Cheddar Scallion Dip
4 ounces cream cheese (at room temperature), cubed
2 tablespoons mayonnaise
1 scallion, thinly sliced
¼ teaspoon fine sea salt, more to taste
black pepper, to taste (optional)
¼ teaspoon sweet paprika
1 to 2 tablespoons fresh orange juice, as needed
½ cup sharp cheddar, finely grated
1 small garlic clove, mashed to a paste (optional)
Crispy Hash Browns
2 large russet potatoes
⅔ cup grated parmesan
heaping ½ teaspoon garlic powder
heaping ½ teaspoon onion powder
kosher salt
5 tablespoons canola oil, plus more if needed
3 tablespoons unsalted butter
4 fresh thyme sprigs
1 tablespoon thinly sliced chives
⅓ cup crème fraîche
1 teaspoon chopped fresh dill
½ teaspoon finely grated fresh lemon zest (from ½ lemon)
Marinated Olives With Citrus
1 small navel orange, quartered, thinly sliced
8 large garlic cloves, lightly crushed
2 bay leaves
¾ cup extra-virgin olive oil
6 sprigs thyme
2 tbsp. sherry vinegar or red wine vinegar
1 tbsp. black peppercorns, crushed
1 tbsp. coriander seeds, crushed
Spinach Artichoke Dip
2 tablespoons olive oil
1 large garlic clove, finely chopped
1 12-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
pinch of red-pepper flakes (optional)
kosher salt and black pepper
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
8 ounces cream cheese, cut into 1-inch pieces
4 ounces fresh mozzarella, torn or shredded
4 ounces sour cream or full-fat greek yogurt