Spinach and Artichoke Hummus Dip

These are truly a few of my favorite things!! Look!

The ultimate dip mash-up. Perfect for pita chips, chopped veggies, spread on toast, straight off the spoon...

Don't judge me, guys. This Spinach and Artichoke Hummus Dip is everything we always wanted but never knew we needed. Smooth and creamy, bold and full of flavor.

I was inspired to make this dip when I was eating a (ready-made) spinach hummus and thought...we could do better. We can kick things up a notch. Everyone loves spinach and artichoke dip, so why shouldn't we combine it with a smooth homemade hummus, another universally loved dip? The answer is clear: we should combine them, and I did just that and will never go back.

Although the classic spinach dip is made with cream cheese and mayonnaise, I decided to add Mediterranean flare by using greek yogurt and feta cheese. Both yogurt and feta are delicious with hummus, like on a gyro or falafel plate, so it is natural to mix them all together for our dip smash-up!

Prep of this dip couldn't be easier...I simply prepare each dip separately, then gently fold them together like folding egg whites into a cake batter. This ensures that we can taste the components of each dip while at the same time creating a cohesive and smooth spread. Season along the way, as well as one more time at the end. This is a real crowd-pleaser and I can't wait for you guys to try it!!

Gouda Cheddar Ale Fondue

Guys, this is urgent. You know how much as I love cheese. And I know you love it too. So today I present…

BEER AND CHEESE FONDUE!

And not just any beer and cheese fondue…This is a Gouda Cheddar Ale Fondue. And it is life-changing.

Any good fondue has to start with one crucial ingredient – an awesome fondue pot. This outdoor fondue pot from Uncommon Goods is the perfect vessel for our gooey, nutty gouda cheese fondue.

Uncommon Goods is a privately owned retailer based in Brooklyn, NY offering a wide variety of unique and handmade gifts, gadgets, jewelry and décor. They are a B Corporation, which are organizations that use the power of business to help address social and environmental problems that face us every day. Uncommon Goods is dedicated to producing all products in a way that causes no harm to animals or people, and all employees are paid above minimum wage. Not only does Uncommon Goods provide a platform for local artists and designers to sell their often handmade and upcycled products, but they have also been awarded by Bizrate for outstanding customer service 9 years in a row.

Be sure to check out the Uncommon Goods website the next time you need a distinctive gift for someone special in your life. Many products can be personalized to fit any special occasions and there is truly something for everyone. Check out the wide range of host and hostess gifts, from cheese boards and chip & dip trays to gorgeous hand painted pitchers, here.

This outdoor fondue pot lives up to the expectations and standards set forth by the owners of Uncommon Goods. You can find this product and a wide range of innovative kitchen tools at this page. I love the large square design of the fondue pot, which makes sharing a breeze! Speaking of breeze, because it is an outdoor pot, the heat source is enclosed from 3 sides, making this the perfect addition to a picnic or backyard barbeque. I’m also totally obsessed with the fondue forks, which have 4 different colors on the end! It’s like wine charms…but for your cheese! 

So, cheese fondue. Those two words are music to my ears. But I'm adding beer, because I'm an adult and I can do what I want! I start this recipe with a hoppy white ale, but an amber or brown ale would also add a delightful nuttiness for an even richer fondue flavor. When it comes to the cheese, I am completely obsessed with gouda. It is nutty, a little stinky, and melts like a breeze into a smooth and creamy dip. For sharpness, we need cheddar...it just makes everything better! Extra sharp, if you're feeling sassy like that. We are definitely not skimping in the flavor department! 

When it comes to our dipping agents, I have a few loyal friends that are always invited to the party. First, a crusty, lightly toasted bread, cut into cubes...it's just waiting to soak up the cheesy goodness! Tart green apples add a nice crunch and a balanced sweetness, and I guarantee you'll be going back to dip seconds and thirds in the fondue! Roasted or grilled vegetables, because let's face it...we all learned to love vegetables by dipping them in cheese first. For a heartier option, try grilling up some sausages too! A little protein can go a long way.

