Pico De Gallo

PICO DE GALLOThere are a handful of things I get extra excited about making during the summer months and Pico De Gallo is one of them! This no cook, simple and ridiculously delicious salsa fresca is just so darn good and I make a huge batch once a week…

PICO DE GALLO
There are a handful of things I get extra excited about making during the summer months and Pico De Gallo is one of them! This no cook, simple and ridiculously delicious salsa fresca is just so darn good and I make a huge batch once a week…

Mango Salsa

MANGO SALSAWhen the weather starts to warm up I only have cravings for all things bright and fresh. Our Mango Salsa fits right into that category and it only takes 10 minutes to throw together and uses only 6 simple ingredients. I literally eat this sa…

MANGO SALSA
When the weather starts to warm up I only have cravings for all things bright and fresh. Our Mango Salsa fits right into that category and it only takes 10 minutes to throw together and uses only 6 simple ingredients. I literally eat this salsa all summer…

Buffalo Chicken Dip Recipe

BUFFALO CHICKEN DIP RECIPEWe couldn’t be more excited about our Buffalo Chicken Dip Recipe! We both love dips so much. Dips are the perfect snack food and there are always so many great ‘dipper’ options. You can also make this ahead o…

BUFFALO CHICKEN DIP RECIPE
We couldn’t be more excited about our Buffalo Chicken Dip Recipe! We both love dips so much. Dips are the perfect snack food and there are always so many great ‘dipper’ options. You can also make this ahead of time in 5 minutes, pop it in the…
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Pimento Cheese

My favorite Southern-style homemade pimento cheese recipe is super-easy to make in just 10 minutes and tastes delicious as a spread, dip, or however you’d like to serve it! Raise your hand if you grew up loving pimento cheese! ♡ Oh man, this retro Southern spread brings up some major nostalgia for me.  We always […]

My favorite Southern-style homemade pimento cheese recipe is super-easy to make in just 10 minutes and tastes delicious as a spread, dip, or however you’d like to serve it!

Raise your hand if you grew up loving pimento cheese! ♡

Oh man, this retro Southern spread brings up some major nostalgia for me.  We always used to look forward to cracking open those little store-bought jars of it for snack time when we were kids, either dolloped on Ritz or Club crackers or spread inside crispy celery sticks.  And even though I was a very picky eater back in the day — oh my goodness — I absolutely loved this stuff!

It wasn’t until years later in college that a friend introduced me to her family’s recipe for homemade pimento cheese that I realized how next-level delicious the scratch version could be.  (Yep, I definitely grown up just thinking it was just a delicious product from Kraft!)  Turns out, homemade pimento cheese is incredibly easy to whip up in just 10 minutes or so.  And when made with a good sharp cheddar, tangy cream cheese and mayo, roasted red peppers, fresh green onions, and a blend of zesty seasonings, this simple spread stands the test of time and still tastes downright irresistible!

Feel free to serve it up with your favorite chips, crackers or veggie sticks.  Or I’ve included a list below of other fun ways to use pimento cheese too — from spreading it on sandwiches (hello, grilled cheese) to burgers, baked potatoes, deviled eggs and more.  There’s really no way to go wrong with this recipe.  So round up the ingredients and let’s make a batch together!

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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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