Yup, everything. I love a good throw-everything-at-the-problem kind of food adventure. Restraint is a skill. It’s an absolute skill in the kitchen. And it’s something we really don’t have much of on ES. I’ve come very far from throwing every spice into every dip I make.

But once in a while I can’t resist adding more and more shit until your brain starts spinning because there are too many flavors to handle. And then you have to figure out what ingredient/flavor you want to explore further and then, well, add more of it. And more. And taste it after every addition. It’s a glorious exploration of the tongue.

Indian-Asian Curry Dip

Blend: cream cheese, feta, Thai red chili, cilantro, lime zest, lime juice, lemon juice, soy sauce, garlic chili paste, olive oil, sesame oil, rice wine vinegar, freshly grated ginger, curry powder, salt, pepper.

Thin with water for desired consistency, re-blend.

Serve with celery, or whatever else you have around. This would also be a great sauce over chicken,veggies and rice.