Ingredients

1 1/2 cup California Walnut Halves

1/4 cup chopped parsley

2 cloves garlic, minced

Juice and zest of one lemon

4 vine tomatoes, seeded and chopped

1 tbsp chopped oregano

2 cups greek yogurt

2 cups hummus, homemade or store bought

1 medium cucumber, seeded and chopped

1 cup pitted kalamata olives, chopped

1 can artichoke hearts, drained, rinsed and chopped

2 tbsp chopped dill

3 scallions, thinly sliced

Salt and freshly ground black pepper

Directions

Preheat the oven to 350˚ F. Add the walnuts to a baking sheet and toast for about 8 minutes. Let cool, then roughly chop and toss with the parsley and a pinch of salt and freshly ground black pepper.

Meanwhile add the garlic, lemon juice and zest to a small bowl and let sit for about 5 minutes. Add the chopped tomatoes and a pinch of salt to a mesh strainer and let sit to drain off excess moisture. Then toss drained tomatoes with oregano and freshly ground black pepper.

Add the garlic and lemon mixture, dill and greek yogurt to a medium bowl. Stir to combine.

To assemble, add the hummus to the bottom of 9 inch pie plate and spread into an even layer with an offset spatula. Next add the greek yogurt mixture, and smooth into an even layer.

Top the greek yogurt with the cucumbers, scallions, artichokes, tomatoes and olives. Finally, sprinkle the walnut and parsley mixture on top.

Serve with chips, cucumber slices or toasted pita bread.

Ingredients

4 ears fresh corn, kernels removed

1 jalapeño, minced

1 garlic clove, minced

1/4 cup mayonnaise

1/2 cup greek yogurt

4 oz (half block) cream cheese, softened

1 cup grated jack cheese

Juice and zest of 1 lime

1 tsp chili powder

Pinch cayenne

Salt and freshly ground black pepper

1 tbsp butter, warmed for a few seconds in the microwave

Cotija cheese, for garnish

3 scallions, sliced

Handful fresh cilantro, chopped (optional)

Sliced avocado, for serving

Tortilla chips, for serving

Directions

Preheat the oven to 375˚ F. Combine the corn, jalapeño, garlic, mayo, greek yogurt, cream cheese,lime, cheese and spices in a large bowl. Season to taste with salt and pepper.

Butter a 9 inch cast iron skillet, then scrape the corn mixture into the pan. Bake for about 30 minutes or until the dip starts to bubble and turn brown around the edges.

Garnish with Cotija, scallions, cilantro and avocado. Serve warm with tortilla chips.

Memorial Day is coming up, and summer is just around the corner! We've partnered with Shun Cutlery to develop this Mexican Street Corn Dip that's perfect for summer entertaining. This cheesy dip has just the right amount of spice, and it's ready in no time. Enjoy with crispy tortilla chips and a refreshing cocktail!

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This crowd-pleasing recipe was sponsored by Mi Niña Tortilla.

serves 6-8

Ingredients
1 tbsp olive oil
1/2 yellow onion, diced
1 poblano pepper, seeded and diced
1 serrano chili, minced
1 tsp chili powder
1/2 tsp cumin
kosher salt, to taste
10oz can diced tomatoes with jalapeño
12 oz beer (we used a lager, but any light beer would work)
12 oz sharp cheddar cheese, grated
12 oz monterey jack cheese, grated
3 tbsp cornstarch
Mi Niña Tortilla Chips, for serving

Optional Nacho Toppings: thinly sliced radishes, thinly sliced red cabbage, thinly sliced jalapeño, thinly sliced serrano, drained and rinsed black beans, avocado slices, fresh cilantro, diced red onion, fresh lime juice

Directions
Turn the Instant Pot® on to the SAUTE function and add olive oil. Add onion, poblano and serrano and cook for about 3-5 minutes, or until softened. Add the chili powder, cumin and salt and cook for an additional minute or two, or until very fragrant. Add beer and diced tomatoes, scraping the bottom of the pan and stirring to combine.

Meanwhile, toss the grated cheese with the cornstarch, stirring well to make sure each shred is coated with the cornstarch.
Add the lid to the Instant Pot® and make sure the vent is set to \"sealing\". Set the pot to MANUAL, high pressure, and cook for 5 minutes. Let release naturally for about 5 minutes, then release the rest of the pressure manually.

