Each Summer I look forward to getting fresh eggplant to make this spread. As soon as I see some beautiful looking eggplants at the market I’m reminded of how delicious this dip is and immediately get excited to make it!
This recipe is not my own, though I usually make a few changes. I have to give credit to the lovely Ina Garten and her amazing ability to make simple ingredients so special and elegant.
I edited Ina’s recipe slightly to add a jalapeno for a bit of spice and some cumin and parsley. This dip is great with some freshly made pita chips, slathered over bread or honestly just by the spoonful! I’ll be sharing this with my friends over at Fiesta Friday today. If you haven’t joined us yet you should definitely stop by!
Ina’s Eggplant Spread from Ina Garten with a few changes
1 red pepper
1 garlic clove
3 tablespoons olive oil
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped
1 tablespoon tomato paste
1. Preheat oven to 400 degrees.
2. Cut the eggplant, red pepper onion and jalapeno into small chunks and place in a bowl with the garlic. Add the olive oil, cumin, salt and pepper to the bowl and toss it all together to coat the vegetables.
3. Place the vegetables on a baking sheet and bake for 35-45 minutes until soften and browned. Remove the baked vegetables and let them cool down.
4. Place the cooled vegetables in a food processor with the parsley and tomato paste and pulse until combined and smooth. Enjoy!
Phew, it’s finally Friday! I don’t know about you but to me this week felt extra long. I’m certainly ready for this Friday and Angie’s Fiesta Friday party! If you haven’t joined us yet for the Fiesta, you should certainly join.
This week I’m bringing some homemade potato chips and a delicious goat cheese dip to the party. Hope you enjoy!
Homemade Potato Chips with Goat Cheese Dip
2 tablespoons olive oil
4 oz goat cheese
2 teaspoons sour cream
1 tablespoon olive oil
1/2 teaspoon dried rosemary
1/4 teaspoon fresh ground back pepper
1. Preheat oven to 400 degrees. Slice potatoes very thinly, about 1/16th of an inch thick. Place the slices on a paper towel for about 10 minutes to dry out a bit, flipping them over after 5 minutes. The longer they dry the better, but I’m impatient!
2. Add the potato slices to a bowl with the olive oil and toss to coat them. Place the slices on a baking sheet lined with parchment paper. Bake at 400 for about 12 minutes, then flip the slices over and bake for another 12 minutes. If they aren’t browned or starting to crisp leave them in the oven an additional 5 minutes.
3. Remove the potato slices from the oven when browned and season to taste with salt and pepper.
4. Combine all of the ingredients for the dip in a bowl and stir to combine. Serve the dips with the chips, enjoy!
I’m almost embarrassed to admit that in my household of only two people, who generally consider themselves to be pretty healthy, this dip barely lasts 24 hours. It’s that good. It’s the perfect mix of the sweet corn, creamy cheese and tiniest bit of spice. I’m a real whimp when it comes to spicy things so I usually only add a tiny bit of cayenne and add some paprika instead. But, if you’re a spice lover you can certainly up the heat or add a diced jalepeno. I also somehow only had about half an onion, so I added some green onion to to this batch. I used canned corn because that’s what I had, but fresh would be great!
I’m bringing this dip toAngie’s Fiesta Friday party! Hopefully everyone there likes it as much as I do (or maybe hopefully not so I can eat it all myself..eek)!
2 cans sweet corn
1 small onion diced
1 red bell pepper diced
8 oz cheddar cheese shredded or cubed
4 oz softened cream cheese
2 tablespoons sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1/2 teaspoon paprika
1. Preheat oven to 375 degrees
2. Drain the corn and place in a bowl. Combine the corn with the rest of the ingredients until it’s all mixed together well. Place in an even layer in a baking dish.
3. Bake at 375 degrees for about 45 minutes, until it begins to brown on top, enjoy!