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Tag: Dips & Dippers

Best-of-the-Border Three Bean Dip

Best-of-the-Border Three Bean Dip

3 scallions, cut in 1-inch lengths
2 tsp. vegetable oil
2 garlic cloves, peeled
1 tsp. fresh lime juice
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground red pepper (cayenne)
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans (chick-peas), rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces ) mild green chiles
1 C. reduced-fat sour cream
1 C. mild or medium-spicy salsa
Cilantro sprigs, for garnish

 

In food processor, process scallions, oil, garlic, lime juice, chili powder, cumin, salt and red pepper until scallions are very finely chopped. Add beans and chiles; process until well blended, but not totally smooth. Spoon half into medium glass serving bowl. Spread with 1/2 C. sour cream and 1/2 C. salsa. Add remaining bean mixture, spread with remaining sour cream and dollop with remaining salsa. Garnish with cilantro sprigs.

Artichoke Sunflower Dip

Artichoke Sunflower Dip

1-15 oz. can cannelli or other white beans, rinsed and drained

2-3 garlic cloves

1-15 oz. can artichoke hearts, drained and chopped

1/3 C. reduced fat mayonnaise

1-2 oz. jar diced pimentos

1/4 tsp. salt

Juice of one lemon or lime

4 oz. feta cheese, crumbled

1/2 C. roasted and salted sunflower kernels

 

Puree beans and garlic in a food processor; empty into a mixing bowl. Stir in artichoke hearts, mayonnaise, pimentos, salt and lemon juice. Turn into a glass pie pan and sprinkle with cheese and sunflower kernels. Broil 4-6 inches from heat for 5-7 minutes, until bubbly and golden brown. Serve warm with crackers, pita or toasted bread.

Tangy Lemon-Caper Dip

Tangy Lemon-Caper Dip

1 8-oz.carton light sour cream

1/2 C. plain low-fat yogurt

1 T. drained capers, finely chopped

2 tsp. snipped fresh dill or thyme or 1/2 tsp. dried dill or dried thyme, crushed

1/2 tsp. finely shredded lemon peel

Finely shredded lemon peel (optional)

Fresh dill or thyme (optional)

Assorted vegetable dippers

 

In small bowl stir together sour cream, yogurt, capers, the 2 tsp. snipped dill, and the 1/2 tsp. lemon peel. To serve, top with additional lemon peel and additional fresh dill or thyme. Serve with vegetable dippers.

Cilantro Pesto Dip

Cilantro Pesto Dip

1/3 C. walnuts
1 large bunch cilantro, leaves and stems intact
1 garlic clove, peeled
1/4 C. extra-virgin olive oil
3 T. reduced-fat sour cream
2 tsp. fresh lemon juice
1/4 tsp. salt

Heat oven or toaster oven to 275F. Spread walnuts on a baking tray and bake until fragrant and lightly browned, about 10 minutes. Cool slightly, about 3 minutes.
Chop cilantro, garlic, and walnuts in a food processor, about 25 seconds. With machine running, add oil in a steady stream. Add sour cream, lemon juice, and salt. Pulse a few times to combine. Serve or refrigerate until needed.

Yield: 8 servings
Serving Size: 1 T.

Calories: 100
Fat: 10g
Fiber: 0g

Ghoul’s Breath Dip

Ghoul’s Breath Dip

1 lb. firm-ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
1/4 C. finely chopped red onion
1 serrano chile pepper, seeded and minced
1 garlic clove, minced
3 T. minced fresh cilantro
3 T. fresh lemon juice
1/8 tsp. hot pepper sauce, or to taste
1 C. fat-free sour cream

In a medium bowl, combine all ingredients except sour cream. Cover and refrigerate for at least 1 hour. Fold in sour cream and let stand for at least 30 minutes before serving with raw vegetables.

Yield: 4 Cups
Serving Size: 1/2 C.

