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‘vegetarian’ Category

  1. White Bean And Marinated Artichoke Spread

    August 8, 2014 by admin



    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.





    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.



    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.



    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.
    • 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
    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



    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.





    • 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



    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.



    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.




    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.
    • 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
    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. Tomato Bruschetta–My Favorite Dip

    April 9, 2014 by admin

    Brilliant. Simple. Delicious. Bruschetta.

    Brilliant. Simple. Delicious. Bruschetta.

    I had to check the website about a dozen times, but I can’t believe I never posted my favorite dip. Maybe I didn’t post it because there’s really no official recipe, and it’s not really a dip. Maybe I didn’t post it because it’s so simple. All of that is ridiculous. This is one of my favorite dishes, and is one of the recipes that got me to actually like tomatoes. There’s a combination of flavors: sweet, salty, slightly bitter. A combination of textures: smooth, crunchy. Add a little basil and use heirloom tomatoes at the height of the tomato season, and you’ll probably have a foodgasm while eating.

    When tomatoes aren’t in season, I use cherry tomatoes since they have a little more flavor.

    There’s no official recipe, but here is one anyway. Amounts vary on how much you have on hand, how much you want to make, etc. You can make this Vegan by skipping the cheese. If you want to make it Carnivore, add bacon. Whatever.  This works great for a party, but I eat this a lot on its own for lunch or dinner. Beautiful with a glass of wine.

    4.0 from 1 reviews
    Tomato Bruschetta--My Favorite Dip
    Recipe type: appetizer, vegetarian
    A simple treat to spoon over grilled bread.
    • Tomatoes
    • Garlic
    • Olive Oil
    • Kosher Salt
    • Parmesan Cheese (optional)
    • Basil (optional)
    1. Dice tomatoes. Sprinkle with kosher salt and stir. Set aside to bring out juices.
    2. Crush garlic and finely dice. Add to tomatoes.
    3. Pour in olive oil until things look a little juicy.
    4. Toast sliced bread. You can use a toaster, or cook in a 425 oven for 5-6 minutes, or broil for a minute or so.
    5. Spoon tomatoes over bread and sprinkle with fresh Parmesan and basil.


    Ingredients: tomatoes, garlic, bread, olive oil, salt.

    Ingredients: tomatoes, garlic, bread, olive oil, salt.


    Dice the tomatoes.

    Dice the tomatoes.


    Sprinkle with Kosher salt and set aside. This will bring out flavor and the juice.

    Sprinkle with Kosher salt and set aside. This will bring out flavor and the juice.

    Add finely chopped garlic. Start with one clove. Add more if you want more kick.

    Add finely chopped garlic. Start with one clove. Add more if you want more kick.


    Add enough olive oil until things start looking juicy.

    Add enough olive oil until things start looking juicy.


    Spoon onto toasted bread. Sprinkle with cheese. Kick back. Enjoy.

    Spoon onto toasted bread. Sprinkle with cheese. Kick back. Enjoy.


    You can also serve goat cheese with pesto spooned over it and topped with a sundries tomato. The colors are amazing!


  4. Tuscan Chickpeas Spread

    April 6, 2014 by admin

    Tuscan Chickpea Spread

    Tuscan Chickpea Spread


    I bought a bunch of chick peas at Costco for eventual hummus/curry making, and I haven’t done either, mostly because I didn’t want to smell like garlic and onions. It’s spring, and I’d like to smell good for a while. What to do with an eight pack of chick peas then? That put me on the search to find a dip that wasn’t hummus. Not that I’m against hummus. I love it–but–hummus is EVERYWHERE.

    I found this recipe in one of my favorite cookbooks: “Barefoot Contessa Foolproof“. I really like her earthy, delicious, sometimes decadent recipes. This one is on the healthy side. I give it 3 out of 5 pretzels because while it’s good and will appeal to your healthy side, if there’s a bubbly cheesy dip next to it, I can almost guarantee that you’ll have leftovers of this one. That said, if you like chickpeas (and I do) you’ll like this spread. And you’ll feel all sophisticated spooning it onto crusty bread and sipping your glass of wine.

    If you’re throwing a party, consider this instead of hummus, just to shake things up.

