This Whipped Feta with Honey is simply irresistible. Salty herbed feta cheese is whipped and then topped with honey and more herbs for a snack you won’t get enough of.
Category: Dips & Spreads
Queso with Chorizo
It’s hard to find a good recipe to make queso at home, but it’s finally here! Creamy melty cheese is seasoned with cilantro, jalapeno, tomato and chorizo for an irresistible dip that feels like it’s from your favorite Mexican restaurant.
Hot Reuben Dip
This Hot Reuben Dip tastes just like the sandwich. Corned beef, sauerkraut, Thousand Island dressing and Swiss cheese are mixed together and served piping hot – in a hearty dip great for fall and winter entertaining and game days.
Baba Ganoush (Roasted Eggplant Dip)
Baba Ganoush is an easy dip that highlights summer eggplant. Eggplant is gently roasted and then pureed, mixed with a few pantry staples as well as tahini, and served at room temperature for a healthy appetizer or snack.
For the past several weeks, I’ve been grumbling about my husband. You see, at the start of summer, we planted my little garden, but then I told him that I was considering rejoining a local CSA. I wanted the full share – for a family of 4 (which we are) – because of the variety. He said ok, and I signed us up.
Supportive, right? Well, what my husband didn’t mention was that he didn’t plan on helping me eat any of the fruits and vegetables that we got. My two little ones helped some, but here we are, about halfway through the summer, and I’m more or less eating bunches of vegetables meant to serve a family of 4, all by myself. Oh and my garden is starting to produce, so I’ve got that on top of it!
Needless to say, I’ve been getting creative with my veggies, in an attempt to get through them each week and to be excited about new and interesting preparations.
That’s part of the reason I love #FarmersMarketWeek. I always find such fun new recipes to try that highlight local harvest. As usual, you can search the hashtag on social media to find both this year’s and last year’s recipes shared by my blogging friends as well as checking out the list of recipes at the bottom of my posts this week.
The first recipe I’m sharing with you (and I’ll be sharing 3) is for entertaining and/or snacking – Baba Ganoush, aka Roasted Eggplant Dip. This Lebanese appetizer is an easy way to sneak in some veggies. It’s not exactly uncommon, but if you haven’t had it before, my version is a bit like hummus. Basically roasted eggplant is pureed and takes the place of chickpeas. Add some garlic, spices, tahini, and olive oil and you’ve got yourself a healthy, flavorful appetizer.
Serving Suggestions:
- pita chips (my favorite)
- fresh pita
- sliced veggies
- spread it onto some crusty bread (or pita) and pile high with veggies or your favorite toppings for a sandwich
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Baba Ganoush (Roasted Eggplant Dip)
Baba Ganoush is an easy dip that highlights summer eggplant. Eggplant is gently roasted and then pureed, mixed with a few pantry staples as well as tahini, and served at room temperature for a healthy appetizer or snack.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 82 kcal
Ingredients
- cooking spray
- 1 lb. eggplant (1 medium eggplant)
- 1 garlic clove
- 1 Tbs. lemon juice
- 1 pinch kosher salt
- 1 pinch cumin
- 2 Tbs. tahini
- 2-3 Tbs. extra-virgin olive oil
Instructions
Roast the Eggplant:
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Preheat oven to 450F. Line a baking sheet with parchment paper. Spray lightly with cooking spray and set aside.
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Slice eggplant lengthwise and place, cut-side down, on the prepared baking sheet. Bake until flesh is very tender and soft, about 30-40 minutes. Remove from oven and allow to cool until cool enough to handle.
Bake the Roasted Eggplant Dip:
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When eggplant is cool enough to handle without burning, flip over and scrape the soft flesh away from the skin, discarding the skins. Transfer flesh to a sieve set over a clean bowl and allow excess water to drain out, pressing down as needed.
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Transfer drained eggplant to a food processor, along with garlic, lemon juice, salt, cumin and tahini. Pulse several times, until starting to come together but is still fairly chunky.
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With the food processor running, add olive oil until combined. Scrape down sides of the bowl and run again, if needed. Taste and add more seasonings, if desired.
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Serve at room temperature. If not serving immediately, refrigerate covered for up to 4 days, allowing to come to room temperature before serving.
This recipe was adapted from Cookie and Kate.
