Everyone who cooked in the 1970s has a version of this recipe tucked away somewhere; ours was a gift from our chef buddy Tom Ayer. 3 avocados, mashed 2 tablespoons lemon juice ½ teaspoon salt ¼ teaspoon pepper 8 ounces sour cream 1 package taco seasoning mix ½ cup mayonnaise 2 cans bean dip with jalapeño peppers 1 bunch green onions, chopped 3 medium tomatoes, … Continue reading Tex-Mex Layered Dip
Yep, we admit it – it’s kind of cheating to use grocery store spread as a dip base. On the other hand, there is something about that spread (made by a company using the name of a major East Coast city) that just makes it extra tasty. 1 package frozen chopped spinach 1 small container vegetable cream cheese spread 8 ounces sour cream Soy sauce … Continue reading Spinach Dip
8 ounces cooked salmon (smoked salmon is also good) 8 ounces cream cheese 2 tablespoons dried minced onion 1 tablespoon fresh dill or fresh tarragon ½ cup sour cream Salt and pepper to taste 2 tablespoons lemon juice Process all ingredients in food processor until well blended, about 1 minute. Refrigerate until ready to use. Continue reading Salmon Spread
1 can chickpeas, drained ¾ cup fresh lemon juice 2-3 cloves garlic ¾ cup tahini paste 1 teaspoon salt Blend in food processor, put in serving bowl and drizzle with olive oil before serving. Continue reading Hummus
Here’s your chance to show off your pâte à choux skills. 1 cup water 8 tablespoons unsalted butter ½ teaspoon salt 1 cup flour 5 eggs 1 ½ cups Gruyère cheese, finely shredded 2 tablespoons Parmesan cheese ¼ teaspoon nutmeg, grated fresh ¼ teaspoon black or white pepper Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Combine water, butter and salt … Continue reading Cheese Straws
Ania got this recipe from her father-in-law, Bill Johnson. He used a local canned chili brand called Hypower, which might have been kickstarted by Iowa-based grocery chain Hy-Vee. We all loved their chili (it was great, for a low-rent canned chili), and for a while, they also had canned tamales that were as good as any we have had in contemporary Tex-Mex restaurants. Doesn’t say … Continue reading Bill’s Chili Dip
Yes, it’s supposed to be spelled “pimiento.” But Southerners like the ones in our family pronounce it “pimennah,” so the spelling hardly matters. Once you make this, you will never settle for the bland or just plain nasty stuff from the grocery store, ever again. One more thing – we hardly ever make this without the sharp and tangy Tillamook and Cabot cheddar cheeses that … Continue reading Pimento Cheese Spread
We assume you all know how to make this. On the other hand, whenever Carla has taken this to a potluck, this disappears immediately, so maybe some people haven’t figured out the ingredient ratios yet. One year, she made this so the kids would eat a little something before heading out for New Year’s Eve festivities; the boys and their friends stood around the crockpot … Continue reading Carla’s Ordinary Queso Dip
2 pounds Monterey Jack cheese, shredded 1 cups green chiles, de-seeded and diced* 4 ½ ounce can chopped black olives 4 small tomatoes, seeded and diced 1 bunch green onions, chopped ¼ cup parsley, chopped 8 ounces bottled spicy or zesty Italian dressing 1 small can corn niblets Blend all ingredients except corn until cheese dip is smooth; blend in corn, and chill before serving. … Continue reading Confetti Dip
Similar to Parmesan crisps, these are salty, crunchy and as much fun for the kids to make as Rice Krispies bars. 1 cup butter, softened 2 cups sharp cheddar cheese, shredded, at room temperature (should be softened) 2 cups flour Dash Tabasco or other hot pepper sauce 2 cups puffed rice cereal salt Cream butter and cheese together; add flour and mix with Tabasco. Mix … Continue reading Cheese Crisps