I like to arrange all my dippables on one big tray alongside the fondue. A personalized cutting board, like this one, is not only a great gift and conversation piece, but it is easy to pack and put outside on a picnic table, and keeps all the goodies in one place!

Pepperoni Pizza Dip

We’re going to talk about pizza in the form of a warm, cheesy dip today. We’re going to ignore any and all dietary restrictions and get down to brass tax.

Cheese plus tomato sauce plus pepperoni plus more cheese plus bread for dipping equal appetizer bliss.

My ronis got shuffled in transit...

Do we understand each other?

Delightful!

If there’s one thing you’ve caught onto by now, it’s that I love making dips. Think…guacamole, white beandip, taco layer dip…it’s something I love. Let’s embrace it!

Dips are a quintessential party food and are designed by nature to feed the masses. This particular Pepperoni Pizza Dip is much more cost friendly than buying 4 pizza pies for a bunch of friends. Put this dip out and let people take little bites here and there, and your next gathering will be a hit!

Here's my friend Rich getting ready to dig in to some pepperoni pizza dip I brought to his apartment this weekend. Yum! We ate SO MUCH FOOD and had SO MUCH FUN!

Oh, by the way. Like most of my dips, this isn’t difficult at all to put together. It starts where all great things in this world start.

CREEEEAM CHEEEESE! (imagine me shouting/singing "cream cheese"
and that’s what I intended that to be).

Softened cream cheese gets mixed together with fresh basil, pepperoni slices, olive oil, sour cream, mozzarella, and a little bit of crack black pepper for a kick.

This mixture gets spread into the bottom of a casserole or baking dish. Then it’s time for your favorite marinara sauce.

Look, go ahead and use the jarred stuff. There are some good ones out there. You can always start with a jarred sauce and jazz it up with lemon juice, fresh herbs, whatever you’d like. This is a judgement free zone. We want this dip to be easy peasy!

Atop the marinara goes a a bit more of mozzarella and cheese. It’s like – why not?!

Some full pepperonis for flare on top, and so people know what they’re getting into!

Bake, wait, and enjoy. I served my pizza dip with chunks of French baguette. Tortilla chips are also a fine dipping vehicle. Go crazy, get wild, put in your favorite pizza toppings, be yourself—always!

Holy Guacamole!

I finally went grocery shopping yesterday for the first time in what feels like weeks. Memorial Day weekend had me travelling to New York, and I hate having a lot of groceries sitting in the fridge while I’m away. Hopefully the next week or two will bring new recipes your way!

I have a quick recipe for everyone today. It’s perfect for those summer barbeques and any sort of gathering you may be having. I made it for the first time with my friend, Jose, and I must say it will definitely be a go-to dip for me.

It’s a simple guacamole! Avocados are back in season now that it is warm out again, so this is the perfect time to give this a try. It is somewhat sweet, a little tangy and sour, and overall delicious. My dip device of choice would be Tostitos Multigrain Scoops! But, of course, you can use any chip or veggie you wish. It is also great left-over on a sandwich. YUM! Best part? NO COOKING REQUIRED.

Here’s what you need:

3 RIPE avocados – this means that when you squeeze them, they feel soft. If you are able to go to the store a few days before you plan on making the dip, leave the avocados in a warm, sunless place. This will help them ripen. Don’t refrigerate.
1 medium to large beef steak tomato
1 small to medium onion, diced finely
1 teaspoon minced garlic
1 lime
Salt and pepper, to taste

Here’s what you do:

Peel and pit the avocados and chop roughly. Place in serving bowl.
Roll the lime on the table or countertop (to release the juices). Cut in half and juice the lime into the avocados. (Bonus: the acid from the lime will prevent browning of the avocados).
Add the garlic, salt, and pepper.
Using a POTATO MASHER (best device ever) smash all the ingredients together until the avocado becomes smoother (leave some chunks).
Dice the tomato into ¼ inch chunks. Mix in tomato and finely diced onion with a fork.
Adjust your seasonings and enjoy!

