Full Moon Margarita

Contrary to what you may think of us, we are not always a fancy trio. Sure, we love to whip up elaborate dips, host dinner parties, dress wedding fresh and sip on intricate cocktails just for the hell of it. But we also have our off days. For example, when the full moon in Gemini falls on November 25 and starts to cause all sorts of problems in our day-to-day lives. Then we couldn’t be bothered with mixing or shaking our liquor. Instead, during a time like this, we just add shots of tequila to our tall cans of beer and call it an evening. So if you’re also feeling the shift, may we suggest this Full Moon Margarita to help? 

Ingredients (makes 2 pints):

2 oz Tequila
1 oz Triple Sec
1 Tall Can Beer
Juice from 4 Limes
1 cup of ice cubes
1/4 cup Sugar

Directions:

1. In a blender, mix the ice cubes, lime juice, sugar, tequila, and triple sec
2. Add beer and stir (do not blend)
3. Rim the glasses with sea salt and divide into two cups
4. Enjoy!

Enjoy!

xx Just The Dip

The Boy with the Bread-Bowl Dip

fan photo on iPad via 

If Peeta had tossed Katniss a piece of this sourdough bread loaded with cheesy, hot spinach and artichoke dip, there's no question she would have been Teem Peeta from day one. And that's exactly where our allegiance lays. Except for our own delusional Laura who for some reason is team Gale. But let's ignore that shall we? The boy with the bread-bowl dip is a masterpiece, and when it comes to dips, we don't just throw that word around lightly. It is everything. It will bring you to your knees and have you weeping for more. Like, come on, JUST LOOK AT IT. The cheese is basically screaming out, "yes bitch, I know you want me." And we do, we want it so bad. Okay, this got weird but the moral of the story is practice self-care and go make this dip. 

Ingredients:

2 artichokes
2 tbsp. olive oil + some for drizzling
3-4 garlic cloves
1 medium yellow onion
1 bunch green onion
½ cup mozzarella cheese
½ cup Parmesan cheese
3-4 cups spinach
250g container light cream cheese
250g container Greek yogurt
Round loaf (we used sourdough)

Directions:

1. Preheat the oven to 425°F and line a baking sheet with aluminum foil. 
2. Prepare the artichokes by chopping off the stems and the top 1-2 inches of leaves. Place on the baking sheet and drizzle with olive oil. Use your fingers to separate the leaves at the top of the artichokes and stuff as much garlic as you'd like in between the leaves. Roast for 45 minutes.
3. While the artichokes are roasting, mince the garlic and dice the yellow onion. Dice the green onion and roughly chop the spinach. Grate the mozzarella and Parmesan. 
4. Heat 2 tbsp. olive oil in a large pan over medium heat. Add the onions and garlic and cook until fragrant, about 2-3 minutes. Stir in the spinach and cook until wilted, about another 3-4 minutes. Remove from heat. 
5. Cut a circle out from the loaf round, reserving the top, and scoop out some of the bread within to create a 'bowl'. 
6. Remove the artichokes from the oven and let cool before handling. Reduce the oven heat to 350°F. Remove the artichoke leaves and squeeze the flesh out into a food processor or blender.
7. Add the spinach mixture, cream cheese, Greek yogurt, Parmesan, half of the mozzarella, and half of the green onion. Pulse so that everything is combined, but not completely smooth. Transfer the mixture to the bread bowl. Sprinkle with the remaining mozzarella cheese, and then cover with the reserved bread top. Place on the baking sheet and bake in the oven for 15-20 minutes, until the bread is crispy, and the cheese is fully melted. 
8. Remove the top of the bread before serving, and garnish with the remaining green onions. 

Enjoy!

xx Just The Dip 

Dill Dip with Frickles

Not sure if you are aware but November 14 is National Pickles Day, which is a HUGE deal around here. Why? Besides the obvious fact that pickles are crunchy, delicious, and integral to any sandwich, Kim's dog child is also named after these garnishes. So naturally, we dreamed up this dill dip with fried pickles, aka frickles to celebrate. If you haven't already guessed, we use any excuse to whip up a dip. Anyway, enjoy with a cold beer or two or several. And let us know in the comments below if you give this recipe a go. 

Ingredients:

¼ cucumber
Fresh dill, to taste (we used half a bunch)
500g container plain Greek yogurt
8-10 whole Kosher dill pickles
2 eggs
Panko/breadcrumbs
2 tsp. garlic powder

Directions:

1. Peel, de-seed, and mince the cucumber. Roughly chop the dill. 
2. In a large bowl, combine the Greek yogurt, minced cucumber, and dill. Set aside in the fridge to chill and absorb flavours. 
3. Chop the pickles into ¼-inch thick slices. 
4. Whisk the eggs in a medium bowl. Add the panko/breadcrumbs and garlic powder to another bowl or plate, and stir to combine. 
5. Heat enough olive oil to cover the bottom of a large frying pan over medium heat.
6. Working one at a time, dip the pickle slices into the egg and then coat it in the panko/breadcrumbs. Place in the pan and fry until golden-brown on one side, about 2 minutes. Flip and cook until golden-brown on the other side, about another 2 minutes.
7. Serve the frickles immediately with the chilled dill dip!  

Enjoy!

xx Just The Dip 

Catching Fire Roasted Red Pepper Dip

The final installment from our favorite film series is hitting theaters next weekend so naturally, we decided to create a Catching Fire Roasted Red Pepper dip to help celebrate the release of Mockingjay Part 2. When the Capitol first met Katniss Everdeen they were dazzled by her flaming chariot ride at the Opening Ceremonies for the Hunger Games. Similarly, your tastebuds will burst with excitement when this fiery dip hits your lips. And while we can't promise this dip will save your life in a battle to the death, we bet it would win you some allies in the arena. As always, enjoy with your favourite peeta chips (...see what we did there?!)

Ingredients:

4 red bell peppers
Olive oil, for drizzling

1 tsp. crushed red pepper flakes

1 tsp. cayenne pepper

Salt & pepper, to taste
1 container of feta
2 garlic cloves
Tortilla chips

Directions:

1. Preheat the oven to 425°F and line a baking sheet with aluminum foil. 
2. Rinse and cut the red peppers into quarters, removing the seeds. Place on the baking sheet and drizzle with olive oil. Season with crushed red pepper flakes, cayenne pepper, and salt and pepper to taste. Roast in the oven for 30 minutes.
3. Once the peppers are done roasting, transfer them to a food processor/blender. Add the feta and garlic and blend until smooth.
4. Enjoy warm with homemade 'peeta' chips or use as a spread on sandwiches!

Enjoy! 

xx Just The Dip