This dip is a perennial hit…and a perfect dish to serve at a Super Bowl get-together. I served it at a birthday party for my daughter a few years ago and guests practically licked the bowl. If you’re using sweet peppers rather than poblano and want a zestier result, add an extra jalapeño or chipotle pepper. This is delicious served with tortilla chips or a slice of warm gluten-free cornbread.
If you are looking for a pre-dinner nibbly that is delicious, nutritious and delightfully different,
look no further than this Greek inspired meze.
Mexican tomatillo Salsa is a great accompaniment for grilled fish and meat, as well as for tortilla chips.
Grilled shrimp seasoned with Asian spices – a perfect summer dish. It works both as a main course or a starter for a Thai-themed meal.
Depending upon the source you consult, this roasted red pepper and walnut dip is Armenian, Arabian, Turkish or Syrian in origin. In any case, it is healthful, delicious and a welcome addition to any mezes platter. I like to serve it with warm pita bread or cucumber slices. If you are not meat-averse, this dip can also be used as a sauce for kebabs.
This recipe hails from northern Thailand. It is a kind of all-purpose sauce: you can use it as a dip for rice crackers or raw vegetables, or as a topping for plain rice or noodles, or stir-fried vegetables. Depending on the chile you use, it can be a bit fiery—that’s to be expected, as it is Thai, after all.
If you have the ingredients on hand, this tasty dip can be ready to serve in about 5 minutes. Serve it with crudités, crackers or pumpernickel rounds for an elegant appetizer at room temperature for 20 minutes before serving.
The combination of soft, sweet mascarpone, slightly astringent Gorgonzola and bittersweet walnuts is quite glorious. Spread this on a plain cracker and enjoy with a glass of robust red wine.
This variation on tortilla, a traditional Spanish tapas dish resembling an omelet, adds green and red bell peppers, a chile pepper and a liberal amount of sharp cheese to the traditional potato and egg combination. Traditionally it is served cold or at room temperature.
This is a Mexican fresh salsa, often called pico de gallo. Make it when tomatoes are in season — otherwise the results are likely to be disappointing. It’s delicious with tortilla chips.