Mexican Dip

There is no measuring to this great dip. Add how much you want, serve with anything you like, turn up the music, and have a great time!

Chapuzón mexicano (Spanish)

Mix together: (organic ingredients)

• corn                                  maíz
• black beans                    frijoles negros
• garbanzo beans             garbanzos
• avocado                          aguacate
• cilantro                          cilantro
• cottage cheese              queso cottage
• Mexican season           temporada mexicana
• chopped tomatoes      tomates picados
• cheese                           queso
• olives                            olivos
• slices of lime               rodajas de lima

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Basil-Spinach Pesto

Try something different with pesto which can be used as a dip for vegetables, spread over seafood and poultry, and of course a pesto for that Italian dish.

Pesto Di Spinaci Al Basilico (Italian)

Makes about 1 cup (340 g)

2 cups (260 g) organic spinach

1/4 cup (30 g) each organic: basil, sunflower seeds (raw, hulled), and Parmesan cheese or a dairy-free cheese

1/3 cup (45 g) organic pin nuts

3 crushed cloves of organic garlic

1 Tbs. (15 ml) organic lemon juice

1/4 cup (60 ml) each: olive oil and water

optional spices:

• black pepper
• oregano
• Italian spices
• red pepper flakes
• jalapeños

Goes well with spinach:

• dill
• chives
• ginger
• nutmeg
• allspice
• thyme

uno 1. In a food processor, pulse several times: spinach, basil, sunflower seeds, and pin nuts.

due 2. Add garlic, lemon juice, and cheese. Pulse several times.

tre 3. Slowly add oil and then water.

quattro 4. Stir in any spices and adjust for taste.

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Homemade Ranch Dip or Dressing

Ranch dressing is great as an appetizer dip.

Makes a cup (240 ml)

1 cup (240 ml) organic (dairy-free) yogurt
1 Tbs. (15 ml) organic lemon juice
1/4-1/2 tsp. (1,2 g-2,5 g) red pepper flakes 
3 Tbs. (45 ml) olive oil
4 organic scallions, thinly sliced
1 to 2 Tbs. (15-30 g) chopped cilantro or parsley


1. Stir together the yogurt and lemon juice. 
2. Heat the oil, scallions, crushed red pepper flakes, and cilantro/parsley in a small skillet or saucepan over medium-low heat.
3. Cook, stir, until scallions and red pepper flakes start to sizzle. Remove from the heat.
4. Pour the scallion olive over the yogurt sauce. Do not combine the two.
5. Serve with vegetables, chips, or over a salad.


Try a spicer ranch dressing: https://veggiefernandezs.blogspot.com/2020/08/poblano-ranch-dressing.html

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Artichoke and Cannellini Bean Dip

Cannellini beans are large white beans with a firm texture and skin with a nutty flavor, popular in our favorite part of Italy, Tuscany!

Makes 2 cups (480 ml)

1 can of 15 ounce (420 g) organic cannellini beans*, drained and rinsed

 (if using dry beans, boil at least 1o minutes, soak overnight, boil again 10 minutes, reduce heat and simmer 1-2 hours)

1 can of 14 ounce (390 g) artichoke hearts, drained and rinsed

1-2 chopped clove of garlic

2 Tbs. (30 ml) each: olive oil and organic lemon or lime juice

3 Tbs. (45 ml) grated Parmesan cheese (or a dairy-free cheese)

1 tsp. (5 ml) each: chopped rosemary, chia and teff seeds

pita bread or a firm, gluten free bread

1. In a food processor, blend: beans, artichoke hearts, garlic, and lemon/lime juice.

2. Add oil.

3. If it needs to be smoother, add 1-2 Tbs. (15-30 ml) water.

4. Add cheese, rosemary, and the seeds, blend into a smooth paste.

5. Serve with drizzle of olive oil and warm pita wedges.

* Cannellini beans can be substituted with: kidney, great northern, navy, or green beans. 

Cannellini beans are high in protein and fiber and low in fat.

Try....

Cannellini with Parsley and Olive Oil

for a tapas or a side dish with a meal

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Mango & Vegetable Rolls with Peanut Sauce

Easy to make: vegetables, herbs, noodles, and peanut sauce for dipping. Rice paper rolls are found in Japan, but peanut sauce is not. We like peanut sauce, so...

