonnaise in a large bowl and mix together until fully incorporated.
Mix in spinach and 3/4 crumbled bacon bits, then season with salt and pepper. Stir until combined.

Transfer mixture to greased baking dish and top with remaining cheddar cheese and bacon crumbles.

Bake for 20-22 minutes, or until golden brown and bubbly.

Serve with toasted and sliced baguette, or fresh veggies

Texas Trash Dip

Texas Trash Dip

This is the ultimate party dip for a crowd.  Despite the name it is delicious and difficult to stop eating.

Ingredients:

Serving Size: Makes 8 cups or 64 (2-tablespoon) servings.

1 package (8 ounces) cream cheese
1 cup sour cream
2 cans (16 ounces each) refried beans
1 can (4 1/2 ounces) chopped green chiles, drained
1 package McCormick® Taco Seasoning Mix
4 cups shredded Mexican cheese blend, divided

Directions:10 mins Prep time 25 mins Cook time

Preheat oven to 350°F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well.

Spread bean mixture into 13x9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.

Bake 25 minutes or until cheese is melted. Serve with tortilla chips.