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‘Good in Sandwiches’ Category

  1. White Bean And Marinated Artichoke Spread

    August 8, 2014 by admin

    ArtichokeBeanDip5

     

    I’m calling this one a spread because it’s pretty thick. Now, if you’re like me and you go to Costco, you sometimes grab those mega two jars of marinated artichoke hearts. I love them as part of a snack, or chopped into salads (I use the oil as the dressing with a little balsamic vinegar). I even have a great chicken and mushroom recipe I use them for. But. BUT I haven’t found marinated artichoke hearts in any dip. It’s always the canned artichoke hearts that you chop up and mix with mayo and cheese and back. (Recipe HERE). I did an extensive internet search and found a few recipes that mixed artichoke hearts (plain) with white beans. Could I do this but use MARINATED artichokes? Yes. Yes, I could. And the result is terrific. We had friends over and the gentleman liked it so much he smeared it on his burger. That says a lot I think…when you’re will to smear.

     

    INGREDIENTS

     

    ArtichokeBeanDip1

    Seriously, you probably have all this stuff in your house, especially if you’re a food hoarder.

    Lemon, garlic, olive oil, cannellini beans, marinated artichoke hearts, rosemary, and Parmesan.

     

    PROCESS

     
    Drain and rinse the beans, put everything into a food processor. Press START and pulse that muther till it’s smooth. Easiest spread ever.

     

    Step one, put everything in the food processor. I like to zap the garlic first and then add ingredients.

    Step one, put everything in the food processor. I like to zap the garlic first and then add ingredients.

     

    Use your *magic* to make it smooth. By magic, I mean electricity.

    Use your *magic* to make it smooth. By magic, I mean electricity.

     

    Put it in a pretty bowl.

    Put it in a pretty bowl.

     

    THE VERDICT

     
    I give this five pretzels because it’s easy, quick, you probably have the ingredients, it’s healthy, you can use it in sandwiches, and people who like hummus will like it. The hint of rosemary brings a little garden-freshness to it, lemon adds sunlight, and the marinade on the artichoke hearts is just lovely.

    Here’s the recipe if you want to print it out:

    White Bean And Marinated Artichoke Spread
     
    An easy dip/spread that uses marinated artichoke hearts.
    Ingredients
    • 1 can (15 oz.) cannellini beans,drained
    • 1 cup marinated artichoke hearts, drained
    • 1 small clove garlic, chopped (about one tsp. chopped garlic)
    • 2 tablespoons fresh lemon juice (really, to taste. Start with one and then add more.)
    • 2 tablespoons olive oil
    • 3 tablespoons freshly grated Parmesan cheese
    Instructions
    1. Put it all in a food processor and blend until smooth.
    2. Serve with bruschetta, pita chips, pita bread, crudités, or on a sandwich.
    3. Keeps in the fridge for about five days.

     

     


  2. Chip Dip

    July 27, 2014 by admin

    ChipDip4

     

    We had friends over today and I thrust two new dips on them to try. They didn’t appreciate being THRUST at, but they did like the dips. I’ll post the second one soon. (It’s a bean dip.) Today’s dip is…drum roll…Chip Dip! Or, if you want to be all hipster/hoity-toity you could call it Caramelized Onion and Goat Cheese Dip. I called it that at first and then I said, ah, fuck it. It’s Chip Dip. This is from CHOW. But if it’s too much effort to go to their site, the recipe will follow the pictures.

     

    THE INGREDIENTS

    .

    ChipDip1

    • 1 tablespoon olive oil
    • 1 medium yellow onion, medium dice (about 2 cups)
    • 1 medium garlic clove, finely chopped
    • 1 cup sour cream
    • 4 ounces goat cheese
    • 1/4 cup finely chopped fresh chives

    .

    THE PROCESS

    1. This is actually a pretty easy dip, but it does require caramelizing onions. Basically, you chop the onions in a food processor because doing it by hand is too much effort. Then you put them in a pan that’s heated and has a dollop of butter or olive oil. Then you cook them on a lower setting for about 20 minutes. Your entire house will smell of onions. You will smell of onions. Your skin will have an onion SHEEN. (I hate this part.) Once they’re nice and brown, take them off the burner then run upstairs for a shower.

    .

