Girls Cooking Night: Dips

For our last Girls Cooking Night we focussed on dips. We started with skordalia, a Greek potato-based dip with a ton of garlic and some lemon juice, guacamole, mango salsa, white bean tip, and grilled flatbreads with caramelized onion and figs.

We had a variety of meat skewered on the grill:

chicken satay with 2 kinds of sauces - a peanut sauce and a spicy cucumber vinegar sauce;

grilled chicken and grilled shrimp with tamarind sauce;

and lamb with tsaziki.

For dessert, we made mini pecan tartlets with an Earl Grey caramel sauce.