Archive for the ‘Dips’ Category

Pico de Gallo

October 5, 2015

When you have too many tomatoes and are really in the mood to chop. 


6-7 romas, seeded & diced

1 green pepper, seeded & diced

1 small red or white onion, diced

1 jalapeno, seeded & diced

1 lemon, juiced

1 ime, juiced

1/2 bunch cilantro, diced



Prep the tomatoes and place in a colander over a bowl and cover in salt. Let it sit and drain for 30 minutes. 

Combine the all of the ingredients in a bowl and let it sit overnight. 


Avacado Salsa

January 5, 2012

My friend Teresa made this for our NYE party and it was an absolute hit.  Pretty sure I ate half the bowl.

1 – 16 oz pkg frozen/canned corn – cooked
1 can sliced black olives
1 red pepper chopped
1 sm onion chopped
5 garlic cloves – minced
1/3 c. olive oil
1/4 c. lemon juice
3 Tbl red or white wine vinegar
1 tsp slat
1/2 tsp pepper
mix and refrigerate overnight
cut and mix in 4 medium avocados before serving.  makes a party portion. 

serving suggestions: obviously with chips, over pork chops, as a side/topper to any mexican dish, over flank steak.

Roasted Sweet Potato Salsa

December 16, 2011

*Disclaimer: have not tried this yet.

Roasted Sweet Potato Salsa
makes 4 cups

1 large sweet potato (1 pound), peeled and diced small
1 red onion, diced small
1 tablespoon extra-virgin olive oil
1 medium tomato, diced small
1 avocado, diced small
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice (from 2 limes)
coarse salt

1 Preheat oven to 450°. On a rimmed baking sheet, toss together potato, onion, and oil. Roast until potato is tender and browned in spots, about 20 minutes. Transfer to a large bowl and let cool completely.

2 Add tomato, avocado, cilantro, and lime juice. Season with salt and toss to combine.

per 1/4 cup: 55 cal; 3 g fat (0 g sat fat); 1 g protein; 8 g carb; 2 g fiber

This recipe came from the Martha Stewart EVERYDAY FOOD magazine iPad app. Download the iPad app now!
For more great recipes or to subscribe to EVERYDAY FOOD magazine, please visit

Onion Dip from scratch

November 24, 2011

From my friend Liz:

Courtesy of Food Network and Alton Brown

After a failed attempt of a different recipe from The Food Network to make something like this (I used old oil and it was awful) I was able to salvage the idea by using this one. Most of the recipes I find a very similar, but I liked this one because of the finely chopped onion. Who wants to scoop a dip and have an onion string slap them in face??

2 tablespoons olive oil
1 1/2 cups diced onions (1 large onion, color is your choice – I’ve used both white and yellow with success)
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise (I would recommend using a little less – tastes too much like mayo for my liking otherwise)
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper (black is fine, you can’t see it anyways)
1/2 teaspoon kosher salt

In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. I would use a lower heat and have it take longer rather the try to go too quickly and have fried onions, rather than carmelized.

Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

Blue cheese Bacon dip

November 24, 2011

To be clear – this isn’t stealing. This is mainly so I can find this recipe when I need it.

From my good friends blog:

Found and made for the first time for our 3rd Annual Thanksgiving Eve Party. How could this be wrong – blue cheese and bacon – perfect for crackers, breadsticks or veggies. Or, as the Hubs said, just hook it up to a soft serve machine and I’ll stand underneath it. Perhaps too far, but speaks to the level of flavor.

1 cup sour cream
10 slices bacon, cookied and crumbled
1/2 cup Crumbled Blue Cheese
1/2 cup green onions, chopped

Mix well and chill for 1 hour before serving.

Spinach Artichoke Dip

October 9, 2011

Adapted to be healthier and for what I had on hand! Love it. Serve with crackers, bread, etc.

1/4 cup butter
1 (10 ounce) package frozen chopped spinach, partially thawed
1 (14 ounce) can artichoke hearts, drained and chopped
1 (8 ounce) packages cream cheese, softened (I used 1/2 goat cheese to make it a bit healthier)
2 (cups ounce) containers sour cream (I used plain yoghurt that i make)
1 cup grated Parmesan cheese
5 cloves garlic
Salt to taste (especially if you’re swapping cheeses and sour cream)

Directions: Melt butter in a large saucepan over medium heat. Stir in the spinach, minced or crushed garlic and artichoke hearts. Cook until tender, about 5 minutes.
Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Put in the serving dish thats oven proof and top with more parm (sheets if you have it) and broil on high for 3 min. Serve warm.

Modified from:



Caesar Butter

August 21, 2011

Awesome for corn on the cob.

4 T room temp butter
2 T Caesar dressing
2 t parm
1 t parsley


Dill dip with fresh herbs

April 18, 2011

If you have fresh dill on hand – this is what to do with it.

Of course this is best with fresh dill and parsley, but you can use dried in a pinch. Use 1-1/2 tablespoons dried dill, and for parsley use 1/2 a tablespoon.

prep: 10 minutes
to table: 40 minutes (let it chill, the longer the better)

1 cup sour cream
1 cup mayonnaise
1-1/2 tablespoons minced onion (I like to grate it so there are no onion chunks)
1 teaspoon seasoned salt
1-1/2 tablespoons fresh flat-leaf parsley, chopped finely
4-1/2 tablespoons fresh dill, chopped finely

In a medium bowl, stir together the sour cream, mayonnaise, onion, seasoned salt, parsley, and dill. Mix well. Chill at least 30 minutes to allow flavors to mingle.


Homemade Caesar Dressing

April 18, 2011

6 cloves garlic
2 anchovy fillets
A pinch of salt
A few grinds of pepper
1/2 lemon juice
2 T mayo
1/2 cup EVOO
1 T Dijon
1 T white vinegar

Directions: blend in a food processor (blender not so good) accept the EVOO and stream that in.


Molcajete Salsa

April 1, 2011

5 Serrano Chiles
2 ripe tomatoes
1 clove of garlic
1 teaspoon salt
Directions for Salsa de Molcajete.

On a comal or iron skillet, roast the chiles and tomatoes for 7-8 minutes or until they are soft.

Peel off and discard the burned skin from the tomatoes.

In a mortar, grind the chiles and garlic.

When They are roughly chipped, and the tomatoes and continue grinding leaving a chunky texture.

Add the salt.

Serve in the molcajete or a small bowl.

Makes about 1 1/2 cups