Homemade dips

Just a quick round-up of our standard home-made dips.

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Author: Serene

I run The Mom Food Project, which was born out of love for my mom and a desire to preserve the recipes of my childhood, which didn't actually exist in written form until I quizzed my mom and wrote the recipes down.

5 thoughts on “Homemade dips”

  1. My favorite dip, which I haven’t made in years:

    1 cup mayo
    1 cup parmesan cheese
    1 10 oz can artichoke hearts, drained and coarsely chopped

    Mix those together and bake in an ovenproof dish at 350 for about 20 minutes or until the top is golden brown and everything is all oozy and melty. It’s so good with crackers. Or bread. Or a spoon.

    You can also put spinach in, too, or use spinach (cooked and with most of the water squeezed out) instead of the artichoke hearts.

  2. I’ve just started experimenting with white bean puree as a dip, thanks to Alan making twice as many white beans as he needed and neither of us wanting them to go to waste. I just followed Mark Bittman on this one–puree the beans in bean-cooking liquid, add salt and pepper (and parmesan cheese, optional but I did) and heat it all together. Pretty tasty.

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