Balsamic Roasted Strawberries and Feta Dip

1 lb. strawberries, rinsed and stems removed

1 T. honey

1 T. balsamic vinegar

1-1/2 c. feta cheese

1/2 c. plain Greek yogurt

1/4 c. plus 2 T. olive oil, divided

1 t. lemon zest

Juice of 1/2 lemon

1/2 c. fresh basil leaves, torn

Sea salt and freshly ground black pepper, to taste

Crostini, bread, or crackers, for serving

Preheat oven to 350 degrees. 

Cut each strawberry in half or in quarters, depending on size. Add strawberries evenly to a 9" x 9" baking dish. Drizzle strawberries with honey, balsamic vinegar, and 2 T. olive oil. Season with sea salt and black pepper, to taste.

Roast strawberries for about 25 minutes, until softened and slightly caramelized. Remove from oven and let cool slightly.

In a food processor, combine feta, yogurt, lemon zest, and lemon juice. Process while slowly drizzling in 1/4 c. olive oil until smooth and creamy. Adjust seasoning with sea salt and black pepper, to taste.

To serve, spread the feta dip into the bottom of a shallow bowl or onto a rimmed plate. Spoon roasted strawberries alongside the dip and garnish with fresh basil. Serve slightly chilled or at room temperature with crostini, bread, or crackers. 

Adapted from FreshFromFlorida.com. 

Party Dips

Crunchy Honey-Almond Dip: 

Combine cottage cheese, almonds, vanilla, and honey in a food processor and process until mostly smooth, about 5 seconds (no longer, so the almond bits are still crunchy). Serve with apple slices. 

2 c. cottage cheese

1/2 c. unsalted sliced almonds

2 t. vanilla extract

2 T. honey

3 c. apple slices

Cheesy Taco Dip:

Combine cottage cheese, cheddar cheese, and taco seasoning in a food processor and process until just blended, about 5 seconds. Serve with celery sticks.  

2 c. cottage cheese

1/2 c. shredded cheddar cheese

1 T. reduced-sodium taco seasoning

3 c. celery sticks 

Serves 8.

Adapted from EatingWell.com.

Spicy Garbanzo Spread

1 15-oz. can chickpeas, drained and rinsed

2 green onions, chopped

1-1/2 T. grated ginger

1 T. soy sauce

1 t. rice vinegar

1/2 t. minced fresh garlic

1/2 t. agave nectar

Sriracha Hot Chili Sauce (optional)

Puree all ingredients except the hot sauce in a food processor until smooth. Add hot sauce if desired and adjust seasonings to taste. Refrigerate at least 1 hour to allow flavors to blend.

Serve as a sandwich spread or wrap filling, a dip for raw vegetables, or as stuffing for pita bread.

Makes 1-1/2 c.

Adapted from Forks over Knives, p. 71.

Smoked Tuna Dip

4 oz. cream cheese, softened

2 t. grated lemon zest, plus 2 t. fresh lemon juice, divided, plus lemon wedges for serving

2 T. minced shallot

2 T. chopped fresh chives, plus more for garnish

2 T. drained nonpareil capers, coarsely chopped 

1/4 t. kosher salt

1/4 t. black pepper

4 2.5-oz. packages smoked tuna (such as Bumble Bee), drained*

Fresh flat-leaf parsley

Assorted crackers (Saltines and Captain's Wafers)

Hot sauce

Whisk together cream cheese and lemon juice in a bowl until smooth. Stir in lemon zest, shallot, chives, capers, salt, and pepper. Stir in half of tuna until well combined. Fold in remaining tuna until just combined, leaving it a little chunky.

Transfer tuna mixture to a small serving bowl; garnish with chives and parsley. Serve with crackers, hot sauce, and lemon wedges.

Serves 8.

*If smoked tuna isn't available, add a dash of liquid smoke to regular packaged tuna. 

Adapted from Southern Living magazine, June-July 2025, p.100.  

