Roasted Red Pepper Sauce- With Pasta

I like pasta. Hold up. Rewind, I LOVE pasta. Call it an indoctrination from childhood that completely took hold of my taste buds. Since I enjoy eating this multi-shaped, multi-useful, molto delicious carb I’m always looking for new sauces, toppings or items to toss into my favorite comfort food.

Oodles of years ago during my crazy life in the world of television production, I needed quick and easy meals to make. Call it a self fulfilling prophecy but pasta makes for quick and easy meals. Besides a variety of pasta shapes, I always made sure to keep my pantry stocked with items that I could quickly toss into the pasta. Peas, beans, canned tomatoes, capers, anchovies were among the regulars, and jars of roasted red peppers were also their constant companion. When push came to shove, I would boil pasta and then without even sautéing them in garlic and oil I would just throw them on top, add cheese and happily consume. Sounds pathetic, but on particularly long work days even taking that extra step to cook the topping was seemingly too long. But they did their job, and given the chance, roasted peppers can be much more useful and handy. So take my word, keep them stocked in your pantry as a must have staple.

That’s the way I roll. I buy them. My mom, on the other hand, always roasted her own red peppers, and then placed in plastic bags into the freezer. Let me tell you, they were delicious. I literally can still smell their sweet aromas as I ponder her peeling off the skins. But not even that extraordinary olfactory experience arms me with the patience to make them myself. There are some homemade foods I don’t mind taking the time and effort to make. And there are others I am willing to concede buying a store bought version. I will admit that homemade roasted peppers are the bomb, still I’m not motivated. I take the easy way out. (Note: It is funny how some tasks seem too much for one person while for another it’s not problem at all. I get it now when I say something is easy for me it might not be that easy for someone else, no matter how easy I think it is.)

Dreaming of my mom’s peppers made me think of the dip I made a while back using roasted red peppers, walnuts and goat cheese. I featured it in a post entitled: 3 Dips a Dipping. It dawned on me that that combo could create a creamy, no cook sauce that would melt into a big bowl of steaming hot pasta. And even though the dip has walnuts, I think the texture will be great. I do you one further. Toast some extra nuts to sprinkle on top of the pasta to amp up the crunch and bring another level of nutty flavor to the dish. Then I thought that this dish might need some extra zing. So, I made a gremolata to finish it off. The parsley, lemon and garlic are sure to add that fresh zip to the creaminess of the sauce. Now you have had a sneak peak into how my little brain conjures up dishes that my tummy approves. So let’s get started because I’m hungry now.

Roasted Pepper Sauce Pasta set up

Ingredients

1 c marinated roasted red peppers
1 1/3 c goat cheese
2/3 c walnuts, roasted
1 lb. pasta
1/2- 1 c pasta water reserved
Olive oil
1/2 t salt
1/4 - 1/2 t red pepper flakes, to your taste

Gremolata (optional)
Remaining Walnuts, chopped
3 T parsley, minced
1/4 t garlic, grated or crushed
1/2 t lemon zest
1 T lemon juice
3 T olive oil
Salt/pepper to taste

Roasted pepper, goat cheese, walnuts

Instructions

1. Toast the walnuts in a pan over low heat or on a baking sheet for 5-7 minutes until lightly toasted. Be careful not to burn them. Set aside to cool.

Roasting any nuts releases the oils and brings out their nutty flavor.

2. Boil your favorite pasta. (I think this dish works best with a shape that the sauce can find its way into nooks and crannies like rigatoni, bow tie or fusilli. I had Papparedelle on hand, so used that.)

3. In a food processor, buzz up the walnuts to a chunky consistency. You don’t want a fine grind. (Remember to reserved the remaining nuts to sprinkle on top.) Remove them from the blender and set aside, Of course, you can rough chop them with a knife.

4. Add the roasted peppers, goat cheese, salt and red pepper flakes. You can add splash of olive oil until you get a paste.

Roasted peppers and goat cheese.

You want a creamy consistency to the roasted pepper/goat cheese mixture.

5. Add the walnuts back in and pulse only until combined or simply stir them in.

6. Meanwhile, chop up the parsley, walnuts, grate the garlic, lemon zest and combine together with lemon juice and olive oil to make the gremolata.

parsely, lemon, walnuts, garlic

7. Once the pasta is done, drain making sure to reserve about a cup of the pasta water. Place the pasta back in the pot and add the sauce and gently fold together. Add the pasta water as needed to help emulsify the mixture. Or you can put the sauce in the bowl, whisk in the pasta water and then toss the pasta.