Serves 4-6

A. Peanut Sauce:

1/2 cup (125 g) organic peanut butter

1 Tbs. (15 ml) each: rice wine vinegar and sesame oil

2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos

1 minced organic clove of garlic

2 tsp. (2 g) grated ginger

2 tsp. (10 ml) organic honey

juice of one organic lime, plus lime wedges

1/4 cup (60 ml) hot water

1. Whisk together the peanut butter, vinegar, oil, soy sauce/liquid aminos, garlic, ginger, honey, and lime juice until smooth and creamy.

2. Add the water and whisk again. 

 (a) If it is too thick, add more hot water, 1 Tbs. (15 ml) at a time.

B. Vegetable Rolls:

10 to 12 rice paper wrappers

1 medium organic, thinly sliced into strips, each:

• carrots
• mango
• avocado
• red bell pepper
• scallion
• cucumber

1 1/2 cup (280 g) cooked (gluten-free) thread noodles

fresh mint and cilantro/parsley

sesame seeds

1. Fill a shallow bowl or deep plate with hot water.

2. Dip the rice paper wrappers in the water for 15-30 minutes.

3. Shake off any excess water and place on a dry work surface.

4. On the bottom third of the wrapper, arrange a couple strips of: mango, carrots, bell pepper, cucumber, and avocado, a small handful of noodles, a sprinkle of scallion, a few mint leaves, and a small handful of cilantro/parsley.

5. Fold up the bottom edges slightly.

6. Then fold in the slides.

7. Roll very tightly and press firmly to seal the seam using a little warm water.

8. Repeat with the rest of the rolls.

9. Serve immediately.

10. Serve peanut sauce for dipping and garnish with lime wedges and a sprinkle of sesame seeds.

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Baked Goat Cheese with Herb Oil

Add this to your summer picnic table.

Fromage de chèvre au four 

avec de l'huile aux herbes 

(French)

Serves 8

Preheat the oven to 425F (220C)

8-ounce (225 g) (dairy-free) each: cream cheese cut into pieces and softened & goat cheese, crumbled

2 Tbs. (30 ml) (dairy-free) milk

2 tsp. (10 ml) organic lemon zest

1 tsp. (10 g) thyme 

pinch or two of black pepper

1/2 cup (65 g) shredded Parmesan or a hard, dairy-free cheese

1/2 - 1/3 cup (65-95  g) organic cheery tomatoes, cut in half

2 Tbs. herb oil (See below)

1. Combine goat and cream cheeses, milk, zest, thyme, and pepper.

2. Beat with a mixer on medium until smooth

3. Spread mixture in an au gratin dish plan.

4. Sprinkle with cheese.

5. Top with tomatoes.

6. Bake 12 minutes or until lightly browned.

7. Let cool slightly.

8. Drizzle with herb oil.

9. Serve warm with (gluten-free) crackers and organic vegetables.

Herb Oil

makes 1 cup (240 ml)

Use a single herb or your favorite combination, example tarragon and lemon thyme for this goat cheese dish.

4 1/2 cups (25 g) fresh herb leaves

1 cup (240 ml) olive or avocado oil

1. Blanch the herb in a medium saucepan of boiling water for 30 seconds.

2. Remove and plunge into a bowl of ice water.

3. When they are completely cool, drain and squeeze to remove water.

4. Using a kitchen towel, pat herbs to dry.

5. Place in a food processor, combine with oil. Purée until well blended.
6. Keep chilled in an airtight container up to 4 days

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Summer Hummus

It is a mixture of hummus and a dip, topped with vegetables. Add a salad or snack in the afternoon, as well as a nice appetizer!

(Arabic) حمص صيفي

/hams sayfi/

(Hebrew) חומוס קיץ

Serves 6

A. Toppings:

3/4 cup (115 g) organic cherry tomatoes, diced

1 medium ear of organic corn, kernels cut off the cob. Frozen or canned works well.

