justamouse Posted April 19, 2011 Share Posted April 19, 2011 what's your favorite dip? We can't eat anything with MSG so most of the seasoning packets are out for us, and I'm looking for something different. What kind of dip do you love? Quote Link to comment Share on other sites More sharing options...
Hedgehog Posted April 19, 2011 Share Posted April 19, 2011 Anything with plenty of sour cream in it. Yum. :drool: Quote Link to comment Share on other sites More sharing options...
Spy Car Posted April 19, 2011 Share Posted April 19, 2011 Hummus and Baba Ganoush. Bill Quote Link to comment Share on other sites More sharing options...
justamouse Posted April 19, 2011 Author Share Posted April 19, 2011 Anything with plenty of sour cream in it. Yum. :drool: yum, dairy! :001_smile: Hummus and Baba Ganoush. Bill These are my stand bys. Ya got anything else, couscous master? :D Quote Link to comment Share on other sites More sharing options...
Spy Car Posted April 19, 2011 Share Posted April 19, 2011 These are my stand bys. Ya got anything else, couscous master? :D Do you know about Labne? Bill Quote Link to comment Share on other sites More sharing options...
justamouse Posted April 19, 2011 Author Share Posted April 19, 2011 Do you know about Labne? Bill No, tell me.:bigear: Quote Link to comment Share on other sites More sharing options...
blondeviolin Posted April 19, 2011 Share Posted April 19, 2011 Uhh...ranch. I guess I'm no help, huh? :lol: Quote Link to comment Share on other sites More sharing options...
LauraGB Posted April 19, 2011 Share Posted April 19, 2011 A favorite for us is taco dip: 1 8oz pkg cream cheese 1 8 oz container sour cream 1 pkg taco seasoning (if you look, you can find some pretty straight forward seasoning packets without all the additional junk, or if you are much cooler than me, you can make your own ;)) Mix those together with a hand blender. Spread in the bottom of a 10X15" cookie sheet (or cut the whole thing in half and use a big serving platter). Top with shredded lettuce, shredded cheddar, chopped onions, peppers, olives, green onions, tomatoes (or anything else you usually would put on a taco). Sometimes I sprinkle it with a little cayenne. Eat with blue or yellow or white corn chips. Dd and I can eat the entire cookie sheet all by ourselves, so we tend to cut the recipe in half just to be safe ;). Quote Link to comment Share on other sites More sharing options...
Spy Car Posted April 19, 2011 Share Posted April 19, 2011 (edited) No, tell me.:bigear: It is strained yoghurt. Also called Labneh or yoghurt cheese. It basically has the consistency of cream cheese. You can purchase it now in markets (in Los Angeles anyway). If youncan't find it pre-made It is easy to make oneself. You just put yoghurt into a piece of clean muslin. Gather up the muslin and twist gently and tie off. Then let the yoghurt drain. I tie it to my kitchen faucet (a trick taught to me by Arab friends). Others will put it in a strainer over a bowl in the fridge. When it is drained it has the consistency of cream cheese. You can serve it plain, or surrounded with olive oil. Herbs, or flavorings like chives, scallions or onions, or pepper can be added. Arabs use a Tyme-based herb mix called Zaatar (which is delicious!). The Labneh can also serve as a base for things like roasted and roughly purreed red peppers to be mixed with. Spinach. Anything. Bill Edited April 19, 2011 by Spy Car Quote Link to comment Share on other sites More sharing options...
dcjlkplus3 Posted April 19, 2011 Share Posted April 19, 2011 I'm another fan of plain 'ol ranch. Quote Link to comment Share on other sites More sharing options...
SonshineLearner Posted April 19, 2011 Share Posted April 19, 2011 it's a mayo/yogurt mix with olives cut up and roasted almonds.... Yum!! Quote Link to comment Share on other sites More sharing options...
Spy Car Posted April 19, 2011 Share Posted April 19, 2011 In a different vein, there is a vegetable dip we enjoy (through my wife's Northern Italian heritage) called Bagna cà uda. It is a bath of warm olive oil, butter, anchovies, garlic, and parsley. Dip in raw or very lightly blanched vegetables. Yum! Bill Quote Link to comment Share on other sites More sharing options...
