Smoky Eggplant & Feta Dip • F O O D D E C O. Roasted Red Bell Pepper Hummus and a confession. Dark Chocolate Hummus. Dark chocolate hummus? It’s a bit unexpected, but oh-so-delicious and our new favorite snack for parties and gatherings. It was met with high praise at our latest book club, and disappeared quickly at another family gathering. Instead of vegetables like a traditional hummus, we treat it like a fruit dip and serve it with strawberries, green apple slices, and my favorite: salty pretzels. It fits almost every diet (vegetarian, vegan, and gluten-free), so it’s pretty party friendly. And speaking of parties and celebrations, this post is in celebration of a very special person: Lindsey Love. We’ve joined up with some bloggers from around the web to celebrate Lindsey in a virtual shower today — links to all of the recipes are below. Did you make this recipe? We’d love to hear how it turned out.
Dark Chocolate Hummus Drain the chickpeas. Gold Medal Party Dip. The Summer Games are hugely nostalgic for Alex and me. We love the spectacle of them, the tribulation-to-triumph stories, the crazy opening ceremonies, and the silly dramas. A particular limping gymnast moment of 1996 is seared in my memory like it was part of my own childhood. And what girl in the 90’s didn’t want to be a star gymnast? Each time the games roll around is a new excuse to be carried away by the mania, and Alex and I are always game.
This year, we took on a challenge to develop a Summer Games-themed recipe that’s wholesome but still playful and celebratory. How about you — will you be gathering together around food together with friends and family to celebrate the upcoming Summer Games in Rio? We developed this Gold Medal Party Dip recipe for Mejier (who incidentally, just moved into our neighborhood!) Gold Medal Party Dip Thinly slice the chives. Gold Medal Party Dip is sponsored by Meijer; all opinions are our own. Vegan Coconut Salted Caramel | Gather & Feast. Spiced Almond Butter with Honey & Sea Salt | Gather & Feast.
Spring Grazing Board with Kale & Sunflower Seed Dip | Gather & Feast. The Best Guacamole. I am completely obsessed with guacamole. Really it is my favourite food. If I was to live on a dessert island for the rest of my life guacamole would absolutely be my food of choice, preferably with a side of sweet potato wedges and a bowl of dates. I just love it so much. I’ll eat it with anything and everything, at all times of the day. The thick, creamy texture satisfies every craving and I adore the subtle hints of spicy jalapeño peppers, juicy tomatoes and tangy lime. I think I have really perfected this recipe over the last few years. Makes 1 bowl of delicious guacamole – 4 very ripe avocados – 1 large/2 small jalapeño peppers – 8 cherry tomatoes – a handful of fresh coriander – 3 limes – salt Serve with beautiful array of grilled veggies – broccoli, cauliflower, sweet potatoes, fennel, carrots, peppers, mushrooms, asparagus, zucchini… the list is endless.
Scoop the avocados out of their skins, removing the stones. Mango Guacamole with Avocados From Mexico. I have a serious love/hate relationship with Midwestern winters. On one hand, we have these mostly mild winters—which means it’s pretty common for us to have a few stretches of flip-flop weather in January. We also get the other extreme a few times each winter—big, heavy, beautiful snowfalls. But, unfortunately, the vast majority of Indiana winter weather falls somewhere between those two extremes. Most winter days here are chilly, gray, and rainy. After weeks and weeks of gray skies, it really starts to wear on you. Ho hum. If I was a millionaire, I’d jet-set off to the beaches of Mexico for a few days each winter to help escape the wet rain, but alas, I am not.
I can’t take credit for the original idea on this sweet and savory dip combo—that comes from my dear friend Gretchen. It’s such a staple on our menu, that my husband specifically requests “Gretchen’s Guacamole” at regular intervals. Mango Guacamole with Avocados From Mexico Author: Cassie Johnston Makes: 8 servings Ingredients. Caramelized Onion and Apple Cream Cheese Spread. Avocado Greek Yogurt Ranch Dip. Share on Pinterest We all love ranch dips but have you tried an avocado ranch dip yet? Avocados are no doubt one of my favorite ingredients so I add them to just about anything I can and they work wonders in ranch dip!
