Dips + Spreads | 20something cupcakes

Archives For dips + spreads

roquefort-avocado dip + beet chips.

July 9, 2012 — 16 Comments

Making chips out of vegetables makes me feel slightly better about sneaking massive amounts of tangy blue cheese into my guacamole.

Roquefort-Avocado Dip + Beet Chips

We all know I’m a cheese freak, and for that matter – an avocado/guacamole freak.

You’ve seen my white bean + avocado dip, which was fantastic but for very different reasons. You see, the white beans make the dip healthier. You’re sneaking fiber and protein into a place which subsequently has less room for fatty avocado (yes, we’re talking healthy fats … but too much of even the good stuff is no bueno for the waistline) and in turn, creating an all-around healthier situation.

But! Here, you’re enjoying the most sinfully delicious spread of chips and dip, and there are no carbs to be had! All because very thinly sliced beets have gone and turned themselves into crunchy, savory little chips rivaling anything that comes out of a bag. Terra chips, you’re out!

In Food Matters Project, Starters avocado, beets, blue cheese, chives, crème fraîche, dips + spreads, guacamole, lemon, orange, shallots, tarragon, vegetable chips

4-layer {truffled} black bean dip.

May 7, 2012 — 18 Comments

Kids, it’s time to get your fancy-pants on.

4-Layer {Truffled} Black Bean Dip

Because today we’re going where no layered bean dip has gone before. We’re doing it up in a totally modern, fresh, and – yes, fancy-pants kind of a way.

It all started with Geoffrey Zakarian. Well, technically that’s a lie. It really started with this week’s pick for The Food Matters Project, Five Quick Salsas.

Now, don’t get me wrong. I have absolutely nothing against a good salsa. And I happen to think that the five ideas Bittman puts forth in the book (find them here on Alissa’s blog, BIG EATS…tinykitchen and see the rest of the group’s takes here) are great – super-quick and super-simple.

I toyed with the idea of a black bean salsa, and then BAM – I got inspired. I was leafing through my newest cookbook, Town Country, by Geoffrey Z. I adore him, for reasons of which I’m not entirely sure, other than the fact that I thought he kicked major ass on Iron Chef and I love him on Chopped … oh, and he also happens to be Armenian, which he has in common with the sickest human on earth, a.k.a. Daniel.

In Starters avocado, black beans, dips + spreads, goat cheese, truffle oil

spring vegetable {goat cheese} dip.

April 9, 2012 — 9 Comments

Oh, how I love a hot and cheesy dip.

Typically reserved for our football gatherings in the fall and winter, you can imagine my delight when I stumbled upon a cheesy dip designed for the spring. A hot and cheesy dip packed with fresh flavor from all of my favorite spring vegetables? Yes, please.

Now, don’t me wrong: This dip is still creamy, cheesy, and totally dreamy – thanks to the béchamel base it starts with, and plenty of white cheddar and goat cheese. The goat cheese makes for a perfect pairing with spring vegetables like asparagus and artichokes – which make for a perfect pairing with – drumroll, please – wine! Yes, wine. It can be done, and it can be done well.

If you’re not into wine – or, let me rephrase – if you’re into drinking wine but don’t know too much about it, spring veggies like artichokes and asparagus are a no-no when it comes to vino. They contain certain chemicals that can make the wine taste off, or even rancid (especially red wines).

You can imagine the predicament I found myself in here. I was obsessing over two things: a springtime dinner party, and a wine pairing dinner party. But how could a springtime dinner party not pay homage to all of the fabulous vegetables springtime has to offer? I’m not one of those super-fussy people who say X wine must be served with X food, but at the same time, if I’m hosting a wine pairing dinner party, well, then the pairings need to make sense!

In Dinner Party Worthy, Starters artichokes, arugula, asparagus, dips + spreads, goat cheese, peas, prosciutto, spring recipes, sugar snap peas

{the real deal} hummus.

March 12, 2012 — 13 Comments

Damn you, Mark Bittman.

I already can barely take the artificial taste of store-bought hummus – and now, it’ll be hard to go back to the homemade kind I used to be quite happy with…you know, the kind made with canned chickpeas.

{#foodmattersproblems}

This is what hummus is supposed to taste like. If you’re a hummus-lover, which I bet many of you are, you’ll be blown away by the difference in both flavor and texture that happens when you go that extra mile and cook your own chickpeas.

Only you don’t have to go an extra mile, really – as Mark proves in his instructions for cooking dried beans. To soak, or not to soak…that is the question. Most people, including myself, are turned off by the fact that dried beans require an overnight soak prior to cooking. Not because it’s hard to fill a bowl with water and beans, but because it requires planning ahead. Well, you’ll be thrilled to know that Mark says he’s done it every which way, and he doesn’t find the soaking to make a difference. Boom!

Let’s call it an extra couple of yards you’ve gotta go to do hummus the right way. No soaking overnight, just simmering a pot of beans for an hour or so. Next time, I might try this in my slow cooker – I’ve heard that’s a thing people do.

Totally. Worth. It.

In Food Matters Project, Healthy Eats, Starters cauliflower, chickpeas, dips + spreads, eggplant, everything's better roasted, homemade pita chips, mark bittman, olive oil, olives

roasted pepper + white bean dip.

February 20, 2012 — 18 Comments

This recipe is a perfect example of why blogging groups rock.

The Food Matters Cookbook is overflowing with recipes that I want to make. I’m elated when I receive email from fellow members that say, “Thank you SO much for starting this project. I can’t even begin to select a recipe because I want to make all of them!” That’s exactly how I felt, and I’m so happy we’re all in this together.