Monday’s Farmer’s Market Week Recipes
- Baba Ganoush (Roasted Eggplant Dip) by Books n’Cooks
- Bacon and Eggplant Sandwiches by Jolene’s Recipe Journal
- Banana Spice Waffles with Peanut Butter Syrup by Family Around the Table
- Black Bean and Corn Salad by Palatable Pastime
- Blaukraut by A Day in the Life on the Farm
- Blueberry Cream Cheese Muffins by Tip Garden
- Bruschetta Chicken Tacos by A Kitchen Hoor’s Adventures
- Dandelion Jelly by Daily Dish Recipes
- Farmers Market Chicken Pasta Salad by The Redhead Baker
- Herb Salad with Roasted Lemons by Culinary Adventures with Camilla
- Lamb Burger with Purslane Aioli by The Spiffy Cookie
- Lemon Garlic Scape White Bean Dip by Savory Moments
- Lemony Summer Roasted Green Beans by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Mexican Street Corn by Our Good Life
- Open-Faced Tomato Sandwiches by Cookaholic Wife
- Southern Corn Relish by The Freshman Cook
- Spinach Ricotta Pierogies by Cindy’s Recipes and Writings
Bacon Cheddar Ranch Cheeseball
Salty bacon, zesty ranch and crunchy pecans make this Bacon Cheddar Ranch Cheeseball a hit.
Where has November gone? I always feel like the last two months of the year pass more quickly than others, and of course, are always packed with fall and winter activities, shopping, entertaining and family… but this month has been way crazier than previous years.
We took a long weekend and went to visit some family. It was a quick trip, but between traveling with little kids and having that travel take more than half a day each way, it was a bit exhausting. The few days were a whirlwind of visits and activities. While it was a great weekend, I totally came home feeling like I needed a day to recover from my vacation.
After that quick trip, I was finally starting to feel settled again when my husband took off for a work trip. With our new school/childcare schedule, that meant really short workdays for me – always fun when you’re doing two jobs at once and training someone new coming in. The kids were really good though, and I kept the cooking to a minimum. Sandwiches for lunch, leftovers for dinner. And maybe a little take out. I actually do get into a good routine when my hubby is gone, and amazingly, I’m usually able to keep the house cleaner when he’s away (think that is saying something? 😉 ).
And this week is a full house. My mom is here all week, helping with childcare while schools are on short days or closed. But we’ve had family trickling in throughout the week for Thanksgiving. By tomorrow, I’ll have 4 kids under the age of 6 and 14 adults in the house for the big day. What are your plans?
This Bacon Ranch Cheddar Cheeseball isn’t on the menu for Turkey Day, but may be making another appearance during the holiday season (perhaps at our holiday party?). The cheddar and ranch flavors were light but enjoyable. I loved the crunch from the pecans and the saltiness from the bacon. I used the homemade ranch seasoning that I shared earlier this week in this recipe, but you can totally use a store bought packet if you prefer. My husband – the ranch lover of the family – LOVED this recipe, so I know that I’ll be making it again soon. (I do think it would be a great addition to a game day spread, don’t you?)
Happy Thanksgiving!
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Bacon Ranch Cheddar Cheeseball
Salty bacon, zesty ranch and crunchy pecans make this Bacon Cheddar Ranch Cheeseball a hit.
Prep Time 15 minutes
Refrigerate 1 hour
Total Time 15 minutes
Servings 20
Calories 162 kcal
Ingredients
- 16 oz. cream cheese softened
- 1 c. shredded sharp cheddar cheese
- 1 c. cooked and chopped bacon (about half a 12-oz. package, cooked)
- 2 Tbs. ranch seasoning mix
- 1/4 c. chopped scallions
- 3/4 c. finely chopped pecans
Instructions
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Combine cream cheese, cheddar, bacon, ranch seasoning and scallions in the bowl of a stand mixer (or a large mixing bowl, if you prefer to use a handheld mixer). Beat on medium speed until combined, scraping down sides of bowl as needed.
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Turn out onto a piece of plastic wrap. Shape into a ball.
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Spread chopped pecans in a shallow bowl or on a plate. Remove cheeseball from plastic wrap and roll in pecans until covered. Transfer to a serving dish. Add extra pecans to the dish, if desired.
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Refrigerate, covered, for at least an hour before serving.
Recipe Notes
The original recipe called for 1 c. of chopped pecans, but I had quite a bit leftover, as you can see from the photos (and why it looks a bit more like a dome than a ball!). Therefore, I adjusted the portion called for slightly, so that there isn't as much leftover.
This recipe was adapted from Chef-in-Training.