1 Tbs. (15 ml) olive oil

2 tsp. (10 ml) balsamic vinegar

2 Tbs. (8 g) chopped chives

1 Tbs. (5 g) chopped basil

black pepper

1. Stir all the ingredients together.

B. Hummus:

2 (15-ounce/425 g) cans, organic chickpeas, drained, and rinsed

zest of 1/2 organic lemon

juice of 1 organic lemon

2 organic cloves of garlic

1/3 cup (75 g) tahini

3/4 cup (180 ml) olive oil

optional: grilled (gluten free) pita bread
black pepper

1. Combine everything in the food processor except the oil. Pulse 10-15 times.

2. Add the oil. 

3. Blend until it is smooth and creamy.

C. Serve:

1. Transfer the hummus into a serving bowl, add the toppings.

2. Garnish with extra basil and serve with grilled pita bead and other organic, raw vegetables .

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Green Curry Hummus

This is an exciting dish to the table or on the buffet. Serve with organic vegetables, chips, on bread...

Serves 6

2 (15-ounce/425 g) cans organic chickpeas, drained, rinsed

zest of 1/2 organic lime

juice of 1 organic lime

2 minced organic garlic cloves

1/4 cup (15 g) chopped cilantro or parsley, plus more for garnish

3 Tbs. (50 g) green curry paste

1/4 cup (60 ml) coconut milk, plus more for serving

1/3 cup (75 g) tahini

pinch each of: black pepper and red pepper flacks, plus more for serving

1/2 cup (120 ml) olive oil, plus more for serving

2 Tbs. (20 g) chopped roasted organic peanuts

organic lime slices

organic vegetables for dipping

1. Combine everything, except the oil and peanuts, in a food processor. Process until the mixture is finely ground.

2. Then add the oil in slow stream with the processor is running until the hummus is smooth and creamy.

3. Transfer to a serving bowl and sprinkle with red pepper flakes, cilantro/parsley, peanuts, drizzle of coconut milk, and add some lime slices.

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Tahini Appetizer Dip

It is a condiment made from toasted ground sesame, served by itself (a dip) or part of hummus, baba ganoush, and halva. Tahini (Greek: ταχίνι; Arabic:  طحينة )  is used in cuisines of the Levant and Eastern Mediterranean, the South Caucasus, and parts of North Africa. Though "sesame" was found in cuneiform 4000 years ago, tahini was mentioned in 13th-century Arabic cookbooks. Use it in Chinese and Japanese dishes; Sichuan and Indian cuisines.
This dip is a popular way to begin a meal in Cyprus.

(Arabic) صلصة الطحينة 

/salsat altahina/

Tahini ορεκτικό βουτιά (Greek)

/tahini orektikó voutiá/

Tahinli meze sos (Turkish)

Serves 8, 

(2 Tbs./30 g each)

1/2 cup (65 g) tahini (gluten-free)

2 Tbs. (30 ml) organic lemon juice

1 Tbs. (15 ml) olive oil + more for garnish

1 crushed organic garlic clove

6 Tbs. (15 dl) water

3 Tbs. (45 g) chopped parsley

toasted sesame seeds for garnish

1. Combine the tahini, lemon juice, oil, and garlic in the food processor.

2. Pulse until smooth.

3. With the motor running, add water in a thin stream until mixture is pale and smooth.

4. Place in a blow and top with parsley.

5. Garnish with sesame seeds and more oil, if desired

Options pulse with organic:

• spinach
• beets
• fresh dill
• fresh thyme
• avocado
• kalamata olives
• non-drained, firm tofu
• zucchini
• yogurt
• favorite hot sauce
• steamed Swiss chard

Try tahini with some of the recipes from Asia, Mediterranean, or North Africa. 

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Labneh Cheese

Labneh is a Middle Eastern tangy, thick, and creamy cheese, from just two ingredients, but  add olive oil and a sprinkle of za'atar if you wish. Serve as a mezzo plater; into a salad, pizza, sandwich....

