Anonymous wrote:Roasted red peppers and sour cream blend, add salt ... Maybe garlic salt if you want. Sirachi if you want it spicy.

P.s. If you want to be a little different with your veggies blanch some asparagus and green beans (French are pretty) add carrots for color.

Roasted red peppers and sour cream blend, add salt ... Maybe garlic salt if you want. Sirachi if you want it spicy.

^salt and pepper. Damn iPhone.

^Roasting pan!

I cut up a big eggplant, and put it in a toasting pan with a cut up red pepper, a few roma or about 30 grape tomatoes, about 4 cloves of garlic, olive oil and sale bad pepper.

When they're good and roasted 40 minutes later I whirl them up in the blender and add freak parsley, oregano if I have it, lemon juice, more olive oil, and a bit of red wine vinegar.

Love it.

What about tzadziki? This one from Giada is slightly different and looks good! Can use as a dip.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/pan-fried-salmon-with-green-goddess-tzatziki-recipe.html

Yeah, that alton brown onion dip is like crack.

The spinach dip that 23:17 recommended has been a tremendous hit every time I've ever made it. I use the Knorr brand dried vegetable soup--the recipe is on the back. Also, it's awesome with chopped frozen kale instead of spinach. (We discovered this when I grabbed the wrong bag once.)