I’m glad that my wife loves talking with people.  Everywhere we go either she or I is asking a waitress or a cook how they prepared something.  In most cases the cook or chef is happy to oblige.  This dish is a result of my wife’s insatiable curiosity regarding new recipes and her ability to charm the socks of of anyone… Even if that someone happens to be a chef in Izmir, Turkey.

Haydari is a fairly common dish in Turkish Meze.  Generally it’s a mix of yogurt, garlic, mint and olive oil.  I’ve seen some recipes that call for sumac as well.  This one is a slightly less spicy version that uses carrots (Havuçlu) and omits the garlic and dill usually found in the dish.

Just 5 ingredients and about 10 minutes of prep will get you something spectacular, especially if you’ve gone ahead and made a batch of flatbreads to slather this wonderful dip on.  of course, you can always just eat it with a spoon, too.  (I may have eaten most of it that way…  It’s possible.)

This is a dish that you just have to try!  it rivals turkish style yogurt hummus for yum-factor and is just as simple to make, but has a much lighter and fresher flavor.  If you’re looking for the perfect way to get a few carrots on the table.  This is it.

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Popularity: 2% [?]

What’s a great day in front of the TV without a great snack?  Whether it’s movie night, game day or just an evening of watching TV with the kids (every Saturday they get to pick the shows), a snack is called for and in my opinion it’s hard to beat a good homemade bean dip.

Aside from being a lot healthier than sour cream based dips, bean dip tends to hold up better to serious snacking, especially when there are two pre-teen boys or a group of men involved.  it’s more filling, far more savory and suited as a condiment for a slew of different applications, including burritos.

This is a simple recipe that tastes best if allowed to sit for a few hours before serving.  The flavors never seem to come together unless it has a chance to rest.  When ready to serve just sprinkle with some cheese, bake for a few minutes and enjoy!  You’ll be glad you did.

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Popularity: 4% [?]

I can’t remember the first time my mother brought home a tub of Rondelé cheese, but from the moment she did, I was hooked.  We all were.  It was the staple on wheat crackers in our home for years.  It was used with vegetable platters, smeared on sourdough with salami and a favorite at parties.  It only took one taste.

Of course, not every store carries this delicately herbed cream cheese, nor its it carried in all regions.  I have not been able to find a good quality replacement in Texas, though I’m sure it exists somewhere.  The thing is, I’m not looking any more.  It’s so easy to make that I’ll never buy the ready-made version again.

This particular version was made to go with a wrap we made for a friend’s commissioning reception, but it would be fabulous with any savory accompaniment. The flavors can easily be adjusted to suit your needs or be made with what you have on hand, so there really is no excuse not to give it a try the next time you have a need for a dip or spread that’s a little bit different from the fare found at the local BigScaryMegaMart.  I hope you enjoy this as much as everyone at the reception did.

Garlic and Herb Cream Cheese

Ingredients:

• 1 – 8 oz container cream cheese, softened
• 2 tbsp. milk
• 3 cloves garlic, finely minced
• 3/4 tsp. Italian seasoning
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. onion powder

Method:

Mix milk and cream cheese together in a medium bowl with an electric mixer or in the bowl of a stand mixer using the paddle attachment until creamy. Add remaining ingredients and mix well, scraping sides of bowl constantly.

Place in an airtight container and refrigerate for at least one hour to allow the flavors to blend.

Use as cheese dip, or spread on crostini, for wraps or wherever else you would use flavored cream cheese.

Share and enjoy!

What I would have done differently had I thought of it at the time:

The possibilities for flavors is pretty much limited only by your imagination.  Adjust herbs and garlic to suit the dish you are making.  Dill for fish, mint for lamb or heavier, more savory herbs for beef.  Add in some sun-dried tomatoes and use as topping for toast points, crostini or as a dip for crackers.  It’s really up to what you want at the time.

Links to other recipes like this:

• Herbed Cream Cheese, from The Crispy Cook
• Herbed Cream Cheese Spread or Dip, from Seasonal Ontario Food
• Herb Garlic Cream Cheese, from Chaos in the Kitchen

Popularity: 6% [?]