A nice quick and easy appetizer for the current and upcoming holidays (depending on what you celebrate). This dip tastes fresh, creamy and DILL-icious! Perfect with vegetables! And once you make it you will wonder why you ever bought dill dip in the store it is just that easy!
Homemade Dill Dip
- 1 cup mayonnaise
- 1 cup sour cream
- 4 garlic cloves, minced
- 1 tsp onion powder
- 2 1/2 Tbs fresh dill, finely chopped
Mix together the mayonnaise and sour cream until well combined. Add the garlic, onion powder, and dill and mix together.
Chill in the refrigerator for at least 30 minutes before serving.
Still gardening away, but figured you all would enjoy an updated photo of our dear sweet Dewars! He turns 10 months tomorrow and just got his hair cut this morning! Such a happy boy! :-)
Just taking a moment to apologize for the sporadic posts and blog reading this past couple weeks. We have been in full gardening mode and have been running around with blinders on as we try to get the vegetables and herbs in the raised beds, summer flower bulbs in the ground, etc. etc. I look forward to getting back into blogging routine soon but in the meantime I must get back outside and stop getting mud on the floors. :-)
What’s your favorite??
As for us…. I think we might have either the apple shown above, or possibly some Balsamic Strawberry Pie!
Talk about decadent, these individual flourless chocolate cakes are the perfect way to close out an evening of entertaining friends. Each guest gets their own rich cake topped with seasonal fruit. These gluten-free cakes are very easy to whip up for any occasion — or no occasion at all! We used almond extract but you can also use vanilla if you would prefer.
Individual Flourless Chocolate Cakes — modified from Whipperberry
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup Dutch cocoa
- 3 eggs
- 1 tsp of almond extract
- Cooking Spray
- Blackberries, garnish
- Powdered Sugar, garnish
Preheat your oven to 375˚. Place six ramekins onto a baking tray and lightly mist with cooking spray.
Combine the chocolate chips and butter in a small saucepan. Cook until just melted and remove from the heat. Stir in the vanilla (or almond) extract.
In a small bowl whisk the eggs. Add the sugar and cocoa. Whisk until smooth. (You should have a paste like consistency).
Fold in the melted chocolate. Divide the batter between your bowls and bake for 15-18 minutes, or until a toothpick comes out clean.
Dust cakes with powdered sugar and garnish with blackberries (raspberries or strawberries work well too).
Posted in Elegant and Affordable | Tagged almond extract, blackberries, chocolate, chocolate cake, chocolate cakes, chocolate chips, dutch cocoa, eggs, flourless chocolate cake, Flourless Chocolate Cakes, gluten-free, individual chocolate cakes, powdered sugar, vegetarian | 14 Comments »