Syrian Roasted Red Pepper Dip

aka Muhammara

2 roasted red peppers (jarred is fine)
75g/2½oz walnuts
75g/2½oz white breadcrumbs
1 tbsp tahini
1 tbsp pomegranate molasses
4 tbsp extra virgin olive oil
fresh mint leaves, to garnish
salt and freshly ground black pepper

  1. Blend the red peppers in a food-processor until smooth and put in a large bowl.

  2. Blend most of the walnuts until you have fine crumbs and add to the pepper purée. Mix in the breadcrumbs and season well.

  3. Stir in the tahini and pomegranate molasses and loosen with olive oil and a splash of water, if necessary.

  4. Arrange in a serving dish and garnish with fresh mint and the remaining walnuts

Egg Free Ranch Dressing

Note: This recipe has dairy, but no eggs. It actually comes out BETTER than Hidden Valley Ranch Dressing, though.


1/4 c Just Mayo
1/4 c yogurt (not the whey, just the solid part)
fresh ground black pepper
salt to taste
2.5 tsp Hidden Valley Ranch mix
1 tbsp whipping cream
1 tsp cholula
1/4-1/2 tsp Ploughman’s mustard


Mix well and enjoy!

Tastes great with salad, as a pizza dip, or a vegetable dip.

NOTE: You can add fresh chopped dill, fresh chopped spinach, and the giardiniera mix from Potbelly’s sandwich shop for a phenomenal dip. It IS a bit spicy, though, so watch it with the Potbelly mix if you can’t tolerate spicy food.

Hidden Valley Ranch Mix

This is an imitation of those Hidden Valley Ranch packets they sell everywhere. It actually tastes better though 🙂


1/4 cup dry buttermilk powder (they sell this at Walmart)
2 tablespoons dried minced onion
2 tablespoons dried parsley
1 tablespoon dried chives
1/4 teaspoon salt, or to taste
1 teaspoon garlic powder
1 teaspoon dried celery flakes
1/2 teaspoon white pepper
1/4 teaspoon paprika
1/4 teaspoon dried dill weed


Mix everything together.

To use mix, you can make it the following ways:

  • Mix yogurt and milk, add a spoonful of mix
  • Mix mayo and sour cream, add a spoonful of mix

Pimiento Cheese Dip

Makes 6 to 8 appetizer servings

Pimiento Cheese Cherry Bombs

1 box of 12 pearl tomatoes (or extra-large cherry tomatoes)
1/4 lb extra-sharp yellow cheddar cheese, grated with a medium grater plus 1/4 lb aged white cheddar cheese , grated with a medium grater
(should make 2 cups of grated cheese)
1/3 cup mayonnaise (Duke’s is nice if you have it)
2 tsp dijon mustard
1/4 tsp dry mustard powder
splash of jalapeno pepper vinegar brine (OR vinegar of your choice)
1/2 tsp salt
2 Tbsp finely minced green onion
3 Tbsp finely minced cilantro (save a little to sprinkle on top of the finished tomatoes)
1/2 cup (or a little more) diced pimiento pepper (I like Roland’s Sweet & Peeled Red Pimientos, one, 7.5 jar holds a whole pepper, about 1/2 cup diced)
1 small jicama, divided. Add 1/2 cup finely chopped to mix into the pimiento cheese. Cut the rest of the jicama into sticks to serve with the stuffed tomatoes.


Grate the cheeses into a large bowl. Add the rest of the ingredients, except the tomatoes and gently mix well.
With sharp pointed kitchen shears or scissors, poke a small hole in the top of a tomato. Holding the tomato in your hand, insert the tip of the scissors into the tomato and snip the fibers and membranes in the center of the tomato to loosen them from the sides. Using the tip of the scissors or a mini spoon, scoop and scrape the tomato guts seeds and juice out into a bowl. Using a very sharp knife, cut the barest sliver from the bottom of the tomato, giving it a flat bottom so that it will stand up on a plate.
Carefully fill each tomato with a small amount of the pimiento cheese mixture. Serve with jicama sticks and extra pimiento cheese.

NOTE: You’ll have a good cup or so of pimiento cheese left after stuffing the tomatoes. Serve this with crudities, in lettuce cups, with crackers, in sandwiches, or keep it in the fridge next to your pickled jalapenos. It will keep for at least a week.