If you like any kind of satay, you’re going to LOVE this dip!!! It’s easy to make and extremely versatile because it goes perfectly with a variety of foods: fresh veggies, summer rolls, or grilled shrimp, chicken and pork. When I first saw the list of ingredients, the 1/4 cup of ketchup threw me. But, hey, I trust Ina Garten so I gave it a go.

I followed the recipe, cooking the ingredients as stated then pureed the mixture in the food processor for a creamier texture. For another layer of flavor and a little kick, I added a few tablespoons of coconut milk and a little Thai chili sauce. One word: YUMM!!! This recipe requires very little effort but delivers loads of flavor. Serve it at your next party and I guarantee you’ll get asked for the recipe. Enjoy!!

Satay Dip
-recipe from The Barefoot Contessa Cookbook by Ina Garten

1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and serve. Can be stored in the refrigerator for a month. Yield: 1 1/2 cups

Tags: Dip, garlic, ginger root, peanut butter, satay, sesame oil, soy sauce

This salsa rocks! It’s easy to make and can be served with tortilla chips or as a topping for grilled chicken, pork or seafood. YUMM! Husband was skeptical of the mango/avocade combo at first but after his first bite, he was blown away by all the flavor. He then kept commenting on how good it was. I served the chunky salsa liberally spooned over slices of grilled pork tenderloin that had been marinated in a combo of olive oil, orange juice, garlic, red wine vinegar, smoked paprika, cumin and salt/pepper. Delicious!

The only thing I did differently from the recipe was substitute 1/2 a seeded jalapeno for the habanero chile. Next time, I start with less salt then add if needed. The amount of seasoning will depend on the size of avocado and mango being used.

If serving the Mango and Avocado Salsa for company, you’ll probably want to double or triple the recipe because it will disappear quickly! After you make it, let me know how you served it. Enjoy!!!

Note: Always use caution when seeding spicy chiles like habaneros and jalapenos. The seeds and veins inside the chiles can cause skin irritation. There’s lots of info on the web about seeing chiles if you’re not sure.

Mango and Avocado Salsa
-recipe from Martha Stewart Everyday Food

1 avocado, halved, pitted, peeled, and diced medium
1 ripe mango, peeled, pitted, and diced medium
1 small red onion, diced small
1/4 cup finely chopped fresh cilantro leaves
1/2 to 1 habanero chile (stem and seeds removed), minced
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt

In a bowl, combine all ingredients. Makes 3 cups.

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Tags: avocado, cilantro, Dip, habanero chile, lime juice, mango, Mexican, olive oil, red onion, salsa, tropical

Smoky Green Deliciousness, that’s what I call it. This guacamole is simple yet very tasty! Many guacs call for chopped jalapenos but this recipe uses chipotle chilies (smoked jalapenos), which not only provides a little heat but a subtle smoky flavor, too. While the recipe calls for using a molcajete (the large, 3-legged mortar & pestle made out of stone), you can just as easily use a potato masher or fork to make the guac. Serve as a topping on your favorite Mexican food or just scoop it up with chips. Olé!

Chipotle Guacamole
-recipe from williams-sonoma.com

Chipotle chilies add a jolt of heat to traditional guacamole. A dried and smoked jalapeño chili, chipotles are sold in cans or jars, packed in an oniony tomato mixture called adobo sauce.

2 Tbs. finely minced white onion
1 Tbs. fresh lime juice
1 to 2 chipotle chilies in adobo, drained and minced
1/2 tsp. sea salt, plus more as needed
2 large avocados, preferably Haas
2 Tbs. finely minced fresh cilantro
1 Tbs. small fresh cilantro leaves (optional)
1 Tbs. finely chopped white onion (optional)

Put the minced onion, lime juice, chipotle chilies and the 1/2 tsp. salt in a molcajete or small bowl, and smash with a pestle or fork to a coarse paste. Cut the avocados in half, remove the pits and scoop the flesh into the molcajete. Add the minced cilantro and mix and mash, leaving some lumps. Taste and adjust the seasonings with salt.

Sprinkle the guacamole with the cilantro leaves and/or chopped onion and serve immediately, if possible. To keep the guacamole at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface. To keep the guacamole for up to 3 hours, do not add the cilantro until just before serving, and cover and store in the refrigerator. Makes about 2 cups.

Tags: avocados, chipotle chilies, chipotle guacamole, cilantro, Dip, Mexican, onion

I’m sure most people in the free world have eaten onion dip at some point in their life. It’s one of those classic dips that has been around for years, and can usually be found at a party hanging out with the potato chips and other dips. Most people make onion dip using a package of onion soup mix or buy it premade in a plastic tub at the grocery store. That’s all fine and dandy but those versions have all kinds of funky things like “Natural Flavors”  added in. Yikes! I ran across this recipe recently when trying to decide on an appetizer to take to a party. It’s easy but does require a little more time in the kitchen than just opening a package of soup mix. One of the steps for this French Onion Dip is caramelizing the onions, which gives the onions a rich, slightly sweet flavor. Once the onions are caramelized and cooled, the rest of the ingredients can be mixed together. Voilà, a better version of onion dip.

French Onion Dip
-recipe from williams-sonoma.com

Laced with caramelized onions, this fresh-tasting dip will disappear quickly at parties and on picnics. A touch of cayenne adds a spicy kick.

2 Tbs. unsalted butter
1 large yellow onion, finely diced
1 tsp. kosher salt
1 garlic clove, minced
2 tsp. Worcestershire sauce
1 1/4 cups sour cream
1/4 cup mayonnaise
1/8 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper
Potato chips for serving
Crudités for serving

In a fry pan over medium-high heat, melt the butter. Add the onion and salt and cook, stirring often, until soft and caramelized, about 20 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Add the Worcestershire sauce and stir to scrape up the browned bits from the pan bottom. Transfer the onion to a small bowl and let cool to room temperature.

In a bowl, stir together the sour cream, mayonnaise, cayenne pepper and black pepper. Stir in the onion. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 week. Serve with potato chips and crudités for dipping. Makes about 2 cups.

Tags: Appetizer, caramelized onions, Dip