How you doin’? A couple of days ago I picked up a deviled egg and the bottom fell through. I had a trail of filling and broken hard cooked white all over the front of my sweater. S—t! I hate having to pay my dry cleaner $7 to dry clean my sweater. So, I came up with a better idea... Deviled Egg Dip!
 
My Deviled Egg Dip is a tasty twist to turn traditional deviled egg flavor into a creamy dip. Plus, it’s much simpler than making deviled eggs, but you’ll still have their delicious and comforting flavors. Serve it with fresh veggies, crackers, pretzels, bagel chips, or crostini.
 
Deviled eggs became a staple at social gatherings, picnics, and family reunions and have a storied history that spans centuries. These bite-sized morsels of hardened egg yolks mixed with various ingredients and stuffed back into egg whites have evolved over time, influenced by different cultures and culinary traditions.
 
The concept of deviled eggs dates back to the Roman Empire, where eggs were  boiled, halved and filled with a mixture of yolks, herbs and spices. The Roman cookbook “De Re Coquinaria” by Apicius includes a recipe for stuffed eggs, which is one of the earliest known references to this dish.
 
The Romans are credited with introducing eggs to Europe, where they became a staple in many cuisines. Have you ever wondered who the first Roman soldier was to eat an egg?… you know, the thing that popped out near the chicken’s poop shoot?
 
During Medieval times, deviled eggs continued to evolve, with new ingredients and cooking techniques being introduced. In the 13th century, a cookbook from the court of King Richard II of England included a recipe for “stuffed eggs,” which consisted of boiled eggs filled with a mixture of yolks, cheese, and herbs. This recipe was likely influenced by Arabic cuisine, which had a significant impact on European cooking during this period.
 
As trade and colonization expanded, deviled eggs spread to new regions, adapting to local tastes and ingredients. In the South American colonies, deviled eggs were often filled with spicy sauces and meats, reflecting the influence of indigenous and African cuisines. Similarly, in Asia, deviled eggs were adopted and modified, with ingredients like soy sauce, ginger and sesame oil being incorporated into the filling.
 
Deviled eggs became a staple in American cuisine during the 19th century, particularly in the Southern United States. The dish was often served at social gatherings, picnics, and church functions, where it was prized for its simplicity, portability, and flavor. The traditional American recipe for deviled eggs typically consisted of boiled eggs, mayonnaise, mustard, and diced vegetables, which are mixed together and filled into egg whites.
 
As American cuisine continued to evolve, deviled eggs underwent numerous transformations, with regional variations and creative twists emerging. In the South, deviled eggs were often topped with pickle relish, paprika, or chives, while in the North, they were frequently filled with diced meats, like bacon or ham. The West Coast introduced its own unique flavors, incorporating ingredients like avocado, salsa, and cilantro into the filling. My mother made green deviled eggs and called it Egg Surprise so my brother and I would be enticed into eating it.
 
While deviled eggs are a beloved dish in the United States, they are also enjoyed in many other countries, often with unique twists and flavors. In Europe, deviled eggs are a common appetizer or snack, with countries like France and Italy offering their own variations.
 
In Asia, deviled eggs are often served as a side dish or used as a topping for other dishes, like sushi or noodle bowls. Some traditional deviled egg recipes from around the world include:

• In Japan, deviled eggs are often filled with a mixture of mayonnaise, soy sauce, and sesame oil, and topped with sesame seeds and chopped scallions.
• In India, deviled eggs are frequently filled with a spicy mixture of yogurt, cumin, and coriander, and served as a side dish or snack.

The history of deviled eggs is a testament to the power of food to bring people together and transcend cultural boundaries. From their ancient origins in Rome to their modern variations around the world, deviled eggs have evolved into a dish that is both versatile and enduring. Whether you’re a traditionalist who sticks to the classic American recipe or an adventurer like me, who enjoys experimenting with new textures, flavors and ingredients, deviled eggs (and Deviled Egg Dip) are sure to remain a beloved favorite.
 
Now you know the whole story.
 