    Tuscan Chickpeas Spread
    Recipe type: Spread
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4-6
    An earthy sophisticated spread for your inner-vegetarian or hipster. Recipe is easily halved if you only want a small batch.
    • 2 (15.5-ounce) cans chickpeas, preferably Goya
    • ½ cup chicken stock, preferably homemade
    • 3 tablespoons good olive oil, plus extra for serving
    • 2 ripe medium-size tomatoes, seeded and small-diced
    • 2 cloves garlic, minced
    • ¼ cup freshly grated Parmesan cheese
    • 3 tablespoons minced flat-leaf parsley
    • 2 tablespoons freshly squeezed lemon juice
    • Kosher salt and freshly ground black pepper
    • Grilled country bread for serving
    1. Pour the chickpeas into a colander and rinse them under cold running water. Drain well. Place the chickpeas in the bowl of a food processor fitted with the steel blade. Add the chicken stock and pulse until the chickpeas are coarsely pureed.
    2. In a medium (10-inch) saute pan, heat 3 tablespoons of olive oil over medium heat. Add the tomato and saute for 3 to 4 minutes, until the tomato is softened. Add the garlic and cook for 1 minute more. Add the chickpeas, stirring to combine with the tomatoes and garlic. Cook for about 5 minutes, stirring occasionally, until heated through.
    3. Off the heat, stir in the Parmesan, parsley, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and taste for seasonings.
    4. Pile in a serving bowl, drizzle with extra olive oil, and serve with shards of grilled country bread.
    5. Read more at:


    Here are your ingredients. Owl salt shaker, optional.

    Here are your ingredients. Owl salt shaker, optional.


    Chick peas in your food processor. (I also used this to cut the tomatoes because I'm lazy.)

    Chick peas in your food processor. (I also used this to cut the tomatoes because I’m lazy.)


    Pulse coarsely. If you pulverize them, you'll enter Hummusland.

    Pulse coarsely. If you pulverize them, you’ll enter Hummusland.


    Cook your chopped tomatoes and then add garlic. The sizzle is lovely.

    Cook your chopped tomatoes and then add garlic. The sizzle is lovely.


    Add your coarse chickpeas and cook. It's starting to look pretty gorgeous.

    Add your coarse chickpeas and cook. It’s starting to look pretty gorgeous.


    Take it off the heat, add the rest of the ingredients, stir, and then set up your photo shoot. Enjoy!

    Take it off the heat, add the rest of the ingredients, stir, and then set up your photo shoot. Enjoy!


    If you have a lot leftover, maybe add your chickpea spread into a pita bread and slather on chutney. Mmmm. Instant sandwich.




  5. Spring Vegetable and Goat Cheese Dip

    March 20, 2014 by admin

    Spring Dip 8

    Oh, I have missed my sweet dip blog. Here’s a recipe that I found on Epicurious, originally published in Bon Appetit. It takes a little bit of effort, since you have to pre-cook the asparagus and make (essentially) a béchamel sauce. We really enjoyed it though and the hint of lemon with the asparagus and sweet peas does promise that spring is coming. I served it with Ritz crackers, but it’d be great with pita chips or bruschetta. You need a sturdy dipper for this, since it’s pretty hearty. Hubs added the leftovers into his omelet the next morning. Enjoy!


    For the full recipe, please go here: Spring Vegetable and Goat Cheese Dip Recipe


    This one was a little bit of work, but I found puttering in the kitchen and making this while listening to my Pandora Jazz Standards station to be really relaxing. I sort of thought of myself as some kind of sorceress summoning spring.


    Spring Dip Ingredients


    You’ll need pantry staples like flour, butter, frozen peas, lemon, and milk. Shopping list stuff: Leeks, can of artichoke hearts in water, goat cheese, white cheddar, asparagus, and if you feel fancy get some fresh herbs of mint and chives. I did not feel fancy. I felt lazy, so I skipped the herbs. I’m sure they’d add a lot. Pre-cook your asparagus. You can blanch it or roast it in the oven. I roasted it and ate half of it as a snack and set aside the other half.

    Sautee your sliced leeks and then add flour and milk. This is the part where I started feeling like a sorceress.

    Milk, flour, and onions pre-alchemy.

    Milk, flour, and onions pre-alchemy.

    You bring it to a simmer and then wait for that sauce to get nice and thick.


    Action shot!

    Action shot!

    Take it off the stove and add you cheddar that you’ve already shredded, stir that. Then add in all your delicious veggies, lemon zest, etc. Save a little goat cheese (or extra goat cheese) to sprinkle on top. I forgot to do this and I regret it.

