Category Archives: Dips, Spreads & Sauces

Spicy Dill Yogurt Dip

October 23, 2020

Alongside the homemade ranch, this spicy dill dip has become my go-to for veggies lately. It’s made with a combo of Greek yogurt and sour cream (NO mayo!) so it’s lighter than most dips. But still full of flavor from a squeeze of lemon, herbs (parsley, dill, and chives) plus garlic and onion and can be made with a fresh jalapeno or cayenne pepper (which I usually choose since it’s always in my pantry). The level of spice/heat is easily adjusted to taste- I keep it on the mild/medium side so my kids can enjoy it too. Grab a plate of veggies/crackers and dip in!

Spicy Dill Yogurt Dip

INGREDIENTS

1 cup plain Greek Yogurt (I used 2% Fage)
1 cup sour cream
1 tsp. lemon juice
1 jalapeño (or cayenne pepper, to taste)
1 1/2 tsp. dried dill
1 1/2 tsp. dried parsley
1 tsp. sea salt
1 tsp. onion powder
1 tsp. garlic powder
1- 2 tsp. chopped fresh chives (or 1/2- 1 tsp. dried chives)
freshly ground black pepper, to taste

DIRECTIONS

  1. In a medium bowl combine the greek yogurt, sour cream and lemon juice.
  2. Mince jalapeno, removing the stem. Include all of the seeds for a spicy dip, half for a lightly zesty dip, and no seeds at all for a mild fresh dill dip. (Or instead of using a jalapeno you can season it with cayenne pepper, to taste, which I add in last.)
  3. Stir in dried herbs (dill and parsley), salt, onion powder, garlic powder, and chives. Season with some freshly ground black pepper, to taste.
  4. Cover and refrigerate until ready to serve. It can be eaten right away, but will taste best if refrigerated 1+ hours before serving. Serve with all of your favorite dippers.

Makes ~2 cups dip.

Adapted from Spend with Pennies

Homemade Ranch Dressing/Dip

July 23, 2020

I’m not big on bottled salad dressings (though we make an exception for Garlic Expressions, it’s so so good!) and prefer to make my own because they don’t take much effort and aren’t full of questionable things. I was so excited when I tried this recipe… it’s the first time I’ve had a ranch dressing/dip that is mostly “clean” ingredient-wise and rivals the original in flavor and addictiveness! I lighten it up by using half Greek yogurt and half mayo. And since we mostly eat it with raw veggies, I only add a tablespoon or so of buttermilk (milk works too) and keep it thick. (Simply add more liquid to make a pourable dressing.) This ranch dressing recipe will be continually on repeat over here!

Homemade Ranch Dressing/Dip

INGREDIENTS

1/2 cup mayonnaise (I use half mayonnaise and half plain Greek yogurt)
1/2 cup sour cream
buttermilk or milk, to desired consistency (less for dip, more for dressing- buttermilk makes it more tangy than milk)
3/4 – 1 tsp. dried dill weed
1/2 tsp. dried parsley
1/2 tsp. dried chives
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. fine sea salt, adjust to taste
1/8 tsp. freshly ground black pepper
~1 tsp. freshly squeezed lemon juice, adjust to taste

DIRECTIONS

  1. Whisk together the mayo/yogurt, and sour cream. Add buttermilk or milk to thin to the desired consistency and whisk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Adjust lemon and salt and pepper to taste. Pour into a jar/container and chill in the refrigerator until ready to serve. This dressing/dip will keep nicely in the refrigerator for up to a week.

Adapted from Barefeet in the Kitchen

Tartar Sauce

May 1, 2020

Everyone needs a good tartar sauce recipe up their sleeve. Living near Seattle fresh seafood is abundant and we all love a basket of fish and chips with tartar sauce on the side. But I’d never made a decent version at home, until I found this recipe! It’s super simple and we LOVE it. I usually sub some Greek yogurt for part of the mayo to lighten it up a bit- if you go half and half you don’t sacrifice on flavor. The fish pictured is the frozen breaded tilapia from Trader Joes– not my own, but awesome with this homemade tartar.

Tartar Sauce

INGREDIENTS

1 cup mayonnaise (I often use half mayo, half 2% plain greek yogurt and add a pinch of salt)
1 cup dill pickles, finely chopped
1 Tbsp. fresh dill, chopped (or 1/2 tsp. dried dill)
1 tsp. lemon juice (I’ve used pickle juice in a pinch)
1 tsp. sugar
1/4 tsp. freshly ground black pepper
2 Tbsp. finely chopped onion or chives (optional- I usually skip it)

DIRECTIONS

  1. Combine everything in a small bowl and give it a good stir. Refrigerate until ready to use.

Recipe from Natasha’s Kitchen

Copycat Chick-Fil-a Sauce

April 23, 2020

I’m not a fast food fan. Occasionally my husband and kids can convince me to hit up Chick-Fil-a and while I don’t love the chicken, I do think their Chick-Fil-a sauce is really good. So I was excited when I found this recipe, which is so simple and just as delicious! Pair it with baked chicken tenders or grilled chicken or pick up a rotisserie. It’s also great on a chicken sandwich, as dip for fries (especially the sweet potato variety), or spread on a burger. (And if you’re wondering, that salad pictured in the background is my Spicy Southwest Slaw. Yum.)

Copycat Chick-Fil-a Sauce

INGREDIENTS

1/4 cup mayonnaise (I usually use half mayonnaise, half 2% plain Greek yogurt and add a pinch of salt and pepper)
1 tsp. yellow mustard
1/2- 1 Tbsp. honey (I use 1/2 Tbsp.)
1 Tbsp. bbq sauce

DIRECTIONS

  1. In a medium bowl whisk all ingredients together. Refrigerate until ready to serve.
  2. Serve with chicken nuggets/tenders, grilled chicken, or with fries or on a burger, etc!

From Build Your Bite

(Recently Updated! If you’re looking for the recipe I used to use it’s here.)

Citrus and Wild Blueberry Sauce

April 22, 2013

We’ve had this wild blueberry sauce frequently over the last few months, spooning it over pancakes, waffles, and toast. It’s bursting with citrus (orange and lemon) and not syrup-y sweet. Just a touch of brown sugar cuts the tartness. (You’d probably want a sweeter sauce if you’re topping a cheesecake or other dessert.) It’s quick to make and keeps well in the fridge for over a week. And since it uses frozen blueberries (you can find the wild ones at Trader Joes or Whole Foods), it can be affordably made all year long!

*The puff pancake in the photo was good… but not “the one”. I’m still searching for the perfect puff pancake recipe. I’ll be sure to share it as soon as it’s found…

Citrus and Wild Blueberry Sauce

INGREDIENTS

2 cups frozen wild blueberries
1/2 cup orange juice (freshly squeezed is best)
2 Tbsp. freshly squeezed lemon juice
1 tsp. lemon zest
1/2 tsp. orange zest
1/4 tsp. ground cinnamon
1/4 cup water
4 tsp. cornstarch
2 Tbsp. dark brown sugar

DIRECTIONS

1. Bring the blueberries, orange juice, and lemon juice to a boil in a small saucepan over medium  heat. Stir in the lemon and orange zests and cinnamon; reduce the heat to low.

2. In a small bowl, whisk together the water and cornstarch until there are no lumps. Add the cornstarch mixture and the brown sugar to the blueberries and stir until thickened, several minutes. Remove from the heat and let rest 10 minutes before serving.

Makes 2 cups.

(Adapted from All Recipes)