Calories: 24
Fat: 0g
Fiber: 0g

Caramelized Onion and White Cheddar Dip with Apples and Dark Bread

Caramelized Onion and White Cheddar Dip with Apples and Dark Bread

4 T. butter

2 large onions, finely chopped

1 bay leaf, fresh or dried

1 tsp. dried thyme or poultry seasoning

Salt and pepper

3 green apples

1/2 lemon, juiced

1 small, round loaf crusty pumpernickel bread, cut into bite-size cubes, 1 pound

3 T. all-purpose flour

2/3 C. dry white wine

2 C. half-and-half

1/2 tsp. freshly grated nutmeg

A pinch or 2 of ground cloves

2 1/2 C. shredded sharp white Cheddar

 

Heat a heavy bottomed medium pot or deep skillet over medium heat. Melt butter in pot and add onions, raising heat slightly. Add bay, thyme, salt and pepper to onions and cook, stirring occasionally, until onions are soft and caramel in color, 20 minutes. While onions cook, slice apples and douse with a little lemon juice to slow browning. Arrange the apples and bread on a board or platter. When onions are soft and sweet, add flour and cook a minute. Whisk in wine, cook a minute then whisk in half-and-half. When the liquid comes up to a bubble, season with nutmeg and cloves and adjust salt and pepper, to taste. Stir in Cheddar and melt then remove from heat and serve in fondue pot or transfer to a small, warmed sauce pot which you can return to the stove top to reheat sauce as necessary. Dip apples and bread in warm cheesy sauce and enjoy.

Avocado Green Onion Party Dip

Avocado Green Onion Party Dip

1/2 medium avocado, seeded and peeled
1 C. low fat cottage cheese
3/4 C. plain, non-fat yogurt
1/2 C. green onions, sliced
1/4 C. carrots, shredded
1 T. fresh lemon juice
1/4 C. non-fat mayonnaise
2 C. broccoli florets
1 C. cucumber slices
28 melba toast rounds

Dice avocado into small pieces, toss with lemon juice and set aside. In food processor or blender, blend cottage cheese, yogurt and mayonnaise until smooth. Add cottage cheese mixture to avocado, gently stirring in onions and carrots. Cover and chill. Serve with vegetable crudits and melba toast rounds, allowing 1/2 C. vegetables, 4 melba toast rounds and 8 T. dip per serving.

Yield: 7 servings
Calories: 90
Fat: 3g
Fiber: 2g

Tomato-Herb Yogurt Cheese

Tomato-Herb Yogurt Cheese

4 sun-dried tomato halves (not oil-packed)
1 C. Yogurt Cheese
1/4 C. chopped basil
1 garlic clove, crushed
1/2 tsp. minced thyme
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

In a small bowl, soak the tomatoes in warm water until pliable, about 10 minutes. Drain and chop the tomatoes. In the small bowl, combine the tomatoes, Yogurt Cheese, basil, garlic and thyme. Refrigerate, covered, until chilled, at least 1 hour. Stir well before serving.

Yield: 4 servings
Calories: 55
Fat: 0g
Fiber: 0g

Low Fat Thousand Island Dressing

Low Fat Thousand Island Dressing

1/3 cup low-fat mayonnaise
2 tablespoons ketchup
2 tablespoons fresh lemon juice
2 tablespoons minced red bell pepper
1 tablespoon minced onion
1 tablespoon minced fresh parsley leaves
1 tablespoon sweet pickle relish
Pinch cayenne pepper
1/4 cup water
Salt

In a blender or food processor blend all ingredients and salt, to taste, until smooth, adding up to 2 tablespoons additional water, if necessary, to thin to desired consistency. Dressing keeps, covered and chilled, for 1 week. Serve dressing with crisp lettuce, sliced tomatoes, or seafood salad.

