my photos on tastespotting
Secret Recipe Club
The Great Food Blogger Cookie Swap 2012
This area does not yet contain any content.

Entries in Dip (14)


Caramelized Onion Dip

My friend held her second annual wine tasting party tonight.  This year, in addition to bringing a bottle of wine, each attendant was asked to bring either an appetizer or a dessert.  I brought a bottle of gewürztraminer and this dip, which I found here on Pink Parsley, originally from Ina Garten.  I enjoyed this dip very much.  The cayenne gives it a little punch of heat and the caramelized onions are amazing!  It didn't see too many others eat it, which disappointed me a little bit since I rushed home from work to make it, but it left more for me to enjoy, since it was my dinner!

2 Vidalia or Yellow Onions (I only used 1)
3 tablespoons Butter
3 tablespoons Olive Oil
1/4 teaspoon Cayenne Pepper
1 teaspoon Salt
1/2 teaspoon Black Pepper
4 ounces Cream Cheese, at room temperature
1/2 cup Sour Cream
1/2 cup Mayonnaise

Cut the onions in half and slice them into 1/8-inch thick slices.  There should be about 3 cups total.  Heat the oil and butter in a large sauté pan over medium heat.  Add the onions, cayenne, salt, and pepper and sauté for 10 minutes.  Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized.  Allow to cool slightly.  In a bowl, combine the cream cheese, sour cream, and mayonnaise and beat with an electric mixer until smooth.  Add the onions and mix until well combined.  Taste for seasonings.  Serve immediately or chill to serve later.


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.