Green Goddess Feta Dip

This Green Goddess Feta Dip recipe is packed with tons of fresh herbs, creamy avocado, and lots of tangy lemon and feta.  Serve it up with crusty bread, veggies, crackers or any of your favorite dippers! Anyone else’s herb garden completely out of control by this point in the summer?! Time to make some herb-loaded […]

This Green Goddess Feta Dip recipe is packed with tons of fresh herbs, creamy avocado, and lots of tangy lemon and feta.  Serve it up with crusty bread, veggies, crackers or any of your favorite dippers!

Green Goddess Feta Dip

Anyone else’s herb garden completely out of control by this point in the summer?!

Time to make some herb-loaded green goddess dip! ♡

This recipe is totally inspired by Melissa Clark’s famous Greek Goddess Dip, famously made with a zillion herbs, feta and mayo-yogurt base.  The first time that I tried it at a friend’s house earlier this summer, I was instantly hooked by its irresistible blend of tangy, creamy, ultra-fresh flavors.  But after making it a few more times this summer and playing around with the ingredients a bit, we found that we loved it even more when kicked up a notch with some extra feta and lemon, a subtle kick of Dijon, and a creamy avocado base (instead of mayo and yogurt).

It is seriously the perfect recipe to use up extra herbs that may be hanging out in your garden or crisper drawer.  And while we mostly just devour it as a dip in our house (especially with crusty bread and veggie sticks), it also works great as a spread that you can add to burgers, sandwiches, pitas and more.

If you’re looking for a new summery dip to add to your repertoire, you’ve gotta try this one!
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Muhamarra

This quick Muhammara recipe is easy to make in about 10 minutes and it’s full of the best sweet and savory flavors! Our week of dip recipes continues here on the blog today with the world’s most beloved roasted red pepper and walnut dip… …muhammara. ♡ This vibrant sweet, savory, smoky and slightly-spicy dip, which originated […]

This quick Muhammara recipe is easy to make in about 10 minutes and it’s full of the best sweet and savory flavors!

Muhammara Recipe

Our week of dip recipes continues here on the blog today with the world’s most beloved roasted red pepper and walnut dip…

…muhammara. ♡

This vibrant sweet, savory, smoky and slightly-spicy dip, which originated in Aleppo, Syria, has become one of the most popular mezze served in various countries around the Levant.  And whenever my husband and I happen to spy it on a menu, it is a no-questions-asked given that we are ordering a bowl.  Lol, we are obsessed with this stuff!

If you happen to be new to muhammara, the brilliance of this dip lies in the perfect balance of textures and flavors going on here.  It’s made with a sweet and smoky roasted red pepper base, for which I (shh) typically take a shortcut and add in a jar of roasted reds, which saves half an hour and still tastes great.  Then to that, we add lots of toasted walnuts and breadcrumbs, to give the dip some texture and rich nutty flavor.  An earthy blend of cumin, smoked paprika, Aleppo pepper and garlic serve as the zesty seasonings.  Then the signature sweetener of muhammara — pomegranate molasses — brings everything together and makes this dip downright irresistible.

I definitely take the liberty of using a few shortcuts with this dip — subbing in the aforementioned jar of roasted reds, using a food processor (or blender) in place of the traditional mortar and pestle, plus I usually just use a scoop of Panko instead of making my own breadcrumbs.  But while my method isn’t 100% traditional, it saves some major time and still tastes absolutely amazing.

So if you’re also a major fan of muhammara — or are interested in giving it a try for the very first time — bring on the roasted reds and walnuts and let’s make a quick batch together!
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Greek Fava (Yellow Split Pea Dip)

This Greek Fava (Yellow Split Pea Dip) recipe tastes refreshingly light, lemony and zesty, and is perfect for serving with pita bread or any of your favorite dippers. A few years ago when we visited Greece for the first time, Barclay and I fell hard for the country’s delicious mezze.  But especially…all of those mezze […]

This Greek Fava (Yellow Split Pea Dip) recipe tastes refreshingly light, lemony and zesty, and is perfect for serving with pita bread or any of your favorite dippers.