Ready all your elements to toss together.

Thin out the roasted red pepper sauce by whisking in pasta water. Add as much or as little to your liking.

8. If you aren’t into the gremolata idea, plate and top with the toasted walnuts.

Roasted Red Pepper Pasta topped with walnuts.

But if you want to add a little extra ‘sum-ting sum-ting’, dollop the gremolata on top as well. I love it both ways, but will attest that the garlic lemony-ness of the gremolata adds a lovely zing that cuts through the creamy sauce.

Roasted Red Pepper Pasta topped with parsley, garlic, lemon, walnut gremolata.

Yup, that simple. A no cook sauce that is creamy and delicious, and also packs some crunch.

The best part about this is that you can make the Roasted Red Pepper as a dip and then use the leftovers for pasta. Or the reverse. Either way, you get twice the benefit.

Postscript: After making all that hubbaloo about how roasting peppers from scratch was too much work, I decided to take it on. I have a very competitive nature and one that thrives on a challenge. So, of course I had to roast my own peppers. WHAT??? Plus, how could I go on and on about the aroma and not tackle the task myself. But true to form it was just as time consuming, and a labor of love process as I had imagined. But that aroma was unmatched. That said, not sure I will repeat that task again, but at least I have a recent try under my belt. Maybe my mom will just give me some of hers next time.

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Rose-colored Salad with Roasted Beets & Goat Cheese

Years ago I happened upon the stunning pink lettuces known as Millennial Pink or Radicchio La Rosa del Veneto. Back then I created a Pretty in Pink Salad for Easter dinner that had a fair amount of ingredients. After talking to some readers recently, I found out that they wanted simpler recipes* so I decided to create a scaled down version of that salad and test it out for small dinner party. And since it’s almost Easter again, I figured that this edition of the pink salad might be an easier one to pull off for your Easter holiday meal.

*Side note: Given this valuable feedback (which I greatly appreciate) I will be posting some super easy, weeknight meals. It didn’t occur to me to provide simpler meals as I figured they might seem like obvious combos or too simple to warrant a post. But I have since learned that they are helpful. More to come soon.

Back to rose colored lettuces.

There is something about the color of these leaves that grabs me every time. The look and feel is soft and delicate. It makes me feel like I should be hosting an elegant tea party with fussy floral plates. Since the flavor is quite subtle, pairing it with the sturdier structure and definitively more bitter tones of radicchio creates a nice balance. I will admit that these lettuces are not easy to find. Traditional grocery stores probably will not carry them. Since they are from the radicchio family, Italian Specialty markets carry them, which is where I buy mine.

As I mentioned this was being tested out for a dinner party with our friends, Tecla and Scott, up at our country house. Since I knew Juancarlos and I had plans most of the day before their arrival, prep was key in being able to get the meal to the table without too much fuss. This turned out to be a great make ahead, and assemble later salad.

The Main Ingredients: Pink Lettuce, Radicchio, Beets, Goat Cheese

Ingredients

Serving 4
4 medium Red Beets (I figured 1 beet/person)
1 head of Pink Lettuce
1 head Radicchio
1 small shallot
1/2 tsp each of Thyme
1/4 tsp each of Salt & Pepper
Oil
Goat Cheese, I used about 2 tbsp/person

Dressing
1/2 c Oil
2 Tbsp Red Wine Vinegar
2 tsp Whole grain Mustard
3-4 Tbsp Lemon Juice
Salt, Pepper

Instructions

1. Peel and cut the beets into small chunks. I recommend wearing gloves when preparing beets as they easily stain hands, clothes and anything they touch.

2. In a bowl, combine the dry spices and oil, whisk and add the beets to coat.

3. Place the beets on a baking sheet and roast at 425 degrees until lightly browned and tender. Set aside. (You can make these a day ahead and store in container in the fridge.)

4. Cut 1/2” thick rounds off the end of the radicchio and secure with a toothpick. Chop the remaining radicchio into shreds. (If you are preparing this ahead of time, place in a container with a dry paper towel on top, or wrap with paper towel and place in plastic bag until time of assembly)

Side note: It occurred to me that it would be easier to place the toothpicks into the radicchio first, then cut rounds. Work smarter.

Beautiful long radicchio

Radicchio slices, ready to be skewered

Place the toothpick through the middle to hold the leaves together.

5. While the beets are roasting, grill the radicchio rounds in a pan with olive oil, salt, pepper until charred and softened. (If making ahead, let cool, then store in fridge in a sealed container.)

