Walnut Red Pepper Dip


Is it me, or sometimes do you just make a recipe that you just know you can always get along with?  Like… you make it and eat it and just think that you can have this every day forever and not get sick of it?!

Maybe it’s me, but if you don’t know what this feels like, well you just haven’t tried this recipe yet.  I’ve already made it twice this month and I’m making it again this weekend.  It’s that good.

This Dip was something I wanted to try as a “healthy” option for a few things i made for our NYE party this year.  It was the first thing to go… it is SO SO yummy.  I’ll be making it again for the Puppy Bowl Superbowl and think you should too!

Here’s the recipe for all of my friends who have been bugging me all month 🙂

Walnut Red Pepper Dip

2 cups Raw Walnuts (pieces or whatever is cheaper)
1/2 teaspoon Cumin
1/2 teaspoon Sugar
1 teaspoon Salt
1 jar (12 oz.) Roasted Red Peppers, rinsed and drained
1 Garlic Clove, minced
2 tablespoons Olive Oil
2 teaspoons Lemon Juice

1. Pulse walnuts, cumin, sugar, and salt in a food processor until walnuts are finely ground.
2. Add peppers, garlic, olive oil, and lemon juice, process until smooth.
3. Serve with veggies, crackers, chips, or even slices of crusty bread.

Recipe slightly adapted from:  Cooking Light 

Crush those nuts! :)

Crush those nuts! 🙂



This dip has been delicious on just about everything I’ve put it on!  I have been buying the walnuts from Trader Joe’s, which the only options are for raw walnuts, but it would be just as good if you have roasted walnuts.  Also, since you’re pulverizing the nuts, don’t spend extra money on getting the whole ones either.


Smoked Salmon Dip

Do you ever have the kind of day or week where all you want to do is go home and eat a pint of Ben & Jerry’s?


Come on, admit it.  You’ve been there.

I’m having that kind of week.  Work has been slow.  I feel fat.  My dog has been sick all over the house.  One ex-boyfriend got engaged this week, and another married.  Perfect timing, right?

Believe it or not, I somehow didn’t shove my face with Cherry Garcia.  Don’t get me wrong, I definitely fixed the problem with food… but this time I decided to make a snack that is more along the lines of my own personal comfort food.  This dip is an ode to one of my absolute favorite meals:  A great Jewish Bagel and Lox spread.  Nothing beats it.

Smoked Salmon Dip


1 8oz tub of Whipped Greek Cream Cheese (or other light cream cheese)

2 Tablespoons Fresh Dill 

2 Tablespoons Lemon Juice

4oz Smoked Salmon, chopped


1.  In a food processor, combine the cream cheese, fresh dill, and lemon juice.  Add HALF of the chopped smoked salmon.  Process until smooth.  

2.  Add the rest of the smoked salmon and stir by hand keeping the rest of the salmon in bigger pieces.  Serve with Slices of Everything Bagel, Everything Pretzel Crisps, Bagel Chips, or veggies.

Recipe slightly adapted from:  Cooking Light

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A few things about this recipe… besides the fact that it’s super delicious and awesome.

Greek Cream Cheese.  Try it.  It’s amazing!  Light Cream Cheese and Greek Yogurt mixed together to bring to you a sweeter tasting product with the same consistency as regular cream cheese.  Lower in fat, higher in protein.  Win-win situation here.

Gourmet Garden.  My new lifesaver.  You can buy these in the refrigerated produce section at your grocery store.  They are pre-washed and chopped fresh herbs in a tube that will last much longer than buying the fresh leaves.  You can freeze them too!

Smoked Salmon.  Every good Jew knows.  Every good friend of a Jew should know too.  This stuff is gold.  Simply delicious and salty.  If you don’t know what it is, get with it.  You can buy it most places but I highly recommend checking out the selection at Trader Joe’s.  They have one variety that is a 4oz container that is already in pieces that will save you some money.  I think it’s <$4.

