Category: Dips

  • How to Make Sour Cream

    1 quart milk (mixed from powder)1/2 C buttermilk (mixed from powder) Combine and let stand for 12-15 hours at about 75 degrees Fahrenheit (either a warm place, or in a thermos or insulated pitcher). When it thickens and sets up to a jelly-like consistency, move it to a cheesecloth-lined colander and allow to drain in…

  • Avocado and Banana Guacamole

    I haven’t tried this one yet, but it seems like a good way to stretch a single avocado into a larger batch of slightly sweet guacamole. 1 ripe avocado 1 large ripe banana 1/2 medium lime 2 T mayonnaise 1/2 t salt 1/8 t pepper 1 small onion, diced 1 tomato, diced (optional) Mash the…

  • Beet hummus

    1/2 lb pound beets, cooked, peeled, and diced 2 T tahini 4-5 T lemon juice 1-3 cloves garlic, finely minced 1 T cumin 1 T lemon zest 1/4 t salt 1-1/2 t sesame oil (optional) 1-1/2 t dill weed (optional) Cayenne and fresh-ground black pepper to taste Process all ingredients in a blender or food…

  • Black Bean Dip

    1 can black beans, drained Several tablespoons of olive oil Several tablespoons of lime juice Several teaspoons of chili powder About a teaspoon of ground cumin Large clove of garlic, diced very fine Mash all these ingredients together. Stir in 1-2 jalapenos, seeded and finely chopped, and a little bit of finely diced onion. Add…

  • Green tomatillo salsa (salsa verde)

    15 tomatillos, husked and finely chopped 3 serrano chiles, finely minced 1 bunch cilantro, finely minced 2 T lime juice 2 t sugar 1 t salt Combine ingredients and allow flavors to blend for a few hours. This is good with seafood or eggs, or you can just scoop it up with tortilla chips.

  • Tina’s Artichoke Dip

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    This is a variation of one of my favorites, Artichoke Dip. The water chestnuts are a fantastic addition, adding a surprising crunch that’s reminiscent of Spinach Dip. Just to show how dips are incestuous, I’ve heard that this recipe is modified from one by Ruth, who is one of Seattle’s finest dip-masters. And Tina’s partner,…

  • Spinach Dip

    It seems like every few years, a new dip becomes the rage. Spinach Dip was THE thing to make in the 1980’s, but it was later supplanted by Artichoke Dip. It’s still a delicious offering for a party. 1 box frozen chopped spinach 1 package Knorr’s dried vegetable soup mix 1 8-oz container sour cream…

  • Will’s Sweet Pepper and Water Chestnut Dip

    Will brought this to Barry’s birthday party, and everyone there wanted the recipe. “Yum, what’s the crunchy thing in there?” everyone asked. It’s the water chestnuts! Will admits the recipe wasn’t completely original — he based it on Tina’s Artichoke Dip. 1 red, yellow, or orange pepper, seeded and diced 1 can of water chestnuts,…

  • Bacon and roasted pepper spread

    The next time I make this, I’ll probably add a little milk, sour cream, or yogurt to thin it down. This recipe is definitely a spread, but it would also be tasty as a dip. 1/3 lb bacon 4 oz roasted sweet peppers 2 packages cream cheese (8 oz. ea.) 1/2 cup almonds, whole, sliced…

  • Cucumber dish

    This reminds me of an Indian “raita,” used to cool your mouth alongside super-hot curries. Or a Greek “tzatziki.” Karen, of s/v Panta Rhei, brought it to the PSCC “Horror d’Hoover” contest. From “Recipes for an Arabian Night” by David Scott 1 medium cucumber, peeled and diced (seeding optional) 2 cups yogurt 2 or more…