Serving Size: 1 T.
Calories: 12

Hot Crab Dip

Hot Crab Dip

Nonstick spray coating
1 C. chopped fresh mushrooms
1/2 C. Florida Orange Juice
1/4 C. lemon juice
1 14-ounce can artichoke hearts, well-drained and chopped
2/3 C. fat-free mayonnaise dressing
1/3 C. sliced green onions
1/3 C. grated Parmesan cheese
1/4 C. diced pimiento
1 6-ounce can lump crabmeat, drained, flaked, and cartilage removed

Spray an unheated medium saucepan with nonstick coating. Heat over medium-highheat. Add mushrooms; cook and stir until tender. Remove from heat. Add orange and lemon juice, artichokes, mayonnaise dressing, onions, cheese, and pimiento.Gently fold in crabmeat. Transfer to a 1-quart casserole. Bake, uncovered, in a 400 oven for 20 to 25 minutes or until bubbly. Cool 5 minutes. Stir before serving. Serve warm with pita chips, vegetable dippers, or assorted crackers. Makes about 3-1/2 C..

Yield: 12 servings
Calories: 55
Fat: 1g
FIber: 1g

Beany Ranch Dip

Beany Ranch Dip

1 15-oz. can Great Northern beans, rinsed and drained
1/4 C. water
1/2 C. plain low-fat yogurt
1/2 tsp. garlic powder or 1 T. of roasted garlic
pinch cayenne pepper
1/4 tsp. pepper
1 T. chopped fresh chives
1 T. chopped fresh parsley
1/4 tsp. dried tarragon
1/4 tsp. salt
1 T. lemon juice

Whiz the beans and garlic in a blender, adding enough water to achieve the desired consistency. Blend for 2 full minutes to make it silky-smooth. Use a spatula to scrape the mixture into a medium bowl. Stir in the yogurt, cayenne, chives, parsley, and tarragon, salt and lemon juice. Serve in a bowl surrounded by spring vegetables such as sugar snap peas, tiny radishes, baby carrots, and lightly steamed baby new potatoes.

Yield: 8 servings
Serving Size: 1/4 C.

Calories: 40
Fat: .5g
Fiber: 2g

Crispy Mushroom Chips

Crispy Mushroom Chips

Nonstick Cooking Spray
1/2 lb. large Mushrooms

Preheat the oven to 250 degrees. Coat a large baking sheet with cooking spray and set aside. Using a sharp knife (a mandolin or v-slicer makes this much easier), slice the mushrooms very thin, then transfer to a baking sheet, arranging the slices in a single layer. Bake uncovered for 2 1/2 – 3 hours or until crisp and completely dry.

I personally use nonstick “release” foil and don’t coat it with cooking spray. Instead I spray it ON the mushrooms once they are lined on the pan and then sprinkle them with a little salt free lemon pepper and some garlic powder.

Yield: 2 cups
Serving Size: 1/2 C.

Calories: 16
Fat: 0g
Fiber: 1g

Notes: Don’t expect to be able to pick these up and eat them like potato chips. Mushrooms have a lot of water and as you cook them it evaporates, and they shrink to 1/3 or even 1/4 of thier starting size. I use these to add a little crunch to a salad instead of croutons or maybe to top a bowl of soup.

Black Bean Dip

Black Bean Dip

2 C. Cooked and Drained Black Beans
4 tsp. Tomato Paste
3 T. Water
1 Clove Garlic, minced
2 tsp. Lime Juice
1/2 tsp. Ground Cumin
2 Green Onions, chopped fine
2 T. Mild Green Chili, chopped

In a food processor or blender mix the black beans, tomato paste, water, garlic, lime juice, and cumin. Whirl for 1 minute, or until it forms a smooth paste. Stir in the green onion and chilies after transferring to serving dish.

Servings: 8
Serving Size: ~ 1/4 C.

Calories: 39
Fat: 0g
Fiber: 2.9g

Creamy Bleu Cheese Dressing

Creamy Bleu Cheese Dressing

1 C. nonfat cottage cheese
1/3 C. nonfat buttermilk
1/4 C. crumpled blue cheese
Black pepper to taste

Combine first two ingredients in a blender or food processor and blend until smooth and creamy. If thinner consistency is desired, add more buttermilk. Stir in cheese & pepper. Cover and refrigerate.

Note: This works out to about 15-20 calories per T., depending on how much buttermilk you add. I made double the recipe, blending in 1/4 C. blue cheese with the cottage cheese to give more flavor throughout I still thought it was a little bland so I tossed in about 1/2 T. white wine vinegar, some garlic powder, extra pepper, and some chopped parsley and it was better.

