Latest news with #dip
CBS News
16-07-2025
- Entertainment
- CBS News
Vidalia Onion Dip recipe
Rania Harris and Katie are at the grill this week! They are making burgers and topping them with this delicious dip. Vidalia Onion Dip Ingredients Directions: Heat the oil with the butter and a large skillet. Add the garlic and about one generous cup of the onions and sauté them over medium high heat until soften, but do not brown. This should take about 3 to 5 minutes. Sprinkle with the sugar and thyme. Drizzle in the stock and the sherry and simmer until the liquid is reduced to 1 tablespoon, about two minutes. Remove from heat and allow to cool to room temperature. Combine the cream cheese and sour cream and a mixing bowl and whip together on high-speed until light and fluffy. Add the cooled onion mixture and stir to blend in on low speed. Stir in 1 tablespoon chives and the remaining raw chopped onion and seasoned to taste with salt as needed. Spoon into a serving bowl and top with add additional chives. This dip is a wonderful topping for hamburgers or on baked potatoes. It's a great spread for bagels topped with thinly sliced smoked salmon. I also love it served with really thick, crisp potato chips. Makes: 2 cups
Telegraph
07-06-2025
- General
- Telegraph
Garlic-infused broccoli and labneh dip
Inspired by Palestinian cuisine, where cooked greens often become delicious dishes, I decided to make a dip similar to the traditional taghmees. Luckily, I had most of the ingredients I needed already stocked in my kitchen. The idea was simple: blend cooked greens with yoghurt to create a creamy and herbaceous dip. It's a classic recipe that's often served with warm flatbread or as a side dish with other meals. With a drizzle of olive oil, it's ready to enjoy. Ingredients 4 tbsp olive oil 3 large garlic cloves, thinly sliced 250g broccoli florets 350g labneh or thick Greek yoghurt 1 tbsp lemon juice 1 red chilli, finely chopped 10g dill, finely chopped 10g parsley, finely chopped 5g mint leaves, roughly shredded ½ tsp Aleppo chilli flakes (or regular chilli flakes) 2 tsp sumac Method Step Add 3 large garlic and cook for about 3-4 minutes, being careful not to burn it – you want it to be just golden brown. Carefully remove the garlic from the oil onto a plate lined with kitchen paper, then leave both the garlic and oil aside to cool down. Step Blanch the 250g broccoli florets in a pan of boiling salted water for 2 minutes. Then remove using a slotted spoon and refresh under cold water until cool. The broccoli should be bright green, with a good bite.
Telegraph
06-05-2025
- General
- Telegraph
Carlin pea and umami dip with radishes and sunflower seeds
This rich, savoury dip brings together two brilliant ingredients, which you can source from the great British brand Hodmedod's: nutty carlin peas and deeply flavoured umami paste, made with fermented fava beans, seaweed and barley. It's a sort of British hummus – earthy, creamy and packed with flavour. It's great served with any crisp seasonal crudités: think fennel, celery, blanched asparagus or young carrots. Overview Prep time 10 mins Serves 4 as a snack Ingredients 1 x 400g tin carlin peas, drained and rinsed 1 tbsp umami paste 1 tbsp tahini juice of 1 lemon 1 small garlic clove, finely grated 6 tbsp olive oil, plus extra to drizzle 2 tbsp sunflower seeds, toasted a few soft herbs, chopped, such as chives or parsley (optional) 1 bunch fresh radishes, halved lengthways (leaves kept on if they look good)
