Tag Archives: dip

Baba Ghanoush

Baba Ghanoush is a Middle Eastern spread made of roasted eggplant and tiny bits of Heaven. It is also really fun to say. I have no more words—just make it, eat it, love it.

Baba Ghanoush

Baba Ghanoush

1 large eggplant
¼ cup tahini, plus more as needed
3 garlic cloves, minced
¼ cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tbsp extra virgin olive oil
1 tbsp chopped fresh flat-leaf parsley

 

  1. Heat your grill to medium-high heat, and preheat your oven to 375°F.
  2. Prick the eggplant with a fork in several places and place on the grill 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, about 10 to 15 minutes.
  3. Transfer the eggplant to a baking sheet and bake until very soft, another 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin.
  4. Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
  5. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley.
Baba Ghanoush

Jalapeño Pimento Cheese

I grew up eating pimento cheese sandwiches (on white bread, no crust, cut into quarter triangles … naturally). They were a staple at every wedding my grandmother catered, and because I loved being her sous chef, I got to sample them—a lot.

It wasn’t until recently that I realized that pimento cheese is a distinctly Southern snack and that I’ve never actually made it. I don’t have my grandmother’s recipe (which I intend to get from my dad ASAP), so I looked up a half dozen recipes before trying out this concoction. The recipe I followed most closely was this one, which is based on my fav store-bought pimento cheese, Palmetto.

While I think it turned out delicious, I would probably cut back on the cream cheese just a bit next time because I thought it was just a tad overpowering, so that’s how I have written the recipe below. Also, the jalapeño can be increased or decreased depending on how much heat you like.

Jalapeño Pimento Cheese

6 oz low-fat cream cheese, softened to room temperature
2 cups grated sharp cheddar cheese
½ cup grated Monterey Jack cheese
1/3 cup low-fat mayonnaise
2 tbsp diced pimentos
1 roasted jalapeño, seeded and diced
1½ tbsp grated vidalia onion
¼ tsp black pepper
¼ tsp garlic powder
1 tsp Worcestershire sauce

Combine all ingredients in a large bowl, mixing well. Cover and refrigerate for a couple of hours before serving.


Cold Cajun Crab Dip

One of my husband’s guilty pleasures is the cajun crab dip in the seafood section of our grocery store. While there’s no question it’s delicious, it’s not exactly healthy. I decided to take a stab at recreating it just a bit better for you. I used real lump crab meat because I got a pound of it for only $9, which was a flippin’ STEAL (P.S. if you can score a membership to a Restaurant Depot, do it!). You can always use imitation crab meat or a mixture of real and imitation if that works better for you. The consensus at our family crab feast. . . I need to make this again—it was a hit!

Cold Cajun Crab Dip

1 lb real or imitation crab meat

1/2 cup fat free sour cream

16 oz fat free cream cheese, softened

1 tbsp hot sauce

1 tbsp Worcestershire sauce

1 tbsp Cajun seasoning

1 cup shredded fat free cheddar cheese

1/2 cup diced green onion

2 tsp minced garlic

1 tsp Italian seasoning

1 tsp horseradish

 

Mix together sour cream, cream cheese, hot sauce, Worcestershire, Cajun seasoning, garlic, Italian seasoning, and horseradish. Gently fold in the crab meat, onions, and cheese until it’s fully incorporated. Cover and chill in the refrigerator for a couple of hours before serving with crackers, carrot sticks, celery, and/or baked tortilla chips.