    Spring Dip 4


    Spring Dip 5

    I want to put my face in this.


    Stir everything. Or actually, you FOLD it in, but whatever. FOLDING is just a stuck-up way of stirring. Then put it in your favorite dip pot. My favorite dip pot is a pottery bowl my lovely Aunt got for me in Empire.

    Spring Dip 6


    Then you bake it and wait for it to get some nice color on it. Now, I think I like the way it looks better before I baked it. I think if I made this again, I’d top it with some panko crumbs that I mixed with olive oil and a little salt to give it a nice color and crunch.

    Spring Dip 7


    It’ll boil and bubble like it’s in a cauldron, so you’ll want to wait a good five to ten minutes before digging in. I think the recipe says cook it for twenty minutes, but I tend to cook my dips for about thirty minutes. It just seems to be the magic number.

    Serve up some wine and crackers and toast spring:

    Spring Dip 8


    Here’s how the food stylists made it look. This is from the original recipe. To get THIS look, you’d probably need shellac and shortening. OR, maybe, don’t pre-bake your asparagus as long as I did, and add those dollops of goat cheese to the top.

    Screen Shot 2014-03-20 at 7.06.21 AM


    Good luck, enjoy, and let me know if there are any dips you want me to try.

  6. Olive Cheese Ball Bites

    December 9, 2012 by admin


    These are a classic from my childhood. I’m pretty sure it’s some recipe from the 1950s, but I have no proof of that. It just FEELS like a 1950s recipe. These are easy to make, and fun to do with your kids. I used to help my mom. If they can’t handle forming the ball around the olive, they can at least flatten the dough out in their hands and you can wrap the olive.

    Doughy, crispy, with a bit of the salty olive center = SO GOOD! Of course, I’m bias, because I remember making these and watching reruns of Laurence Welk shows. (I was a strange kid. My favorite childhood shows: Perry Mason, Star Trek, Star Search, and Laurence Welk.) So, fair warning.

    Olive Cheese Ball Bites
    Recipe type: Appetizer
    Cuisine: Balls
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 8
    Crisp, chewy, slightly salty balls of wonder. And only a few ingredients. (You can also freeze these before cooking.)
    • 2 cups sharp cheddar cheese, shredded
    • 1 ¼ cup flour
    • ½ cup butter, melted (1 stick)
    • Sprinkle of paprika (optional)
    • Green olives, drained
    1. Mix cheese and flour and paprika. Add butter and mix well.
    2. Take a tablespoon or so of the mixture and work in hand until it forms a dough; shape around an olive. Place 2” apart on greased baking sheet. Chill 1 hour.
    3. Heat oven to 400. Bake 15-20 minutes. Balls will brown slightly on top and at the bottom.


    And the process in color photos!:


    Just 4 ingredients. 5 if you use Paprika.


    Mix flour, cheese, and paprika. Add in warm melted butter. Stir.


    It’ll look like this. Don’t worry if it doesn’t make a stiff dough. The heat of your hands and playing with the dough will make it pliable. So, no gloves on this one.



    Squeeze a tablespoon or so of dough in your hand, flatten, add your olive.


    Roll and pinch dough around olive.


    Put on a tray and chill for at least an hour. You can also freeze them at this point and bake later.


    Bake for 15-20 minutes. I didn’t let them chill long enough, so they flattened a little. Still, you can see the bottom with crisp, and the inside will still be a little soft. Oh, baby!


    There you go! Olive Ball BITES! Perfect for that retro party. Serve with martinis and pineapple and water chestnuts wrapped in bacon (I’ll post to blog soon), and a cheese ball, and marinated mozzarella on sticks and…I could on and on.





  7. Baked Asparagus Dip (#27)

    May 25, 2012 by admin


    I wanted to celebrate the release of my new book “Foodies Rush In” by posting another dip just in time for the weekend! This week’s dip is super easy and takes advantage of all that asparagus out there. I decided to make it when a friend dropped off a ton of asparagus from her farm.

    It calls for 1 lb cooked asparagus. I like to roast my asparagus in the oven. Toss asparagus with olive oil and salt and roast for about 10 minutes. Let cool.





    1 pound fresh asparagus, cooked and cooled

    1 cup mayonnaise

    1 cup Parmesan cheese, shredded

    1 minced clove of garlic (optional)




    Preheat oven to 350. Chop off tops of cooked asparagus into bite-sized pieces. Set aside. Chop the asparagus in a food processor. Combine all ingredients and then put in a casserole dish. Bake for 20-30 minutes, until it starts to brown and bubble.


