A dip you can't get enough of and more | BrainerdDispatch.com | Brainerd, Minnesota

A dip you can't get enough of and more

Diane's Delights

Posted: May 30, 2012 - 6:11pm

Spending a rainy, windy three-day Memorial Day weekend in a huge cabin with a group of friends — plays may be altered a little for those who wanted to spend more time outdoors fishing; but the weather sure didn’t keep us from having fun enjoying great conversations and a lot of good food. Here is a recipe for one of the dips that I just couldn’t get enough of and best of all, it made a huge bowl full that we enjoyed throughout the weekend.

Steak Rub

Serving size: Enough seasoning for four large steaks (We used T-bones)

4 teaspoon salt

4 teaspoon paprika

2 teaspoon ground black pep-


1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground red pepper

1/2 teaspoon turmeric

Olive oil

Rub steaks with olive oil. Combine seasonings and rub into the olive oil over the steaks. Put steaks into a zip lock bag and marinate for a few hours or even overnight. Grill steaks to your preference.

Flavorful Feta Chip Dip

1/2 cup apple cider vinegar

1/4 cup sugar

1/4 cup olive oil

2 cans white chickpeas

2 cans black beans, rinsed well and drained

2 red peppers, finely chopped

2 green peppers, finely chopped

1 medium red purple onion, diced fine

1 bunch fresh cilantro chopped

2 containers Feta cheese crum-


Combine the apple cider vinegar, sugar and olive oil; set aside. Combine remaining ingredients in a large bowl. Toss with vinegar mixture and serve with tostado chips.

James’ Grilled Potatoes

Serving size: 6

4-5 large potatoes with skins on, sliced thick

1 stick butter, cubed

1 can cream of mushroom soup, undiluted

Slice potatoes into about 1/2 inch slices. Place on a sheet of heavy aluminum foil. Add chunked butter and spread can of cream soup over the top. Roll up foil, securing the top and ends; place on grill and cook until potatoes are tender.

FOOD FOR THOUGHT: What we are when we are old is what we learned when we were young.

GARY’S TIP: Egg shells crushed and spread around your plants will encourage growth.