Greek Fava (Yellow Split Pea Dip)

A few years ago when we visited Greece for the first time, Barclay and I fell hard for the country’s delicious mezze.  But especially…all of those mezze dips.  From their famous tzatziki (creamy cucumber dip), to tirokafteri (spicy feta dip), to melizanosalata (eggplant dip), to skordalia (garlic dip), to hummus and beyond, we ordered as many dips as possible on that trip and literally enjoyed every single one.  But one of our faves was the famous Santorini specialty…

…fava. ♡

Contrary to what you might think from the name, Greek fava is not made from fava beans (broad beans).  Instead, the word fáva (φάβα) in Greek actually refers to yellow split peas, which are cultivated on the island of Santorini and are the starring ingredient in this yellow split pea dip.

The first time we tried Greek fava, I turned to Barclay and said, “It tastes like lemony lentil soup…but in a dip!”  Which I suppose basically sums up why I loved this dip so much.  Our servers explained that it was actually incredibly easy to make by simmering the yellow split peas with onion, garlic, and a few simple seasonings, then puréeing the mix with good quality olive oil and fresh lemon juice.  The result is an irresistibly light and lovely dip that tastes great with warm pita or any other dippers that sound good.  And as a bonus, it’s also naturally gluten-free and vegan and a breeze to make!

So if you’re a fellow dip-lover who also happens to be a major fan of lentil soup, I say it’s definitely time to give fava a try.

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Baba Ganoush

This Baba Ganoush recipe is easy to make, perfect for dipping or spreading, and full of the best rich and zesty flavors. It’s no secret here on the blog that I’ve always been a bit on the fence when it comes to my feelings about eggplant. But, when it’s roasted and mixed into a stellar […]

This Baba Ganoush recipe is easy to make, perfect for dipping or spreading, and full of the best rich and zesty flavors.

Baba Ganoush

It’s no secret here on the blog that I’ve always been a bit on the fence when it comes to my feelings about eggplant.

But, when it’s roasted and mixed into a stellar batch of baba ganoush…count me in. ♡

Barclay and I are mega fans of this classic Lebanese dip and love making it on repeat this time of year (when eggplant season is at its peak!) to always have on hand in the fridge when the craving strikes.  Most of the time, we love simply serving baba ganoush as a dip, with a side of fresh pita, na’an, crackers, fries, veggie sticks, or any other random ingredients that sound fun for dipping.  We also love using it as a spread, and adding it to all kinds of sandwiches, wraps, pitas and even burgers.  We’ve also found that leftovers can also be whisked into a simple salad dressing with a bit of extra oil and seasoning, or stirred into soups and stews to add some extra flavor, or even spread onto pizzas as an eggplant-y topping that is downright delicious.  Basically, the sky’s the limit when you have a batch of good baba ganoush on hand!

That said, after sampling dozens of different baba ganoush recipes at restaurants over the years, I’ve come to learn that I prefer mine the same way that I prefer my hummus — full-flavored with generous amounts of tahini, lemon juice, garlic and cumin added in.  I also especially love it when baba ganoush is made with smoky eggplant that has been charred on the grill.  But unfortunately, we’re not allowed to have a grill or a gas stove here in our little flat in Barcelona, so I’ve included options below for how to make this recipe either on the grill or roasted in the oven.  This recipe is ripe for tweaking, though, so please feel free to tinker around with the ingredient amounts and make yours as garlicky, lemony, tahini-y, salty, creamy or chunky as you prefer.

If you love baba ganoush, this is the time of year to make it while eggplant season is at its peak.  So pick some up the next time you are at the farmer’s market, and let’s make a quick batch together!

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Fresh Salsa Verde

This fresh tomatillo salsa (salsa verde cruda) recipe is easy to make in 5 minutes with 100% raw ingredients, and it tastes refreshingly light, sweet, and full of fresh flavors! A few years ago while we ate our way around Mexico City for the first time, I fell head-over-heels in love with the city’s salsa […]

This fresh tomatillo salsa (salsa verde cruda) recipe is easy to make in 5 minutes with 100% raw ingredients, and it tastes refreshingly light, sweet, and full of fresh flavors!

A few years ago while we ate our way around Mexico City for the first time, I fell head-over-heels in love with the city’s salsa verde cruda.

As in, green salsa made completely with raw (“cruda”) ingredients. ♡

By contrast to most salsas verdes that you find in the States, which are almost always made with roasted tomatillos, the raw salsas verdes that we were served in Mexico City tasted ultra-light and sweet and refreshing.  Lucky for us, salsa verde cruda was served at almost every restaurant that we visited.  But our hands-down favorite was the salsa verde from Contramar.

