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Entries in Dip (13)


Spinach Dip

For Easter, I wanted to have something small to nibble on before we ate our dinner.  I had this dip recipe saved from Cook and Be Merry, and thought it would be worth a try.  I put this in a bowl, along with some cut up vegetables and some crackers, and by the end of the night, I was left with an empty bowl!

1 cup Sour Cream
1 cup Mayonnaise
1 1/2 to 2 1/2 tablespoons Hidden Valley Buttermilk Ranch Style Dressing Mix
1 (10 ounce) package Frozen Chopped Spinach, thawed and squeezed very dry
1 (8 ounce) can Water Chestnuts, drained, dried, and chopped
1/2 cup Red Bell Pepper, diced

Combine all ingredients in a medium bowl.  Separate the clumps of spinach so that it is evenly distributed.  Chill until ready to serve.  Serve with raw vegetables, crackers, or bread.


Homemade Ketchup

Again, for some reason, ketchup was one of the things on my list to make in 2011.  Well, here it is!  We were planning on making oven-baked onion rings for dinner and I noticed that the dipping sauce called for ketchup.  Not having any in the fridge, and not really wanting to go out and buy a bottle, I decided I may as well try my hand at making my own.  I followed this recipe from Sarah's Cucina Bella.  It was super easy and quite good!  While it didn't taste exactly like the tart, vinegary stuff you buy in the squeeze bottles, it had a very good mellow flavor.  I liked how I was able to taste the hints of allspice!  I bottled it up in a Ball jar and put it in the fridge.  I'll take it out on Easter to go along with the sausages.

1 (28 ounce) can Tomato Puree
1/4 cup Cider Vinegar
1/2 cup Dark Brown Sugar
1/2 teaspoon Dry Mustard
1/2 teaspoon Kosher Salt (or more, to taste--I ended up using a bit more)
1/2 teaspoon Garlic Powder
1/2 teaspoon Allspice
1/4 teaspoon Smoked Paprika

Whisk all of the ingredients together in a saucepan over medium heat.  Bring to a boil, whisking occasionally, and cook for 10-15 minutes.  Be sure to use a splash guard to prevent splatter (I used a cover, as I don't have a splash guard).  Also, remove the pan from the heat to stir, so as to not get splattered with boiling liquid.  Let cool slightly before serving.  Store in an airtight container in the fridge.


Grilled Guacamole

My parents invited us over for tacos last night.  I wanted to bring something, and since I know we all really like guacamole (except my dad, sorry dad!), I thought I'd try this recipe that I found on Kate in the Kitchen.  I've tried a whole bunch of different recipes for guacamole in the past, even the packets of flavoring that you mix with avocados, but I've never seen a recipe for grilled guacamole and therefore I was intrigued.  I used the picture on Kate's blog as a guide, but then tweaked the ingredients to my taste. Although I lost a few onions in the grill, this guacamole was a hit!

3 Avocados
3 Tomatoes (I used small ones on the vine)
1 Lime
1/2 of an Onion
Olive Oil
A few dashes of Hot Sauce
Handful of Cilantro, chopped

Cut the avocados in half and remove the pit.  Cut the tomatoes and lime in half, as well.  Cut the onion into slices.  Brush everything with olive oil and place all ingredients on the grill, fruit side down for the avocados, tomatoes, and limes.  Allow them to cook to desired "grilled-ness" and flip to grill the other side.  Remove from the heat and allow everything to cool.  Remove the avocado from the skin and cut everything into pieces.  In a large bowl, mash the avocados.  Squeeze the desired amount of lime juice over the top and mix well.  Dice the tomatoes and onions and add to the bowl.  Add the cilantro and hot sauce, to taste, and mix well.


Honey Vanilla Goat Cheese Dip

One of two desserts that I made for Easter was this goat cheese dip that I found on bitchin' camero. It was very easy to make and tasted very good. The only unfortunate thing was that I had eaten so much and I was so exhausted, that I only tried a small taste of this dip right as I made it. After everybody had their fill of food, Joel and my mom started to put things away. By the time I turned around, this dip had found it's way to the fridge. It must have been a hit because there was not much left!

8 ounces Goat Cheese
2 tablespoons Honey
1/2 Vanilla Bean (I couldn't justify paying $7 for 1 so I just used about 1 teaspoon of extract)
2 tablespoons Water

Using a hand mixer or food processor, place all ingredients in a bowl and mix until well combined and fluffy, about 3 minutes.


Roasted Garlic Balsamic White Bean Dip

Happy Easter! It's been a while since I've posted. Tonight, I am hosting a holiday dinner for the first time. There will be 9 people attending-besides Joel and I, I am cooking for my parents, my brother, my in-laws, and my sister-in-law and her fiance. I am excited, but nervous at the same time. One of the 3 appetizers I am making is this white bean dip that I found on The Way the Cookie Crumbles. It sounded delicious, and I wanted something people can just casually snack on while waiting for dinner to be ready. To go along with this dip, I have crackers, bread, and baby carrots.

1 head Garlic, outer papery skin removed
1/2 teaspoon Olive Oil
4 Sun-Dried Tomatoes, packed in oil
1/4 teaspoon Kosher Salt
1 (15 ounce) can White Beans, drained and rinsed
Pinch of Black Pepper
1 tablespoon Balsamic Vinegar, plus extra for drizzling
1 tablespoon Oil from Sun-Dried Tomato jar

Cut off the top of the bulb of garlic and place it in an 8-inch square of tinfoil. Drizzle with 1/2 teaspoon of oil. Wrap the foil around the garlic and place in a 400 degree oven, roasting until soft, about 40 minutes. When the garlic is cool enough to handle, squeeze the cloves out from their peels and into the bowl of a food processor. Add the sun-dried tomatoes and salt, then process until smooth. Add the beans and pepper, and continue processing. With the machine running, add the balsamic vinegar and sun-dried tomato oil through the top. Adjust the seasonings if necessary. Serve with a drizzle of vinegar and oil on top.