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Posts Tagged ‘dip’

by Caitlin Saniga

White bean-spinach dip

In a hummus rut? This spinach-bean dip mixes up the routine with a dash of color.

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by Caitlin Saniga

Curry-mushroom pate

This winter, I’ve been really into my food processor. What vegetable, bean, herb or nut can I grind down to a smooth puree and use as a spread, dip or sauce next? This time it was mushrooms and walnuts with Indian flavors.

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by Caitlin Saniga

bacon jam

The first time I had this was at my friend Suzanne’s house. We made a day of decorating gingerbread cookies, and she brought out this strange-looking but divine-smelling dip, or so I thought. She wouldn’t tell me what it was until I loaded up a few crackers and tried it for myself. “Bacon jam,” she said, as I stood in awe with my mouth full. Perfect for crackers, bread or French toast or for handing out by the jar to your favorite people. Bacon jam.

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by Sarah Steimer

Mama ganoush? It's clearly the female version of baba ganoush. Because ladies and zucchinis and men are eggplant. Clearly.

Mama ganoush? It’s obviously the female version of baba ganoush. Because ladies are zucchinis and men are eggplants. Clearly.


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by Caitlin Saniga

Muhammara, a traditionally spicy red pepper dip, originated in Syria, Lebanon and Palestine. This is my take on muhammara, and I imagine it’s a bit more mild than the classic, which often includes jalapenos. I served mine on roasted garlic Triscuits, but crusty bread, pita or toast works, too.

  • 1 red bell pepper, roasted, peeled and chopped (See the video below for more specific instructions.)
  • 1/4 cup toasted walnuts
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • zest and juice from 1/2 lemon
  • pinch of cumin
  • 1/8 teaspoon cayenne
  • salt and pepper to taste
  • red chili flakes, for garnish

Place the red pepper, walnuts, olive oil, garlic, lemon zest, lemon juice, cumin and cayenne in the bowl of a food processor. Pulse until the ingredients are well combined. Adjust the olive oil, if needed, for a smoother consistency. Season with salt and pepper, and garnish with red pepper flakes.

Serve immediately, or store chilled in the fridge for up to 4 days.

Makes 2 servings.

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by Sarah Steimer

No mayonnaise, no problem. This is a great, creamy dip that I didn't stop eating for something like two episodes of "Breaking Bad."

  • 1 can cannellini beans, rinsed and drained
  • 2 avocados
  • 2 cloves garlic
  • 1/2 cup packed fresh parsley leaves
  • 2 tablespoons white-wine vinegar (I used red wine, everyone survived)
  • 1 teaspoon red pepper flakes (more or less, depending on your preference)
  • 3 tablespoons water
  • salt, to taste

Combine all ingredients in a food processor and process until smooth. Serve sprinkled with additional red pepper flakes.

Makes about 3 cups.

Recipe adapted from: Everyday Food

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by Sarah Steimer

Last time I went home to Pittsburgh, my mom suggested we try making this dip. By we she meant me.

  • 2 cans chickpeas (15 ounces), drained
  • 1 small jar roasted red peppers (6 ounces), drained well and coarsely chopped
  • 1/2 lemon, juiced
  • 2 cloves garlic, minced
  • 4 stems fresh rosemary, leaves stripped from stems and chopped
  • salt and pepper
  • 2 tablespoons extra virgin olive oil

Combine chickpeas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor. As the processor is running, stream in the olive oil. Blend until it reaches a (fairly) smooth consistency.  Serve with tortilla chips and vegetables.

Serves eight to 10 (or probably more). I halved the recipe and my guess is that it made 1 and half cups of spread or so.

Recipe: Rachel Ray

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