dip recipes Archives - 2 Sisters 2 Cities

Posted by 2 Sisters 2 Cities on January 29, 2013

Are you starting to think about game day recipes for this upcoming weekend? I know I am! I could go for some Buffalo Wings right about now! I wanted to share some of our favorite recipes that we have posted in the past. Here are 10 game day recipe ideas in case you are starting to plan your game day menu now.

Tex-Mex Pimiento Cheese Dip: I have made this cheese dip countless times since I first tried it at our Fourth of July family reunion last year. Don’t let the weird name fool you- it’s amazing, especially with tortilla chips. While it’s definitely not the healthiest thing you could make for the game, the Super Bowl only comes once a year! If you have any leftovers (which I doubt you will), this cheese dip makes an awesome hamburger topping.

$Tex-Mex-Pimiento-Cheese-Dip-Close-up_thumb.jpg$

Mediterranean Dip with Pita Chips: If you are looking for a healthier dip option, I highly recommend this Mediterranean Dip. It’s really quick to pull together if you use pre-made hummus, olive tapenade, and pesto (although you can step up the wow factor by making these yourself.)

Baked Potato Dip: While the prior two dips are good with tortilla chips and pita chips, this dip is a bit more versatile. You could serve it with potato chips, pretzels, or vegetable crudités.

Baked Potato Dip with veggies, chips, and pretzels

Goat Cheese with Basil Oil: Do you have more of the wine and cheese types coming to your Super Bowl party? Have no fear- this goat cheese dip with basil oil served with baguettes is easy to pull together ahead of time and would go perfectly with a crisp white wine.

goat cheese with basil oil

Chicken Chili with Corn Muffin Croutons: No Super Bowl party would be complete without a big pot of chili for guests to serve themselves out of. This chicken chili recipe is one of my all-time favorites.

Chicken Chili with Corn Muffin Croutons

Turkey, White Bean, and Pumpkin Chili: If you are short on recipe prep time, I highly recommend this slow-cooker turkey chili. On Sunday morning, it takes less than 10 minutes to prep all the ingredients and throw them in the crockpot. Allow it to cook on low for eight hours and it will be ready to go for kick-off.

Turkey White Bean and Pumpkin Chili

Red Wine Sangria: While football and beer often go hand-in-hand, try serving up a pitcher of red wine sangria at your football viewing party. If I wasn’t pregnant, I would definitively be making a batch of this sangria recipe for Sunday!

red_wine_sangria

Do you have a favorite recipe you plan on making for the Super Bowl this weekend?

sister m signature

Posted by 2 Sisters 2 Cities on July 30, 2012

I have been getting a lot of eggplants in our CSA lately and have been trying to think of ways to prepare them. I decided to use up a bunch of them to make a batch of Baba Ghanoush. I was really impressed how it turned out. I make my hummus recipe a lot, but I sometimes get a little tired of it. The Baba Ghanoush has a similar texture, but a bit of a different variation on flavor. I made a big batch of toasted pita chips to serve with it (this dip also goes well served alongside this Mediterranean Dip.)

Baba Ghanoush

Author: m

Recipe type: Appetizer

Prep time: 5 mins

Cook time: 45 mins

Total time: 50 mins

Serves: 3

Ingredients

1 pounds eggplants (about 3 small or 1 large), pricked all over with fork
1 tablespoon tahini
1 and ½ tsp lemon juice
1 and ½ tsp extra-virgin olive oil
1 garlic clove, minced
salt and pepper
1 tsp fresh parsley, chopped

Instructions

Preheat oven to 500 degrees. Line a baking sheet with foil, set eggplant on baking sheet and place in oven. Roast eggplant for 45 minutes, turning every 15 minutes. Take eggplant out of the oven and let cool for 5 minutes.
While the eggplant is cooling, place tahini, lemon juice, olive oil, garlic, ⅛ tsp salt and ⅛ tsp pepper in a food processor. Once eggplant is cool, trim off the top and bottom of the eggplant. Slice eggplants in half (length-wise) and scoop out the pulp. Transfer pulp to food processor. Process the ingredients until it has the texture you prefer. Season with additional salt and pepper and sprinkle the chopped parsley on top.
For storage, make sure you put plastic wrap flush with the baba ghanoush and store in the fridge. Best consumed that day.

Posted by 2 Sisters 2 Cities on July 11, 2012

At my family’s Fourth of July lunch that my sisters and my mom hosted at my parent’s house, we served two dips for appetizers. One of the dips we made was the a Mediterranean Layer Dip with toasted pita chips.

The Mediterranean Dip is similar to those seven layer Mexican dips with the layer of sour cream/cream cheese and taco seasoning, beans, salsa, lettuce, and tomato etc. but instead the layers have more of a Greek flair. The first layer is the classic hummus, followed by basil pesto, cucumbers, red onion, banana peppers, kalamata olives, feta cheese and lastly fresh tomato. Toast up some sliced triangles of pita bread with a touch of olive oil and you have yourself one worthy appetizer.

My mom also brought this to a graduation party to test it out before the party. The dip did not last long and she was tracked down by several of the guest for the recipe. The original recipe calls for sun dried tomatoes but since it tomato season we opted to use some fresh ones from the farmers market. You can use your own recipe for the hummus or pesto but I am linking M’s hummus recipe here.

5.0 from 1 reviews

Mediterranean Dip

Ingredients

Hummus
Basil Pesto
Cucumber, seeded and diced
Red Onion, diced
Banana Pepper, diced
Kalamata Olives, sliced
Crumbled Feta Cheese
Tomatoes, diced

Instructions

Spread a layer of hummus on a platter followed by a layer of pesto. Next sprinkle evenly with cucumber, red onions, banana peppers, kalamata olives, feta cheese, and tomatoes.
To toast pita chips- Cut pitas in triangle slices and place on a baking sheet. Preheat oven to 375 degrees. Brush pitas with olive oil and bake for 5-10 minutes. Turn over pita chips and continue to cook until toasted.

Source– Adapted from Annie’s Eats