Grill until just browned and softened.

6. Wash and separate the outer leaves of the pink lettuces to find ones that can be used for the cups to hold the salad, and place them on individual plates. Chop the remaining lettuce and radicchio for salad base.

The size of this lettuce are ideal for lettuce cups.

Chop the rest for the ‘meat’ of the salad.

7. Thinly slice the shallots.

8. To make the dressing, simply whisk together all the ingredients.

9. To assemble, place the pink leaf on the plate, then fill with the lettuces and the beets. Place the grilled radicchio on the plate. Top with goat cheese and sprinkle the shallots on top and drizzle with dressing.

Note: This can be a hot/cold salad as well. Simply warm the beets and radicchio right before assembly.

I love using the larger leaves as a cup to hold the salad.

A colorful mix to start the meal.

This salad was enjoyed by all, as there was not a single leftover on the plates.

Here are just some of the other dishes we served. Since this was my first real dinner party at our country house, I was getting my entertaining feet wet and wasn’t able to photograph the full menu.

Rice Cakes with Parmesan, Salami, Pea Shoots, Grapes, Olives

Crostini with Onion Cream Cheese & Smoked Salmon, Crostini with butter & anchovy

Pappardelle in Brown Butter Sage Sauce

You know me, I always set a table, even in the country. I brought the floral cloth and napkins from our home and then used the placemats and dish & glassware from the country house. As you can see, this is a simple table set up. It doesn’t have to be all decked out to feel purposeful.

Simple table setting

I used a remnant material to add some color and fun to the table. It doesn’t have to be all jazzed up, just a tad of effort to make it feel special.

Another wonderful evening with our friends… country entertaining that warms my heart.

Tecla and Scott. The best dinner guests.

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Endless Endive: Strawberry, Tomato, Basil and Peas, Shallots

Years back I posted Winter Fresh Endive Boats and promised that I would post about the variety of other ways to stuff endive.  And although it's been quite some time since that posting, I like to make good on my promises, even if it takes me years to come through. So here is my first round of fillings.  And I promise, there will be more, especially since the title is Endless Endive.

Endive seems to have been specifically made as the perfect carry vehicle for fillings.  I know most people cut them up and toss into salads, but I much prefer them as a big spoon! They are great for dipping and are literally the ideal shape to fill so guests can easily pick up and enjoy. Why in the world would anyone cut them up when their true purpose seems clear? Well, at least to me. That’s why I fill them, endlessly.

I entitled this Endless Endive because quite honestly the list of fillings is just that. The only limitation is one's lack of imagination.  But I know that together we can invent tons of fillings. I’ll do my part to start us off. For this post I’m keeping it to two different fillings that are perfect for Spring and Summer Time.

But first some tidbits about Belgian endive. It’s like a small head of lettuce but instead of being round like Boston lettuce it has a cylinder shape usually around 6 inches long. The most typical has pale yellow leaves that are tightly packed together with one end more sturdy (the filling end) and the top end feathering out to a more delicate whisper. There is also a purple toned version, Red Belgian, which when combined with the greenish yellow version makes quite a stunning plate. Being part of the chicory family, it has a mild bitter taste, but not nearly as much as radicchio. I find endive to be mild and neutral. You can actually cook endive and it mellow out the flavor to a more nutty tone.

Ok, onto the fillings.

As I mentioned, there are two different toppings but both versions use the same cheese filling. You can use any combination of cheese fillings or a single cheese. The most important part is that it is whipped so that it is light and fluffy.

Ingredients

3-5 Endive*
12 oz Cream Cheese**
10 oz Goat Cheese**

Strawberry/Tomato Filling

1 qt Grape Tomatoes, chopped
1 qt Strawberries, chopped
1/4 c Basil, chiffonade

Peas/Shallot Filling

2-3 T Mint, chopped
1- 1.5 c Peas, frozen
1 small shallot, fine dice
Pea Shoots, for topping
Magic 3 (olive oil, salt, pepper)

* Depending on the size will determine how many leaves each one will yield. I always buy an extra one to be safe, especially since as you get closer to the center the leaves get smaller and smaller.

** You can use both cream and goat cheese combined. The cream cheese balances the tang of the goat. You can also use ricotta cheese with is lighter.

Instructions

1. Whip cream cheese and goat cheese together until fluffy. Season with salt and pepper to taste. Place in a pastry bag or large Ziplock bag and refrigerate until ready to fill.

