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Posts Tagged ‘summer’

  1. 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.


    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)



    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.


    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.


    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!


    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.

  2. Dip #1–Avocado Dip

    July 10, 2011 by admin

    I wanted to kick this off right by using a vintage cookbook that my fiance (let’s call him Kealoha) gave to me. He has a box of vintage mini-cookbooks from his mom. For some reason, several of them are about lamb, though Kealoha says he doesn’t recall ever eating lamb as a kid.

    Anyway, tucked in this box was a fantastic little handbook from the makers of Philadelphia Cream Cheese.


    I love vintage cookbooks especially when they’re about a specific product. I actually found a recipe for A-1 Steak Sauce that was like A-1 Steak Sauce poured over canned ham and served with a green olive. This was fast food for the 1950s housewife: open a can, pour over a condiment and there you go. Eat up. Oh, and pour another Manhattan.

    This dip seemed appealing because there was very little effort involved, and also because I had a sack of avocados I needed to use.


    Philly Avocado Dip

    1 cup mashed avocado

    1 8-oz package Philadelphia Brand Cream Cheese

    3 tablespoons lemon juice

    1 teaspoon finely chopped onion

    1 teaspoon salt

    Dash of Worcestershire sauce



    This was a surprisingly easy recipe since it requires no cooking. Mostly you just mash stuff. I didn’t even bring the cheese to room temperature. Nope. I just twisted open that avocado (once I cut around it), mashed about 2 avocados in a bowl with a fork, then added the avocados and the rest of the ingredients into my Kitchen Aid with the paddle attachment and blended.

    I didn’t have regular onion on hand so I used some purple onion, and ended up liking the color.

    After the dip was done, I kept looking for something else to do. I was done, so I just drank some wine.


    It’s a great dip! Easy. And it’s perfect right after you make it, or refrigerate it and let the flavors meld. It’s creamy with a little of the wonderful 1950s spice AKA Worcestershire sauce. It’s a great green color, but it could use something else. Maybe top it with some pretty chopped tomatoes.



    We tried a variety of things, but we liked potato chips and snow peas from our garden the best. It would be great with blue corn tortilla chips, pita, or other veggies.  It’s easy. It’s green. It’s got cheese in it. It doesn’t turn all brown while it sits there on the buffet table. (We know. We stared at it for more than an hour. No brown!) What more could you ask?

    All in all, this dip gets 4 pretzels out of 5.