Pickled de Gallo

1 medium yellow bell pepper, chopped

1 medium tomato, chopped

1 c. chopped dill pickles

1/2 c. chopped red onion

1/4 c. pickled jalapeno slices, chopped

1/2 c. chopped fresh flat-leaf parsley

2 garlic cloves, minced

2 T. dill pickle juice

1 T. fresh lime juice

1/4 t. salt

1/4 t. black pepper

1 avocado, peeled and chopped

In a medium bowl, stir together bell pepper, tomato , pickles, onion, jalapeno, parsley, and garlic. Add pickle juice, lime juice, salt, and pepper; toss to coat. Cover and refrigerate up to 24 hours. Just before serving, stir in avocado.

Serve as a topping or as a dip with tortilla chips. 

Makes 4 cups.

Adapted from Better Homes & Gardens magazine, June 2025, p. 91.

Cheese Ball

1 package cream cheese, softened

1 c. shredded cheddar cheese

1 package Hidden Valley Ranch dressing mix

chopped pecans

Mix together cream cheese, cheddar chees, and dressing mix. Shape into a ball. Roll in chopped pecans.

Adapted from an illustration in Y'all Eat Yet?, p.18.

Marinated Avocado

1/3 c. olive oil

1/4 c. fresh lemon juice

1/4 c. white wine vinegar

2 T. honey

1/8 to 1/4 t. crushed red pepper (optional)

1/4 t. salt

dash of black pepper

2 small, ripe, firm avocados, halved, seeded, peeled, and sliced

3 sprigs fresh oregano

In a medium bowl, whisk together olive oil, lemon juice, vinegar, honey, red pepper, salt, and black pepper.

Place avocado pieces into a pint jar. Pour marinade over the top; add oregano sprigs. Cover and let stand at room temperature for 30 minutes. Store in refrigerator for up to 2 days.

These will be the star of your charcuterie board, or spoon onto salmon, or into a hearty grain bowl.

 

Serves 6.

Adapted from Better Homes & Gardens magazine, June 2023, p. 95.  

"Little Green Dress" Sauce for Everything

2 medium shallots

2 garlic cloves

3 T. red wine vinegar

2/3 c. Castelvetrano olives, pitted

1-1/2 T. capers, rinsed 

2 oil-packed anchovy filets (optional)

1 bunch fresh flat-leaf parsley (about 1 c. packed) 

2 1/2-oz. packages fresh mint (about 1/2 c. packed)

1/2 c. good-quality extra-virgin olive oil

Grated zest of one lemon

1/4 c. fresh lemon juice

1 t. hot sauce

1/2 t. kosher salt

In a small food processor, mince the shallots and garlic, then stir them together in a small bowl with the red wine vinegar. Set mixture aside for about 20 minutes, to allow it to pickle.

Meanwhile, mince the olives, capers, and anchovies in the food processor. Transfer to a medium bowl.

Pick the leaves and small stems from the parsley and the leaves from the mint; mince in the food processor. Add to olive mixture.

Add the pickled shallot mixture, olive oil, lemon zest, lemon juice, hot sauce, and salt to the olive mixture. Stir it all together and let sit for a minimum of 30 minutes before serving. 

Serving ideas: Serve over eggs at breakfast. Use as a topping for avocado toast. Stir into mashed avocado and serve with tortilla chips or crudites. Good with anything!

Sauce can be kept refrigerated in a sealed container up to 1 month. Make sure all the green is submerged in olive oil to prevent browning. Do not freeze. 

Makes 2 cups.

Adapted from Vivian Howard recipe, Better Homes & Gardens magazine, May 2021, p. 94.

Baked Brie with Bacon & Apples

3 strips bacon, diced

2 T. unsalted butter 

1 apple (such as Granny Smith), diced

2 T. brown sugar

1/2 t. ground cinnamon

1/4 t. kosher salt

1 8-oz. wheel Brie cheese

Toasted and sliced baguette, crackers, and/or apple slices, for serving

Heat oven to 325 degrees. Line a baking sheet with parchment paper.

