Muhammara (Roasted Red Pepper & Walnut Dip)

99.99% of the credit here goes to


  • 4 red bell peppers
  • 1/4 cup plus 2 teaspoons olive oil, divided
  • 1 cup shelled walnuts
  • 1/2 cup chopped green onions
  • 2 tablespoons lemon juice
  • 2 tablespoons pomegranate molasses
    • Can’t find it? Do a 2-1-1 mixture of pomegranate juice, balsamic vinegar, and coconut aminos (or soy sauce)
  • 1 garlic clove
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon salt
  • 1/2 cup panko breadcrumbs


  • Preheat the oven to 400°.
  • Cut the peppers in half and remove the stems and seeds. Lightly rub them with about 2 teaspoons of oil and arrange on a baking sheet lined with tinfoil. Bake until the skins begin to blister and brown, about 45 minutes.
  • Remove the peppers from the oven and allow them to sit until they’re cool enough to handle.
  • When the peppers are cool, gently peel off the skins (it’s okay if you miss some spots. I did!). Either let them drain for a while or squeeze most of the water out of them.
  • Place the peppers into the blender along with 1/4 cup of olive oil, the walnuts, scallions, lemon juice, pomegranate molasses, garlic, cumin, paprika, and cayenne pepper. Blend until it’s mostly smooth, then taste test and adjust any other seasonings to your liking.
  • Add in the panko breadcrumbs and pulse just until incorporated. The mixture should be nice and thick.
  • Scoop the mixture into a bowl and drizzle with olive oil. Serve with pita bread or pita chips!

Elote Dip

Mexican street corn…. in a dip!


  • 2 tablespoons unsalted butter
  • 18 oz frozen golden corn (sweet corn is okay, too)
  • 1 jalapeño pepper, seeds and stem removed, finely chopped
  • 1/4 cup sour cream
  • 1/4 cup mayo
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons sliced green onions
  • 1/4 cup cotija cheese (or feta)


  • Add the butter to a large skillet, and melt over medium-high heat. Add the corn kernels and jalapeño. Cook for about 10 minutes until the kernel are browned like they were grilled. Set aside to cool a bit.
  • To a large mixing bowl, add the sour cream, mayo, cumin, chili powder, cayenne, lime juice, cilantro, green onions, and cotija cheese.
  • Add the corn and jalapeño to the bowl and mix thoroughly.
  • Pour the dip into a serving bowl and if you’re #extra, garnish with additional chili powder, cilantro, green onions and cotija cheese.
  • Enjoy immediately with blue corn chips!

Inspired by these fine bloggers:

Spinach-Artichoke-Caramelized-Onion Dip

My magnum opus.


  • 1 large yellow onion, sliced and slices halved, and caramelized
    • 20-25 mins, med-high heat, sautéed every few minutes
  • 12 oz jar of artichokes, drained and diced
  • 1 frozen packet of spinach, thawed and really well drained
  • 4 oz. sour cream
  • 8 oz. whipped cream cheese
  • 4 oz. grated mozzarella cheese (I like to grate this by hand)
  • 4 oz. grated parmesan cheese (I like to buy pre-shredded #lazy)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 3 cloves of garlic, minced
  • 1/4 cup milk (or more based on consistency)


  • Preheat the oven to 400ºF.
  • Combine all the ingredients in the order listed and mix until well combined.
  • Add the milk and mix until the consistency is easy to stir. Too thick and it’s tough to dip, but don’t go too runny, either.
  • Spread into a greased pie plate (a 8×8 inch square pan or casserole dish would also work). Sprinkle more mozzarella on top if desired.
  • Bake for about half an hour until until bubbly and golden (you can broil it at the end for 1-2 minutes if the cheese isn’t toasty enough). 
  • Serve with pita chips!

A Day and a Half in Bavaria

I went to Hungary, Austria, and Germany with my BFF for 12 days during the summer 2014. Our stop after Salzburg was Bavaria, mostly to see Neuschwanstein castle, with Munich as a base. Here are my tips about everything we did! Continue reading