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 My sister-in-law Erin originally made this dip many years ago and I knew I needed the recipe upon first bite!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!
It is the time of year when a salad is a prerequisite for picnics, gatherings, parties, beach days and even just dinner! I make a ton of salads this time of year because of the crisp and buttery greens we get from our farm. We wait all year for the Boston and red leaf lettuce in particular. So I have tried out many salad dressing recipes, and it is hard to make a bad one honestly. Even just good balsamic vinegar and a drizzle of extra virgin olive oil does a great salad justice. But here are two dressings that I have made time and time again, and that have received raves from my guests. The chive vinaigrette is fresh and tangy and the buttermilk ranch is creamy, herbaceous and you won’t even pick out the cilantro but it adds a special necessary flavor. I don’t even normally like cilantro and I love it in this dressing! But if you are really opposed to it, and I won’t judge you, use fresh dill. To make it extra fun for the chef, invest in a set of wide-mouth mason jars or a salad dressing cruet, and a mini whisk.
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.