Herbed Yogurt Cheese Dip

Herbed Yogurt Cheese Dip

3 C. Yogurt Cheese
1 16oz. Container non-fat cottage cheese, drained
1 10ox. Pkg. Frozen Spinach, thawed and squeezed dry
1 Roasted Red Bell Pepper, seeded and chopped
1 8oz Can sliced water chestnuts, drained
3 Cloves Garlic, finely chopped
6 Green Onions, chopped
1 Carrot, shredded
1 tsp. Tabasco
1 T. Capers
1 T. Basil, chopped
1 T. Oregano, chopped
1 T. Thyme, chopped
1 T. Curry Powder (if you don’t love curry, go easy on it, try half as much, its strong in this)
Juice of two lemons
Pepper

Mix all ingredients and refrigerate at least 4 hours before using. Serve with assorted fresh vegetables for dipping.

Feta and Yogurt Cheese Spread

Feta and Yogurt Cheese Spread

1/2 cup yogurt cheese
1/2 cup, feta cheese, crumbled
1 clove garlic, crushed (or more if you love garlic)
2-3 T. chopped fresh herbs (mint, oregano, parsley, dill, basil, or any combination
ground black pepper, to taste

Mix together in a small bowl. Cover and refrigerate overnight to allow flavors to develop. Makes one cup cheese spread. Feta and Yogurt Cheese Spread can also be formed into a cheese log or small bite-sized balls. Serve with crackers or pita bread triangles. Also good as a sandwich spread or omelet filling. It keeps at least a week in a tightly closed container in the fridge. The yogurt cheese will give up a little more liquid as the dip sits, just pour it off or stir it back in.

1/4 C. = 80 calories and 3g of fat

Note: I usually take half the dip after its been mixed and put it in the blender or food processor and whir it up very smooth and creamy, and then stir it back into the rest, gives it a softer smoother texture.

It doesn’t take 1/4 C. usually, either. I can get by with 1 or 2 T., tops for a big plate of veggies.

I can now find reduced fat feta cheese which cuts back a wee bit more on the calories and fat

Lemon Avocado Dip

Lemon Avocado Dip

Lemon Avocado Dip

 

1 ripe avocado, halved, seeded, and peeled

1 tablespoon lemon juice or lime juice

½ cup light dairy sour cream

1 clove garlic, minced

â…› teaspoon salt

 

Lemon wedge (optional)

4 medium red, yellow, and/or green sweet peppers, seeded and cut into strips

 

In a medium bowl, use a fork to mash avocado with lemon juice. Stir in sour cream, garlic, and salt. If desired, garnish with a lemon wedge. Serve with pepper strips. To make ahead: Prepare as directed. Cover surface of dip with plastic wrap; chill for up to 4 hours.

Garlic Pita Chips

Garlic Pita Chips

6 (6-inch) pitas
Butter-flavored cooking spray
1/4 tsp. garlic powder

Preheat oven to 425 degrees. Coat one side of each pita with cooking spray; sprinkle with garlic powder. Cut each pita into 8 wedges; arrange wedges in a single layer on baking sheets. Bake at 425 degrees for 6 minutes or until golden. (Another recipe says bake at 350 for 20 minutes)

Enlightened Guacamole & Chips

Enlightened Guacamole & Chips

1 green onion (ends trimmed), cut into 2-inch pieces
1 fresh jalapeo chili, stemmed, seeded, and coarsely chopped
2 T. coarsely chopped fresh cilantro
1/4 C. thawed frozen peas
3 T. coarsely chopped cooked artichoke bottom
1 soft-ripe avocado (3/4 lb.), pitted, peeled, and coarsely chopped
2 T. lime juice
Salt
8 C. (about 4 1/2 oz.) low-fat baked tortilla chips

In a food processor, whirl onion, chili, cilantro, peas, artichoke, avocado, and lime juice until a chunky paste. Scrape mixture into a bowl and add salt to taste. Serve with chips for dunking.

