This sauce is used as a dip for grilled onions, to top fish or meat, and is great on sandwiches. INGREDIENTS: 3/4 cup olive oil 1 slice “white” bread (French, ciabatta, francese) 1” thick, approx 1 ounce 1/2 cup roasted almonds, broken up with the bottom of a pan 2 medium cloves garlic, minced 2...Read More

INGREDIENTS: 4 medium mangoes, diced and mashed 1/4 red onion, diced fine 8 medium tomatoes, chopped fine 1 small habanero pepper, diced fine 1/3 cup chopped cilantro 1 1/2 teaspoons ground cardamon 1 1/2 teaspoons ground coriander 1 teaspoon ground cayenne pepper Lime juice to taste 1 teaspoon sugar METHOD: Combine mangos, onion, tomatoes, and...Read More

INGREDIENTS: 4 (about 1 pound) very ripe roma tomatoes, chopped 1 small white onion, finely chopped 1-2 serrano chiles, minced 2 tablespoons cilantro, chopped 2 tablespoon lime juice 1/2 teaspoon salt (or to taste) METHOD: Mix all ingredients. Check flavor and adjust if needed with more lime, salt, chile. Great with chips, but also over...Read More

This is a very versatile lemon dressing and something that’s great to keep on hand during the warm summer months. Use it as a salad dressing with mixed baby greens. Or, use it as a dip with blanched, chilled artichokes, asparagus spears, or broccoli. It also stands in nicely as a faux hollandaise sauce, when...Read More

Crista, from Dave’s Gourmet Albacore, says, “Our crab dip recipe is served as a warm dip and is always a favorite for holiday parties. It is one of our most popular recipes and sure to impress any crab fan.” INGREDIENTS: 1 cup fresh lump Dungeness crab meat 1/2 cup sour cream 4 ounces cream cheese,...Read More

This Edamame Walnut Dip is a fresh, healthy appetizer that is full of flavor and delicious served with toasted pita, seed crackers or crudites. INGREDIENTS: 1 cup fresh or frozen shelled edamame (soybeans) 3/4 cup walnuts 1/2 cup lightly packed parsley 1/4 cup plain non-fat Greek yogurt 1 small clove garlic, pressed 1/4 teaspoon salt...Read More