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Dips - Dressings

View Our Alphabetical Recipe Index for Dips - Dressings
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Two synergistic flavors - lox and olives in one handy spread. Serve on black bread, or bagel sandwiches with sliced tomato and Bermuda onion.
This spread uses a lot of tricks: natural liquid smoke for an instant BBQ taste and the microwave to speed along cooking. In BBQ weather, omit the liquid smoke and grill eggplant until softened.

What’s more sublime than chickpeas, blended with spice and sweet potatoes in a updated hummus?

This is compote for spreading on pound cake or when you want a few sweet spoonfuls of a sweet chaser to finish a meal. This is one of those recipes that should be a side dish but ends up being the legend that made the meal it was made for. It is deep wine red in color, courtesy of the cherries and Italian plums, sweet and tart and utterly sublime. Yes, of course it goes on ice-cream. Or anoint it with some crème anglaise. It calls for orange juice but if you had cherry brandy around that would do nicely too.

This is a coating for soft white cheeses such as chevre. It spruces up a bland white cheese and invites crackers and slices of baguettes. Use extra to add to sour cream as a dip seasoning. If you doubled or tripled this recipe, jarred it up and gifted it, you would have a fine gourmet gift to tote to the next dinner party.

Use this zesty and vibrant spread on crostini, bruschetta, toss it with steaming pasta, fresh parmesan and minced parsley, use it to fortify minestrone, marinara, store-bought pizza.
This is the one to turn to for sandwiches with imported cold cuts or German style sausages and sauerkraut. Spicy and sweet. It makes a beautiful gift if you tuck it in a basket with a dry smoked sausage, fresh rye bread, imported beer or nippy cheddar cheese and fine water crackers.

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!  For serving, 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 Bread and pickled vegetables such as the pink turnips available in Middle Eastern stores (or make a batch yourself!).
 

Black olive spread. Costs a small fortune in jars. Easy to make at home.
Apples, cranberries, raisins, cinnamon and dried apricots. Try this once and you will never have a Thanksgiving without it.
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