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The Cookstr Weekly: Dips and Spreads

April 11, 2012

Welcome to The Cookstr cookstr logoWeekly!

As always, Cookstr recipes are tested, trusted, and handpicked by Cookstr’s editors from published cookbooks to help you on your culinary journey.

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Whether you’re looking for easy appetizers when entertaining or quick lunches and snacks that satisfy, the list invariably includes standbys like guacamole, hummus, salsa and spinach dip – all of which are so easy and gratifying to make by hand, and so much better when they’re made fresh, that there’s no reason to turn to the supermarket version. Expand your repertoire with these recipes for sweet and savory dips and spreads like fruit-flavored butters, smoky veggie dips, and creamy nut-based concoctions. This recipe for Hummus with Roasted Red Peppers can serve as a dip for crudites, a sandwich spread on pita, or a side with crackers and salad for an easy and healthy lunch.

More Dips & Spreads from Cookstr


What’s New on Cookstr: Cookbooks Recently Added

Sweet Freedom by Ricki Heller

Can It, Bottle It, Smoke It by Karen Solomon

 Chef’s Tips & Tricks: Shrimp and Spring Onion Quiche

“A traditional egg custard turns shrimp, spring onions, and Swiss cheese into a quiche that’s perfect for a spring supper. As the custard cooks, it slowly bakes into a puffy golden pie that’s hearty enough to make a meal, along with a fresh fruit salad.” – Beth Allen

The crust for this Shrimp and Spring Onion Quiche is blind-baked: baked partially or completely before filling. Blind baking is often the technique used for custard-filled and egg-based fillings with a shorter baking time than the crust, and it helps keep the crust from getting soggy.

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