Welcome to the Circle B Kitchen! 
We love that you're here and hope you'll browse the site and grab some recipes.  
The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

Hey Guys!!

I've got a couple new Circle B Kitchen features that I'm pretty excited to tell you about!  Firstly, I've started a new series on my Matters and Musings page dealing with quick and easy dinner prep.  We all have those nights when it seems that there just isn't time to get dinner together or we just don't feel like cooking and I've got some nifty ideas and recipes for you on that subject.  I’ll be posting something new as often as I can, so check it out!!  The other change is a little more subtle, but still pretty awesome.  At least I think so.  

Here's the thing... sometimes reading through a recipe to figure out what you're supposed to do and when you’re supposed to do it can be a huge pain, especially if you're in a hurry or time is limited.  And the truth is that in the restaurant world, recipes are not laid out the way they are for home cooks, so I've added a feature that sort of mimics how things are often done in restaurant kitchens, which is to add a section to each recipe after the ingredients list called "prep".  In that section, I will list each step to take to get everything prepped and ready before you ever start the actual cooking.  It's sort of based on the whole "mis en place" theory, which truly does make cooking faster and easier.  I hope you find both of these helpful in getting dinner on the table quickly, easily and with a lot less hassle.

Big hugs from the Circle B Kitchen...


Find a Circle B Kitchen Recipe 

Subscribe to Circle B Kitchen and never miss a post! It's free!

Enter your email address:

Delivered by FeedBurner


Previously, on Circle B Kitchen...

Pear Salad with Blue Cheese and Candied Pecans

Creamy Tomato Soup with Italian Sausage and Tortellini

Cheese-y Chicken Quesadilla Pie

       A Rustic Seeded Loaf

Foolproof Lemon Meringue Pie

Pumpkin Spice Cookies with Cream Cheese Frosting

Miso-Glazed Salmon and Ramen Noodles

Shredded Chicken for Tacos 

Homemade Salsa Verde

Circle B Kitchen Hacks

Baby Girl Pasta with Beets

Mexican Sloppy Joe Sliders

Fresh Fig Crostata

Snickerdoodle Peach Cobbler


Some of Our Favorite
      Things For the

Cranberry Upside-Down Cake

Homemade Eggnog

Homemade Dinner Rolls

Brown Sugar Pie

Baked Christmas Pasta

Hot Toddy Pudding Cake

Cranberry Oat Scones

Nutella Thumbprint Cookies

Lemon Blueberry Scones in a Jar

Persimmon Cookies

Old Fashioned Gingerbread with Whipped Coconut Cream

Apple Cinnamon Dutch Baby

Persimmon Pudding Cake


Chocolate-Cranberry Biscotti

Apple Ginger Pudding Cake

Cinnamon Swirl Quick Bread with Crumb Topping

Apple Butter Spice Cake with Rum Icing

Chocolate Bark with Cranberry Granola and Sea Salt

Apple Molasses Gingerbread Cake


And just in case you were wondering...



Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .



« Chicken (or Turkey) Enchilada Soup | Main | My Homage to Hostess and Some Little Fruit Pies »

Two Scrumptious Party Dips

Whew!  We made it through Thanksgiving… we’ve eaten more than we thought humanly possible, and now we’re ready to diet move on to football party food!!  Weehoo!  Yes, people, it’s the best time of year… football games on practically every night of the week and countless opportunities to throw a party, which brings me to today’s post…. What’s a football party without scrumptiously delicious finger food-y munchies? 

First of all, let’s define “party”.  Of course, it’s ever so fun to have 15 people in your living room grinding potato chips into your carpet and dripping onion dip in between your couch cushions, but my definition of “party” extends as well to those intimate little gatherings of one or two or even as many as three people, in which at any given moment there is at most, only one hand blocking the dip bowl or grabbing that meatball or deviled egg you had your eye on.

