VEGGIE DIP AUNT TANNY STYLE

  • 1/2 Cup Sour Cream
  • 1/2 Cup Mayo
  • 1/4 tsp lemon juice
  • 1/4 tsp Salt
  • 1/4 tsp Paprika
  • 1/8 Cup Parsley
  • 1 1/2 TBL Minced onion
  • 1/4 tsp Garlic powder
  • 1/8 tsp Curry powder
  • 1/8 tsp Worcestershire sauce

Mix all ingredients together so its well blended. Serve immediately or cool in Fridge first

All dairy can be replaced with vegan options, Worcestershire too!

HERB CHEESE DIP with tomato

  • 1 garlic herb Borshian cheese pack
  • 1 cracked pepper Borshian cheese pack
  • 1 pint Cherry Tomatoes quartered
  • handful of Fresh Basil

Set oven to 350

Using an ovenproof (glass) pie pan or tart pan, layer tomatoes in bottom of pan. Mix cheeses with 1 or 2 tsp of milk of choice until creamy smooth. Add cheeses on top of tomatoes and top with sprinkled basil leaves. BAKE for 20 minutes and serve with bread or crackers

EGYPTIAN DUKKAH

  • 3 TBS Pistachios…..chopped into small crumbs
  • 1 TBS Coriander seeds
  • 1 TBS Fennel seeds
  • 1 TBS Sesame seeds
  • 1/2 tsp Peppercorns
  • 1/2 TBS Cumin seeds
  • 1/2 tsp Salt

Heat a small skillet over medium heat.   Let heat then add Peppercorns and Coriander swirl the pan constantly over the heat till fragrant.  30 seconds

Add Fennel and keep swirling 30 seconds add Cumin and toast till fragrant.

Take off heat and cool completely.  Grind or smash in mortor keeping a bit chuncky.

Add Pistachios, sesame seeds and salt

Keep in an airtight container in the fridge

Dukkah is great on eggs poached in olive oil

Mixed with olive oil as a dip

Sprinkled on roasted vegetables

Stirred into hummus

Sprinkled on pita bread and with olive oil and baked