Now that I’ve consumed almost a quarter of this dip… I can say that I am totally starting to feel better!  🙂

Asian Peanut Veggie Dip & May SRC Reveal

Hi friends!  I’m so excited to share this new recipe with you.  It’s fast, easy, and of course so delicious.  This Asian Peanut Dip tastes amazing on slices of cucumber, baby carrots, cherry tomatoes, and even pita bread.  It’s a great alternative to your typical French Onion or Veggie Soup Mix Dip.

Secret Recipe Club

Before I share the simple directions for the dip, I have to tell you about where I got the recipe!  This awesome recipe is a product of the Secret Recipe Club (the SRC).  For those of you who haven’t had a chance to read my other posts about the SRC, here’s the rundown:

The SRC is an amazing group of bloggers who are paired up with a secret blogging partner every month.  That month, we scour our partner’s blog for new recipes and can pick any single recipe to replicate.  I always have such a hard time deciding on what to make!  We’re even allowed to modify the original recipe according to our dietary restrictions, tastes, and what ingredients we have on hand.  Everyone in the group will make a blog post about the recipe and reveal it to one another on the same day.  So- SURPRISE!  Here we are with May’s reveal.

This month, I had the pleasure of being assigned to blog about Sarah from The Pajama Chef.  Hi Sarah!  I’ve already been following Sarah’s blog for a while and I just love it.  I share her love of peanut butter (I had to choose a recipe with some of that in there!) and now also apparently running… this past Sunday, I ran my very first race- the Broad Street 10 Miler in Philly.  I should maybe correct myself and say I probably don’t love running as much as Sarah, but I’m certainly giving it a whirl for a bit.

Anyway, after taking forever to decide which one of Sarah’s amazing recipes to try… I wanted to give this tasty sounding dip a shot.  (I think I’m making your Fried Chickpeas next week!)

Asian Peanut Veggie Dip


1/4 cup Asian Sesame Dressing (I used our fav, Ken’s Light)

1/4 cup Peanut Butter

1/4 cup Honey (I used a little less)

Crushed Red Pepper to taste (I think I did 1t or maybe a bit more)


Mix first three ingredients with a whisk until well combined.  Add crushed red pepper and serve with sliced veggies.

Original Recipe from:  The Pajama Chef

4 Simple Ingredients

4 Simple Ingredients

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Like I said, this dip is clearly so easy to make.  I loved the consistency; it’s not too watery but not too thick and just the right amount of gloopy from the honey.  MMM!

Keep your eyes open for a post about our Seattle & Vancouver vacation and also about our run weekend!  For now, here’s the latest adorable Stella pic for you .

Appropriate Caption:  "Thanks for letting me finish the rest of your Cherry water ice, Mom!"  ... we had to bathe her after!

Appropriate Caption: “Thanks for letting me finish the rest of your Cherry water ice, Mom!” … we had to bathe her after!

Check out all these other SRC Reveal Recipes… they all look so good!

Italian Hoagie Dip

This dip is going to rock your world.

But first, for all of you who are all like, “WTF is a hoagie?” … let’s get this settled before I begin.  A “hoagie” is the Philly word for a Sub Sandwich.  A submarine.  It’s all the same thing.  In Philly… we call them hoagies.  That’s all I’ve ever known, and all I’ll ever call it, so don’t try and convince me otherwise.

SO, this fabulous dip that I’m finally sharing with you (I made it for my Superbowl party!) is a mixture all of the delicious ingredients that go into an Italian Hoagie.  As a dip.  Whaaaaaaaaaaaa?  I know.  It’s ridiculous, and you have to trust me on this, you’re going to love it.

My boyfriend Dave’s obsession with Hoagie Dip started a few years ago, when our friend Allie brought over a grocery store deli-made container of it.  He (and I) fell in love.  Allie wasn’t welcome unless she had a container for a few years.

