Dips - DressingsView Our Alphabetical Recipe Index for Dips - Dressings
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I offer this along with fried bread, a side plate of balsamic vinegar and olive oil and black olive tapenade. This is also good for pizza and pasta (i.e. tossed with angel hair and capers).
Lemon and Dijon
Nothing is zestier as a weekend brunch recipe than this amazingly flavorful North African tomato and pepper skillet salsa topped with poached eggs! I love this served with toasted cornbread as the base but French bread, to mop it all up, is just fine.
A nice French tang in a classic vinaigrette. I crush the garlic with a mortar and pestle and use the mortar (bowl) as the vinaigrette bowl. Another neat way to make quick and fresh vinaigrette is to shake it all in a small Mason jar. What's leftover, refrigerate for more salad days ahead. Use this to marinate lamb chops but it's main purpose is to toss with green salads of any description.
Chick peas are the usual suspect in hummus, a flavorful dip that takes to all sorts of legumes (lentils, beans, any sort of dried peas) and various seasonings. This recipe is a classic but take note of the other possibilities, from sweet potatoes and squash, to ground beets, and and different spice approaches you can create a new hummus every day! Hummus is a staple of the Middle Eastern kitchen but even classic chick pea based hummus recipes vary. I like cumin in my hummus but feel free, as I do, to experiment with other spices you prefer. For serving, do as they often do in restaurants - fill a shallow dish with hummus. Then, using the back of a spoon, make a concentric trough in the puree and then drizzle in some olive oil. Serve with fresh pita wedges or raw vegetables.
You may never return to canned salsas
Great with poultry
Perfectly delicious with turkey, on a sandwich, or anywhere your imagination takes you.
Hot and Blue Cheese
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