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Justin & Meredith Winokur's Kitchen Cooking Notebook

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Cava Grill Harissa ("Greek Style")

/pages/recipe-book/dips/Cava_Style_Harissa.md
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Cava Grill Style Harissa (originally from Well and Good and local)

If possible, grind the crushed red pepper first. In a spice grinder. It is spicier when you pre-grind but not grinding them leaves a bit of a gritty texture.

Start with 1/3 cup of oil and add more as needed.

Blend in a food processor.

It can be served immediately but the flavor improves with some time in the fridge.

Changes


Cilantro Chili Dip (or Sauce)

/pages/recipe-book/dips/cilantro-chili-dip-or-sauce.md
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This is originally part of the ingredients to cilantro egg-drop soup but, more often than not, we make it as a side dip. See also Salsa Dressing. And now Cilantro-Lime Vinaigrette

Combine all ingredients in the food processor. Adjust seasonings and chilis to taste

Original Wordpress ID and Date: 10126, 2015-07-21_201840


Romesco Sauce/Dip

/pages/recipe-book/dips/romesco.md
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Romesco Sauce/Dip

Originally from Love and Lemons (local)

Adjust all seasonings to taste

Combine all ingredients but oil in a food processor and add oil until it becomes a thick paste

Edits

2017-11-05: Changed the almonds