Some people prefer a spicier guacamole, which is totally fine. Just cut back slightly on the tomato and add some chilies in there. I’d also like to stir some cilantro into the recipe and see how that elevates it to the next level. I’m patiently waiting on a fresh herb delivery from my aunt’s vegetable garden (hint hint).

Here’s a look at the final product. Wouldn’t this be nice alongside a strawberry margarita?!

Do you have a go-to dish that you bring to your summertime barbeques?

Awesome Appetizer Recipes in Action

This past weekend, Cory and I took it upon ourselves to throw our very own birthday party. That’s right – our birthdays are two days apart (I’m older!!) and we wanted to celebrate with as many people as possible.

We played it off as a combined “Sunday Fun-Day” and “Belated Housewarming” get together. It was a PERFECT day. The weather was sunny, not a cloud in the sky, with temperatures pushing 80 degrees. We have an outstanding porch off of our apartment, and that was really the place to be.

For me, this day was extra fun because I finally got to cook for a large group of people and share my goodies with everyone. Reviews were GREAT and I couldn’t be happier. We don’t have a grill, so I decided to pull a small selection of my favorite appetizers that I have seen made on the Food Network and give them a whirl myself.

Here are some links to the recipes. I followed them very closely, for the most part. I will share any additions, subtractions, or tips following each link.

Giada DeLaurentiis’ Meatballs a la Pizzaiola

Holy. Yum. I watched Giada make these on her show (I love the way this lady cooks!) and I knew I had to try them. This was my second go-around with the recipe, and it was just as delicious as I remember. The idea behind these meatballs is that they have all the flavors of a pizza built right inside! I decided to nix the red pepper flakes because (a) I just don’t have them and (b) as I have said many times, spicy foods aren’t my favorites. I had at least 30 meatballs from the measurements listed in this recipe, perfect for our crowd of 20+.

Alton Brown’s Spinach and Artichoke Dip

Who DOESN’T love a good “Spin Dip?” As far as I know, this is a favorite among many. This recipe is so simple it’s ridiculous. And, really, it feels so much better than putting out a jarred dip for your guests. One thing I had to compromise on here was the artichoke hearts. For the life of me I could NOT find frozen artichoke hearts. Luckily, in that sneaky aisle of canned veggies, there on the top shelf sat canned artichoke hearts. I drained these well and still boiled them to get rid of that awkward can flavor. So much else was going on in here, I doubt anyone noticed! This list of ingredients looks daunting – cream cheese, sour cream, AND mayo all in one? Look – here’s a little secret. Use the low fat or fat free versions of any two of the aforementioned carb-filled condiments. Still delicious but secretly a little more guilt-free.

Giada DeLaurentiis' Tilapia Fish Tacos with Arugula

I would definitely have to say that these nuggets of joy were probably most well received along with the Spin Dip. I wasn't sure how many of my guests liked fish, so I decided to do one batch of tilapia taco bites and one batch of chicken taco bites (using none other than the trusty Purdue Short Cuts!) I also mixed a little too much dressing in there so I decided not to do the wasabi cream. Also, to keep the wonton wrappers as crispy as possible for as long as possible, I lined the bottoms with a small piece of romaine lettuce.

Ina Garten's Cheese Straws

These were a delicious addition to the table. I didn't want to have just regular bread to try to fill out the menu, so my curiosity peaked when I saw Ina make these for one of her fabulous get togethers on her show, "Barefoot Contessa." If you like cheese, you will love these. Made from puff pastry and your favorite blend of cheeses, it's pretty hard to mess these up. The best part about them is that after you twirl them, they become a great visual for the table spread as well!

Beyond what I made, all of our friends were generous enough to bring some snacks as well! We had a veggie platter, cheese and crackers, my friend Meghan's homemade salsa (SO FRESH AND YUMMY), cookies, candy, and a precious birthday cake from Cory's sister. Check this out:

It was lemony,  fresh, and DELICIOUS!

In case you missed it ... a close up of the food table!

I loved having everyone over, and I think everyone had a great time! ALL the food went. Have you thrown a party recently? What did your menu look like?