Smoked Salmon Dip
This creamy, smokey dip features flaky smoked salmon two ways: half is finely chopped to add a pleasant texture to the dip alongside briny pops of capers, and the rest is pureed with the mayonnaise, sour cream, and cream cheese, lending its beautiful color and deepening the flavor. Fresh dill and chives keep the dip light while lemon juice adds brightness while also keeping the dip perfectly scoopable — no broken chips here.
Muhammara (Roasted Red Pepper and Walnut Dip)
Smooth, thick, and layered with flavor, this mildly spicy dip of roasted red bell peppers and toasted walnuts is thickened with finely ground crispy breadsticks. Pomegranate molasses adds a piquancy that plays off the sweetness of the juicy roasted bell peppers, and spicy pepper paste brings just a touch of heat. This dip is delicious on pitas with League of Kitchens instructor Jeanette Chawki's grilled Lahem Meshwy (Lamb Shish Kebabs) and fresh, crunchy Biwaz (Parsley and Onion Salad), or serve it with fresh vegetables for dunking.
Kashke Bademjan (Iranian Kashk and Eggplant Dip)
A little thicker and saltier than yogurt, kashk is an Iranian dairy product that gives this aromatic eggplant dip its luscious texture and tart flavor. Floral saffron, fried dried mint, and more kashk dot the top, adding beautiful color. Serve this Kashke Bademjan, inspired by Naz Riahi's love of California-based Mission Ranch Market with fresh vegetables and toasted flatbread for dipping.
How to Use Up Those Dried Cheese Scraps From Your Fridge
Cheese is hardier than you think — here's how to put even the driest cheese to good use.
Salsa Macha
This outside-the box salsa is made from a fragrant blend of toasted chiles, garlic, peanuts, and sesame seeds. Spoon it over Tuna-Avocado Ceviche, grilled fish, quesadillas, tacos, Mexican-style street corn, salad, pizza, or crusty bread.
Caramelized Five-Onion Dip
A mix of five different alliums—shallots, scallions, and sweet, yellow, and red onions—upgrades this classic caramelized onion dip with layers of flavor. Yellow and red onions give it bite, while Vidalia onion and shallots lend a pleasant sweetness. Taking the time to cook the onions low and slow concentrates their flavor, while adding scallions halfway through cooking keeps them just fresh enough to serve with chips, toasted bread, or vegetables like endive, steamed fingerling potatoes, and roasted Broccolini.
