Anonymous wrote: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

Perfection. I was actually going to go look for a Htipti recipe after having it last week at Zaytinya.

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

Thank you, OP! You're my kinda friend.

Anonymous wrote:I am all alone for Super Bowl and so I am not making or eating ANY dip. sob.

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)

We made homemade nachos for dinner tonight as a part of the preparations.

It is my responsibility as the OP of the thread to do the annual two-weeks-until-the-Superbowl-I-Love-Dip bump

Anonymous wrote:

Anonymous wrote:Dig the dips. All of them.

Lately, I'm in love with WF's Greek Hummus. I think the magic is in the za'atar.

I don't know if I should love you or hate you for this rec. This stuff is SO good. (The lemon helps, too.)

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.

Mexican Corn Dip -- I forgot to add that I often refrigerate for only 3-6 hours before serving.

Anonymous wrote:
Mexican Corn Dip, from the DC Junior League cookbook - so good, we eat with a spoon, but guests seem to like it with tortilla chips.


Recipe, or it didn't happen.

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 wrote:Dig the dips. All of them.

Lately, I'm in love with WF's Greek Hummus. I think the magic is in the za'atar.

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 wrote:Guest go crazy over this dip (it is Rachel Ray - who I hate but it is soooo good).

8 slices center cut bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
1 1/2 cups shredded Swiss cheese

Bake at 400 for 15-18 min.

Do you brown the bacon pieces first? Although the ingredients sound great, I'm picturing uncooked bacon and extra grease?

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.)

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 wrote:bust those arteries and pump up that cholesterol people

you do know its possible to have fun without all this fat crap?

Shut your dirty mouth before you start talking crazy about booze, too

Anonymous wrote:bust those arteries and pump up that cholesterol people

you do know its possible to have fun without all this fat crap?

it's superbowl sunday. shove a celery stick up your cha cha.