Yield: 6 servings
Calories: 161
Fat: 7.3g
Fiber: 2.7g

Creamy Artichoke Dip

Creamy Artichoke Dip

 

8 ounces cream cheese

2 ounces (about 1/2 C.) frozen artichoke hearts, thawed

1/3 C. freshly grated parmesan

1 T. chopped fresh parsley

2 tsp. fresh lemon juice

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1/4 tsp. freshly grated lemon zest

1 small garlic clove, finely chopped

 

Whirl all ingredients in a food-processor bowl until mixture is blended and artichokes break into small pieces.

Edamame Dip

Edamame Dip

16 ounces shelled, cooked, and cooled edamame, about 3 cups

1/4 C. diced onion

1/2 C. tightly packed parsley leaves

3 large garlic clove, sliced

1/4 C. freshly squeezed lime juice

1 T. brown miso

1 tsp. kosher salt

1/2 tsp. red chili paste

1/4 tsp. freshly ground black pepper

3 T. olive oil

 

Place the garlic in the processor. I find that it gets to be a finer mince if it is alone. Add the edamame, onion, parsley, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for for about a minute. Scrape side of bowl. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Avocado Ranch Dipping Sauce

Avocado Ranch Dipping Sauce

½ Avocado

¼ Cup Mayonnaise

¼ Cup Sour Cream

1 T. Buttermilk

1½ tsp. White Vinegar

1/2 tsp. Salt

1/2 tsp. Dried Parsley

1/2 tsp. Onion Powder

Dash Dill Weed

Dash Garlic Powder

Dash Ground Black Pepper

2 T. Tomato. Chopped

1 T. Onion, Chopped

 

Place the avocado in a bowl and mash with a fork until its smooth. Some small lumps are ok and add to the flavor. Add in the rest of the ingredients EXCEPT the chopped tomato and onion. Stir until everything is mixed well. Place in a small serving bowl and top with the chopped tomato and onion.

Sydney’s Dill Dip

Sydney’s Dill Dip

Having a dip in your refrigerator allows for many options during the week. It can be thinned with some half and half and used as a dressing for your favorite salad, mixed with diced cucumbers and sweet vadalia onions for a topping for grilled mahi mahi, spooned into hollowed out cherry tomatoes for a quick appetizer, or served as a dip with potato chips and cut up celery, carrots, and sugar snap peas.

1 C. Mayo
1 C. Sour Cream
1 T. Horseradish
1 T. Minced Onion
2 T. Parsley
2 tsp. Dill
2 tsp. Season Salt
2 tsp. Lemon Pepper

Combine all ingredients the day before serving.

Green Goddess Dip

Green Goddess Dip

8215b1872c9db996_Green-Goddess-Dip_xxxlarge_2x1 cup chopped avocado (about 1 avocado)
3 or 4 anchovy fillets or 1 1/2 to 2 teaspoons anchovy paste
2 small garlic cloves, chopped
2 scallions, chopped
1/4 cup white wine vinegar
1 1/2 tablespoons lemon juice
1/4 cup Greek yogurt
1/4 cup firmly packed basil, chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped tarragon leaves
Extra-virgin olive oil, for making dressing, optional

Add the avocado, anchovies, garlic, scallions, white wine vinegar, lemon juice, and Greek yogurt to a food processor or blender; process until relatively smooth. Add the basil, parsley, and tarragon; process until smooth. If too thick, thin it out with a glug of olive oil. Serve with crudités as a dip or thin out with olive oil to make a salad dressing. For dressing, add olive oil 1/4 cup at a time, processing constantly until the desired consistency is reached. Toss with salad greens.

