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1407 recipes found
Chef John's Baba Ganoush
Baba ganoush is a creamy, smoky, and garlicky Middle-Eastern eggplant dip that's perfect for sharing. You can roast the eggplants however you wish, but grilling them in the summer is a great option. Serve with pita chips and fresh veggies.
Baba Ganoush
This baba ganoush recipe makes a creamy and delicious Middle Eastern eggplant dip by blending roasted eggplant flesh with lemon juice, tahini, garlic, and smoky paprika. It tastes great spread on pita bread or served with crackers and veggies for dipping.
Hot Muffuletta Dip
A tasty hot-and-spicy spread worthy of your your Mardi Gras celebration. I find giardiniera in the store by the pickles and other jarred, pickled vegetables. I like to serve this with chunks of French or focaccia bread, but it's great with crackers or tortilla chips, too.
Sausage Head Charcuterie Board
Sculpt this terrifying sausage head charcuterie board for your Halloween party. It's a labor of love, and so worth it.
Roast Beef and Cheddar Puff Pastry Pockets
To make these puff pastry beef and Cheddar pockets, puff pastry is rolled and cut into 4-inch squares to form an "envelope" for tasty beef and Cheddar bites. Make them larger or smaller, if you wish, and use any sandwich spread you prefer. Serve warm, for a tasty snack or appetizer.
Chopped Greek Salad Dip
This chopped Greek salad dip is bright, tangy, rich, and full of herbs. With feta, tzatziki, pepperoncini, roasted red peppers, and olives, this creamy dip really emulates the flavors of a Greek salad.
Mississippi Pot Roast Dip
This Mississippi pot roast dip tastes like the creamy version of pepperoncini beef. Ranch seasoning and au jus mix plus sour cream and zesty pepperoncini are the easiest and best potato chip dipper ever.
Easy Butternut Squash Ravioli
These butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. The secret? Wonton wrappers instead of pasta make these ravioli incredibly quick and easy. You can, of course, use prepared pasta sheets or make pasta dough from scratch if you prefer!
Antipasto Squares
These clever antipasto squares are made by topping crescent roll dough with layers of roasted red bell pepper, deli meats, and sliced cheese, topped with another layer of dough and baked until golden, cheesy, and delicious.
Antipasto Platter
This is a layered antipasti platter, so you can cut it into square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!
Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)
My Italian mother-in-law taught me how to make these roasted red peppers in oil. She doesn't have any of her recipes written down. She just makes them like she always has for years. They can also be used on bruschetta or pureed with cream and served over pasta. I usually serve them in a relish tray as a side dish to any meal.
Roasted Veggie Antipasto
This is a delicious recipe and keeps for a long time, due to hot water bath processing. Great little jars for picnics, hostess gifts and entertaining. Scrumptious with crackers and cream cheese. I like mine a little on the sweet side and will occasionally add 1/4 cup brown sugar to the mix or use a sweet BBQ sauce. Alter the veggies as you like, trying to keep the overall quantity about the same.
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