I Love Dip.
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Anonymous
it's superbowl sunday. shove a celery stick up your cha cha. |
Anonymous
Shut your dirty mouth before you start talking crazy about booze, too |
Anonymous
| We had three dips tonight: French onion dip (recipe from Cook's Country, with caramelized onions made in the pressure cooker), green goddess dip, and butternut squash dip (from the Jerusalem cookbook). Served with whole wheat pita, carrot slices, and Ripple potato chips. So good. |
Anonymous
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White Bean Dip with Pita Chips
Ingredients 5-6 pita breads, cut into eighths 2 tablespoons, plus 1/3 cup olive oil 1 tsp. dried oregano 1 ½ tsp. salt, plus more to taste 1 ¼ tsp. freshly ground pepper, plus more to taste 1 15 oz. can cannellini beans, drained and rinsed ¼ cup loosely packed flat-leaf parsley 2 tablespoons fresh lemon juice 2 garlic cloves Directions Preheat oven to 400. Cut each pita in to 8 wedges. Arrange wedges on large baking sheet and brush with the 2 tablespoons olive oil. Mix 1 tsp. salt, 1 tsp. pepper, and oregano together and sprinkle over pitas. Bake for 8 minutes, then flip and bake for 8 more. In a food processor, combine beans, parsley, lemon juice, garlic, and remaining salt and pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually pour in the remaining olive oil until the mixture is creamy. Season the purée with more salt and pepper to taste. (You can serve it right away, but I think it tastes better cold.) |
Anonymous
Do you brown the bacon pieces first? Although the ingredients sound great, I'm picturing uncooked bacon and extra grease? |
Anonymous
I don't know if I should love you or hate you for this rec. This stuff is SO good. (The lemon helps, too.) |
Anonymous
Mexican Corn Dip 2 cans mexi corn, drained 4 oz can chopped green chiles 2 jalapeno peppers, seeded and chopped 5 green onions, chopped 1 T sugar 1 c mayonnaise 1 c sour cream 2 c shredded sharp cheddar cheese Combine all ingredients, mix well and refrigerate overnight. Serve with tortilla chips. Keeps in refrigerator for 5 days. 16 servings. *I use light mayo, light sour cream and reduced fat cheese and it still gets raves. |
Anonymous
| Mexican Corn Dip -- I forgot to add that I often refrigerate for only 3-6 hours before serving. |
Anonymous
I know! Isn't it great? At the risk of making you hate me more, I've been making a wrap with a whole wheat tortilla, the Greek hummus, a few roasted peppers and a little bit of feta cheese. It's my favorite lunch these days. Enjoy. 
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Anonymous
| It is my responsibility as the OP of the thread to do the annual two-weeks-until-the-Superbowl-I-Love-Dip bump |
Anonymous
| We made homemade nachos for dinner tonight as a part of the preparations. |
Anonymous
This is never an excuse! I will be alone this year as well but I am absolutely making dip! (I'll likely snack on it for a few days after, too) 
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Anonymous
| Thank you, OP! You're my kinda friend. |
Anonymous
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Htipti
oasted Red Pepper and Feta Dip – aka “Htipiti” (Gluten-free) 3 cloves garlic, peeled 1 cup roasted red peppers – usually 2-3 peppers* 1 cup sheep’s milk feta cheese, roughly crumbled, plus more for garnish 3 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil 2 tablespoons fresh lemon juice 1 teaspoon dried oregano or 1 tablespoon fresh oregano (you can also opt for fresh mint) 1/2 teaspoon red pepper flakes 1/4 teaspoon ground cayenne sea salt to taste, if necessary |
Anonymous
Perfection. I was actually going to go look for a Htipti recipe after having it last week at Zaytinya. |