Garlic Herb Dip

Garlic Herb Dip

This recipe can be thinned with 2/3 cup milk or buttermilk to make a delicious salad dressing. For a delicious baked chicken, add 2 egg yolks and ¼ cup milk to basic recipe, pour over chicken, then bake until cooked through.

jules-garlic-herb-dip1 C. Sour cream
1/2 C. Real mayonnaise
4 lg. Cloves fresh garlic, minced
4 Full sprigs fresh parsley
Finely chopped
2 T. Worcestershire sauce
1 Heaping T. finely minced
Onion
1 T. Dill weed
1 tsp. Seasoned salt
3 Drops Tabasco

Combine all ingredients thoroughly, cover and refrigerate overnight or up to four days for more potent flavor. Serve with dippers of your choice. Makes about 1 1/2 cups.

Chile con Queso

Chile con Queso

Chile-con-Queso-3-of-31/2 onion diced (about 1/2 cup)
4 cloves of garlic minced
3 Serrano peppers diced
3 jalapeno peppers diced
2 T. of butter
2 T. of flour
1 C. of milk
6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack
1/2 C. of cilantro, chopped
2 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren’t in season)
1/2 C. of sour cream
Salt to taste

Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent. Add the garlic and cook for another minute. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes. Turn heat down to low, and a 1/4-C. at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat. Stir in the sour cream. Add salt to taste.

Roasted Garlic, Feta and Walnut Dip with Toasted Flat Bread

Roasted Garlic, Feta and Walnut Dip with Toasted Flat Bread

1 mediuphotom bulb garlic, end cut off, 1 clove reserved
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 cup walnut halves, toasted
1 1/2 cups feta cheese, crumbles
1/2 cup milk
1 teaspoon dried oregano
1/4 cup flat-leaf parsley, a handful of leaves
Freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 large clove garlic, reserved from above, cracked away from skin
4 flat breads or pitas, cut into wedges and toasted

Preheat oven or toaster oven to highest setting. Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20 to 25 minutes in toaster oven or hot conventional oven. Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper and garlic clove in food processor and pulse process until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with extra-virgin olive oil and serve. When you remove garlic from the oven, turn heat off. Arrange triangles of cut pita or flat brad on a small tray or cookie sheet. Place bread into the hot toaster oven or conventional oven. The bread will be warmed through and lightly toasted in 5 minutes.

Deviled Egg Spread

Deviled Egg Spread

1 d9500f8a7c381c79e33f4e47896421f9dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
Salt & pepper
Paprika for dusting

Perfect Hard Boiled Eggs: In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.

Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.

Beer Fondue

Beer Fondue

unnamed1 small clove garlic, halved
3/4 C. Budweiser
2 C. shredded processed Swiss cheese
1 C. shredded sharp cheddar
1 T. flour
dash hot sauce
veggies and bread for dipping

Rub inside of saucepan with garlic. Add beer; heat slowly. Coat cheese with flour. Add cheese to beer, stirring constantly until thick. Stir in hot sauce. If mix becomes too thick, stir in a little warm beer.

Sun-Dried Tomato and Cannellini Bean Dip

Sun-Dried Tomato and Cannellini Bean Dip

1 14 oz. can of cannellini beans drained
8 sun-dried tomatoes packed in oil, drained (reserve one for top if desired)
1-2 cloves garlic, chopped
1 Scallion (reserve a bit for top if desired)
1 tsp. fresh oregano, chopped
4 T. olive oil
2 T. red wine vinegar
1/4 C. or more water
salt and pepper

healthy-dip-recipes-for-vegetables-cannellini

Place all the ingredients in a food processor and pulse until it’s smooth. Add more water if it’s too thick. Adjust the seasoning. Top with a little chopped reserved tomato and scallion if desired.

Smooth Restaurant Style Hummus

Smooth Restaurant Style Hummus

ethereally-smooth-restaurant-style-hummus-from-scratch-stat1/4 C. water
3 T. lemon juice
6 T. well stirred tahini
2 T. extra-virgin olive oil
1 15 ounce can drained and rinsed chickpeas
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. cumin
Pinch of cayenne
About 1 T. chopped fresh cilantro

Combine the water and lemon juice in one bowl, and the tahini and oil in another. Set aside about 12 of the whole chickpeas for a garnish. Put the chickpeas, salt, garlic, cumin, and cayenne in a food processor and process for about 15 seconds. Scrap down the sides of the processor. Then add the lemon water mix through the feed tube with the processor running for about 1 minute. Scrap down the sides several times. Then add the oil and tahini, with the processor running, until the hummus is fluffy. Put the hummus in a bowl, garnish with the cilantro and whole chickpeas, and drizzle with some olive oil if you want.

