Tag Archives: Dip

Spinach + Artichoke Dip

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Two people sitting on a recliner made for one.

Drinking beer out of bottles.

Eating dip with spinach and artichokes.

Watching basketball.

That’s how I enjoyed this dip. Even for a girl who doesn’t love sports, it was the best way to enjoy it.

The dip, the beer, the company. It was the perfect combination that made for the perfect evening.

As far as the dip, it is the best.

I’ve tried many spinach and artichoke dips and this one is by far my favorite ever.

It’s creamy but not too creamy. The veggies stand out. It’s filled with spinach and artichokes. It packed with flavor.

The next time you’re looking for a good dip, I highly suggest making this.

Thank you to White on Rice Couple for the recipe.

Honey + Cinnamon Whipped Goat Cheese Dip

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On Tuesday, I talked about my love of wine and chocolate. Together, separate, any way is fine.

Today, I’m going to talk about wine and cheese. Just as I love wine and chocolate, I think wine and cheese are a perfect pair.

On my 22nd birthday, Greg and I had a very nice little wine and cheese night together. It was so much fun and is one of my very favorite memories.

I remember the two of us going to the store and choosing different types of cheese and then different types of savory + sweet spreads and then fruits and crackers to put the cheeses and spreads on. We really didn’t know what we were doing — we’re not cheese or wine experts — but we had a lot of fun doing it.

We took everything home, made it look pretty on the table, poured some wine and started to enjoy our food.

We tried all different combinations of cheese, fruit, crackers and wine. I remember snacking all throughout the night. It was the perfect birthday dinner.

This dip was inspired by that night.

I love goat cheese. And I think it goes great with fruit. Just like in this salad. So I thought, why not make it into a dip for fruit. Why not add some sweet honey and spicy cinnamon!

To like this dip, you definitely have to like goat cheese. Even with the added sweetness, it still has that tangy goat cheese flavor.

Served with fruit and crackers, this dip is delicious. Enjoying it with a glass of wine is even better.

I enjoyed eating it on its own but also garnished with some fruit jam and chopped pecans.

Honey + Cinnamon Goat Cheese Dip

2015-04-20 14:39:18

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Ingredients

10 ounces goat cheese
1 tablespoon honey
1/2 teaspoon cinnamon
Pinch of salt
1/4 cup pecans, toasted + chopped
Fruit jam/preserves, if desired, for topping
Crackers + fresh fruit, for serving

Instructions

To toast the pecans, place 1/4 cup pecans in a skillet over medium heat. Cook, stirring frequently, until nuts become fragrant and slightly browned. Remove from heat and chop.
Place the goat cheese in a food processor and process for about 30 seconds, or until almost "whipped." Add the honey, cinnamon and salt and process up to another 30 seconds, until dip is light and fluffy.
Place dip in a bowl and top with fruit jam or preserves and chopped pecans. Serve with fresh fruit and crackers.
Enjoy!

Notes

I prefer this dip topped with both jam and chopped pecans. I like to serve it with honey wheat crackers and fresh strawberries, but use what you prefer.

The Dreaming Foodie https://www.thedreamingfoodie.com/

Caramelized Onion White Bean Dip

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What are the foods that you will just NOT eat?

For me, it’s most meat (I know that’s a big one). That pink ginger that comes with sushi. And I recently discovered I won’t eat a certain brand of roasted garlic hummus. Oh, and a bag of dried papaya I just bought.

More on the hummus I’m not eating: I really wanted to buy a dip just to have around to snack on. I bought the roasted garlic flavor and knew from the first bite that I just can’t eat it.

Enter: caramelized onion white bean dip. So much better than store bought anyways, right?

More proof that everything happens for a reason. I bought hummus I didn’t like so that I would be inspired to make this. 🙂
This dip is sooo good. It’s creamy and so full of flavor. I think you will really enjoy it.

Method

Start with:

1 head of garlic

Roast the garlic. I followed this method.

1 medium red onion, sliced thin
Olive oil
Salt
10 fresh sage leaves

Heat about 1 Tbsp. olive oil in a pan over medium heat. Add sliced onions and a pinch of salt. Cook until caramelized, 25-30 minutes. Once onions are caramelized, remove from pan and set aside. Add sage leaves to the pan to toast, about 5 minutes.

Then:

1-15 oz. can white beans (I used Great Northern beans)
Olive oil
4 cloves roasted garlic, from above
Juice from 1/2 of a lemon
Fresh ground black pepper
Red pepper flakes (I used about 1 tsp. but add according to your taste)

Using a food processor, process beans and olive oil until smooth. Drizzle in enough oil to get a smooth consistency. Add roasted garlic, lemon juice, black pepper and red pepper flakes. Process again, lightly. Add caramelized onions and toasted sage. Process once more, until just combined.

Enjoy!

*Notes:

-Add as much olive oil as you need as you are processing the dip to keep a smooth consistency. If it’s difficult to process, drizzle in some oil and try again.
-I left some larger chunks of onion and sage in my dip. If you want your dip completely smooth, process it longer, until it is how you like it.
-I served this with crackers and toasted bread.