Homemade Dip

Guinness & Cheddar Dip, Tzatziki Dip, Beetroot, Thyme & Feta Dip, Parmesan Spinach Dip

Do you have a favorite homemade dip recipe? Growing up my mom made homemade spinach dip and served it in a big, round, hollowed out loaf of fresh bread. It even had big chunks of water chestnuts (my fave!) My mouth waters just thinking about it. Homemade dip is always better. (& a good way to eat more veggies without even trying.)

BTW, I buy Tzatziki Dip at Wegmans and it is really tasty. These are my favorite things to eat with it.

Turkish Yogurt and Spinach Dip

my mom used to make spinach dip in huge bread bowls and we would all be in a hurry to stuff as much as possible into our mouths before it was gone!

i’ve been looking for a healthier recipe and this one uses fresh spinach and yogurt. (i may have to add some water chesnuts too- i LOVE them in my spinach dip!)

1 6-ounce bag baby spinach
2 plump garlic cloves, halved, green shoots removed
Salt, preferably kosher salt, to taste
1 tablespoon freshly squeezed lemon juice (more to taste)
2 tablespoons chopped fresh dill
1/2 cup finely chopped parsley
2 tablespoons chopped fresh mint, or 1 teaspoon dried mint
2 to 3 tablespoons extra virgin olive oil
2 cups thickened yogurt or thick Greek style yogurt
1 bunch scallions, chopped (optional)

1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the spinach and blanch for 10 to 20 seconds. Transfer to the ice water, cool for a minute, then drain and squeeze dry. Chop coarsely.

2. Place the garlic in a mortar and pestle with 1/2 teaspoon salt and mash to a paste (alternatively, finely mince). Combine with the lemon juice and olive oil, and let stand for 10 minutes. Stir in the yogurt.

3. In a medium bowl, combine the chopped spinach, dill, parsley and mint. Stir in the yogurt and garlic mixture, and the optional scallions. Add freshly ground pepper to taste and more salt if desired. Serve with bread, pita or raw vegetables.

Yield: About 2 cups

Advance preparation: You can blanch the spinach up to three days ahead of preparing the dish. The dip will keep for a few days in the refrigerator, but it will become more pungent and the colors of the spinach and herbs will darken.

via nytimes.com

Edamame Hummus

this looks like something light and delicious to snack on in the evening while i am watching my BRAVO shows!

INGREDIENTS
2 green onions
10-oz. package frozen shelled sweet soybeans (edamame)
½ cup fresh Italian parsley sprigs
½ cup water
2 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh lemongrass or ½ teaspoon finely shredded lemon peel
1 Tbsp. canola oil
3 cloves garlic, quartered
1 teaspoon finely chopped fresh ginger or ¼ teaspoon ground ginger
¾ teaspoon salt
Red pepper flakes
Assorted dippers – radishes, red peppers, carrots, pita wedges

DIRECTIONS
1. Thinly slice green onions, keeping green pieces separate from white pieces; set aside.
Cook edamame according to package directions, except omit salt; drain. Rinse with cold
water; drain again. Reserve a few edamame for garnish.
2. In a food processor, combine white parts of green onions, the remaining cooked
edamame, parsley, water, lemon juice, lemongrass, oil, garlic, ginger and salt. Cover
and process until nearly smooth. Stir in green onion tops.
3. Transfer mixture to a serving bowl. Garnish with reserved edamame and red pepper
flakes. Serve with vegetable dippers and pita wedges

via pipandebby.com