Λάχεν /láchen) (Greek)

lahana (Turkish)

(Hebrew) /lahana/ לאהנה

(Arabic) /lahana/ لاهانا

Makes 2 cups (5 dl)

4 cups (10 dl) Greek yogurt is the best choose. (Try a dairy-free yogurt as well.)
1 tsp. (5 g) kosher or sea salt

1. Stir together the yogurt and salt.
2. Scrape the mixture into a layer of cheesecloth, line a strainer with coffee filters (cover with plastic wrap), or kitchen towel
 (a) If the yogurt is thick, use one layer of cheesecloth, if thiner, use two layers.
3. Tie the cheesecloth around a wooden spoon. Bring the edges together and knot them around a spoon's handle.
4. Place the spoon across the top of the bowl, so the labneh hangs in the center without touching the bottom.
5. Chill for 24 hours (good for a dip)
 (a) The longer it is strained, the thicker it will be (cheese-like version), another 24 hours.
7. Remove it from the cheesecloth.
8. Store in an airtight container in the refrigerator 3-4 weeks.

Enjoy with:
(Use organic if possible)

• drizzle with olive oil
• sprinkle with 1 Tbs. (15 g) za'atar or sumac 
• fresh herbs: dill, cilantro, Italian parsley...
• lemon zest
• 1/4 tsp. (1 ml) lemon juice
• minced warm roasted garlic
• scoop with vegetables: cucumber, tomatoes, radishes...
• add nuts and/or seeds
• soaked almonds
• honey and figs
• fruits: grapes, plums, cherry tomatoes, etc.
• warm roasted fruit 
• jams
• on pita bread
• spread onto crostini
• serve with muffins, cones, or morning breads
• a replacement for cream cheese or sour cream
• etc.

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¡Salsa Olé!

Add to almost anything: meat, fish, vegetables, chips....

Makes about 1/4 cup (30 g)

1/2 cup (65 g) organic cherry tomatoes

1/4 cup (30 g) chopped organic roasted red peppers

Castelvetrano or any pitted green olives 

2 Tbs. (30 g) organic golden raisins 

2 Tbs. (3 g) chopped parsley

2 tsp. (10 ml) each: olive oil and sherry vinegar

1. Stir together everything.

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Cilantro/Parsley Yogurt Sauce

Serve the sauce over vegetables, salads, hummus, meats, or as an appetizer dip.

Makes about 1 1/2 cups (200 g)

1 cup (185 g) Greek yogurt or dairy-free yogurt

1/2 cup (20 g) packed cilantro or parsley

1 organic clove of garlic

juice of 1 organic lemon

juice of 1/2 organic lime

1. Combine everything in a food processor and blend until smooth and creamy.

Voilà, all done!

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Persian Eggplant and Walnut Dip

This is a nostalgic Persian dish. It is served in different ways-as an appetizer, light meal, at parties, as a snack with crackers or bread, with organic raw vegetables, or a starter before the meal. Find your way to enjoy 

کشک بادمجان

/kashke bademjan/

Makes 2 1/2 cups (600 ml)

2 medium organic eggplants, peeled and sliced 1/2 inch (2 cm) thick

salt and black pepper

3 Tbs. (45 ml) olive oil

1 small organic onion, sliced thin

3 organic cloves of garlic, chopped

1 tsp. (5 g) ground turmeric

pinch or two saffron

2 Tbs. (30 g) mint leaves

1/3 cup (80 ml) organic each: buttermilk and vegetable stock or water

(In place of buttermilk, if you can find it in a Middle Eastern store, try kashk کشک made from drained yogurt or sour milk.) 

chopped organic walnuts for garnish

organic (gluten-free) pita, chips, and/or vegetables for serving

1. Lightly season the eggplant slices with salt and place on a cooling rack. Sit for 30 minutes.

2. Sauté over medium-low heat, 2 Tbs. (30 ml) oil, onions 10-15 minutes.

3. Add the garlic, turmeric, saffron and half of the mint leaves. Cook until fragrant, about a minute. Remove and set aside.