Carefully remove the lid, then working quickly, add the cheese into the beer mixture, whisking vigorously to combine. Once all of the cheese has been incorporated, set pot to KEEP WARM function and serve. Stir occasionally to prevent the cheese from getting lumpy.

To make nachos, scatter Mi Niña Tortilla Chips on a platter and ladle on the cheese sauce. Add toppings of choice and enjoy!

Note: If you do not have a pressure cooker, you can make this in a pot on the stove. Heat a medium saucepan over medium high heat and add the olive oil. Sauté the onion and pepper until soft (about 5 minutes) then add the spices, followed by the beer and the diced tomatoes. Cover and simmer for about 7 minutes, then whisk in the cornstarch-coated cheese as noted above.
Store any leftover cheese in the fridge. To reheat leftovers, set up a double boiler (a pot of 2 inches of simmering water topped with a heat-proof bowl). Add the cold cheese to the bowl and gently reheat, whisking until it becomes smooth and is heated through.

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Who's craving some nachos with your Football!? Game day is here and we're celebrating with fully-loaded nachos with homemade beer queso sauce made in an Instant Pot®! Don't have one? No problem, the method would work on the stovetop as well. This recipe is sponsored by our friends at Mi Niña.

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Serves 10-12

\n\n

Ingredients
\n4 ears of corn, shucked
\n½ tbsp canola oil
\n½ tsp chili powder
\npinch cayenne pepper
\n½ cup Sir Kensington’s Avocado Oil Mayo
\n5 oz Cotija cheese, crumbled (about 1 ½ cups)
\nKosher salt and freshly ground black pepper, to taste
\n3 avocados, mashed
\n2 limes, divided
\n½ large yellow onion, minced, divided
\n1 serrano pepper, minced, divided
\n3 large tomatoes on the vine, seeded and chopped
\n1 head romaine lettuce, finely chopped
\n1 cup sour cream
\n1 bunch red radishes, minced
\n2 tbsp chopped cilantro
\n1 can black beans, drained and rinsed

\n\n

Tortilla Chips, for serving

\n\n

Directions

\n\n

Preheat a grill or light your broiler. Brush the corn with the canola oil, then season with chili powder and cayenne pepper. Broil or grill for about 10 minutes, rotating the corn as it cooks or until lightly charred all over.

\n\n

Let cool slightly, then remove corn from the cob and place in a medium-sized bowl. Add mayo and cotija cheese and season to taste. Set aside while you prepare the remaining layers.

\n\n

Add half of the onion and serrano pepper to a bowl with the mashed avocados, then add the juice of one lime and season the mix to taste. Set aside.

\n\n

Add the remaining onion and serrano pepper to a bowl with the chopped tomatoes, then season to taste with salt and pepper and the juice of ½ lime. Set aside.

\n\n

Add the radishes to a medium bowl then stir in the cilantro, juice of remaining ½ of lime, then season with salt and pepper. Set aside.

\n\n

In a deep pie plate or trifle dish, spread the avocado mix onto the bottom and smooth out. Add sour cream and smooth the top. Then layer on the lettuce, radish mix, salsa, black beans, and corn.

\n\n

Serve with tortilla chips and enjoy. Best served the day of making.

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A perfect dip for you next party filled with avocados, corn, black beans all brought together by Sir Kensington's Avocado Oil Mayonnaise.

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Eden Grinshpan, chef at Dez, stopped by to make a delicious (and easy!) eggplant meze dip.

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Did somebody say Friendsgiving? This recipe is a little retro and a whole lotta ricotta! Just 8 ingredients turn into the most amazing dip. This garlicky spinach artichoke ricotta dip is served in a bread bowl and is perfect for entertaining. Scoring the bread allows guests to pull apart the sides for dipping. Serve alongside fresh veggies and you've got yourself a winning appetizer.

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Generously season with salt. Toss to combine then spread out into an even layer. Bake for 25 to 30 minutes, flipping halfway through, or until browned and crispy on each side.","While the potatoes are baking, add the roasted red peppers, feta, the rest of the oil, vinegar, salt, pepper, and sriracha chili sauce to a food processor. Blend until smooth. 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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

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Learn more about Eggland's Best here.

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