Prep time:  10 minutes
Cook time: 17 minutes
Yield:  8 servings
 
Ingredients 
6 large hard cooked eggs, peeled and diced
3 ounces softened cream cheese
1/3 cup mayonnaise
2 teaspoons apple cider vinegar
2 teaspoons yellow mustard
1 teaspoon garlic powder
2 teaspoons Sriracha Thai hot sauce, or more or less to taste
salt and freshly ground black pepper to taste
2 tablespoons snipped fresh chives, for garnish
1 teaspoon sweet paprika, for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Combine hard cooked eggs, cream cheese, mayonnaise, vinegar, mustard, garlic powder, Sriracha, salt and pepper in a food processor.
3.  Pulse until you get a somewhat chunky consistency, about 30 seconds.
4. Taste, and if necessary, adjust seasonings to suit your taste.
5. Spoon the egg dip into a bowl.
6. Garnish with chives and a sprinkle of paprika. Store in an airtight container in the fridge.

​ChefSecret:  The best way I have found to boil eggs is to place them in a small saucepan and cover with cold water. Put a lid on it and bring just to a boil. When the water starts to boil remove the pan from the heat and let the eggs steep for 15 to 17 minutes. Then, shock them in cold water and ice cubes. This will make it easier to remove the shells.

Quip of the Day:  Q. Why did the egg break up with the frying pan? A. It felt like it was always getting too much heat.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter what side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Appetizers #Dips #SideDish #DeviledEggs #DeviledEggDip #SocialFoodCustoms #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? It’s Super Bowl weekend so you’re getting a Bonus edition of the blog this week. You’re welcome!
 
My 7-layer Dip is one of my favorite restaurant appetizer recipes. It’s a staple at many social gatherings, parties and sporting events. Its rich, creamy texture and explosion of flavors have made it a favorite among people of all ages. It’s great for football games (I think there is a Super one this weekend, in fact), tailgates, or any get-together. And best of all, it is very easy to make!
 
Have you ever wondered who invented this delicious dip? Before we dive into the specifics of the 7-Layer Dip, it’s essential to understand the broader context of dips and spreads in culinary history. Dips and spreads have been a part of human cuisine for thousands of years, with ancient civilizations such as the Greeks and Romans enjoying various forms of dips and spreads made from ingredients like olive oil, garlic and herbs. The concept of layering different ingredients to create a unique flavor profile is not new and has been practiced in many cultures around the world.
 
7-Layer Dip, as we know it today, is heavily influenced by Mexican cuisine. The use of ingredients like beans, cheese, guacamole, and salsa are all staples of Mexican cooking. The idea of layering these ingredients to create a flavorful dip is believed to have originated in the southwestern United States, where Mexican and American cuisines intersect. The cultural exchange between these two cuisines has resulted in the creation of many unique and delicious dishes, including the 7-Layer dip.
 
Tex-Mex cuisine, a fusion of Texan and Mexican cuisines, has played a significant role in the development of the 7-Layer Dip. Tex-Mex cuisine is known for its bold flavors, hearty portions, and creative combinations of ingredients. The 7-Layer Dip, with its layers of beans, tomatoes and hot sauce, is a quintessential Tex-Mex dish.
 
While it is difficult to pinpoint the exact origin of the 7-Layer Dip, it is believed to have been created in the 1980s by a chef or in the southwestern United States. One story behind the creation of the 7-Layer Dip is that it was invented by a chef at a restaurant in Texas, who was looking to create a unique and flavorful appetizer for his restaurant’s menu.
 
That my Customs House Restaurant in Marina del Rey had it on its opening menu in 1976 seems to precede this theory, though the timing is pretty close. I experimented with different ingredients, eventually settling on a refried beans, shredded cheeses, guacamole and salsa, which became the foundation of my 7-Layer Dip in California. The 7-Layer Dip quickly gained popularity in the 1980s and 1990s, as it became a staple at parties, sporting events and social gatherings (and restaurants). The dip’s popularity can be attributed to its ease of preparation, its flavorful and textured ingredients and its ability to be customized the mixture to suit different tastes and preferences.
 