    ChipDip2

    2. Put the garlic and chives in a food processor and pulse. Then add in all the remaining ingredients and pulse until it’s smooth. Taste, add some kosher salt and some pepper.

    3. Put in a pretty bowl and refrigerate.

    ChipDip3

    FINAL THOUGHTS

    .

    Serve with potato chips and/or root chips. Also good with pita chips. I bet it’d be great on a veggie sandwich with olives, roasted bell peppers, and basil. Ohmygod. I think…that last idea just made my loins quiver.

    A good dip will do that to you.

    Make. You. Quiver.

    Chip Dip
    Recipe type: Dips, Summer, Cold Dip, Chip Dip
    Prep time: 
    Cook time: 
    Total time: 
     
    This is a dip. A delicious, addictive dip.
    Ingredients
    • 1 tablespoon olive oil
    • 1 medium yellow onion, medium dice (about 2 cups)
    • 1 medium garlic clove, finely chopped
    • 1 cup sour cream
    • 4 ounces goat cheese
    • chives to taste
    • salt and pepper to taste
    Instructions
    1. Caramelize onions in olive oil on a low heat for 10-20 minutes, until onions are soft, sweet, and golden brown.
    2. Chop garlic and chives in food processor.
    3. Add remaining ingredients and cooked onions and blend until smooth.
    4. Refrigerate at least an hour before serving.

     


  3. Jalapeño Popper Dip (#28)

    August 25, 2012 by admin

    Hello, again!! I’m back. Yes, I took the summer off because it was too hot to post blogs about melted cheese. And that takes a lot for me to admit. Anyway. There are changes coming to the blog. Not all change is BAD. Some change is…I think…good. So stay tuned for that. Until then, I’m bringing back the dips with this delicious, decadent bar treat: The Jalapeño Popper  BUT IN DIP FORM. Holy mother. Really? Really. It’s ridiculously good. In fact, it gets 4 pretzels out of 5. Maybe even 5. 4 if you don’t like jalapeño poppers to begin with; 5 if you do.

     

    THE RECIPE:

     

    Jalapeno Popper Dip

    From My Baking Addiction

    INGREDIENTS:

    2 (8 ounce) packages cream cheese, softened

    1 cup mayonnaise
1

    (4 ounce) can chopped green chilies, drained

    4 ounces canned diced jalapeno peppers, drained (use less if your heat-wimpy)

    1/2 cup shredded Mexican style cheese

    1/2 cup shredded mozzarella cheese

    TOPPING:

    1 cup Panko bread crumbs

    1/2 cup freshly grated parmesan cheese

    DIRECTIONS:

    1. Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.

    2. Using an electric mixer, blend the cream cheese and mayonnaise until smooth.

    3. Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.

    4. Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture.

    5. Spray the Panko and parmesan with a quick spray of non-stick cooking spray.

    6. Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.

     

    THE PROCESS

    In Technicolor

     

    Mix mayo and cream cheese until smooth. Make sure your cream cheese is SOFT, otherwise you’ll have chunks and nothing turns a stomach more than CHUNKS.

    Add the other stuff (except for the topping)

    Put it in a pretty bowl. Lick the spoon afterwards. The dip at this point already tastes really good.

    In separate bowl, mix Panko, Parmesan, and olive oil.

    Sprinkle topping over dip and then use paprika to make it purty.

    Bake that mofo until it’s brown and bubbly and you’re salivating.

     

    THE VERDICT

     

    I want to make this again. Like right now. You could totally have a bar-night dip party and make this and the Buffalo Wings Dip, the Cheeseburger Dip, etc. We served it with crackers but it’d be great on bruschetta or, hell, slather it on a burger.

     

     

    Coming soon: The Dip Blog changes into the Dips, Balls, and Logs Blog. First up: delicious balls for entertaining. Awwww yeah.


  4. Black Bean Goat Cheese Dip (#26)

    May 20, 2012 by admin

     

     

    I wanted to make a dip using stuff I had in the house. I had black beans and goat cheese and knew that had to be a dip. Did a little internet recipe search and voila! A recipe. All I had to do was get a poblano pepper and some cilantro. I was okay with that. I guess it’s from Oprah Magazine. This one takes a little time because you need to roast the poblano pepper. I did it under the broiler and turned it once it started charring and popping. Next time you grill you could also throw on a pepper, turn it, and then use it later. I didn’t have a paper bag to wrap the pepper in so I used tin foil. It worked fine.

