Recipes — Dips

Myrna Burlock

Caponatina ( Sweet & Sour Eggplant Spread)

Also called Caponata, this spread from Sicily can be served bruschetta style on toasted baguette slices or as a sauce for grilled chicken breasts. It can be thinned with broth and served over pasta. 4 medium eggplants, peeled and diced 4 onions, sliced 1 1/2 cups olive oil Medium Intensity UP Extra Virgin Olive Oil 1/2 cup canned tomato sauce 4 stalks celery, diced 12 green olives, pitted and diced (Castelveltrano)  2 tablespoons capers 12 large black olives, pitted and diced 1 tablespoon of pine nuts 1/2 cup red wine vinegar 1/4 cup sugar Salt and Pepper Trim and peel...

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Tiara Phaboonheuang

Baklouti Green Chili Queso Dip

Ingredients:  3 Tbsp LG Baklouti Chili Olive Oil  1/2 medium Spanish onion, minced  1 large garlic clove, minced  1 Tbsp flour  1 5-ounce can evaporated milk  1 large pinch of sea salt  Freshly ground pepper  3 cups Mexican-blend cheese, shredded  1/4 - 1/2 cup Half & Half  3 Jalapenos, minced (optional) Directions: Heat Baklouti Green Chili Oil in a medium-sized pan. Add onion and garlic, saute for approx. 5 minutes or until starting to soften. Sprinkle flour over onion mixture, stir and cook for roughly 2 minutes. Stir in evaporated milk and continue to cook until thickened and heated through,...

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Myrna Burlock

Almond Dip

This sounds like an odd combination, but the sweetness of the almonds sneaks out beneath the tanginess of the dill and yogurt. 1/4c raw whole almonds 1 1/2c plain Greek yogurt 1/3 c Ultra Premium Extra Virgin Olive Oil (ask if we have an oil with notes of anise in our current selection) 1 good sized clove garlic 3T finely chopped fresh dill 2 T Sicilian Lemon Balsamic (or fresh squeezed lemon) 1/2 tsp salt 1. Put almonds in a food processor and pulse till texture of bread crumbs.  A heavy storage bag and a rolling pin works well too....

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Amy Ingram

Roasted Red Pepper Sauce

  This sauce is one of my favorites, it goes great with meat, chicken, fish and vegetables.  Make it ahead of time and store it in the fridge in mason jar for up to 1 week. 3 garlic cloves, peeled 2 strips lemon zest (1 x ½ inches), white pith removed 1½ teaspoons kosher salt 1½ teaspoons herbes de Provence 2 tablespoons fresh lemon juice 2 tablespoons Liquid Gold Sicilian Lemon white balsamic vinegar ¹⁄³ cup Liquid Gold mild to medium extra virgin olive oil 2 Red peppers roasted, skins removed or 3 jars (12 ounces each) roasted red peppers, drained but...

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