We cannot get enough of these absolutely DIVINE dips that Chef Alli prepared for our recent knife skills class! She very graciously agreed to share these special recipes, and we know you will absolutely adore them as much as Rebecca does. The Green Garlic dip is great for any fresh-cut veg, but would also be incredible swirled on top of soup as a garnish, tossed with roasted vegetables, or spooned atop a piece of grilled steak. The Caramelized Onion dip is the perfect pairing for some sea-salty chips, but could also make a phenomenal spread for a grilled burger or a stuffed chicken breast. However you serve them, Rebecca promises you will enjoy them and impress your guests all summer long with their uniqueness and deliciousness!
Alli's Green Garlic Dip
| Servings: 8-10 |
Prep: 10 minutes
|
Cook: None |
Ingredients
- 2 cups packed baby spinach
- 1 large bunch parsley, stems cut off (don’t have to be meticulous about the stems here)
- 2 cups packed basil leaves
- 1 bunch mint (optional)
- 1 whole head garlic, peeled
- 1 bunch green onion, roots removed, rough chopped
- 1/2 cup rice vinegar
- 1/4 cup honey
- 1/2 cup olive oil
- Salt to taste (lots)
Instructions
Blend all ingredients in a high speed blender until smooth and homogenous.
Alli's Caramelized Onion Dip
| Servings: 8-10 |
Prep: 15 minutes
|
Cook: 45 minutes |
Ingredients
- 2 tablespoons unsalted butter
- 3 medium onions, halved and diced
- 2 tablespoons water
- 1 1/2 cups sour cream, at room temperature
- 8 ounces cream cheese, softened
- 1 tablespoon finely chopped flat-leaf parsley
- 1/2 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- ½ teaspoon of soy sauce or tamari
- A few shakes of hot sauce (vinegar based like Crystal of Tabasco)
- Kosher salt
- Freshly ground black pepper
- Potato chips, for serving