     

    This is a 5 pretzel dip. I LOVE IT! It’s not too bad for you, it’s great used just as a burrito filling, there are layers of flavor…all in all everything I look for in a dip. So good! It heats up great too.

    Ingredients

     

    • 1 tablespoon(s) olive oil, plus more for brushing (optional)
    • 1 small onion, chopped (about 1 cup)
    • 2 clove(s) garlic, minced
    • 1 1/2 teaspoon(s) cumin (preferably whole seeds, freshly toasted and ground)
    • 2 can(s) (15 1/2 to 19 ounces each) black beans, drained and rinsed
    • 1 cup(s) chicken stock
    • Salt and freshly ground pepper, to taste
    • 2 large poblano peppers
    • 1 bunch(es) scallions, sliced (about 1/2 cup)
    • 1/2 cup(s) coarsely chopped cilantro
    • 1 log(s) (11-ounce) fresh goat cheese
    • 6  whole-grain tortillas, cut into wedges

    Directions

    • In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5-7 minutes. Season with salt and pepper. Let cool.
    • Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10-15 minutes (if you don’t have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.
    • Preheat oven to 375 degrees. In the bottom of a 1- to 1 1/2-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30-35 minutes, until top is bubbling. Meanwhile, arrange tortilla wedges on a large baking sheet in a single layer. Place in oven with dip and bake 10-12 minutes or until crisp. Brush with oil and sprinkle with salt, if desired. Serve hot with tortilla chips on the side.

    The Process

    Yeah. It has a few steps to it. Basically, you cook the onions:
    Then add the beans, mash and reduce:
    Chop cilantro and cooked poblano pepper:
    Spread half of bean mixture in casserole dish, top with half of poblano mixture, then half of crumbled goat cheese. Repeat. Bake:
    Enjoy!
    Also, I don’t know how much longer the dip blog is going to continue. I love doing it, but it takes a lot of time. If you enjoy the blog, or if you’ve made recipes from here, or even if you just read the blog occasionally, please ‘like’ a post or leave me a comment. That way I can decide if there’s an active audience for this or not. I’ve been at it for a year (unbelievable!) and I’m on the fence about doing another year of dips. Although, I have to say, I still have about twenty or so recipes I want to try.

  5. White Bean Dip (#18)

    December 28, 2011 by admin

     

    I had some requests for specific recipes. One was from a healthy eater who’d like a non-dairy, vegetarian dip. This one goes a step further: it’s VEGAN. At least I think it’s vegan. It’s pretty vegan. This is a smooth dip with a little bite. You can adjust the garlic and lemon to your taste. I made the mistake of being really heavy on the garlic and olive oil the first time I made it, so I suggest start with less. You can always add more.

     

    THE RECIPE

     

    2 cloves garlic

    1 can (15 oz) white beans, such as Northern or Cannelini, drained and rinsed

    2 ½ tablespoons of olive oil

    1-2 tablespoons fresh lemon juice

    ½ teaspoon oregano or Italian seasoning

    salt to taste

     

    1. In a food processor, blend garlic until chopped.

     

    2. Add white beans, olive oil, lemon juice, oregano or Italian seasoning and salt and pepper. Blend until smooth.

     

    3. Serve.

    Basically, just put ingredients in food processor and blend until your heart's happy.

     

    THE VERDICT

     

    This is a really simple dip, with the added benefit of not having a ton of ingredients. And they’re ingredients that are easy to get year round. It’s a nice change from hummus, for sure. I’ve also added rosemary to this and that creates a really nice hint of winter. That sounds poetic. It’s just good. I give this a 3 Pretzel rating. It’s a good little dip. It’s actually better if you let it rest overnight. It’s a subtle dip. It doesn’t scream at you, and you probably won’t eat it obsessively, but it will make you feel good while eating it. Low fat, high fiber, all that good jazz. And it keeps great.

     

    The Dunkables

     

    Crudites

    Bagel Chips

    Root Chips

    Or try making a sandwich with rye bread or pumpernickel, smear with lots of dip, add sprouts, tomato, cucumber and shredded carrots. So good!


