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.
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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Use this on pita bread sandwiches, salads, on top of cream cheese and toasted bagels, almost anything. You may find this mixture in a Middle Eastern market but it won't compare to homemade.
It's just toasted spices (use a cast iron skillet) and then a coffee mill or blender as your spice grinder.