You can buy this dip pre-made in your grocery store's deli department, but you can make it in less time than it would take to make a store run.
Simple, easy, dirt cheap and delicious. Don't pay $4-$7 dollars a bag if you don't want to, these are better.
Baked or fried, these Zucchini slices are magical. Crispy on the outside, tender inside, serve with your favorite marinara for dipping.
Confession: I judge restaurants by the quality of their spinach artichoke dip. What can I say? It's my favorite indulgence. Second only to anything buffalo. I've spent a considerable amount of time figuring out a recipe that is my version of perfect. Cheesy, creamy, lots of veg... Submitted for your approval... My Spinach Artichoke Dip.
This post includes three versions of Leek and Potato soup. In its classic form, this soup is hefty. Mildly oniony leeks and Yukon gold potatoes get creamy together in the blender and are finished with heavy cream and topped with chives and a croutons for crunch. Keep scrolling for Skinny (reduced fat and calories) and Vegan versions of this recipe. All three are absolutely delicious and really hit the spot on a cold day.
These baguette croutons, AKA crostini are amazing with soups, salads, dips and toppings of all kinds. They're so easy to make fresh, it's hard to justify dropping coin on the overpriced and often weeks old packaged croutons sold at the supermarket.
Sopes (SOH-pez), also known as Picaditas (pee-kah-DEE-tahs) or Pellizcadas (peh-yee-SCA-dahs) are by far the least known and most popular among the people I've served them to. It's hard to compare them to anything your average American has ever eaten. They're like an overweight corn tortilla had a baby with a Taco Bell chalupa-tostada mutt and then you covered it in red or green salsa, queso fresco and crema Mexicana. What else can I say? They're awesome. You should make them, and eat them. En masse.