It’s no secret that I am extremely fond of Mediterranean food. If you check my refrigerator, you can find anywhere from 2-4 containers of hummus depending on what day of the week it is. However, hummus isn’t the only Mediterranean-style dip that makes me swoon. This little white guy is where it’s at! 100% full disclosure, I don’t actually think I tried Tzatziki until one fateful evening during my freshman year at JMU, when I opened up my bag of Dave’s to find a little tub of herb studded white sauce to dip those fantastic chips in. SOLD. JMU Alums know what I’m talking about! But, I digress.
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Sorry things have been quiet around here, Chris and I were in Florida this weekend for a wedding! I created this Grilled Corn and Avocado Salsa on a whim, because I thought my Blackened Cumin-Cayenne Tilapia needed a little something fresh to make it pop. I was pleasantly surprised by my creation, Chris and I actually ending up eating the rest of this bowl with tortilla chips. I will definitely be making this again, it’s a great twist on your typical guacamole/salsa because the grilled corn adds a nice sweetness.
One of the hors d’oeuvres Chris and I will be having on Sunday is a ’60s classic French Onion Dip. You could run out and buy a tub of this at the grocery store, but this version is so much better, and healthier. It takes about 40 minutes to caramelize the onions, and then you just need to stir in some Greek yogurt, refrigerate, and serve! You can make this dip ahead of time. Extra time in the fridge only makes the dip better!