2 (7-ounce) containers Greek yogurt
1 hothouse cucumber, unpeeled and seeded
¼ cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 ½ teaspoons minced garlic
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
Pita chips or veggies for dipping
Place the yogurt in a medium bowl. Grate the cucumber on a box grater and squeeze the grated cucumber with your hand to remove some of the liquid. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir until well combined. Serve with pita chips or veggies.
8 ounces cream cheese or Neufchatel cheese
8 ounces smoked whitefish, skin taken off and chopped (we used amberjack, but you could also use mackerel, trout, bluefish or kingfish)
1 whole jalapeño
2 tablespoons mayonnaise, more or less to taste
1 whole lime, zested and juiced
1 tablespoon Tony Chachere’s (or Old Bay)
Salt and pepper, to taste
Puree ingredients, including the lime juice and zest, in a food processor until well blended. The more whipped the consistency, the easier to spread. Serve with crackers or tortilla chips.
Easy Feta Dip
1/3 cup olive oil
3 Roma tomatoes, seeded and diced
4-5 green onions, sliced thinly
8 ounces feta cheese, crumbled
2-3 teaspoons Cavender’s Greek seasoning
fresh baguette, sliced thinly
On a large platter drizzle olive oil until you have a thin layer on the entire platter. You may use more or less here depending on your preference. Add the tomatoes, green onions, and feta on top of the olive oil. Sprinkle with the Greek seasoning to taste. With a spoon carefully combine the ingredients. Serve with warm sliced baguettes for scooping up the dip.
1 (15-ounce) can chick peas, drained
1 sprig fresh oregano, leaves chopped
Handful of fresh flat-leaf parsley
1 clove garlic, finely chopped
2 rounded tablespoons tahini paste
Drizzle extra-virgin olive oil
¼ cup Kalamata olives, well drained and coarsely chopped
Pita chips or veggies for dipping
Combine chick peas, juice of lemon, oregano and parsley in a food processor. Mash garlic with a knife into a paste with some salt and then add to processor along with tahini paste. Process hummus, drizzling in olive oil, until smooth and then transfer to a bowl. Stir in olives, reserving a few for garnish. Serve with pita chips or with veggies.
Caramelized Onion Dip
Makes 3 cups
2 tablespoons unsalted butter
3 medium onions, halved and thinly sliced
1 ½ cups sour cream, at room temperature
½ pound cream cheese, softened
1 tablespoon finely chopped flat-leaf parsley
½ teaspoon onion powder
½ teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper, to taste
Potato chips or veggies, for serving
Melt the butter in a large skillet. Add the onions and cook over moderate heat, stirring often, until golden brown (about 20-25 minutes). Add 2 tablespoons of water and cook, stirring constantly, until the water has evaporated (about 3 minutes). Let the onions cool slightly (about 15 minutes).
Transfer the onions to a cutting board and chop them coarsely. In a large bowl, mix the sour cream with the cream cheese, parsley, onion powder and Worcestershire sauce until smooth. Stir in the onions and season with salt and pepper. Serve at room temperature with chips or veggies. Note: This onion dip can be covered and refrigerated for up to 3 days.