Category Archives: Dips

Caprese salad with balsamic vinaigrette.

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Hello summer!  I could live on caprese salads all summer long.  Farm fresh tomatoes, fresh basil (both purple and green) freshly picked from my garden & a wonderful balsamic vinaigrette that everyone who tastes it adores.  I say that with a caveat, I use a wonderful quality balsamic vinegar.  I use Olivier balsamic vinegar that has been aged 25 years from Williams Sonoma.  I honestly believe that this vinegar, or any other finer quality vinegar adds to the recipe.  Sometimes it doesn’t matter… but when eating it straight up – it does!

Ingredients for the balsamic vinaigrette:

1/4 cup or so of balsamic vinegar
1 teaspoon of dijon mustard (I used Maille)
Salt & pepper
Dash of red pepper flakes
1 garlic cloves, smashed and finely chopped

Directions:

Whisk together and top your tomatoes and basil with the vinaigrette.  Also perfect for a dipping sauce for your crusty bread.

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Peach salsa.

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Eating the rainbow just got a whole lot tastier!  This fresh peach salsa is perfect alone with chips or atop chicken, pork or fish.  Tonight, it will sit along a lovely grilled pork tenderloin.

Ingredients:

2 peaches, pitted and chopped
1/4 of a red onion, diced
1/2 jalapeño, diced
1 yellow pepper, finely chopped
1 red pepper, finely chopped
1 handful of cilantro leaves, washed, chopped
1 lime, juiced
1 tablespoon of good quality balsamic vinegar
1 tsp of olive oil

Direction:

Add all of the ingredients to a bowl.  Toss and refrigerate for 2 hours or so to let the flavors meld.  Enjoy!

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Lemon whipped cream.

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Perfectly light and wonderful on my fruit shish kabobs tonight.  Would also be a lovely pairing with a lemon or fruit pie.  So many options…

Ingredients:

1 c of whipping cream
2 tbl of confectioners’ sugar
1 tsp of lemon extract
Zest from one lemon

Directions:

In your stand mixer, with the whisk attached, pour in the whipping cream and beat.  I typically beat this for about 1 minutes then add the sugar and lemon zest and extract.  Beat on medium to high until it takes on a whipped cream consistency.  Serve immediately.

 

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Chobani Guacamole.

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We love taco night in our house.  Plus, it’s my go-to quick dinner that I know everyone will gobble up.  Tonight my kids had swim practice & my father & I have been tirelessly working on our backyard construction project/re-do.  Finally today, it’s taking shape!  Can’t wait for it to be done & for our parties to start!

This recipe is super easy, adjustable to your taste and protein-packed.  Plus with the crazy price of avocados, it extends them a bit by adding the Chobani.

Ingredients:

3 cloves of garlic
1 jalapeño, seeded (if you don’t like it spicy, leave the seeds in if you do)
3 avocados, pitted and the inside scooped out
2 tbl of lime juice
1/4 c of Chobani non fat plain yogurt
1 handful of cilantro leaves, washed
1 tbl ground cumin
1/2 – 1 tsp of cayenne pepper depending on how spicy you like it.  (omit if you don’t like it spicy)
1 tsp of salt (adjust this per taste)

Directions:  In your food processor blend the garlic and jalapeño until finely minced.  Then add the remaining ingredients and blend until smooth.  Adjust the spices to your liking.  Serve immediately.

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Cilantro lime jalapeño hummus.

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If you love hummus with a kick… this is a must try!  Best made ahead of time & refrigerated.  Serve this with pita chips or veggies.  Packed with flavor, this is sure to be a favorite!

Ingredients:

5 cloves garlic, peeled
2 – 15 oz cans of garbanzo beans, I used low sodium version — drained and rinsed.
4 tbl of fresh lime juice
1/2 tsp salt
1/2 c or so of good olive oil
1 c of fresh cilantro leaves
1 jalapeño, stem removed

Directions:

In your food processor, place the cloves of garlic and pulse until finely chopped.  Then add the beans, lime juice and salt.  Puree for about 1-2 minutes.  It will look like a chunky oatmeal texture.  Then through the spout, finely pour a stream of the olive oil.  This will blend with the bean mixture and make a smoother, hummus type texture.  Then add the jalapeño & cilantro and pulse again until incorporated.

You can serve right away or refrigerate for 1-6 hours and then remove before serving, allowing enough time for it to return to room temperature for optimum flavor.

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