I will confess that football parties happen with alarming frequency around here.  We have an extensive repertoire of favorite finger foods, but I have recently discovered two new dips to add to the list.  First, we have a cheese-y, mustard-y beer dip that is amazingly incredible with little meatballs and chunks of sausage.  It also makes a fabulous dip for pretzels and/or breadsticks.

This is an easy one to throw together and is now a regular on our munchy table.

The other dip that we are loving right now is my favorite hummus that I recently discovered is even more scrumptious if you whiz it up with some toasted pine nuts.  Why isn’t all hummus made with pine nuts?  I will never again make it any other way.  You will not believe the deliciousness of this addition.

So there you have it, folks.  Two new dips to add to your holiday snack table.  Invite as many people as you want to the party…and by that I mean having a bowl of dip all to yourself might be the best party of all!  Here are the recipes…


Click here for a printable recipe

1 15 oz can chickpeas, drained and rinsed
1 clove garlic, minced
1/4 cup toasted pine nuts (plus more for serving
¾ cup silken tofu (soft)
3 Tbsp fresh lemon juice
1 ½ Tbsp tahini
1 Tbsp extra virgin olive oil
1 ½ t ground cumin
1 tsp salt
1/2 tsp pepper
2 Tbsp chopped fresh parsley

Blend all of the ingredients, except for the parsley, in a food processor until very smooth.  Stir in the chopped parsley and transfer to a serving bowl and cover.  Le sit at room temp for 20-30 min. before serving.  Garnish with a sprinkling of additional toasted pine nuts.

Cheese-y, Beer and Mustard Dip

Click here for a printable recipe

Recipe courtesy Countryliving.com

1/4 cup dark beer (such as stout or porter - I used a dark Guinness)
1/4 cup Dijon mustard
2 tablespoons unsalted butter
1/8 teaspoon cayenne pepper
3 1/2 ounces Cheddar cheese, grated (1 1/2 cups)

Combine the beer, mustard, butter, and cayenne in a small saucepan over medium heat. Gradually whisk in the cheese. Continue cooking until smooth and all the cheese is melted -- about 5 minutes. Serve warm.

Click here to ask a question or leave a comment

Reader Comments (10)

Both of these dips look SO good. I'm not sure which to make first!

November 25, 2012 | Unregistered CommenterTina

I would never have thought to put tofu in hummus. Interesting recipe...love the pine nuts!

November 25, 2012 | Unregistered CommenterHelen

The tofu makes the hummus super creamy, Helen, and helps everything just blend together really well. I guess it ups the protein quotient too. It really is good. Nice to hear from you!

November 25, 2012 | Registered CommenterPatrice Berry

Always looking for new dip ideas for parties. These both look really yummy. How do you toast your pine nuts?

November 25, 2012 | Unregistered CommenterSenna

The way I toast the pine nuts, Senna, is to just place them in a single layer in a skillet over medium heat. Once they start turning golden brown, I give them a stir. Then I keep toasting them until they're evenly brown all over. You have to keep a close eye on them because once they start to turn color, they can go to burnt pretty fast! It's pretty easy if you just watch them closely.

November 25, 2012 | Registered CommenterPatrice Berry

Well, I happen to be throwing a big football party this weekend and I'm thinking that mustard dip is going to make an appearance. Thanks for the recipe!

November 25, 2012 | Unregistered CommenterChristy J.

Nebraska Susan!! Good Morning! I'm def going to make that Hummus!! I've got the Tahini... I've got the tofu... Cannot wait to Try this One!!

November 27, 2012 | Unregistered CommenterTherese Fowler-Bailey

Hope you like it, Therese! Great to hear from you!!! Would love to hear what you think!

November 27, 2012 | Registered CommenterPatrice Berry

Thought I'd let you know that that mustard dip was fabulous! I wish I had made more because it was gone in no time. I served it with 3 different kinds of sausages for dipping and a basket of pretzel sticks. Thanks for the great recipe, I'll be making this one again!

November 27, 2012 | Unregistered CommenterChristy

Thanks so much for letting us know, Christy! So glad you liked the dip!

November 27, 2012 | Unregistered CommenterPatrice Berry

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>