I actually bought a copy of Chef Gabriela Cámara’s cookbook after our meal just so that I could learn how to make this salsa when we went home.  As it turns out, her recipe is incredibly simple.  But it does include one fun trick to make the texture of this salsa even more light and crisp — adding in a bit of lettuce!  We made a batch of it this week with and without the lettuce and can vouch that it really does make a lovely difference.  And when served up with a batch of salty tortilla chips (or drizzled on tacos, burgers, kabobs, french fries, you name it), I’m telling you, this vibrant salsa verde is downright irresistible.

So bring home a bag of fresh tomatillos, and let’s blend up a quick batch together!

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Peanut Chipotle Salsa

This creamy peanut chipotle salsa recipe is quick and easy to make, and full of the most irresistible savory, smoky and sweet flavors.  Serve as a dip, sauce, spread, or whatever sounds good! Fellow salsa lovers, I have a new one for you to try today. And yes, it includes peanuts! ♡ This one is […]

This creamy peanut chipotle salsa recipe is quick and easy to make, and full of the most irresistible savory, smoky and sweet flavors.  Serve as a dip, sauce, spread, or whatever sounds good!

Peanut Chipotle Salsa Recipe with Tortilla Chips

Fellow salsa lovers, I have a new one for you to try today.

And yes, it includes peanuts! ♡

This one is a bit of a cross between salsa macha (a traditional chile peanut sauce from Veracruz) and my favorite red salsa recipe.  It’s made with a standard base of tomatoes (I use canned), onion, cilantro, garlic, lime juice, cumin and a hint of oregano.  But then there’s also a generous scoop of natural peanut butter added in, which adds the most intriguing je ne se quoi depth of sweet nutty flavor and creaminess to this salsa, and pairs perfectly with the cilantro and lime.  Then when combined with the smokiness and subtle heat from a chipotle pepper in adobo, whew, you guys — this salsa is downright irresistible.

It’s also super quick and easy to whip up in the food processor or blender.  And while we have mostly just been enjoying ours with tortilla chips (and the occasional margs, for happy hour), this salsa can also be used a million different ways as well.  It works great as a dip for fries, chips, crackers, veggie sticks, or any of your other favorite dippers.  Or it can also be used as a sauce for your favorite tacos, burgers, kabobs, baked potatoes, roasted veggies and more.  The flavors are so well-balanced here that it’s a super versatile salsa that you can serve with just about anything.

So if you’re looking to mix things up from the usual red or green salsa routine, grab some peanut butter (or you could also use other favorite nut butters) and give this recipe a try!

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Slow Cooker Spinach Artichoke Dip

This Slow Cooker Spinach Artichoke Dip recipe is rich and creamy, full of the best flavors, and extra-easy to make in the crockpot. With the Super Bowl just away — and even better, with my home team playing in the Super Bowl for the first time in 50 years (go Chiefs!!) — it seemed like […]

This Slow Cooker Spinach Artichoke Dip recipe is rich and creamy, full of the best flavors, and extra-easy to make in the crockpot.

Slow Cooker Spinach Artichoke Dip Recipe

With the Super Bowl just away — and even better, with my home team playing in the Super Bowl for the first time in 50 years (go Chiefs!!) — it seemed like the right time to bump this one back to the top of the blog.

Friends, meet my favorite easy spinach artichoke dip recipe. ♡♡♡

I’ve made this spin dip probably about a million times by now — sometimes using this crockpot version, sometimes just simmering everything together on the stovetop, sometimes sprinkling extra shredded cheese on top and baking the dip until it’s extra hot and bubbly in the oven.  And every single time, I’m telling you, this dip is a total winner.

That said, I probably most often turn to this crockpot spinach artichoke dip recipe because it’s the easiest of them all.  Literally just toss everything together in a slow cooker, cook until the cheeses are completely melted, give everything a good stir, then grab your favorite dippers and dive on in.  It’s the perfect easy breezy dip recipe for entertaining.  It’s delicious with all kinds of dippers (chips, bread, pretzels, veggie sticks — you name it).  And it’s pretty much guaranteed to be the hit of any party.

Alright, let’s do this!

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Beer Cheese Dip

This epic Beer Cheese Dip recipe is easy to whip up in just 15 minutes, and totally customizable with whatever type of beer and cheese you love best. You all knew what was coming next after this week’s recipes for buttery soft pretzels and soft pretzel bites… …say hello to your new favorite beer cheese […]

This epic Beer Cheese Dip recipe is easy to whip up in just 15 minutes, and totally customizable with whatever type of beer and cheese you love best.

