Belongs to kylerhea Almond Pesto 

“I love the combo of toasty almonds and basial as opposed to the more classic pine nuts or walnuts. Spread this on pizza, toss with spaghetti, or place a dollop on a baked potato and call me on your way to heaven.”

You might need to buy:
  • toasted almonds
  • garlic cloves
  • fresh basil leaves
  • extra virgin olive oil
  • kosher salt
  • freshly grated Parmesan cheese
Belongs to kylerhea Gras Pistas 

“I learned to make Gras Pistas from Nadia Santini in a small restaurant called Dal Pescatore in the Montava region of Italy. The time I spent in Nadia’s kitchen was truly my greatest experience while working in Italy; while Nadia cooked, her mother and father helped, and her husband, Antonio, ran the front. Dal Pescatore was the kind of place where you went to the hen house when you needed an egg or to the eel pong when you needed an eel. Nadia taught me an enormous amount about the cooking of her region. She served this over grilled polenta, taking basil to a new plateau.
The Italians have pesto and Gras Pistas, and the French have pistou, all fo which were probably developed as a way to preserve basil. Basically a basil and parsley pesto, Gras Pistas was originally made with lard. My version uses what today’s health advocates consider more healthy—olive oil. Of course, this could all change tomorrow.
Gras Pistas is great spooned over almost anything: polenta, mashed potatoes, grilled vegetables, chicken, fish, steak, or lamb, or as a dip for focaccia.”

You might need to buy:
  • chopped fresh mint leaves
  • chopped fresh Italian flat-leaved parsley
  • chopped fresh basil leaves
  • walnuts or pine nuts
  • garlic cloves
  • extra-virgin olive oil
Belongs to kylerhea Eggplant Dip 

Eggplant Dip has a great texture with a tangy, vinegary, seasoned taste that is mellowed with the pita. I also like to smear the dip inside warm crepes for a different kind of presentation.

serves 8
You might need to buy:
  • capers
  • freshly squeezed lemon juice
  • olive oil
  • dried oregano
  • salt or to taste
  • freshly ground black pepper
  • red wine vinegar
  • pitas
  • chopped fresh parsley

“I’ve replaced the traditional chickpeas with white beans to create a lighter taste and texture. Use this as a dip for crudites or crispy crackers or as a sandwich spread with smoked ham and tomatoes.”

You might need to buy:
  • fresh lemon juice
  • extra-virgin olive oil
  • water
  • Hungarian paprika
  • kosher salt

Vogue magazine used to include recipes in its home entertaining articles. One of my favorites was a creamy dip I found in a piece about garden parties. Fresh herbs give this dip a delicate green color while garlic adds an assertive flavor. To slim down the original, which was made with heavy cream, my version of this refreshing dip uses low-fat cheeses and sour cream. I serve it with carrot sticks; red, yellow, and orange pepper strips; and cherry tomatoes.
Fast Fact: Dill is rich in antioxidant carotenoids.
Quick Tip: Use a sharp scissors to snip both chives and dill, rather than chopping them with a knife.

You might need to buy:
  • reduced fat sour cream
  • chopped flat-leaf parsley
  • chopped basil
  • snipped chives
  • chopped dill
  • fresh lime juice
  • salt
  • cayenne pepper
  • Freshly ground black pepper

You can use 1 pkg of Lipton Vegetable soup instead.

ready in about two hours; serves 4
You might need to buy:
  • mayonnaise
  • KNORR Vegetable Soup Dip & Recipe Mix
ready in about 5 minutes; serves 0
You might need to buy:
  • frozen spinach
  • sour cream
  • Hidden Valley the Original Ranch Dips Mix
  • water chestnuts