Prep time:  20 minutes
Cook time:  3 minutes (beans)
Cool time:  1 hour
Yield:  6 servings
 
Ingredients 
1-1/2 cups canned refried beans (I prefer Rosarita Original)
1-3/4 cups guacamole
1-1/2 cups sour cream
2 cups diced tomatoes
1/2 cup sliced black olives (I prefer Musco or Early California)
1-1/2 cups package shredded Cheddar cheese
2 tablespoons hot sauce or more to taste (I prefer Cholula Hot Sauce)
3 tablespoons thinly sliced green onions
Tortilla chips
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Heat the refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes.
3. Spread the beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 15 minutes.
4. Spread the guacamole in a layer atop the refried beans.
5. Top with a layer of sour cream.
6. Add the diced tomatoes and slice olives.
7. Sprinkle the cheese over tomatoes.
8. Shake on the hot sauce.
9. Add a layer of green onions over the top.
10. Cover the platter with plastic wrap and refrigerate until cold, about 30 minutes.
11. Serve with your choice and flavor of tortilla chips.

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ChefSecret:  While the traditional 7-Layer Dip consists of beans, cheese, guacamole and salsa, there are many variations and interpretations of this beloved appetizer.
 
Some common variations include adding additional layers, such as shredded lettuce using different types of cheese, such as pepper jack or queso fresco, or incorporating other ingredients, such as cooked ground beef or diced cooked chicken. These variations and interpretations have helped to keep the 7-Layer Dip fresh and exciting.

The variation shown in the picture puts some of the chips on the bottom of the dish, just atop the refried beans.
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Quip of the Day:  A music star started a band called “Guac ‘n’ Roll.” Their first single was “Can’t Stop This Dip.”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Dips #7-LayerDip #RefriedBeans #Guacamole #SourCream #CheddarCheese #Tomatoes #BlackOlives #Hot Sauce #SuperBowlDip #MexicanAvocados #Jicama #Tomato #Chilis #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? This is my best simple Guacamole recipe. You just need a couple of ripe avocados and a handful of flavorful mix-ins.
 
If you remember Chi Chi’s from a few years back this is how we used to make this delicious guacamole that is perfect as a snack or as a flavorful topping for tacos, nachos or any Mexican-style chicken. Each bite is chunky and vibrant, thanks to ripe, but firm avocados (no squishy over ripe fruit in this dish) and a few simple mix-ins.
 
The word "guacamole" and the dip, are both originally from Mexico, where avocados have been cultivated for thousands of years. The name is derived from two Aztec Nahuatl words--ahuacatl (avocado) and molli (sauce).
 
Over 2 billion pounds of avocados are consumed each year in the U.S. That's over 7 pounds per person. A lot of these avocados go into what has become America's favorite dip—Guacamole.
 
All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity—will help balance the richness of the avocado and help keep the Guac green. Here comes the creativity—add chopped cilantro, chilis, onion and tomato (or salsa).
 
Prep time:  10 minutes
Yield:  4 to 6 servings
 
Ingredients 
2 ripe, firm avocados
1/4 teaspoon kosher salt
1 tablespoon fresh lime
3 tablespoons minced red onion or thinly sliced green onion
1 minced serrano (or jalapeño) chili, stems, seams and seeds removed
2 tablespoons finely chopped cilantro (leaves and tender stems)
1/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh tomato
1/4 cup chopped jicama
1/4 cup shredded cheddar
Tortilla chips, to serve
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Cut the avocados in half and remove the pits.
3. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon.
4. Place the fresh cut avocados in a bowl.
5. Using a fork or potato masher, roughly mash the avocado. Don't overdo it! The guacamole should be chunky.
6. Sprinkle with salt and lime juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.
7. Add the chopped onion, chili, cilantro, black pepper and tomatoes. Chili peppers vary individually in their spiciness. So, start with half of one chili pepper and add more to the guacamole to your desired flavor and degree of heat.
8. Fold in the jicama and cheddar cheese.
9. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
10. If making a few hours ahead, place plastic wrap directly on the surface of the guacamole and press down to cover it to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.)
11. Serve with your choice of store-bought tortilla chips or make your own homemade tortilla chips.
12. Refrigerate leftover guacamole up to 3 days.

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ChefSecrets:  The trick to making perfect guacamole is using avocados that are just the right amount of ripeness. Not ripe enough and the avocado will be hard and flavorless. Too ripe and the taste will be off and mushy.
 
Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be too ripe and not good. In this case, taste test first before using.
 
