Just beware the sand.
is one of our favorite dips. Though this type of salsa is often made with boiled tomatillos, we prefer charring them under the broiler to heighten the sweetness and smoke. They're blended with charred onions and serrano or jalapeño chilies, plus cilantro, then the whole mix is poured into hot oil to intensify its flavor.Hummus is ubiquitous these days, which means that subpar hummus is also ubiquitous.
To get there, start by cooking the eggplant longer than you think is necessary in order to fully soften it and eliminate any astringency. A salad spinner helps to drain excess moisture from the eggplant before it's blended with garlic, lemon juice, tahini, and olive oil, for a thick, flavorful dip that's perfect with raw vegetables or warm pita.Native to the South, but gaining in popularity across the country, pimento cheese is creamy, slightly spicy, and dangerously addictive.
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