181 Items
Black Bean Hummus
This is the absolute best hummus I have ever had. It goes great with some toasted pita bread. Add more lemon juice if this hummus tastes like it needs a little extra kick.
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Guacamole
Fresh cilantro and cayenne give this wonderful guacamole a tasty kick.
Seven-Layer Taco Dip
Quick, no-bake, layered taco dip that has all the classic Mexican flavors.
Raspberry Chipotle Sauce
Nice compliment to salmon, chicken, and pork. Can also be used as a sandwich spread or a dipping sauce for pretzels.
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Chicken Wing Dip
A spicy dip that tastes just like hot chicken wings, but without the mess.
Cinco de Mayo Salsa Cruda
One word of warning: Make twice as much as you think you are going to need. This stuff is seriously addictive.
Artichoke & Spinach Dip Restaurant Style
This spinach artichoke dip tastes similar to those served at chain restaurants in our area. This one uses refrigerated Alfredo sauce as its base to give it a wonderful creamy texture.
Ba'corn Cheese Corn
This bacon-studded 'cheese corn' is a popular bar snack in Korea, made of pure bacon-y, creamy, cheesy, corny decadence. The original recipe uses a combination of mayonnaise and sweetened condensed milk, but we're going with heavy cream here for a lighter approach. This may be the first time in my career that I've 'lightened up' a recipe by adding a cup of heavy cream. Garnished with green onions, this would be amazing with a cold beer!
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Buffalo Chicken Salad
This spicy buffalo chicken salad makes a delicious sandwich filling.
Cucumber Sandwich Appetizers
This makes a great midnight snack, too!
Thai Hummus
Love Thai food? Love hummus? Me too. Here's a hummus with my favorite traditional Thai flavors including lemon grass, ginger, basil, coconut, lime, and sweet chili. Dip carrots, celery, chips, broccoli, or my favorite sweet pepper strips in this spicy-sweet-savory hummus perfect for warm, tropical days or for when you need to scratch that Thai food itch.
Chef John's Grilled Swordfish Bruschetta
There are two keys to this recipe. First, add enough oil and vinegar to your tomatoes to make a good amount of 'sauce' with which to douse the grilled fish and bread. Second, grill the bread very well over the coals. It should be golden brown with distinctive charred grill marks. The bitter hit from these stripes of charred bread actually makes the tomatoes even sweeter and more delicious.
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