Dips and Salsas – Summer foods

Does anyone remember Lowry's Dill Dip or Beau Monde Dip?

They were all the rage at one point – simple recipes: 1 cup of mayo, 1 cup of sour cream and 1 tbs of either of the 2 seasoned salts were the main ingredients.

And the Food Police were attacking Fettuccine Alfredo!

2 cups of fat and enough salt to float a ship but 'they' opined it was healthy because one dipped raw vegetables in it.

The real problem with it is that the combination of salt and fat makes it very moorish…. We just can't seem to stop ourselves from eating more…. and more….

It was a popular snack because it was easy and everyone loved it.

These are all easy.

A simple way to keep foods healthy but still getting rave reviews from the party people is to use sharp flavors.

Greek Yogurt Dill Dip

Dill Dip

1 cup Greek yogurt
1 tbs fresh or dried dill weed (leaves)
1/2 tsp paprika
1 tsp dried
shallot or onion flakes
1/4 tsp garlic powder

Mix all
ingredients and let chill at least an hour.

Note:  The reason I
use dry shallot flakes/garlic, etc. is because they absorb some of the
liquid from the yogurt making the dip very thick and luscious.  This
will keep several days in the fridge and is great with any veggie.

Tomato Olive Salsa

Fresh Tomato Olive Salsa

2 fresh, ripe tomatoes
2 tbs fresh oregano
1 tbs freshly snipped chives
1/3 cup pitted green or Kalamata olives
1/2 tsp paprika
1 tbs good olive oil
1 tbs Balsamic vinegar

Roughly chop tomatoes. Cut olives in half. Snip herbs. Put oil and vinegar in small bowl, whisk to combine. Add remaining ingredients and stir to combine.   Let sit at room temperature for 30 minutes to blend flavors.  Good as a topping for Bruschetta

Tomato Pepper Salsa

Fresh Tomato and Pepper Salsa

4 fresh, ripe tomatoes
1 red onion
1/2  green pepper
1/2 red pepper

4 cloves garlic
2 tbs fresh oregano
2 tbs fresh parsley  or cilantro
1 tsp chili powder
1 tbs Worcestershire sauce
1 tbs Balsamic vinegar
1/4 tsp sea salt
Tabasco or other hot sauce to taste

Roughly chop tomatoes vegetables; mince garlic. Snip herbs. Put oil,
vinegar, Worcestershire, chili powder and salt in bowl, whisk to combine. Add remaining
ingredients and stir to combine.  Best if made a day in advance.  Use for chips – along with the Hummus.



15oz (450gr) chickpeas (garbanzos), drained
2 tbs olive oil    more if needed
1 tbs sesame or walnut oil
2 tbs lemon juice
8 – 10 Greek dry-cured black olives
2 tbs tahini      substitute 2 tbs peanut butter plus 1 more tbs olive oil

Put all ingredients in blender and purée until smooth.

Taco Chips
I use a paper towel dipped in olive oil to wipe a bit onto the tops of the chips, helps them get crisp and holds on the seasonings. If doing a whole package of tortillas you may have to work in batches… Or do more another day.

tortillas, either corn of flour
olive oil
garlic powder
chili powder
salt – flavored?

Cut the tortillas into triangles, Brush very, very lightly with olive oil, sprinkle on some salt, garlic powder, whatever, and bake, 400F (200C) until light brown, about 10 minutes.

There you have it – a start for summer snacks.

8 thoughts on “Dips and Salsas – Summer foods”

  1. Easy — that’s the determining factor for me when I’m making summer food. Easy, and not too much cooking (i.e., heat). These dips all look delicious. It will be hard to choose.

  2. Katie, I do remember those kinds of dips…my favorite was the mayo, sour cream and dried onion soup mix served with Fritos! Yikes…all that fat and salt. Love your hummus recipe. I usually buy it prepared…will try making it your way instead!

  3. Mmmm, I’ll have the olive salsa please! I grew up wth Lawry’s seasonings – i still have the lemon pepper, but my favourite was the Salt-free 17! Wonder if they still make it…
    My mom’s standby dip was always half cream cheese, half Hellmanns mayo and a lot of Aromat seasoning (read: MSG). And I turned out OK! 😉

  4. Tomato olive salsa … gorgeous looking and from the ingredients, it has to be wonderful!
    Moorish, yes.

  5. Lydia, I’m with you on the easy part! And cooking outside.
    Pam, so it IS still around… I loved it too.
    Ina, I actually use walnit oil which is much more common here – but similar in taste.
    Elle, I used to make one with the onion soup and cream cheese – more fat and all the salt! Fritos! I loved Fritos….
    Jeanne, I loved making dips with cream cheese, Funny, now I buy flavored (naturally) sea salts – with thyme or parsley or garlic….
    Val, they are all rather ‘moorish’
    Tanna, one can never have too many olives!

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