You can certainly stir it together but I find using a hand mixer creates a smooth, creamy consistency.

Fill a pastry bag or plastic bag for easy filling.

2. Carefully separate the leaves from the core. I like having a clean edge, so I cut the bottom until leaves naturally release. Then continue to cut across the core releasing more leaves. This method helps to have even clean edges as well as ensuring not to tear the leaf. Let them dry on a paper towel.

Look as those lovely natural boats.

3. Wash, core and chop the strawberries. Wash and chop the grape tomatoes, and chiffonade the basil. Set aside. Combine everything in a bowl, season with salt, pepper and a drizzle of olive oil and set in the fridge to marinate. Note: I recommend a small dice so you can get several pieces of each when you fill the endive

When you use fresh ingredients, you only need a few. Just let them shine and show their natural glory.

So appetizing.

4. Blanch the peas for 1-2 minutes and shock them in cold water to stop any further cooking.

Quickly blanch the peas. They don’t need much time.

Placing them in an ice bath stops the cooking and helps retain their vibrant green color.

5. In the same saucepan, sauté the shallots until softened. Season with salt and pepper

Shallots are milder then red onion and don’t overpower the sweet, tender pea. They also do not take long to sauté and soften.

6. Remove the peas with a spider, draining all the water and add them to the shallots. Taste for seasoning, and adjust if needed.

A tasty mixture.

7. Arrange the endive leaves on a platter and using the piping bag squeeze a hefty tablespoon amount of cheese into each leaf.

I like to arrange some greens on the bottom of the serving platter to finish the presentation.

Fill to your hearts content. If you like more cheese filling, then put more. I feel like a heaping tablespoon amount is just right.

8. Then fill with the leaves with each of the two toppings, separately.. Finish the pea version with pea shoots. I liked alternating the versions next to one another. But you can also arrange it so one side of the platter has the Pea/Shallot version, and the other side has the only the Strawberry/Tomato version.

So vibrant and fresh.

These can be made up to 1/2 hour prior to serving. However, you could prep all the components ahead of time (day before) and store airtight in the fridge. You can even fill the endive with the cheese filling hours ahead. Cover with plastic and then fill before serving.

A festive, refreshing Spring or Summertime appetizer.

I absolutely love the freshness of this appetizer. So crisp, so clean. So refreshing. The best part is it requires no dishes, no utensils. These are ‘pick up and devour’ apps. I hope you give these a try. With Spring sprung, we need a few fresh, cooling appetizers up our sleeves.

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Squash, Tomato, Peppers & Onion Bake

What do you do when you are mandated to follow a food regimen that limits the ingredients you can consume? First, take a sedative. A big sedative. Next, check the food list and start getting creative.

As I mentioned a couple of months back, I started seeing a new naturopath. Among one of my main goals is to try to cure my 3 year sinus issue. Yes, 3 whole years. As we all know, the shin bone’s connected to the thigh bone, the thigh bone’s connected to the hip bone. The hip bone’s connected the backbone. And so on and so on. You get the point. Everything in our bodies is connected and related to one another. Which is why gut health is key. So among one of the paths to curing my sinuses is getting my gut better. To recap, I’ve been following the GAPS* regimen which cuts out all carbs, grains and starchy vegetables. I had been following this diet for weeks, so when I say sedative, there wassn’t enough sedation to calm my aching pasta brain. But I was a trooper, and wanted to get better so I stuck with it and came up with yummy things to eat.

* Links for more info on GAPS at the end of the post.

I decided to visit my happy place, AKA the farmer’s market, where I picked up as many of the things I could eat. Zucchini, Yellow Squash, Onions, Peppers, Tomatoes, Herbs. These immediately reminded me of those baked dishes with swirls of zucchini. So, I thought I would give it a spin.

The vegetable line up. Zucchini, yellow squash, red and yellow peppers and onions.

Now you know I couldn’t just leave it at that. On this ‘diet’, I can actually have goat and sheep cheeses. Thank goodness, or a crime might have been committed without this one saving grace! With curds in hand, this veggie swirl was going to be topped with cheese glorious cheese.

Ingredients

2 medium zucchini, sliced
2 yellow squash, sliced
2 medium onions, sliced
2 red peppers, sliced
2 yellow peppers, sliced
4-5 plum tomatoes, sliced
3 T dry oregano
Salt, pepper, olive oil
3/4 - 1 cup feta cheese & goat

(The first time I made this dish I used a combo of both. Next time I only had feta,
so used 3/4 c)

I like using plum tomatoes for this dish.