In a medium skillet, cook bacon until brown and crisp, about 8 minutes. Drain and set aside. Save fat for another use, if desired.

Melt the butter over medium heat. When the butter is foamy, add apple and cook, stirring, for 2 minutes. Stir in the brown sugar, cinnamon, and salt, and continue to cook until apples are tender, about 2 more minutes. Remove from heat.

Slice the rind off the top of the Brie and place it on the baking sheet. Bake until very soft, 8-10 minutes.

Slide the baked Brie onto a serving dish and top with the apple mixture and the bacon. Surround it with baguette slices, crackers, and/or apple slices; serve immediately.

Serves 8.

Adapted from Gannet Media Fall Cookbook, Sept. 2020, p. 8.

Buffalo Blue Cheese Dip

8 oz. cream cheese, softened

1/2 c. plain Greek yogurt

1/2 c. mayonnaise

1/4 c. sriracha

2 cloves garlic, minced

Salt and pepper to taste

1 c. crumbled blue cheese

2 T. sliced green onions

In a mixing bowl, beat cream cheese, yogurt, mayonnaise, sriracha, and garlic. Season with salt and pepper. Fold in blue cheese and green onions. Transfer to serving bowl and chill for 2 hours to allow flavors to combine.

Adapted from pretzelcrisps.com.

Lemon & Dill Hummus

1 15-oz. can chickpeas, rinsed

2 t. tahini

2 cloves garlic

2 T. water

2 T. lemon juice

1 t. lemon zest

3 T. chopped fresh dill

Salt and pepper to taste

1/4 c. extra-virgin olive oil

Place all ingredients except oil in a blender and blend on high speed for 1 minute. Drizzle in olive oil and blend until smooth. Add a splash of water and blend again if it's too thick.

Adapted from pretzelcrisps.com.

Green Pea Guacamole

2 c. frozen green peas, thawed
1 t. crushed garlic
1/4 c. lime juice
1/2 t. ground cumin
1 tomato, chopped
4 green onions, chopped
1/2 c. fresh cilantro, chopped
1/4 t. hot sauce
Sea salt to taste

In a food processor, combine peas, garlic, lime juice, and cumin. Process until smooth. Transfer to a bowl and stir in tomato, green onions, cilantro, and hot sauce. Season with salt.

Makes 2 c.

Adapted from ForksOverKnives.com.  

Fiery Feta

1/4 lb. feta
1/2 red chile, sliced
2 sprigs thyme
4 slices of lemon
1 t. honey
1 T. olive oil
Crusty bread

Place ingredients on a long piece of heavy-duty foil, then fold over and crimp to seal. Grill, covered, over medium heat about 5 minutes to warm through. Serve with slices of bread. 

Adapted from Good Housekeeping magazine, June 2019, p. 95.

Bistro Cheese

Butter
1 small yellow onion, thinly sliced
1/4 c. heavy cream
2 oz. Gruyere, shredded (about 1/2 c.)
2 oz. blue cheese, crumbled (about 1/2 c.)
"Bacon" bits equivalent to 2 slices of bacon

Saute onions in a little butter over low heat until tender and caramelized, 20-25 min. Add cream and simmer, stirring constantly, until thick, 2-3 minutes. Remove from heat and stir in cheeses and bacon bits.

Serve as a spread for veggie burgers or crackers, or alongside roasted vegetables.

Makes 8 servings (about 3/4 c.).

Adapted from Country Living magazine, July-Aug. 2019, p. 96.

Smoky Red Lentil Hummus

3 c. water
1 c. dried red lentils
2 T. tahini
1-1/2 T. fresh lemon juice
1 T. olive oil, plus more for garnish
1 T. unsalted tomato paste
2 garlic cloves, smashed
1-1/4 t. kosher salt
1 t. smoked paprika
1/2 t. cumin
Fresh flat-leaf parsley
Crudites or pita wedges

Bring water and lentils to a boil in a medium saucepan over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, until lentils have split and are mushy, about 30 minutes. Drain and spread evenly on a small baking sheet to chill for 30 minutes.