They enhance dips with their wonderful creamy texture and that mellow, yet irresistible avocado flavor we all love. This delicious dip requires only four ingredients; plain Greek yogurt, a ripe avocado, a fresh lime and 1 packet of the new Hidden Valley® Greek Yogurt Dips Mix. You can make this dip using two different methods, you can mash the avocado up by hand getting it as smooth as possible and mix all ingredients a bowl or use the food processor method as listed in the recipe. Share on Pinterest Share on Pinterest Share on Pinterest Share on Pinterest Avocado Greek Yogurt Ranch Dip Ingredients 1 cup fat free plain Greek yogurt 1 large ripe avocado, peeled and pitted 1 1/2 Tbsp fresh lime juice 1 (.74 oz) package Hidden Valley® Greek Yogurt Dips Ranch Mix Directions. Fire-Roasted Tomato Salsa + Homemade Tortilla Chips.
Anyone else feel like we’ve been asleep for the past several months, waiting for the changing of the season? I completely forgot that people could go for walks, trees could be green, and evenings could be filled with golden light. Now that it’s possible again, my mind is ripe with possibility: we can grow tomatoes! Have pizza parties on the deck! Bonfires! Lazy walks to get ice cream! I feel like a crocus poking its head out after a long winter sleep.
I’m also dying for summery fresh flavors, which won’t come around for several more months, but a girl can dream, can’t she? One interesting part of the recipe is charring the Anaheim peppers over an open flame on your cook top; it’s not required, but it gives a great punch to an already tasty dip. Also, are ya’ll doing anything for spring break? Fire-Roasted Salsa + Homemade Tortilla Chips Remove the top and seeds from the Anaheim peppers. 12 corn tortillas Olive oil Kosher salt Preheat oven to 350°F. This post is sponsored by Muir Glen. Mango Salsa. Mango salsa was one of the first things Alex and I made together as newlyweds, back in the days where we had no clue how to cook. We found a recipe online for tilapia and mango salsa, and made it for guests one night. It was early in my discovery of real food flavors, and the combination of tart lime, juicy sweet mango, and savory tilapia blew my mind.
It quickly became a standard in our household. Since that time, we’ve focused more on exploring local foods, and mango salsa faded to the background; unfortunately for us, mango trees can’t make it out here in the Midwest! However, a few years ago we traveled to Cambodia to write a benefit cookbook for a cooking school program. This recipe is one of a 4-part series of posts to celebrate Mexican-style flavors for the coming of Cinco de Mayo.
Mango Salsa 2 ripe mangoes ¼ large red onion (or ½ small onion) 2 large handfuls cilantro leaves (2 tablespoons chopped) ½ jalapeño pepper 1 lime Kosher salt Cut the 2 mangoes into small cubes. #version# Raw Salted Caramel Apple Dip. Is it just me, or is salted caramel the new chipotle mayo? Although I would like to think I stay away from food fads, this Raw Salted Caramel Apple Dip would qualify as trendy. After seeing recipes pop up on so many food blogs, and restaurants featuring salted caramel in all kinds of desserts, I suppose I have been slowly brainwashed into believing this sauce is more than just a condiment, but a totally obsession-worthy miracle food.
I gave up, or I gave in. But trying to get to the heart of the hooplah did not lead me down the path of refined sugar, butter, and cream. Now, don’t let the name fool you: Raw Salted Caramel Apple Dip is so much more than it suggests. If you have kids, this is a great thing to have on hand in the fridge for snack time. Raw Salted Caramel Apple DipMakes 2 cups Directions:1. Copyright 2012 My New Roots at mynewroots.blogspot.com. GREEK SALAD DIP — Sprouted Kitchen. We were at some new friends' house for dinner this past weekend and they made a whole Greek-themed dinner. I brought a sub-par peach cake, we listened to Greek music and I soaked in being on the other side of the kitchen.
I really like hosting and having people over, but it is such a treat to be the one invited as a guest. I just finished the lovely Jessica Fetchor's book Stir and from the perspective of someone who is sick, she mentions as being the natural hostess and care taker, it is uncomfortable sometimes to be on the other side, being cared for, but how necessary it is. I realize I was merely at someone else's house for dinner on a Saturday night, not holding a candle close to Jessica's story of surviving a brain aneurysm, but we can relate to stories by way of our own reality. "But we are always swept this way and that. I just really enjoyed the book and Jessica's perspective.