justamouse Posted April 19, 2011 Author Share Posted April 19, 2011 It is strained yoghurt. Also called Labneh or yoghurt cheese. It basically has the consistency of cream cheese. You can purchase it now in markets (in Los Angeles anyway). If youncan't find it pre-made It is easy to make oneself. You just put yoghurt into a piece of clean muslin. Gather up the muslin and twist gently and tie off. Then let the yoghurt drain. I tie it to my kitchen faucet (a trick taught to me by Arab friends). Others will put it in a strainer over a bowl in the fridge. When it is drained it has the consistency of cream cheese. You can serve it plain, or surrounded with olive oil. Herbs, or flavorings like chives, scallions or onions, or pepper can be added. Arabs use a Tyme-based herb mix called Zaatar (which is delicious!). The Labneh can also serve as a base for things like roasted and roughly purreed red peppers to be mixed with. Spinach. Anything. Bill Heh. You know, I made that two weeks ago but I had no idea that's what it was called. I put it on wasa. :D The Zaatar and spinach idea sounds good. I'll have to play around with that. Dd and I can eat the entire cookie sheet all by ourselves, so we tend to cut the recipe in half just to be safe ;). I can totally see making half a portion, you might as well strap that to my rear end with a double roll of duct tape. I'm sure you'd find me locked in a closet with a spoon if I made that. Which, I'm sure I'll be doing... it's a mayo/yogurt mix with olives cut up and roasted almonds.... Yum!! that sounds cool! Dill dip with the secret ingredient Beau Monde. My mom makes it for every family event---love it. :001_smile: I had to look up Beau Monde, but that sounds yummy! Uhh...ranch. I guess I'm no help, huh? :lol: I'm another fan of plain 'ol ranch. I AM going to make a from scratch ranch. I will blame it on the kids wanting it, but I'll be eating it, too! :D Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted April 19, 2011 Share Posted April 19, 2011 Hummus and Baba Ganoush. Bill We mix the two. We call it "Baba ga Hummus"! Quote Link to comment Share on other sites More sharing options...
Jen in PA Posted April 19, 2011 Share Posted April 19, 2011 I make yogurt cheese all the time, usually adding in shredded veggies and herbs. I also love black bean dip -- mashed black beans, garlic, cumin, a bit of hot sauce, and sour cream to make it as creamy as you like. Guacamole is my personal favorite dip. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted April 19, 2011 Share Posted April 19, 2011 We mix the two. We call it "Baba ga Hummus"! I love it :lol: :lol: :lol: Bill Quote Link to comment Share on other sites More sharing options...
6packofun Posted April 19, 2011 Share Posted April 19, 2011 This cottage cheese dip: http://www.familyoven.com/offsite?r_id=66821&u=http://www.recipezaar.com/8015 You can fiddle with the seasonings on the base of cottage cheese and plain yogurt. :) I try to mash the curds a bit by hand, too, but trying to blend or whiz it in the food processor makes it too watery. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted April 19, 2011 Share Posted April 19, 2011 I make yogurt cheese all the time, usually adding in shredded veggies and herbs. Do you ever make marinated labneh balls? You drain the yoghurt extra well. Roll it into balls, then pack loosely in jars with olive oil, herbs and spices. Delicious! I also love black bean dip -- mashed black beans, garlic, cumin, a bit of hot sauce, and sour cream to make it as creamy as you like. Bean dip, naturally ;) Bill Quote Link to comment Share on other sites More sharing options...
Jen in PA Posted April 19, 2011 Share Posted April 19, 2011 Do you ever make marinated labneh balls? You drain the yoghurt extra well. Roll it into balls, then pack loosely in jars with olive oil, herbs and spices. Delicious! Bill I've never made those, but they sound great. Quote Link to comment Share on other sites More sharing options...
justamouse Posted April 19, 2011 Author Share Posted April 19, 2011 I can't wait to make some of these. I'm getting all kinds of noshy. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted April 19, 2011 Share Posted April 19, 2011 I've never made those, but they sound great. Served with some crusty bread and it is super gourmet. A key is to use lots of herbs, red pepper flakes, black pepper, seeds and the like so it looks really pretty and the flavor is complex. Bill Quote Link to comment Share on other sites More sharing options...
AppleGreen Posted April 19, 2011 Share Posted April 19, 2011 Houston's Spinach and Artichoke Dip...so amazing! I leave out the white cheese, oops, I just heard a baby yelp, so I'm out. Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted April 19, 2011 Share Posted April 19, 2011 Plain Greek yogurt A few tablespoons of buttermilk powder or fresh buttermilk Garlic powder or fresh crushed garlic A splash of red wine vinegar Fresh or dried dill or other favorite herbs Quote Link to comment Share on other sites More sharing options...
Anne Posted April 19, 2011 Share Posted April 19, 2011 In a different vein, there is a vegetable dip we enjoy (through my wife's Northern Italian heritage) called Bagna cà uda. It is a bath of warm olive oil, butter, anchovies, garlic, and parsley. Dip in raw or very lightly blanched vegetables. Yum! Bill Spy Car, I had never heard of this dip until you mentioned it here. Therefore, I was floored to see a recipe for it appear in my Epicurious feed this morning!! It's on the list to try sometime soon!! Anne :) Quote Link to comment Share on other sites More sharing options...
Spy Car Posted April 19, 2011 Share Posted April 19, 2011 Spy Car, I had never heard of this dip until you mentioned it here. Therefore, I was floored to see a recipe for it appear in my Epicurious feed this morning!! It's on the list to try sometime soon!! Anne :) It is quite delicious. My wife's late grandfather ate an appetizer of Bagna cà uda almost everyday, so it is one of those "sentimental" dishes we can't help but eat in memory. Buon Appetito! Bill Quote Link to comment Share on other sites More sharing options...
tearose Posted April 19, 2011 Share Posted April 19, 2011 I make ranch, green goddess, etc. dips from scratch with fresh herbs, garlic, and lemon juice. Cook's Illustrated has good recipes (I use The New Best Recipe). Quote Link to comment Share on other sites More sharing options...
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