After not having the famous Hoagie Dip for some time, I decided it was my turn to give it a go and try to make it from scratch.  It turned out amazing, and my favorite part being that it was customizable with light-mayo instead of whatever gross stuff they use at the store.

Hoagie Dip


1 Onion

1/2 cup Sliced Hot Banana Peppers

1/2 head Iceberg Lettuce

1 Tomato- halved and seeded

1/4 lb each of the following:  Turkey Breast, Ham, Genoa Salami, & Sharp Provelone Cheese (that was the cheapest way for me to go, you can go fancy with the meats if you’d like)

1/2 cup Olive Oil Mayo

1 teaspoon EVOO

1 Tablespoon Dried Oregano

1 Tablespoon Dried Basil

1/2 teaspoon Red Pepper Flakes


1.  Chop the Onion, Banana Peppers, Tomato, and Iceberg into a small dice.  Put into a bowl and set aside. 

2.  Chop the Deli Meats and Cheese into small squares/pieces and add into the bowl.  Add the rest of the ingredients and stir.  Serve in a bread bowl if you’d like.  

Easy-Peasy, right?!  You can add Mayo if you want it to be a little creamier, but I liked it the way this turned out.  It was much less mayo-ey than the store bought kind which I definitely appreciated.  Serve this dip with Triscuits, sliced Baguettes, or really anything!

This dip tastes just like the real thing… an Italian Hoagie!!!!

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Had to show off my bread bowl!

Had to show off my bread bowl!




You may also like these other great dips from It’s Good to be the Cook…

Spicy Pumpkin Hummus

Spicy Pumpkin Hummus

Beth's Famous Buffalo Chicken Dip

Beth’s Famous Buffalo Chicken Dip

Jalapeno Popper Dip

Jalapeno Popper Dip



Buffalo Chicken Dip

What did everyone think about the Superbowl? What was your favorite commercial and how’d you like Madonna’s halftime performance?

Personally, my favorite part of the Superbowl holiday now is the Puppy Bowl!! I’m sure you’re not at all shocked.

Dahv and I were invited to our best friends’ house in Delaware to watch the big game and hang out with some friends. This was the perfect opportunity for me to make my famous Buffalo Chicken Dip and share it with all of you! This dip can be a little expensive to make, but it will be totally worth it when your guests can’t get enough of it.


2 Chicken Breasts

2 8oz pkg 1/3 Less Fat Cream Cheese

1 cup Light Ranch Dressing

1 cup Frank’s Red Hot Sauce

1 5oz pkg Crumbled Blue Cheese

3 stalks of Celery, diced

Cayenne Pepper

Ground Black Pepper

2 Cups Shredded Sharp Cheddar Cheese

Any of the following snacks are great for dipping: Sliced Pita, Tortilla Chips, Corn Chips, Crackers, & Celery.

The best part about this recipe is that you can modify so many ways to fit your personal taste. You don’t have to use the reduced fat products, or you can use all of them… you can take out the celery, blue cheese, shredded… any combination! I’ve been making this dip since college and I’ve found this specific recipe is the best.


Preheat the oven to 350 degrees. Boil the chicken breasts, and then shred them using two forks. Put aside.
Combine the Cream Cheese, Ranch, and Hot Sauce in a blender or food processor. Mix until well combined.
Taste the mixture and see if you like the degree of spiciness and flavor. Add cayenne, ground pepper, or anything else you’d like and mix.
Stop blending. Add most of the blue cheese, the celery, and the shredded chicken into the mixture. Stir until well combined. Dump the mixture into a baking dish or reusable foil container sprayed with cooking spray.
Bake in the oven at 350 for about 20-25 minutes. Take the dip out of the oven, give it a good stir, and add the remaining blue cheese and sprinkle with desired amount of shredded cheddar.
You can now serve the dip or you can put it back in the oven on LOW. You don’t want to overcook the cheese topping because it will be hard to get through the top layer when you’re dipping!

This batch was a huge hit at the Superbowl party!