Tag Archives: dip recipes

Caramelized Onion Dip

Here is a great entertaining recipe for any get together or party. I have wonderful  food memories from my childhood eating onion dip when my parents entertained. It was a favorite dip in our house, probably in many houses.  You opened a dry soup mix and added it to sour cream and bam it ‘s a dip. Let me say I loved it growing up. In fact, my early days of cooking included many recipes using store bought soup in a package or can. Of course today, I love using fresh ingredients and with a little more effort the results deliver much better flavor and are far more healthy.  You’ll love this onion dip –  caramelizing the onions is the part that requires the most time, but the results are worth your time. Serve with your favorite potato chips and enjoy!

From by the bay wishing you yummy onion dip food memories!


blog clam dip

Caramelized Onion Dip


  • 1 large sweet onion, sliced thinly
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon sriracha hot chili sauce
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 cup good quality mayonnaise


In a large skillet, melt the butter. Add the onions and cook over moderate heat, stirring occasionally, until golden, about 25 minutes. Let the onions cool slightly, about 15 minutes.
In a food processor add  1/2 the onions and the remaining ingredients and blend. Stir in the onions and adjust salt and pepper to taste. Keep refrigerated until ready to serve. Serve at room temperature.

Greek Mezes


blog greek mezes

As I shared in a previous post, my mother is of Greek heritage. So to add  to the Easter Menu, I’m sharing three mezes recipes . Two of the recipes feature fresh mint – one against the saltiness of feta cheese and the other against the coolness of cucumbers and rich yogurt.  I’m suggesting them along with the herb crusted leg of lamb from last week’s post but they are both wonderful dishes for summer entertaining which is just a few short weeks away. The third mezes is a red chili hummus, a warming and smooth companion to the cool mint mezes, this is a perfect year round recipe. All three recipes are the essence of greek cooking, fresh, simple and delicious. Say “Yasou” to Greek cooking!

From by the bay, wishing you “happy greek” food memories!

blog feta dip

Feta and Mint Dip

1/2 cup fresh mint
1/2 cup fresh flat leaf parsley
4 ounces greek feta cheese
1/4 cup olive oil
juice of 1 lemon
1/2 teaspsoon coarse fresh ground pepper

Plac all the ingredients into a food processor and blend well. Place in a bowl and chill for at least one hour . Serve with pita chips or crackers.

blog tzaiki


1 English cucumber
1 tablespoon sea salt
2 cups greek style yogurt
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons fresh mint, chopped
2 tablespoons olive oil
fine sea salt and pepper to taste

Peel and thinly slice the english cucumber. Coarse chop and place into a bowl. Add the sea salt and mix. Let sit for about 1 hour. Strain the cucumbers and rinse. Shake off remaining water and place into a bowl. Add the remaining ingredients and mix well. Adjust seasoning with salt and pepper to taste.  Place in the refrigerator until ready to use. When serving drizzle with a little more olive oil. Serve on the side of roasted lamb or serve as an appetizer with pita bread.

blog hummus

Half Greek Hummus

15.5 ounce can Chick Peas or Garbanzo Beans, drained and rinsed
1/4 cup olive oil
3 tablespoons fresh lemon juice
3 tablespoons warm water
2 tablespoons tahini
2 cloves garlic chopped
1 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon toasted pine nuts
olive oil to garnish
sweet paprika to garnish

Combine all ingredients except the pine nuts and paprika into a food processor and process until smooth. Refrigerate in a covered container until ready to serve. Can serve cold or room temperature, Before serving drizzle with olive oil and sprinkle with pine nuts and sweet paprika.

Port Soaked Cherries, Blue Cheese and Pistachio Dip

Here is a perfect holiday cheese dip for New Year’s Eve or any festive party. This delicious dip starts with uses fresh cherries soaked in a port wine reduction and then added to a creamy cheese base with the flavor really kicked up by adding some crumbled blue cheese. As if these flavors weren’t enough the dip gets some nice crunch to it’s texture by adding chopped pistachios. This dip has beautiful color – reds and greens mixed together. Serve with some crusty bread or potato chips on the side and enjoy!
From by the bay wishing you festive food memories!
blog port cherry dip
Port Soaked Cherries, Blue Cheese and Pistachio Dip
1/2 cup port wine
1/4 cup fresh chopped cherries, pitted
1/4 cup roasted and salted pistachio nuts, chopped
4 ounces cream cheese, softened
4 ounces blue cheese, crumbled
1/2 cup good quality mayonnaise
1/4 cup sour cream
2 tablespoons heavy cream
1 teaspoon apple cider vinegar
1 teaspoon worcestershire sauce
1/2 teaspoon dijon mustard
1 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
optional: extra chopped pistachios for garnish
In a small saucepan add port and bring to a simmer. Simmer for about 10 minutes thickening the liquid and reducing to half. Add the cherries and set aside for an hour. In a food processor add all ingredients except the port, cherries and pistachios. Blend well. Remove from processor and place in a bowl. Strain the cherries from the port and add to the dip along with the chopped pistachios. Fold well to combine all ingredients. Store in the refrigerator until ready to use in an air tight container. Allow to come to room temperature before serving. Sprinkle some chopped pistachios to garnish.