4. Wipe out the pan and add 1 Tbs. (15 ml) oil.

5. Brown half of the eggplants on both sides over medium-high heat until golden brown, about 3 minutes per side.

6. Set on a cooling rack.

7. Repeat with the rest of the eggplants.

8. Return all the eggplants to the pan and add half of the onion mixture and the sock.

9. Cover and cook over low heat until softened, about 10 minutes. Eggplants should fall apart when. mashed with a fork.

10. Remove the lid and use a fork or potato masher to break down the eggplants into a chunky purée.

11. Stir in the buttermilk/kashk, keep 1 Tbs. (15 ml) and cook low for 5 minutes more.

12. Transfer to bowl or platter. Drizzle remaining kashk/buttermilk over the eggplant mixture.

13. Top with leftover onions, mint leaves, and walnuts.

-modified We Are La Cocina

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Sweet Potato Dip with Miso and Lime

An Asian (miso)-Latin American (sweet potato) type appetizer dip, spread on sandwiches, or topped on vegetables.

Makes 2 cups (480 ml)

2 medium organic sweet potatoes*

2 Tbs. (30 ml) each organic: lime juice and white miso* paste

1 Tbs. (15 ml) grated ginger

1/2 tsp. (2,5 ml) grated organic lime zest (for appetizer: some zest for garnish)

1. Pierce sweet potatoes with a folk, leave skins on.

2. Cook until soft: either

• microwave 7-10 minutes 
• bake an hour at 400℉ (205℃)

3. Cool sweet potatoes about 10 minutes.

4. Cut them in half and coarsely chop them.

5. Blend in a food processor with the other ingredients with about 2 Tbs. (30 ml) of water.

6. Serve:

• warm or at room temperature as an appetizer dip garnished with lime zest 
• warm over vegetables, meat, or fish
• cold for a sandwich spread

* Sweet potatoes were found in Peru, dated to nearly 8000 BCE.

* Miso みそ or  麹菌 /kōjikin/ (Japanese)  is fermented soybeans, rice, or barley.

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Feta Sauce

It is a take off on Greek tzatziki with a nice flavor from feta cheese. Add fresh mint for a added flavor. Try it on lamb, chicken, or salmon. It makes a nice appetizer dip as well.

Serves 12

1 organic garlic clove

pinch or two of sea salt

1 cup (240 ml) organic plain (dairy-free) yogurt or Greek yogurt

1 ounce =1/4 cup  (30 g) (dairy-free) feta cheese 

4 tsp. (20 g) mint

4 tsp. (20 ml) organic lemon juice

1 Tbs. (15 ml) water

1. Cut the garlic clove and rub into it with salt with the knife to form a paste.

2. Put it in a bowl and add the yogurt.

3. Add the crumble the feta cheese, mint, lemon juice, chopped dill, water. Stir.

Look at our other appetizer dips.

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Kefir Dips and More

Kefir is a cultured, fermented milk beverage that tastes a lot like yogurt. I like Turkish "ayran" but can not find it often. So Kefir is the next best drink.-Mike

I usually add a little water, but here are three kefir dips that can be used with vegetables and crackers; spread over fresh vegetables, meat, fish or spread on a sandwich.

Each makes about a cup (240 ml)

Balsamic Beet Kefir Dip

Preheat the oven to 400F (200C)

2-3 large organic beets, peeled and diced (about 4 cups/520 g)

1 tsp. (5 g) ground black pepper

2 Tbs. olive oil

1 cup (240 ml) organic, plain kefir

3 Tbs. (45 ml) balsamic vinegar

1 tsp. (5 g) each: organic honey and fresh thyme leaves

1. Place chopped beets onto a large sheet pan, drizzle with olive oil, and season with pepper.

2. Toss to coast and bake 40-50 minutes, flipping once.

3. Let cool 5-10 minutes.

4. Place beets and remaining ingredients in a food processor.

5. Blend until combined.

6. Season with more pepper to taste.

Kefir Artichoke Dip

1 cup (240 ml) organic, plain kefir

4 ounces (10 g) organic cream cheese, softened

1 tsp. (5 g) capers

1 Tbs. (15 ml) organic lemon juice

1 tsp. (5 ml) Dijon mustard

ground black pepper to taste

3/4 cup (95 g) Parmesan cheese

1 cup (130 g) canned artichoke hearts, drained and chopped.