You’ve all heard to talk about the mise en place. And I’m a true believer, but there is a delicate balance between having everything ready, and multi-tasking. Using your time wisely to prep some items while others cook is the perfect harmony of mise en place and smart prep.

Use your time wisely. While one thing is cooking, prep the next.

Instructions

1. Thinly slice onions and peppers. Sauté peppers first in a pan with olive oil. Once they start to soften add the onions, salt, pepper and 1 teaspoon of oregano. Let cook slowly over medium low heat until they are completely softened and nicely caramelized. Approximately 45 minutes.

Cook the peppers down first a bit. They take a bit longer than the onions.

2. Meanwhile, cut the zucchini, yellow squash, tomatoes in even slices. You can assemble on the board as you go. Or assemble in the baking dish. Whichever you prefer.

Try to make the slices the same width so everything cooks evenly.

Assemble on the board and then just transfer to the baking dish.

3. Once the peppers and onions have cooked down, place them on the bottom of a baking dish (11” x 8”).

Caramelized to sweet goodness. This creates a bottom layer that add both another texture and flavor to the dish.

4. Then begin to assemble your vegetables on top. I like alternating one of each in rows. Or if you only have a round baking dish, you can swirl the design around. Drizzle with olive oil, sprinkle with salt, pepper and 1 tsp of oregano. Bake at 400 for 35 minutes.

Beautiful colors, beautifully arranged and ready for baking.

Only have a round baking dish. No problem, just create a swirl.

5. After 35 minutes, pull of out the oven and crumble the cheese over top. Drizzle a bit more oil and the final oregano. Bake for another 25-30 minutes until its golden brown, the veggies are softened and the liquid is bubbly.

Once the vegetables are partially baked, then you can add the cheese.

That’s some crumbled yum right there. Back in the oven to get yummier!

The first time I made this I inhaled it... I mean, enjoyed it as the main meal. It was a pretty big dish so naturally there were leftovers which I ate for lunch the next day with a piece of sautéed fish. Which is how I ate it the second time, too. Naturally, this dish begs for something starchy to accompany it. Believe me when I say the irony of that thought slays me. Only I would cook up something that pairs perfectly with shit I couldn’t eat at the moment. This combo of flavors would be great with pasta or rice, but my growling stomach thinks that thick slices of roasted or grilled potatoes would the ideal companion. Plate it up alongside a lovely piece of protein like chicken, fish or meat and a complete meal is a done deal.

I like this dish for several reasons. And not because one day soon I’ll be eating it with pasta. But because this recipe is equally suitable for an informal dinner party as it is for a weeknight meal with leftovers for the week. It’s delish piping hot, but I’ve enjoyed it at room temperature as well. I even relished it topped with poached eggs. Which is why I’m posting this right before New Year’s Eve. I think this is a fantastic recipe to make for a New Year’s Day Brunch or even on the buffet table on the eve. And those are just a few good reasons to give this a try. I’m sure there are more. So what are you waiting for?

For those interested in learning more about the GAPS diet and anti-inflammatory methods below are a few links. As a foot note, I stayed on this regime for 6 weeks, and I although it was difficult, and I truly craved some warm, soft starch in my tummy, I stuck with it and did find that it helped my gut. It is meant to help heal, and not necessarily meant for a lifetime regime, unless of course you have a more serious gut issue.

GAPS Diet
GAPS Protocol
GAPS Overview
GAPS Outline
What is GAPS Diet

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3 Dips a Dipping...

Life with an obsessive buyer.

Well, I guess that’s the view from hubby, JuanCarlos’, seats. I buy things; be it material scraps, vintage dishes, glassware, and even food ingredients with big ideas. Sometimes with no specific ideas at all, I just love how they look and I’ll figure it out later. Maybe that is what I should have called this blog. Buy it Now - Figure it Out Later.

In the looking good category, I’m often tempted by the olive bar at specialty stores. Or the condiment and cheese aisles. Who wouldn’t? They are stocked with alluring foods. So, it’s no wonder that when you open my fridge you will encounter jars and containers of what JC likes to call stragglers. Annoying stragglers, to be exact. We differ greatly in our view points. I love having these food items around because they come in handy in a pinch. On the flip side, my husband finds these types of jars, containers and “dangling participles’ quite annoying. The main reason: he doesn’t have much use for these ingredients, hence the questioning as to why we need so many of them. Which often leads to him needing to shift, maneuver around and rejigger them in the fridge. Of course, I see the absolute need for these, but I’m willing to consider his point of view; me as condiment hoarder for the ‘just in case’ moment.

