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Entries tagged with 'dips'

Salmorejo Dip

Serious Eats Joshua Bousel 4 comments

Salmorejo is cold tomato soup from Córdoba, Spain that can easily be thickened into a great, refreshing summer dip. More

Beer Cheese

Serious Eats Joshua Bousel Post a comment

Choose a full-flavored beer to give this cheese dip character, then grab a fresh hot pretzel and enjoy. More

DIY Black Tahini and Beet Hummus

Serious Eats Molly Sheridan Post a comment

Black tahini offers a sweeter, nuttier flavor than tahini made with white sesame seeds. With such black gold at my finger tips, I decided to add it to a hummus that could stand up to it, pigment-wise. The color alone is sure to turn a few heads at your next gathering. More

Guasacaca (Avocado Salsa)

Serious Eats Joshua Bousel 14 comments

Guasacaca is the Venezuelan answer to guacamole, but with a brighter, tangier flavor. More

Rosemary and Lemon White Bean Dip

Serious Eats Joshua Bousel 4 comments

Mere minutes of work result in a smooth and creamy bean dip with lemon and rosemary creating a crowd-pleasing herbal, zesty, and fresh flavor. More

Spicy Tortilla Crisps with Queso Fundito from 'Salty Snacks'

Serious Eats Kate Williams Post a comment

When it comes to game-day snacks, there are few people I know that'll turn down chips and cheese dip (I'm pretty sure all of these folks are vegan anyhow). Even my friends who scoff at the concept of queso are known to sneak bites of the gooey stuff when they think no one is looking. It's not too hard to make either snack from scratch, but homemade versions are rarely more exciting than Tostitos. Enter Cynthia Nims's new cookbook Salty Snacks. She elevates chips and queso just enough to turn heads, while still keeping the dish oozy and comforting. More

Spicy Crab Dip

Serious Eats Marvin Gapultos 1 comment

For my rendition of a traditional Maryland crab dip, I was actually inspired by the fiery Southeast Asian dish of Chili Crab, wherein fresh whole crabs are bathed and cooked in a spicy sauce of chiles and aromatics. The final dip is a Baltimore by way of Singapore concoction that is spicy and creamy with that "of the sea" flavor provided by the crab meat—a combination of flavors that will surely benefit any carrot stick, cracker, or chip. More

Classic Green Goddess Dressing

Serious Eats J. Kenji López-Alt 1 comment

A classic West Coast dressing and dip, it was one of the most popular dressing in the country up until Ranch took over in the late 80's. Flavored with plenty of herbs and anchovies, and highly seasoned, it lies somewhere between a classic Caesar and Ranch, with the best elements of both. More

Moroccan-Style Spicy Carrot Dip

Serious Eats J. Kenji López-Alt 4 comments

[Photographs: J. Kenji Lopez-Alt] Note: Harissa is a Tunisian spice pasted made from piri-piri peppers. It can be found in cans or bottles in most major supermarkets or specialty grocers. About the author: J. Kenji Lopez-Alt is the Chief Creative... More

Roasted Tomato Salsa

Serious Eats Joshua Bousel 21 comments

Roasting a set of standard salsa ingredients first may add some time to an otherwise quick process, but it's all for good as the end result retains a freshness while gaining a tomato intensity, some sweetness, and a more mild heat the melds seamlessly throughout. More

Thai Coconut Custard Dip (Sangkhaya)

Serious Eats Leela Punyaratabandhu 2 comments

[Photograph: Leela Punyaratabandhu] Note: Pandan (or pandanus) leaves are available frozen at most Asian grocery stores. If you can find them, you can leave them out entirely and scent the dip with a teaspoon of vanilla extract. You can also... More

Hot Salsa Verde

Serious Eats Joshua Bousel 3 comments

Fresh, tangy, and spicy, this salsa verde was just what was called for to fulfill a longing after a week of excellent Mexican eats in Austin. More

Creamy, Three-Cheese Artichoke Dip

Serious Eats Jennifer Olvera Post a comment

Artichoke dip is popular for good reason: it's a bubbly, cheesy crowd-pleaser. [Photograph: Jennifer Olvera] Note: Leftovers are tasty tucked into skin-on, bone-in chicken breasts. Just slice chicken horizontally down the center until you can open it like a book.... More

Greener Goddess Dressing

Serious Eats Kerry Saretsky 2 comments

This thick, creamy tarragon and basil dip and dressing is giving a green buttery oomph with blended avocado. Great for salads, but even better for crudités and shrimp cocktail. More

The Best Basic Guacamole

Serious Eats J. Kenji López-Alt 40 comments

A simple and easy guacamole for any occasion. More

Tuna and Avocado Salsa

Serious Eats Kerry Saretsky 4 comments

Pico di Gallo meets tuna tartare in this charred tuna and avocado salsa. Serve it with corn chips and go to town. More


Serious Eats Kerry Saretsky Post a comment

Anchoïade is a quirky alternative to tapenade made from just four ingredients: anchovies, garlic, olive oil, and vinegar. Serve it as a dip for crudités or as a spread for bread, all with a glass of white wine or rosé. More

Sara Kate Gillingham-Ryan's Muhammara

Serious Eats Caroline Russock 5 comments

Unlike hummus or baba ghanoush, Muhammara is relatively unknown on the Middle Eastern dip scene. This blend of roasted red peppers and toasted walnuts is buzzed together with chile, garlic, cumin, and pomegranate molasses, a combo that gives the already sweet peppers deeply complex notes of heat, spice, and a mellow tartness. This already intriguing dips is finished with hand torn mint leaves that add not only a bit of pleasing green but also a coolness. More


Serious Eats Joshua Bousel 41 comments

Hummus with pita chips is my go-to snack (anyone else?). Until recently, I lived off the storebought variety, with my homemade hummus never being up to snuff with the likes of Sabra. But then I had a revelation in hummus-making. More

Pimento Cheese

Serious Eats Joshua Bousel 47 comments

Do we really need a spread that's primarily cheese and mayonnaise? In the case of pimento cheese, the answer is yes. More

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