Not only for the biggest purpose to spread the word about the philosophy behind these recipes and this way of eating, but because flavor-bombs like this roasted red pepper pesto might have otherwise gone overlooked.

And not because it doesn’t look to be a delicious idea upon first glance – because it does. Moreso because of the overwhelming number of appealing recipes in this book. All of us, as both food bloggers and people who simply enjoy good food – yes, of course we have things in common, but we are also inherently different. Naturally, we’re going to be drawn to different recipes. That’s where the brilliance lies.

This was the first time I roasted peppers myself, and I was blown away by the difference between homemade and store-bought. There’s still a place in my heart – and in last-minute entertaining – for the jarred variety, but if you’ve got the extra time, there’s just no reason not to do it yourself. The difference in flavor is remarkable. And it’s super-easy to do.

In Food Matters Project, Healthy Eats, Starters dips + spreads, everything's better roasted, garlic, parmigiano-reggiano, roasted red peppers, vegetarian, walnuts, white beans

white bean + avocado dip.

January 31, 2012 — 11 Comments

I’ve always wondered if there was a way that guacamole could be improved upon.

I’ve discovered that there is. Well, that’s if you consider making it healthier an improvement. I do, when it still tastes just as good – if not better.

Question: Do you ever think it’s funny when you hear people say, “Oh, I make the best guacamole!” or “I don’t know what my dad puts in his guacamole, but it’s the best ever!” Now I’ve made guac many, many times. It’s, like, always good. I like to think I make the best guac, but in truth, I think pretty much everyone that takes a stab at it does a decent job.

This stuff is hard to mess up, peeps! Mash up some avocado, add lime or lemon juice to taste, maybe a chopped tomato if you’re in the mood, a little minced something from the allium family…are you WTF-ing over there? New vocab word of the day comin’ at ya: The allium family is made up of garlic, onions, shallots, scallions, leeks, and chives – yes, these little guys are imperative in the world of good eats when it comes to building and adding flavor. Lesson concluded.

Now back to the guac…seasoning! Seasoning can make or break your guacamole. And by seasoning, I mean salt. Add all of these ingredients – to TASTE, by the way, which anyone is capable of doing – and you too can make the very best guac that your mother, cousin, half-brother and his wife and kids have ever tasted.

In Healthy Eats, Starters avocado, basil, cilantro, dips + spreads, football fun-day, guacamole, lemon, mexican recipes, white beans

super bowl {party} menu.

January 24, 2012 — 5 Comments

Now that we know who’s playing in the Super Bowl, we can move on to more important matters. Like what we’re eating.

I mean, duh. Everyone knows that football feeds are far more important than the game itself. I like football and everything, but what I live for is the food. Give me cheesy dips, give me chicken wings – extra-hot, hi – give me pizza, sliders, nachos…I could go on and on…but I won’t. I won’t, because that’s not what we’re really doing here today.

Today, we’re doing something a little healthier, a bit more modern, and just a tad – well, sexier.

Without further ado, meet your inspiration for this year’s Super Bowl shindig.

It’s about taking our favorites, and elevating them – you know, taking them up a notch. You guys know this is my thing by now, right?!

In Complete Menus appetizers, bars + brownies, dips + spreads, football fun-day, specialty cocktails

sun-dried tomato + pesto torta.

December 21, 2011 — 10 Comments

Guys…what if I told you I had found the single greatest Christmas appetizer you could ever wish for?

Because I did.

This is a torta. What’s a torta, you ask? Why, many people think of a torta as a cake! And it kind of is…only this is a cake made out of sun-dried tomato, pesto, and cream cheese – okay, and a smidge of butter. Does this sound like your kind of cake? Trust me when I say, this is everyone’s kind of cake.

It’s definitely Santa’s type of a cake. Does it get more festive than these beautiful shades of white, red, and green? It does not, I can assure you. But more importantly – it doesn’t get any more delicious, either.

In Starters basil, celebrate, christmas recipes, cream cheese, dips + spreads, pesto, pine nuts, sun-dried tomatoes

super-easy baked salsa + goat cheese.

November 14, 2011 — 3 Comments

Have you ever considered tossing a container of salsa over a mixture of goat cheese, cream cheese, and toasted pine nuts – and then baking it off in the oven until heated through?

If not, I invite you to try it. It’s probably the easiest and quickest appetizer ever to exist, and it’s also super-delicious.

Now, you know I don’t usually condone using store-bought salsa, but here that’s the route I like to go. It makes this dip *that* much easier, and when you’re working with a recipe as simple as this one, it just doesn’t make any sense to complicate things.

In Fabulously Simple, Starters cream cheese, dips + spreads, easy appetizers, goat cheese, pine nuts, salsa

caramelized onion dip.

August 19, 2011 — 2 Comments

I hope you’re not one of those people who buys pre-made tubs of onion dip. Or the packets. Those are bad, too.

I take that back. I do hope you’re one of those people. Because now, I have the chance to convert you.

Listen, it’s not that I won’t chow down on a tub of overly-processed “French onion” dip and a bag of Ruffles if that’s what’s in front of me. I’ve been known to do it, and I won’t say I’ll never do it again. Today, for instance, I ate a piece of cake with canned frosting. Just because I wouldn’t make it, doesn’t mean I won’t eat it.

Having said that – if you’re an onion dip kind of person, and you’re reading this blog, chances are you’re at least somewhat interested in cooking. So you should probably try out this dip. It takes a little more time than buying something pre-made at the grocery store but it is infinitely worth it.