This dip is addictive! I have made it with frozen, fresh, canned and leftover cooked corn cut off the cob, so I know it works any which way. One of my favorite memories of making and eating this dish is when we went on our annual summer vacation to Cape Cod and I cooked way too much corn on the cob. With 16 people eating I must have thought we needed a whole bushel! No one complained after I made this dip to use the rest of it, though. Enjoy it with tortilla chips or try it as a side dish for black bean soup or enchiladas.
Once you make this extra easy guac, you will never consider buying it pre-made ever again, and you will find so many wonderful uses for it beyond a tortilla chip–which is amazing in and of itself, of course. On burgers or chicken sandwiches, as a topper for black bean soup, chicken enchiladas, or fish tacos, or with a couple of eggs in the morning, this will be your new go-to condiment. More healthy fats for you! Get smashing!
This is one of the simplest recipes ever, but sometimes the simplest combinations make the tastiest food. This dip is a great addition to an appetizer or dessert buffet. Creamy, crunchy and sweet, enjoy this dip with sliced Granny Smith apples that you toss in a little bit of lemon water. My sister-in-law Erin originally made this dip many years ago and I knew I needed the recipe upon first bite!
The French really do know how to enjoy a meal! This appetizer will be a hit at your next dinner party, or even just at a romantic dinner for two. I modeled this recipe after an appetizer Mike and I would order at Sel de la Terre, one of our favorite restaurants that unfortunately just shuttered its doors after New Year’s Eve. There are three components: golden roasted garlic, balsamic-drenched braised shallots, and an eggplant-goat cheese spread. Sounds complicated, but is exactly the opposite. Good bread to serve alongside this is a must. Baguette or rustic sourdough boule are great choices. Bon appetit!
Though I make pancakes all the time for the kiddos, I am really more of a savory breakfast person. When Mike and I were on vacation in Cancun years ago, we went every morning for a big breakfast, and I loved chilaquiles, corn tortillas as a foundation for beans, salsas, cheeses and crema (like our sour cream). Then my friend Lisa invited us over for brunch one time and served us breakfast nachos, which is our American version of chilaquiles, and so delicious and fun. Kids love topping the crunchy tortilla chips with their favorite things, and it just puts you in a festive mood. You can even use leftover chili or black bean soup, and you can top with scrambled eggs or fried eggs. ¡Ole!
I started making this dip a few years ago when I had a fridge drawer full of vegetables and I needed a recipe that used a lot of them! To my delightful surprise, my kids wanted to skip the pita chips and just get a spoon! Something about the sweet red bell peppers, roasted garlic and tomato paste and the overall creamy texture of this dip makes it appealing to adults and kids alike. This is a great dish to bring to a party and can easily be made ahead of time.
On the heels of our election yesterday, I feel compelled to say that this is a 100% non-political tea party blog post! Simply a coincidence because my British Nanna and Aunt Gloria visited a few weeks ago and our tea party was so much fun I had to tell you all about it so you can have your own someday.
This past weekend, we celebrated my baby brother’s graduation from college. Allow me to take a moment and get all sappy about it. Since Dan is 10 years younger than me, I remember so vividly the day he was born and when he was a baby. I was so excited and thrilled for him to finally be here that I cried as much as he did the day he was born. Oh, and my brother Rob cried too, but only because I was crying. That’s what he says. My mom would take pictures of baby Dan among our stuffed animals while Rob and I were at school, and when I got up the courage, I would babysit us and my parents could get a much deserved few hours away from our chaos. One time we thought it would be the best idea to take all of our pillows and blankets and pile into my parents’ bed. So they came home from date night, and, surprise! They got to sleep on the couch!
Time flew much too quickly and I went away to college when Dan was just 8 years old. After I graduated and moved to Philadelphia, Dan came to stay with Mike and I for a long weekend. He had already turned into a great cook at this point, and we had so much fun going to Striped Bass for a fancy brunch and walking around Reading Terminal Market. Looking back, I was as protective of him then as I am of my sons now, and I wanted him to have so much fun and for none of the city harshness to touch him. Well, it turns out he’s all grown up now. He’s a city person. He’s been to London, Barcelona, Paris, New York, and I know he has many more on his list. And he’s still an amazing cook. When he finished school–by the skin of his teeth since he is brilliant but brilliantly creative at avoiding work–my mom and I were thrilled to throw him the party. And this recipe is one that he requested. Congratulations Dan!
Invest the time in caramelizing the onions slowly and you will have a sweet, creamy, salty dip that gets devoured every time, maybe even right from the pan! I found that you can easily use lowfat cream cheese and sour cream, but should stick with regular mayo, since lowfat mayo is just too sweet. I serve this with plain rippled potato chips.