  6. Dip #11 — Curry Mango Dip

    September 13, 2011 by admin

     

    After looking over the last 10 dips, I realized three of them have black beans in them. Maybe I’m sort of obsessed with black beans or something. (I have a great recipe for a black bean cake. Cake as in burger not yummy-with-frosting.) But it’s time to move on.

    Here’s a great dip I served at my Dip Party. Explanation to follow. (To make it look a little prettier, I swirled some extra chutney on top. That’s optional.)

     

    The Recipe

     

     

    4 ounces cream cheese, softened

    8 ounces sour cream

    1 teaspoon curry powder

    ½ cup mango chutney

     

    The Process

     

     

    In medium bowl, combine cream cheese and sour cream. (Or use mixer with paddle attachment.) Add curry and chutney. Stir well to combine and chill.

    When making this, I actually screwed up and put all the ingredients in together. I had to overmix it a little, so the chunks of mango in the chutney got a little liquified. Ah well. It still tasted great. I would recommend creaming the cheese and sour cream first though.

     

    The Verdict

     

    In Japanese cooking there’s some approach (that I can’t remember) which seeks to create harmony in food. It attempts to balance both flavors and color. For instance, you want every plate of your food to have the colors white, red, black, brown and green. So let’s say you have a tuna sandwich. Wheat bread, white filling, green lettuce, red tomato and black olives on the side. You also want to create harmony with flavors. Something truly satisfying is at once sweet, sour, salty, bitter.

    In short, this dip does this. There’s heat from the curry and mango dip, but it’s also cool from the cream cheese and sour cream. The mango chutney adds sweetness, and if you use a bagel chip for dipping, you also get a tang of saltiness.

    I love this dip. I give it 5 out of 5 pretzels, as did many at the dip party. Kealoha wasn’t crazy about it, but he’s not a fan of things with spice. He gave it a 3.

     

    The Dunkables

     

    Bagel chips (Our favorite. Plain bagel chips with sea salt.)

    Pita chips

    Veggies

    Naan

    Pretzels

    You could try regular chips but the dip is a little thick and might break them.

     

     

     

     

     

     

     

     

     

     

     

     


  7. Dip #4 — Santorini Dip (Greek Dip)

    July 29, 2011 by admin

    This recipe comes from writer and foodie Meg Holmes who, one day last summer, created the dip using what she had in her fridge. I’m glad she didn’t use everything in her fridge, because then it would probably have corn in it and Red Bull or something.

    She calls it “Santorini Dip” because she’s always wanted to visit there. I didn’t know what Santorini was, but I thought it might be a dance. Close. It’s in Greece. And here’s a picture.

    THE RECIPE

    8oz plain Greek yogurt

    6-8oz crumbled feta

    3 cloves garlic, minced

    3 TBS chopped fresh dill

    sea salt/black pepper to taste

    (Meg also adds a tiny squeeze of lemon sometimes, but it’s not necessary)

     

    THE PROCESS

    Add the Greek yogurt and feta into a bowl. Chop the garlic and dill. Mix. Serve or refrigerate to let flavors blend.

    (Obviously, this is another easy dip. I love quick dips where you only have to chop a couple of things. It ups the ‘pretzel factor’ in my mind.)

    The dip was a little too thick at first, so I added a little milk. I would’ve added lemon but I didn’t have any.

    THE VERDICT

    When I first tried the dip I thought “Hmm. Good. This is a Three.” Then I took another bite and I thought, “That’s ridiculous. Clearly it’s a Four.” Fifteen minutes later, Kealoha and I had nearly finished off the whole dip. It was supposed to be an appetizer, but it nearly became our entire dinner. We agreed, hands down, it gets 5 Pretzels.

    Why?

    Reasons for a 5 Pretzel Rating:

    1. Ease of preparation.

    2.  Munchability.

    3. Continued muncahbility.

    4. Dip is good right away, or it can sit in the fridge and be great later. (Two days later, the dip was still fantastic.)

    5. Versatility. This would be terrific in a veggie sandwich. Think: pita bread, this dip, shredded carrots, cucumbers, chick peas. Oh, mama!

    DUNKABLES

    This is the perfect veggie dip. The dill is really fresh and it has clean crisp flavors. We used thick cucumbers, carrots and celery and some beans from our garden. This would also be great with bagel or pits chips, or in a sandwich.