The Deli Dish

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Recipes to Try

March 25, 2019

Sweet & Sour Maple Syrup Salsa Recipe

A maple syrup jack-of-all-trades salsa that can also be for dippin’ chips, served as a condiment or used as a baste for grilled meats.

Recipes to Try

February 22, 2019

Roasted Cumin Quesadilla With Guacamole Recipe

A quick and easy roasted pepper and cumin quesadilla recipe from our friends at Épices de Cru. A great showcase of the power of a single spice!

Deli Counter

January 20, 2012

Things You Never Knew About Sardines

Everybody knows something about these delicious little fish, but we’re confident that we’ve got plenty of new info on sardines in here for you.

Dips/Spreads

January 11, 2012

Cheddar and Beer Fondue

Ingredients: 1 lb 1YR Grafton Cheddar, grated ½ lb Adelegger, grated 2 cups Lager beer, room temp. 1 tbsp cornstarch 2 tsp dry mustard 2 oz lemon juice tellicherry black pepper, to taste Serves 4-6 Directions: Into a large bowl, add the grated cheeses and the cornstarch/ Mix or toss well so that the cheese […]

Dips/Spreads

January 11, 2012

Figs, Honey & Peppercorns Raclette

Ingredients: ½ lb Raclette cheese ½ lb Tarentais cheese 18 fresh figs, halved 1 cup dry white wine 1 tsbp cornstarch 4 tsbp honey 2 oz Fig Vinegar tellicherry peppercorns & nutmeg to taste Serves 4-6 Directions: Into a large bowl, add the three grated cheeses and the cornstarch. Mix or toss well so that […]

Dips/Spreads

January 11, 2012

Traditional Swiss Fondue Recipe

Ingredients: ¾ lb Swiss Emmenthaler, grated ¾ lb Gruyere cheese, grated ½ lb Adelegger or Boschenhof 1½ cup dry white wine 1 clove of garlic 2 TSP cornstarch 2 oz lemon juice 1 small glass of Kirsch black pepper, to taste nutmeg, to taste Serves 4-6 Directions: Into a large bowl, add the grated cheeses […]

Dips/Spreads

October 6, 2009

Spicy Tunisian Tapenade!

Ingredients: 3-4 tbsp Harissa 1-2 tbsp Les Costas Olive OIl 8 oz. Sahli Olives, pitted & chopped Directions: Mix together and enjoy on some toasted Zingerman’s Bakehouse Sicilian Sesame Semolina bread!

Dips/Spreads

October 6, 2009

Roasted Red Pepper and Feta Dip

Ingredients: 2 tbsp Extra Virgin Olive Oil 1 tbsp Mahjoub’s Sun Dried Garlic 1/4 tsp Pepperoncino Pepper Flakes 1/2 lb Crumbled Mt.Vikos Feta cheese 1 jar Piquillo Peppers Directions: Warm up the olive oil, garlic and pepperoncino in a skillet for 30 seconds or so.  Move to a food processor and add the feta and […]

Dips/Spreads

October 1, 2009

Tomato & Artichoke Bruschetta with Proscuitto

Ingredients: 2 tbsp Olive Oil 2 heaping tbsp Estrattu 2 tbsp Balsamic Vinegar ½ tbsp Dried Oregano ¼ tbsp Pepperoncini ½ tbsp Salt 1 290ml jar Carciofi Candini Artichoke Hearts, olive oil reserved & artichokes sliced into quarter wedges 1/3 cup Fresh Basil Leaves, (a handful) sliced into ribbons 2 oz. thinly sliced Proscuitto de […]

Dips/Spreads

October 1, 2009

Spanish Tuna & Caper Canapé

Ingredients: 1 oz jar Ortiz Yellowfin Tuna, gently pulled apart 1 oz jar Caper Flowers 1/2 cup Fire Roasted Piquillo Peppers, chopped 1/4 cup Sanchez Romate 25 yr Sherry Vinegar 2 tbsp Olive Oil salt & pepper to taste Directions: Gently combine first three ingredients, being careful not to destroy the caper flowers. Add vinegar […]

Dips/Spreads

October 1, 2009

Smoky Artichoke & Bacon Dip

Ingredients: 1 lb Marinated Artichokes, chopped 1 lb Fresh Farm Cheese 1 cup Fire Roasted Piquillo Peppers, chopped 1/4 cup Fresh Squeezed Lemon Juice 2-3 tbsp Marash Pepper salt & pepper to taste 1 cup Hungarian bacon, cooked & crumbled 1 cup Piave cheese, shredded & divided in two parts Directions: Combine first six ingredients […]

Dips/Spreads

September 29, 2009

Wild Chicory Bruschetta

Ingredients: 280 g jar Pomodoro Sauce 3/4 jar Wild Chicory, chopped 1 Tomato, chopped 3/4 cup Pecorino Romano, grated 1 tsp Marash Pepper salt & pepper to taste Directions: Combine all ingredients. Let it marinate for at least 30 minutes. Spoon on toasted bread or toss with pasta. Makes about 32oz. (1 quart)