Be careful handling chilies! It's best to wear food-safe gloves. If no gloves are available, wash your hands thoroughly (including under your fingernails) after handling, and do not touch your eyes, the area near your eyes or private parts for several hours afterwards.
 
Guacamole is best eaten right after it's made. Avocados start to oxidize and turn brown once they've been cut. That said, the acid in the lime juice you add to guacamole can help slow down that process. And if you store the guacamole properly, you can easily make it a few hours ahead if you are preparing for a party.
 
The trick to keeping guacamole green is to make sure air doesn't touch it! Transfer it to a container, cover with plastic wrap, and press down on the plastic wrap to squeeze out any air pockets. Make sure any exposed surface of the guacamole is touching the plastic wrap, not air. This will keep the amount of browning to a minimum. You can store the guacamole in the refrigerator for up to three days. If the guacamole develops discoloration, you can either scrape off the brown parts and discard or stir into the rest of the guacamole before serving.
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Quip of the Day: Since Chipotle Restaurants charge $2.70 for guacamole... I wonder if in their business meetings, if they refer to their guac profits as Avacadough?
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food 
 
We also have hundreds of archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.
#Dips #Guacamole #Avocado #SuperBowlDip #MexicanAvocados #Jicama #Tomato #Chilis #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My partner Joan is an official cheesehead. Born in Milwaukee and raised in Brown Deer, Wisconsin, she spent many summers on the family dairy farm in Stitzer (near Montfort—now you know). When I was there a couple of years ago, they had about 150 head of milking cows.
 
Like most ranchers in the area, the milk is sold to co-ops or cheese processing companies. The amazing part of “modern” farming is the equipment.  No more 3-legged stools and a bucket—milking is all computerized with lasers and all kinds of neat stuff. You can be mesmerized for hours just watching the process.
 
Joan’s Wisconsin Ranch House Cheese Dip is iconic, delivering pure nostalgic comfort in every bite. Creamy, tangy, and bursting with savory depth, this classic appetizer captures the essence of Wisconsin hospitality in every bite. The combination of smooth cream cheese, zesty seasonings and Monterey Jack cheese creates an irresistible flavor profile that gets even better as it bakes. This dip is perfect for gatherings of all kinds, and the recipe is simple yet satisfying proving that sometimes the most unassuming recipes create the most unforgettable flavors.
 
This might have been one of Auntie Em’s favorite cheese recipes.
 
Prep time:  20 minutes
Bake time:  20 minutes
Yield:  8 (serving size: about 1/2 cup)
 
Ingredients 
8 ounces (about 2 cups) shredded Monterey Jack cheese
1 tablespoon cornstarch
1/2 cup (4 ounces) softened cream cheese
1/4 cup chopped fresh cilantro, plus more for garnish
1 cup thinly sliced scallions, divided
1 15-ounce can drained black beans
1 (14.75 ounce) can drained fire-roasted corn
1 (4 ounce) can chopped hot Hatch green chiles
1/3 cup thick and chunky salsa
1 tablespoon taco seasoning mix (I prefer Lawry’s taco seasoning)
1 tablespoon chopped pickled jalapeño slices, plus more whole slices for garnish
1/2 teaspoon kosher salt
 
Chopped tomatoes, pickled red onions, chopped avocado, chopped cooked bacon, thinly sliced fresh jalapeño chiles, for topping
 
Warm, salted tortilla chips, for serving (I prefer to fry or bake them myself).
 
Directions

1. Preheat oven to 375°F.
2. Toss the Monterey Jack cheese with cornstarch in a large bowl; reserve 1 cup of cheese mixture in a small bowl.
3. Add the cream cheese, cilantro and 3/4 cup of the scallions to cheese mixture in large bowl; stir to evenly combine.
4. Stir in the black beans, corn, green chiles, salsa, taco seasoning, pickled jalapeños and salt until combined.
5. Spread the mixture evenly in an 8-inch cast-iron skillet.
6. Top with the reserved cheese mixture.
7. Bake in the preheated oven until cheese is melted and lightly golden in spots, about 20 minutes.
8. Garnish with cilantro, pickled jalapeño slices, and remaining 1/4 cup scallions; top with tomatoes, pickled red onions, avocado, bacon, and fresh jalapeños.
9. Serve with warm, salted tortilla chips.

