Make Ahead
The dip can be refrigerated overnight. Serve the dip warm or at room temperature.
- extra-virgin olive oil
- dry white wine
- freshly grated Parmigiano-Reggiano cheese
- finely grated lemon zest
- Tabasco
- large jalapeño
- mayonnaise
- freshly grated Parmigiano-Reggiano cheese
- fresh lemon juice
- finely grated lemon zest
- kosher salt
- Tabasco
- vegetable oil
- ground beef chuck
- canned chopped tomatoes with their juice
- ketchup
- prepared horseradish
- Worcestershire sauce
- celery seeds
- Salt and freshly ground pepper
- extra-virgin olive oil
- sun-dried tomato pesto
- chopped parsley
- Salt and freshly ground pepper
- finely chopped sweet onion
- finely chopped cilantro
- fresh lime juice
- Salt and freshly ground pepper
Make Ahead
Press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate overnight.
Notes
Variation: For a brighter, crunchier guacamole, finely chop the scallions, garlic and jalapeño and stir them in raw.
- vegetable oil
- finely chopped cilantro leaves
- fresh lime juice
- Salt and freshly ground pepper
this is my approximation of a recipe from Cowgirl restaurant in Santa Fe
- Rotel
- lime juice
- salt
- crumbled feta cheese
- plain yogurt
- sour cream
- minced garlic
- salt
- pepper
- small jar pimento
- black eyed peas
- pinto beans or black beans
- finely chopped jalapeno
- salt and pepper
- apple cider vinegar
- vegetable oil
- sugar
- Scoop tortilla chips
“This wonderful bean spread has gained in popularity over the past few years. Our version has all the benefits of a more traditional recipe, but with less olive oil. The combination of garbanzo beans (also called chickpeas), tahini, lemon juice, cumin and garlic is a show-stopper. This is wonderful as a sandwich spread or as a dip with raw vegetables or pita triangles. Keep a batch in your refrigerator all the time and you’ll never be without a nutritious snack or lunch.”
- sesame tahini
- fresh lemon juice
- ground cumin
- extra-virgin olive oil