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Entries in Dip (14)


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.


Chocolate-Banana Dip

We didn't have any milk in the house the yesterday for me to have cereal for breakfast, so I had to get creative. I found this recipe on GreenLiteBites the other day and I just happened to have one spotty banana leftover so I used it. I ate this with a few graham crackers. I didn't have the Special Dark Cocoa, so I just used regular cocoa powder. I bet it would have been really good with the dark chocolate taste!!

1 Overripe Banana
1 teaspoon Cocoa Powder
1/2 teaspoon Vanilla Extract

Peel the banana and put it in a bowl. Microwave it for 1 minute and then mash it up. Add the cocoa and vanilla and microwave it for 30 more seconds (if you think it is too thick add water about an ounce at a time, but I didn't need any). Whisk the mixture to remove any lumps and dip away!



The other night, we made our own falafel wraps for dinner. We cheated and bought a box mix where we only had to add water. Surprisingly, they were actually pretty decent. On the side of the box (Fantastic Foods brand, I think) there was a recipe for "cucumber yogurt sauce" which sounded an awful lot like tatziki to me. I made it for our wraps and it was good. I used the leftovers to eat with bagel chips as a snack.

1 pint Plain Yogurt
2 Garlic Cloves, diced
1 medium Cucumber, peeled, seeded and chopped
1 tablespoon Dill
Splash of Lemon Juice
Salt & Pepper to taste

Try to strain the yogurt for a little while before making this sauce so that it can thicken. Mix all ingredients together in a bowl and allow it to sit for the flavors to marry, at least 30 minutes.


Trio of Dips

We had Joel's family over for dinner last night and I wanted to have something to snack on before dinner was ready. I decided to make baba ghanoush, hummus, and tapenade (I used about 1.5 cups of olives that I got from the olive bar at Wegmans, so I used 2 cloves of garlic and eyeballed the amount of lemon juice and olive oil that I used).


There is a Mediterranean restaurant near us that we LOVE. We go there whenever we don't feel like cooking for Falafel or Gyro. Often times, if we decide to eat in, we will order a small plate of something while waiting for our food. The baba ghanoush is awesome. I have always wondered how to make it and I found a recipe on The Nest that seemed quite easy. I figured I'd give it a try to go along with the hummus and tapanade. It was good. A tad bit too much tahini in my opinion, but we fixed that by adding a few more cloves of garlic. My mother-in-law loved this dip the best!

1 Medium Eggplant
1/4 cup Fresh Parsley Leaves, lightly packed
3 tablespoons Lemon Juice
3 tablespoons Tahini
2 Garlic Cloves, minced

Prick the whole eggplant in several places with a fork. Place on a grill or under a broiler (that is what I did). Cook, turning every 5 minutes, until charred all over, about 20 minutes total. Cut the eggplant in half, scoop out the flesh, discard the skins, and let cool. Place the eggplant in the food processor with the rest of the ingredients. Pulse the mixture until the parsley is finely chopped. Let stand for about an hour for the flavors to meld together.


I've only tried to make hummus once and I didn't use a recipe. It smelled disgusting and looked like cat food so I tossed it. I don't know what possessed me to try it again, but this time I've decided to make red pepper hummus, hoping it would look, smell, and taste a little better!
I searched for a recipe and found this one on It was delicious! I plan to make it again and again.

1 (15 ounce) can Garbanzo Beans
1 (4 ounce) jar Roasted Red Peppers
3 tablespoons Lemon Juice
1 1/2 tablespoons Tahini
1 Garlic Clove, minced
1/2 teaspoon Ground Cumin
1/2 teaspoon Cayenne Pepper
1/4 teaspoon Salt
1 tablespoon Fresh Parsley, chopped

In a food processor, puree all the ingredients except the parsley. Transfer the hummus to a serving bowl and refridgerate for at least 1 hour. Sprinkle the hummus with chopped parsley before serving.

This can be kept in the fridge for up to 3 days.

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