ChefSecret:  Wisconsin's cheesemaking tradition dates back to the 19th century. European immigrants who settled in Wisconsin were drawn to its fertile fields.
Soon, dairy farms sprang up around Wisconsin, and farmers began producing cheese to preserve excess milk. In 1841, Anne Pickett established Wisconsin's first commercial cheese factory, using milk from neighbors' cows. A century later, Wisconsin was home to more than 1,500 cheese factories; they produce more than 500 million pounds of cheese per year.

Quip of the Day:  Why is Christmas the cheesiest holiday of the year? Because of baby cheese-us.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Dip #Appetizer #RanchHouseDip #MontereyJackCheese #CreamCheese #Wisconsin #Stitzer #Montfort #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Perspectives was retained to develop Lebanese-style restaurants for clients in Baku, Azerbaijan to open in Berlin Germany. Have you got that all straight? It was one of the more interesting projects especially when we discovered the restaurant was built over Hitler’s bunker on one of the main streets in the German capitol. That’s another story for another day.
 
After World War II, Beirut, Lebanon was often compared to the French Riviera—great hotels, wonderful people and the best food in the Middle East. Since we couldn’t do our research in Beirut, we visited the best Lebanese restaurants in London and created some of the best Hummus recipes sold in any restaurant anywhere.
 
Since that restaurant opened, we have streamlined the recipes for home use without any artificial ingredients or preservatives. Hummus can be served with all kinds of carriers—peppers, carrot and celery sticks, wheat crackers, pita chips and warm, freshly baked pita bread. My recipe is made using chickpeas which, in turn, makes for an incredibly creamy hummus.  Garnish the finished hummus with a drizzle of EVOO and a sprinkle of sumac.
 
Our tip: this recipe makes a basic hummus, but feel free to add other ingredients to the food processor, like roasted garlic or red peppers, to make flavored hummus.
 
Prep time:  10 minutes
Cook time:  50 minutes (including release time)
Assembly time:  10 minutes
Yield: 1 quart
 
Ingredients 
For the chickpeas
1 pound dried chickpeas, rinsed and picked through to sort out any rocks
12 cups filtered water
2 garlic cloves, smashed
1 bay leaf 
1/4 teaspoon kosher salt
 
For the hummus
3 cups cooked chickpeas (from the recipe above)
1/2 cup chickpea cooking liquid
1/4 cup extra virgin olive oil, plus more for garnish
1/4 cup tahini (seasoned sesame paste)
1/4 cup plus 1 tsp freshly squeezed lemon juice
2 roasted garlic cloves
1 tablespoon kosher salt, plus more to taste 
1 tablespoon chopped dates
1/2 teaspoon ground cumin
1/4 teaspoon  ground paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon sumac, for garnish 
 
Directions
To cook the chickpeas

1. Combine the dried chickpeas, filtered water, garlic cloves, bay leaf and a pinch of kosher salt in an Instant Pot.
2. Close the lid, seal the vent and set the Instant Pot to HIGH for 35 MINUTES.
3. When done, allow the Instant Pot to NATURALLY RELEASE the pressure (this can take about 20 minutes).
4. Carefully drain the chickpeas, reserve a half cup of cooking liquid.
5. Discard the garlic cloves and bay leaf.

To make the hummus

1. Transfer 3 cups of the warm chickpeas to a food processor.
2. Add the chickpea cooking liquid, extra virgin olive oil, tahini, lemon juice, garlic cloves, kosher salt, dates, cumin, paprika and cayenne pepper. Process until smooth.
3. Season with additional kosher salt, to taste. 
4. Garnish with a drizzle of additional extra virgin olive oil and sumac and serve with your favorite “scoops.”
5. Store the hummus refrigerated in an airtight container for up to 5 days.

ChefSecret:  You will be making 6 cups of cooked chickpeas—make a double batch of hummus or use the leftovers to make a hearty salad, oven-dried crunchies or crispy fritters.  If you love flavored hummus, add 1/2 cup of kalamata olives, roasted red bell peppers, or any other flavor ingredients you enjoy.

Quip of the Day: “Anyone else reach the age that you gain weight when you breathe?”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Dip #Appetizer #Spread #Hummus #InstantPot #InstantPotHummus #Chickpeas #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025