For Independence Day, Google changed its doodle to a “foodle,” a bold interactive map where every U.S. state and territory highlighted a type of food. Not just any food, though, but a most searched recipe over the past 12 months in that state.

Tantalizing tortilla soup with ancho chile paste was searched for in Texas, ceviche was tops in Florida, New Hampshire went after the American apple crisp and North Carolina searched for Snow Cream.   

Diving into the Google trend map for a look at which recipes locals in Oak Park’s metro area have been searching for this summer seemed like a natural thing to do. Here are the results.

As expected, our local searches revealed that Oak Parkers have been on the hunt for recipes that coincide with our growing season: summer asparagus, dill dishes, rhubarb recipes, pickling tips and strawberry shortcakes.   

The data also showed locals are investigating inviting ways to entice hummingbirds, in town from Mexico and south Florida, with a special drink.

For our own thirst quenching this summer, piña coladas, sangria, cosmopolitans and mojitos rank high on the lists. Recent trends also show that the passionfruit, vanilla, vodka, champagne and a prosecco drink with the risqué name the “Porn Star Martini” has been highly searched. 

This week in particular, the “French Martini” took the spotlight, with locals researching the pineapple, vodka and Chambord liqueur mix to likely bring the sweet flavor of Le Champs to their World Cup victory parties. 

Both the Porn Star Martini and the French Martini are finding good company with their cousin, the Harvey Wallbanger (vodka, Galliano and orange juice), which is also trending up.  

Dips are also proving to be big this summer. Think guacamole, ranch dressing, and buffalo chicken dip. And just in the past week, our metro area has been turning to comfort foods such as mashed potatoes, meatloaf, turkey meatloaf, chicken casserole and zucchini bread, but only red velvet cake is making it to the dessert stand.

Looking ahead this month, searches for accordion cut hasselback potato recipes are on the up and up, along with Yorkshire pudding. And I’m looking forward to fresh tomato recipes trending up and pesto season being in full swing. 

Not sure which recipes I’ll be looking up this weekend, but with kids away at camp, I might indulge in some of the local trends, and find out what these searches are all about.  

Your search stops here: Amy’s Buffalo Chicken Dip

Oak Park Eats reader Amy Tillotson shared her recipe for Buffalo Chicken Dip. Once you try her recipe you won’t need to look up recipes online; just file this dish under D for delicious!

Ingredients:

  • 2 Cups rotisserie chicken shredded 
  • 1 (8-ounce) package of cream cheese, softened
  • 1/2 Cup Franks Red Hot sauce
  • 1/2 Cup ranch or blue cheese dressing
  • 1 Cup colby/jack shredded cheese divided
  • 1/4 Cup green onions, sliced
  • Assorted dippers: Carrot/celery sticks, pretzel chips, tortilla chips, and pita chips

Directions:

Preheat the oven to 350 degrees. Combine the chicken, cream cheese, hot sauce, dressing, and 1/2 of the shredded cheese. Transfer the dip mixture to a shallow (1-quart) baking dish. Bake for 20 minture or until heated through and bubbling. Garnish with green onion and serve hot with assorted dippers.

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