    See how easy that is? Here are the pictures of the process:

    Chop the asparagus (but save the tips)


    Combine all the ingredients in a bowl and....




    Spread in your favorite shallow casserole dish or pie plate.


    Bake and...






    This is a solid 4 Pretzels. It’s easy, uses few ingredients, and you could probably add chopped artichoke hearts for a twist. Try it with tortilla chips or crackers. And while you’re kicking back with this and a glass of wine, think about checking out “Foodies Rush In”.

    Oh! Shameless self-promotion! I know. But it IS  a foodie book.



  8. 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.



    • 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


    • 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:
    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.

  9. Sweet Onion Dip (#25) with Baked Zucchini Sticks

    April 4, 2012 by admin



    Someone on Pinterest pinned a picture of this recipe from the King Arthur Flour website. (To view their recipe, click HERE.) I immediately decided to make it. I won’t keep you in suspense. It’s awesome. Usually, I just post dips, but this one is soooooo good with the baked zucchini sticks, that they just BELONG together. The dip is also great with chips and I can imagine it slathered on a burger. Oh, baby. The dip itself is dairy free (unless you consider mayo dairy. I have no idea). You could probably make the zucchini sticks dairy free too, but I’m so into cheese that’s mild heresy. Still, you COULD.





    Here’s the recipe copied from the King Arthur Site. Or click HERE for a printable recipe. (I still have to figure out how to get a recipe printer-widget on here.)



    1 tablespoon butter

    1 medium sweet onion, about 1/2 pound, peeled and sliced

    2 tablespoons cider vinegar

    2 tablespoons honey

    1 tablespoon prepared mustard

    1 cup mayonnaise

    salt and pepper to taste


    1.             3 medium zucchini, unpeeled, cut into 3″-long stick
    2.             1 tablespoon salt
    3.             1 cup Panko bread crumbs
    4.             scant 1/2 cup freshly grated Parmesan cheese
    5.             1 tablespoon Pizza Seasoning or mixed Italian herbs
    6.             olive oil spray
    7.             1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten


    1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
    2) Once the onions are a medium brown, remove from the heat and add the vinegar.
    3) Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.
    4) Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.
    5) To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.
    6) Combine the Panko, Parmesan, and pizza seasoning; set aside.
    7) Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.
    8) Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.
    9) Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
    10) Serve immediately, with sweet onion dip.
    Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip.




    The hardest thing is caramelizing the onions, because it takes time. You want to though. I cooked them on low for like 30 minutes. I probably could’ve kicked up the heat a little bit and should have let them get a tiny bit more charred. Caramelizing them makes the onions sweet and luscious instead of hot and bitter. It’s worth the wait.


    Onions after 5 minutes of cooking, slow and low.

    Onions at 10 minutes...

    Onions at 15 minutes...

    Onions caramelized! After 20+ minutes of cooking.


    Once your onions are done, add the onions, vinegar, honey (we used agave), and mustard into the blender and blend.



    Then add the mayo….




    Blend and then…voila! Dip!





    Well, your house will smell of onions and you’ll need to air it out AND probably take a shower. (I once dated a man who perpetually smelled of onions. He was a vegan. We didn’t last long.)

    The dip itself is AMAZING. I give it a solid 5 of 5 pretzels. It also keeps well. Make it ahead of time and serve it later. I really want to try it on a burger.

    I didn’t document making the zucchini sticks because it takes a lot of time to post these blogs, and I’m too lazy for doing that. You can check the original recipe for that info.

    Try this dip. Seriously.


  10. Ridiculously Easy Raspberry Cream Dip #22

    March 1, 2012 by admin

    I hesitated to post this dip because it’s only two ingredients. And then I thought, that’s just plain stupid. Of course I should post it. I remember this from a boyfriend I had in college. His mom made this and served a scoop of it on angel food cake…which was a great combination. It works just as well as a dip. Think: cookies, fruit, even cake squares on a stick.




    1 container Cool Whip, thawed

    1 container sweetened raspberries (or strawberries), thawed





    Well, you, umm, put them in a bowl and mix them. That’s it.






    It’s so simple and it’s actually pretty terrific. My kids liked it, especially served with fruit kabobs. If you don’t like Cool Whip, then whip up some real cream, and fold the two together. 4 out of 5 pretzels.