Serves 6 to 8 | Active Time 15 minutes Total Time 15 minutes 2 tablespoons cornmeal 1 tablespoon all-purpose flour 1 (8-ounce) block halloumi cheese, sliced into ½-inch-thick slabs 2 tablespoons extra-virgin olive oil Lemon wedges Finish Line Saganaki is wonderful drizzled with honey. Perfect Pair Serve with Brown Rice Salad with
Serves 8 to 10 (makes about 5 cups) Active Time 10 minutes Cooking Time 1 to 2 hours on Low We prefer the flavor and texture of jarred whole baby artichokes, but you can substitute 18 ounces frozen artichoke hearts, thawed and patted dry, for the jarred. The dip can be held
Serves 8 to 10 (makes about 2 cups) | Active Time 25 minutes Total Time 40 minutes 1 large russet potato (12 ounces), peeled and sliced ½ inch thick 4 garlic cloves, peeled 2 teaspoons grated lemon zest plus ¼ cup juice (2 lemons) ⅔ cup sliced almonds ½ cup extra-virgin olive
Serves 8 to 10 | Active Time 25 minutes Total Time 25 minutes ¼ cup chopped dried apricots ¼ cup honey, divided 1 teaspoon minced fresh rosemary ¼ teaspoon table salt ¼ teaspoon pepper 2 (8-ounce) wheels firm Brie cheese, rind removed, cheese cut into 1-inch pieces 1 tablespoon minced fresh chives
Serves 6 to 8 (makes about 1½ cups) | Active Time 15 minutes Total Time 15 minutes 1 cup roasted red peppers, chopped ½ cup walnuts, toasted ⅓ cup cracker crumbs 3 scallions, chopped ¼ cup extra-virgin olive oil 1½ tablespoons pomegranate molasses 4 teaspoons lemon juice 1½ teaspoons paprika 1 teaspoon
Serves 8 to 10 | Active Time 1 hour Total Time 1 hour 3 tablespoons extra-virgin olive oil, plus extra for drizzling 1 onion, chopped fine ¾ teaspoon table salt 3 garlic cloves, sliced thin 2 teaspoons smoked paprika 1 teaspoon ground cumin ¼ teaspoon red pepper flakes ¼ teaspoon pepper 1
Serves 8 to 10 (makes about ¾ cup) Active Time 25 minutes Total Time 25 minutes This topping is best enjoyed warm immediately after it’s cooked, so prepare your dip of choice ahead of time. We like to serve the topping with one of the dips on this page . 2 teaspoons
Serves 8 (makes about 2 cups) | Active Time 20 minutes Total Time 20 minutes, plus 45 minutes standing 1 small garlic clove, minced ¼ teaspoon grated lemon zest plus 2 tablespoons juice 1 cup frozen baby peas, thawed and patted dry, divided 1 (15-ounce) can butter beans, 2 tablespoons liquid reserved,
Serves 10 to 12 | Active Time 30 minutes Total Time 40 minutes, plus 2½ hours cooling and resting Cheese 6 ounces goat cheese 6 ounces cream cheese 1 small garlic clove, minced ½ teaspoon pepper Dukkah 1 teaspoon fennel seeds, toasted 1 teaspoon coriander seeds, toasted 1½ tablespoons raw sunflower seeds,
Serves 8 to 10 (makes about 3 cups) | Active Time 40 minutes Total Time 50 minutes 2 (15-ounce) cans chickpeas, rinsed ½ teaspoon baking soda 4 garlic cloves, peeled ⅓ cup lemon juice (2 lemons), plus extra for seasoning 1 teaspoon table salt ¼ teaspoon ground cumin, plus extra for garnish