Whether you’re hanging out poolside at a summer barbecue, watching the big game with friends, or prepping for a holiday get-together, dips are a surefire hit on the appetizer table. A lot of people love making a version of taco dip, which is definitely one of my favorites. Why not mix it up with a Mediterranean Layer Dip instead? This can easily be gluten-free, which is often a consideration for some friends and family members. Pita is usually the perfect dipping tool, but keep it gluten-free by simply offering vegetable crudites.
Another nice thing is this dip requires no cooking on your part. Each batch serves 4 to 6 people, so consider doubling it if you have a lot of people digging in. You can make it in just 30 minutes. But if you at least make the tomato-cucumber mixture and the Tzatziki sauce the night before, you’ll guarantee a much better flavor combination. Just cover and refrigerate until ready to mix the next day.
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Once fall descends upon us, it’s time to think about all things pumpkin. Sure, they make for fun decorations, but pumpkin also tastes good and is quite a versatile garden food. These cooler days make one dream of warm, filling soups. Today I have two base recipes for you, as well as several variations that you can use to mix up your pumpkin soup game.
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As soon as the calendar rolls over to September 1, it officially becomes Pumpkin Spice season. Its popularity is so huge that some places have rolled back the start date to August. I’ll admit that makes me twitch, because to me, pumpkin spice is for fall, and August is still summer. But the kickoff used to be later, in October. In fact, October 1 is actually considered to be National Pumpkin Spice Day. Did you know that?
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Mornings are hectic while you’re trying to get ready for work and for school. You can save a lot of time by making breakfast ahead of time the night before, and still have something healthy. And in the fall, what would be more appropriate than pumpkin overnight oats? I have three variations for you to check out today. Which one sounds best to you?
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Whether it’s Game Day, a pool party, or just snack time at home, spinach and artichoke dip is one of my favorite snacks. This recipe is a lovely warm version with fresh ingredients, some of which you can grow in your own garden, along with homemade toasted corn tortilla chips that are gluten-free. Try this at your next get-together or the next time you want a healthy and tasty treat at home.
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