Beer Cheese Dip Recipe

You all knew what was coming next after this week’s recipes for buttery soft pretzels and soft pretzel bites

…say hello to your new favorite beer cheese dip! ♡♡♡

We all know that beer cheese dip is the ultimate match made in snacking heaven when served hot off the stove with a batch of freshly-baked homemade pretzels.  But hey, it also goes great with crunchy pretzels, tortilla chips, potato chips, crusty bread, all kinds of veggie sticks and dippers, apple slices (trust me — amazing), and so much more.

Best of all, though, this beer cheese dip recipe is an absolute breeze to make in just 15 minutes.  It’s also 100% customizable with whatever type of beer and cheeses you love best.  And if you feel like jazzing it up a bit, you can always mix in a can of Ro*Tel to add some chunky tomatoes and green chiles, or add in a few shakes of hot sauce to give it a spicy kick.

However you make this one, I’m certain you’re going to love it.  So let’s make some beer cheese dip!

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French Onion Dip

This French Onion Dip recipe is easy to make, lightened up a bit, and irresistibly delicious! Fellow dip lovers!  Do you have a stellar French onion dip recipe in your back pocket?! If not, bookmark this one! ♡ It has been my go-to French onion dip recipe for years and years.  And, I would note, has […]

This French Onion Dip recipe is easy to make, lightened up a bit, and irresistibly delicious!

French Onion Dip Recipe

Fellow dip lovers!  Do you have a stellar French onion dip recipe in your back pocket?!

If not, bookmark this one! ♡

It has been my go-to French onion dip recipe for years and years.  And, I would note, has a 100% success rate of disappearing instantly anytime I bring it to a party.  People absolutely love this stuff.  And I’m a big fan because it’s easy to make (you just need to budget in time to caramelize those onions), made completely from scratch (so long, retro onion soup packets with a million processed ingredients), and also lightened up a bit (yet still full of bold savory flavors).

Feel free to serve it up with chips, veggies, bread, fries, crackers, or any other dippers that sound good.  And hey — if you feel like making a double batch while you’re at it — I can vouch that French onion dip also tastes great as a spread on burgers and flatbreads, dolloped onto grilled chicken or a bowl of chili, or even stirred into mashed potatoes or scrambled eggs.  So many reasons to make this dip!

Let’s do it.

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5-Ingredient Burst Tomato Spread

This 5-Ingredient Burst Tomato Spread recipe is super easy to make and tastes amazing served warm with crusty bread. Oh my goodness, you guys, my mom made the most amazing tomato spread last week. ♡ I happened to be back home in Wichita visiting my family for the weekend.  And per usual, my mom knocked herself out […]

This 5-Ingredient Burst Tomato Spread recipe is super easy to make and tastes amazing served warm with crusty bread.

5-Ingredient Burst Tomato Spread

Oh my goodness, you guys, my mom made the most amazing tomato spread last week. ♡

I happened to be back home in Wichita visiting my family for the weekend.  And per usual, my mom knocked herself out cooking up a gorgeous welcome home dinner for all of us to enjoy together out on the back patio on a warm summer night.  But of all the delicious dishes she made, this magical tomato appetizer ended up being the dish that absolutely stole the show.

I couldn’t quite tell what it was at first glance — was it a sauce, or a spread, or a filling, or a compote, or a dip?!  Technically, I suppose it could be served any number of ways, but Mom introduced it that night as a warm tomato spread.  And we quickly found that when served atop a slice of crusty bread — kind of like a warm bruschetta — this tomato spread was downright irresistible!

Naturally, I immediately asked my mom for the recipe and was surprised to learn that she had made it with just 5 easy ingredients — olive oil, garlic, cherry tomatoes, balsamic vinegar and a tiny pinch of crushed red pepper flakes.  The tomatoes are simmered down in a sauté pan until they work their magic and eventually burst to turn into a rich, warm, soft tomato sauce.  Then when seasoned with lots of garlic and a splash of balsamic, and reduced until the sauce has thickened into a luscious spread, I’m telling you — it’s impressive how flavorful these five simple ingredients can be!  That said, you’re more than welcome to toss some fresh Italian herbs into the mixture if you would like.  Or my mom also recommends adding in a teaspoon of sugar if you would like a slightly sweeter spread.  Up to you!

However you make this spread, I can just promise that it is a fantastic way to put a harvest of ripe summer tomatoes to use.  Let’s make a batch!
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