Once again, we want to give a big thanks to all of our volunteer recipe testers for your thoughtful comments and for helping us continue to strengthen our recipe recommendations. You can read each tester's comments by clicking through to the recipes. And even if the recipe you tested wasn't chosen as an EP, please feel free to leave your testing notes in the recipe's comments section. Constructive criticism is always encouraged!
Congratulations to another great batch of Editors' Picks!
- Editors Picks' for Dip
- French Tapenade
- Bacon, Chive & Caramelized Onion Chip Dip
- Lemony Lima Tarragon Dip
- Pumpkin Spice Cashew Cheese
- Simple Muhammara
- Puttanesca Salsa with Pecorino Pitas
- Taratur - Tar-ah-tour (???????)
- Caramelized Onion-Mushroom Dip
- Chipotle, Black Bean & Tomatillos Hummus
- Spinach, Feta and Artichoke Dip
- Curried Peanut Dip
- Smashed Pea Guacamole with Cilantro, Ginger and Lime
- 'Everything is Bigger in Texas' Pimiento Cheese Dip
- Roasted Red Pepper Dip with Cumin, Lime and Coconut Milk
- Mama Ghanoush
- Garam Masala Yogurt Dip
- Hot Chili Chocolate Dip
Written by: Food52
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5 Comments
jlsm
February 4, 2011
Tahini is basically a nut butter. I refrigerate mine, but you don't have to. The oil will separate in the refrigerator. It will keep basically forever.
Midge
February 4, 2011
Thanks so much, gingerroot, for your thoughtful review! I'm thrilled you liked my dip; I imagine it was infinitely improved by your garden-fresh produce.
Sagegreen
February 4, 2011
Thanks, Angela @ the well-worn apron for testing my recipe and writing up your review. I am so glad you and your teenager both liked this. I love your likening the Aleppo pepper and Saigon Cinnamon to Red Hots!
TheWimpyVegetarian
February 3, 2011
Thanks Sadassa_Ulna for such a lovely review!! I'm so glad you liked it so much!! You made my day!
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