Process lentils, tahini, lemon juice, olive oil, tomato paste, garlic, salt, paprika, and cumin in a food processor until smooth, about 30 seconds, stopping to scrape down sides as needed. Spoon into a serving bowl. Garnish with parsley and olive oil. Serve with crudites or pita wedges.

Serves 12.

Adapted from Cooking Light magazine, Dec. 2018, p. 106.

Salty-Sweet Spread

Equal amounts: dried figs and pitted Kalamata olives
Pita bread triangles

Puree figs and olives together. Serve as a spread with pita bread triangles (toasted if you like).

Chef Tom Douglas, Entertaining, Daytona Beach News-Journal, Dec. 24, 2017

Diane Wood's Hot Artichoke Dip

1 14-oz. can artichoke hearts, drained and chopped
1 4-oz. can chopped green chilis
1 c. Parmesan cheese
1 c. mayonnaise
1/2 t. garlic powder
Dried or chopped fresh parsley
Tortilla chips

Mix together the artichokes, chilis, cheese, mayonnaise, and garlic powder. Place in a small casserole. Sprinkle with parsley.

Bake at 350 degrees for 20 minutes. serve warm with tortilla chips.

Makes 3 cups.

Adapted from The Nine Seasons Cookbook, p. 19. 

Baked Feta

2 T. extra-virgin olive oil, divided
1 4 x 4 x 1" slab of feta cheese
1 large tomato, thinly sliced
1 large banana or sweet pepper, stemmed, seeded, and thinly sliced
1/4 t. red pepper flakes
1/4 t. dried oregano

Preheat the oven to 400 degrees. In a small baking dish, put 1 T. olive oil and the feta. Top the feta with alternating layers of tomato and pepper slices. Drizzle on the remaining oil and sprinkle red pepper flakes and oregano over the top.

Cover tightly with foil and bake for 20 minutes. Serve immediately.

Serves 4.

Adapted from The Everything Mediterranean Cookbook, p. 50. 

Olive Puffs with Feta

2 thawed sheets of puff pastry, 5 x 5"
3-1/2 oz. feta cheese made with goat's or sheep's milk
1 T. olive oil
Grated zest of 1 lemon
18 pitted kalamata olives
Salt and black pepper

Preheat oven to 400 degrees.

Cut each puff pastry sheet into 1-1/2 x 1-1/2" squares. Place the squares, leaving a little space between them, on a baking sheet lined with parchment paper. Make a small depression with your thumb in the middle of each square. Cut a large piece of the feta and break it into small pieces. Brush all the squares with olive oil. Place a piece of cheese into each hollow and top it with a little lemon zest. Firmly press an olive into the cheese so it stays in place during baking when the pastry rises. Crumble the rest of the feta over the squares and season with salt and pepper.

Bake in the middle of the oven for 15-20 minutes, until golden brown.

Serve warm or cold.

Makes 18 pieces.

Adapted from The Summer Table, p. 126.  

Kettle Kale Chips

3 packed c. stemmed whole kale leaves, washed
1 T. extra virgin olive oil
1/2 t. kosher salt
1/2 t. sugar

Preheat the oven to 300 degrees with a rack in the center position. Line a sheet pan with parchment paper.

Spin the kale in a salad spinner and pat with paper towels to make sure it is completely dry. Rip the kale into large bite-sized pieces, keeping in mind it will shrink as it cooks. Place kale pieces on the sheet pan.

Drizzle olive oil evenly over the kale and sprinkle with salt and sugar. Use your fingers to massage the oil into each piece, making an even coating. Arrange pieces in a single layer.

Bake until rigid, crisp, and chip-like, about 15-20 minutes. Let cool slightly before serving.

Best eaten the day they are made (meaning, immediately!).

Makes 1 c. chips.

Adapted from Sheet Pan Suppers, p. 36.