In an effort to keep the peace around the holidays (at least that is what I’m telling him), I decided to make him happy and clean the fridge from condiment craze. Yet, we all know the real reason. I’m a serial something from nothing, experimentalist. I can’t help myself from looking at ingredients and seeing what they could be. And what perfect timing, as we look down the barrel of the final few holiday parties and gatherings left in the year, a trio of dips comes in handy. Dips are not just useful for dipping, but great to spread on sandwiches, or on the base of pizza or stuffed breads, dollop on a salad or tacos, or dang near anything else you can think of.

Here are 3 dips for dipping. Or spreading or whatever you want to name them, for use in whatever way you choose.

Avocado & Sour Cream Dip

Ingredients
1/2 c avocado, cubed
1/2 c sour cream
1/4 c scallions + 1 T for topping
1 garlic clove, rough chop
1 T parsley
1 t lemon juice
1/2 t salt
1/4 t pepper

Instructions
In a mini blender, buzz up the parsley, scallions and garlic first. Then add the avocado and sour cream. Add lemon juice, salt and pepper. Buzz again and taste for seasoning. Easy, breezy.

Chop up the scallions and garlic first. It helps to blend them up better.

Chunks of avocado give it a creaminess.

Fresh parsley and lemon give this dip a zip.

Avocado & Sour Cream dip. Creamy and tangy.

Roasted Pepper & Goat Cheese Dip

Ingredients
1/2 c marinated roasted red peppers
2/3 c goat cheese
1/4 c walnuts, roasted

Instructions
Roast the walnuts for 8-10 minutes in the oven or in a saucepan on the stove. Then using a mini blender, buzz up them up into small pieces. Remove from blender, then add the peppers and goat cheese and blend until you have a chunky consistency. Add the walnuts back in, and blend only until full combined, or you can simply stir them in. Taste for seasoning. Since I bought the marinated roasted peppers there was no need to add any additional seasonings.

Goat cheese makes it creamy and tangy. Peppers makes it sweet.

Walnuts give a crunch. A wonderful combination.

Gorgeous bright color, full of tang, sweet and crunch.

Olive & Feta Cheese Dip

Ingredients
1/2 c oil cured black olives
1/2 c green olives
1/2 c feta cheese
1/4 c scallions, rough chop
1 garlic clove, rough chop
1/2 c parsley leaves
1/4 c olive oil
1 t lemon juice

The set up for something special.

Instructions
In a mini blender, buzz up the parsley, garlic and scallions. Add the black and green olives and buzz until it creates a paste. Add olive oil and lemon juice and blend until combined. Then add the feta cheese. Since the olives and feta have enough flavor and salt content, this dip should not require any additional seasoning. But always taste to see if you need more lemon juice or oil.

Toss the scallions, garlic and parsley in.

Buzz it up until coarsely chopped.

Add the olives. Then the oil, lemon juice and feta.

Olive tapenade with feta is a hearty dip, perfect with boiled potatoes for dipping.

Bright, crunchy and super green string beans are a fresh and delightful addition to this platter.

New and fingerling potatoes are the perfect size and consistency for dipping. They also make for a hearty bite.

Did you see how easy it was to whip up not one but three dips? These were just one of those days when pulling ingredients out and seeing what works together creates ramekins full of goodness.

In my defense of stocking our fridge with these awesome ingredients, we had one of those ‘just in case’ moments when we needed to bring appetizers to a party. Perfect timing, I’d say, as I just finished making these dips and they were picture ready for the party. Pure evidence that having dangling participles in your fridge isn’t a luxury or a nuance but an absolute necessity. I feel redeemed and justified in my condiment collecting craze.

A colorful medley.

Fresh and inviting. So, go ahead and invite someone over. Pop some bubbly and dip away.

Dip, spread or dunk your way to a New and Prosperous Year.

Avocado & Sour Cream Dip Recipe

Roasted Pepper & Goat Cheese Dip Recipe

Olive & Feta Cheese Dip Recipe

Post Note: While I was in North Carolina visiting my nieces, my youngest niece made all 3 of these dips for us to snack on. Then we brought the leftovers to my oldest nieces newly purchased townhouse, which we helped her moved into. These dips were the perfect snack as we unpacked, unwrapped and set up her new abode. Everyone loved them. I guess these 3 dips a dipping are even more handy that I originally thought.!