1. Combine kefir and cream cheese with a hand mixer or blender until smooth.

2. Mix in capers, lemon juice, mustard, and pepper, until well blended.

3. Fold in cheese and artichoke hearts.

Garlic and Avocado Kefir Dip

2 organic garlic cloves

1/2 Tbs. (7,5 ml) olive oil

3 Tbs. (45 ml) organic, plain kefir

2 medium organic avocados

1/2 tsp. (2,5 g) each: organic honey and black pepper

1. Sauté garlic in olive oil over low heat.

2. Remove and let cool.

3. In a blander or food processor, add kefir, avocado, honey, pepper and garlic.

4. Blend until well-combined.

5. Mixture will be thick and airy.

-modified "Live Naturally"

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Six-Layer Mexican Appetizer Dip

Off to a party, you can make this the day before. Having people over for dinner. Make it the day before. Such a great idea.

2 cups (5 dl) organic sour cream or plain (dairy-free) yogurt

2 Tbs. (30 g) taco seasoning

juice of one organic lime

2 cups (260 g) each: organic refined beans, (dairy-free) shredded mixture of cheeses, and guacamole

1 cup (130 g) organic salsa

garnish with:

• 1 cup (130 g) black olives for garnish
• cilantro or parsley for garnish, and
• green onions
• some chopped organic cherry tomatoes

1. Combine the sour cream/yogurt, taco seasoning, and lime juice in a blender. Set aside.

2. Spread refined beans in an even layer in the bottom of a tall, glass serving dish.

3. Spread half the cheese on top.

4. Spread guacamole in an even layer on top.

5. Spread sour cream/yogurt mixture on top.

6. Spread an even layer of salsa next.

7. Layer remains cheese.

8. Garnish with the four items.

9. Serve with (gluten-free/dairy-free) organic tortilla chips.

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Hummus: Yogurt and Roasted Red Peppers

Use use Greek yogurt but any type of (dairy-free) plain yogurt is fine.

1 1/2 cup (190 g) raw organic cashews, soaked overnight
1 tsp. (5 g)
1/2 cup (120 ml) organic yogurt
1/4 cup (60 ml) each: organic lemon juice, olive oil, and tahini
1/4 cup (30 g) organic: canned chickpeas, roasted red peppers, and chopped cilantro or parsley
1 small organic garlic clove, chopped
1 tsp. (5 g) cumin
1/2 tsp. (2,5 g) ground coriander

1. Rinse the cashews, place them in a bowl and cover with 1 inch (2,55 cm) of water.
2. Stir in the salt and allow to soak for about 6 hours or overnight.
3. Drain before using.
4. Place all ingredients in a food processor and purée until smooth.
5. Serve as a dip with organic vegetables, (gluten-free) crackers or pita chips, or a sandwich spread!

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French Fries Dipping Sauces

While traveling around Europe and enjoying French Fries, ketchup is not usually served. Here are two different ways to serve them at the next meal.

Try Sweet Potato Fries

Belgian-Style

Makes about 1/2 cup (65 g)

5 Tbs. (75 ml) (dairy-free) mayonnaise

3 Tbs. (45 ml) ketchup* (Well, there is some in this sauce.)

1 medium organic garlic clove, minced

little hot sauce or more to taste

1. Whisk all the ingredients.

Chive and Black Pepper 

Makes about 1/2 cup (65 g)

5 Tbs. (75 ml) (dairy-free) mayonnaise

3 Tbs. (45 ml) (dairy-free) organic sour cream

2 Tbs. (30 g) chopped chives

1 1/2 tsp. (7 ml) juice of 1 organic lemon

little black pepper

1. Whisk all the ingredients.


*Make homemade ketchup: https://veggiefernandezs.blogspot.com/2018/06/homemade-ketchup.html

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Spicy Dutch Cheese Dip

While sampling food at a nearby grocery store, this dip contains a nice blend of cheeses.

2 cups (260 g) shredded Parrano* cheese

4 ounces (115 g) cream cheese at room temperature

1/4 cup (30 g) mayonnaise

2 small jalapeños, finely chopped

4 green onions, thinly sliced

splash of Worcestershire sauce

1. Stir together all ingredients.

2. Refrigerate until ready to serve.

3. Serve with cracker or cut vegetables, example: carrots, celery, pepper, or broccoli.

* Parrano is a hard, Dutch cow milk cheese, substitute with Gouda, Parmigiano-Regginao, or Asiago cheese.

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