- 1/2 cup mayo (real mayonnaise)
- 1 – 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, grated (or 1 teaspoon roasted garlic from a jar)
- 1/2 teaspoon cayenne pepper
- salt, to taste
In a small to medium sized bowl, mix together all of the ingredients until smooth and creamy; go easy on the salt and add more, if necessary, once mixed together.
Filed under dip, food, Sauce
A great ATK recipe.
- 3/4 cup good mayo
- 3/4 cup sour cream or Greek yogurt
- 2 T freshly squeezed lemon juice
- 2 ounces (1/2 cup) crumbled feta cheese
- 1T fresh dill (1 1/2 t dried)
Mix all together. Tastes best when allowed to sit for a few hours for flavours to blend.
This is a cousin of guacamole, but tastes quite different; one benefit of using avocado this way, is that the dip stays bright green. Adapted from a recipe by Ingrid Hoffmann.
- 1 avocado, halved, pitted and scooped out
- 1/3 cup real mayonnaise
- 1/3 cup low-fat cream cheese
- 1 jalapeno pepper, seeded and chopped
- 2 green onions, white and light green part only, chopped
- juice of 1 lime
- freshly ground black pepper
Place all ingredients, except for salt and pepper, into a blender or small food processor. Blend for about 1 minute, or until very smooth. Taste, and add salt and pepper. Serve as a dip for sweet potato fries, or anything else you like.
- 2 cloves garlic, chopped roughly
- 1 19 oz can of chickpeas, drained and liquid reserved
- 2 Tbsp tahini
- juice of one lemon (about 1/4 cup)
- pinch of cayenne pepper
- 1/2 tsp basil
- 1/2 tsp cumin
- a few twists of black pepper
- salt, about 1/2 tsp or to taste
In a blender or food processor, puree with some of the reserved liquid (or water), until creamy. To serve, sprinkle with olive oil, or make a well in the centre to hold a puddle of olive oil.
- 1 cup real mayonnaise (we like Hellman’s or Hellman’s reduced fat)
- 1/2 cup sour cream (we like Western Creamery’s because it doesn’t have added “stuff”)
- 1/4 cup finely chopped fresh parsley (don’t use dried)
- 1 or 2 tablespoons freshly squeezed lemon juice (don’t use the bottled kind)
- 1 teaspoon minced garlic
- 6 dashes Worcestershire sauce
- salt and freshly ground black pepper, to taste
- pinch of ground red pepper (the kind we use for Indian cooking)
In a medium-sized bowl, whisk these ingredients until well blended. Then crumble in:
- a big chunk of blue cheese (our favourite for this in Canada is Danish blue, because of its creaminess)
With the back of a spoon, or a fork, mash the cheese until it is the consistency that you like it to be in your dressing. Stir well to combine, and taste for seasonings. Can be used as a very thick dressing, or as a dip .
• 1/3 cup real mayonnaise
• 1/4 cup light sour cream
• 1 tbsp freshly squeezed lemon juice
• 1 tsp sugar
• 1/2 tsp minced garlic
• 1/2 tsp dry mustard powder
• 1/4 tsp salt
• Freshly ground black pepper, to taste
• 1/2 cup crumbled blue cheese
Whisk all ingredients together, mashing up blue cheese until you have a consistency that you like. Use for vegetables, chicken wings, etc. Refrigerate.