Auntie Peggy’s Garlic Spread

Auntie Peggy’s Garlic Spread

6 Cloves fresh garlic; peeled
6 Green onions
1 pkg. (8 oz.) cream cheese; softened
2 C. Shredded cheddar cheese
2 T. Mayonnaise
3 tsp. Soy sauce

Makes enough for two whole loaves of French bread. In a blender of food processor, mince garlic. Add onions and chop finely. Add cream cheese and mix thoroughly. Then add remaining ingredients and process until well blended. Spread on halved loaves of French bread and place under broiler until bubbly.

Roasted Garlic & Blue Cheese Dip

Roasted Garlic & Blue Cheese Dip

6 lg. Heads fresh garlic
16oz. cream cheese
4 oz. Blue cheese
3/4 C. Milk
2 tsp. Chopped fresh parsley

Remove outer covering on garlic. Do not peel or separate the cloves. Place each garlic head on a large square of heavy aluminum foil. Fold up the foil, so the cloves are completely wrapped. Bake for 1 hour at 350 degrees. Remove garlic from oven and cool for 10 minutes. Separate cloves and squeeze cloves to remove cooked garlic. Discard skins. In food processor, mix cheeses, milk and garlic until smooth. Place in serving dish. Sprinkle with parsley. Serve as a dip with crudités (mixed vegetables) or crackers for dipping. Makes 5 cups.

Rajas & Cheese

Rajas & Cheese

Rajas_Chafing_Dish 1 1/2 large sweet red bell peppers (oil-roasted, peeled, cored and seeded)
3 large poblano chiles (oil-roasted, peeled, cored and seeded)
4 jalapeno chiles (oil-roasted, peeled, cored and seeded)
1 T. vegetable oil
1/2 small white onion, diced
2 tsp. chopped fresh cilantro leaves
1/4 tsp. dried Mexican oregano, toasted
Pinch of kosher salt
3/4 C. Mexican Crema (or creme fraiche or natural sour cream)
2 ounces grated queso Oaxaca (or Chihuahua cheese or Monterey Jack)
1 1/2 T. grated Parmesan cheese
6 (5 1/2 inch) soft white corn tortillas
Optional Garnish: oil-packed sun-dried tomatoes, drained and cut into strips, and toasted pine nuts
Accompaniment: Salsa Fresca

To Oil Roast the Poblanos, Jalapenos and Red Bell Peppers: Heat 2 inches of canola oil in a heavy-bottomed pan to 375 degrees F. Roast only 1 or 2 chiles at a time to avoid overcrowding and lowering of the oil temperature. Turn the submerged chiles as the skin starts to blister, after approximately 1 1/2 minutes per side. Turn the chiles as necessary until all sides are blistered, but not burned. Transfer to a bowl and cover with a clean kitchen towel or plastic wrap. Allow chiles to steam for about 15 minutes and then peel off the skin with your fingers or dull edge of a knife. Do not rinse the peeled chiles. Split open the chiles and remove the veins and seeds. Slice into strips, about 3 inches long by 3/8 inch wide. For added heat, simply cut the jalapenos into strips without discarding the seeds. Set aside the bowl of roasted, peeled, cored, seeded and sliced chile and bell pepper strips. In a large, heavy nonstick skillet, heat the oil over medium heat and sauté the onion until translucent, about 3 minutes. Decrease the heat to low, add the bell pepper and chile strips, then stir in the cilantro, oregano, salt, crema, queso Oaxaca, and grated Parmesan. Cook over low heat, stirring continuously so the mixture doesn’t brown or scorch, until the queso melts, about 5 minutes. Remove from heat immediately. To serve, lay warm tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa, sun-dried tomatoes and toasted pine nuts.

Cheese Cracker Stars

Cheese Cracker Stars

Around my French table Cheez-it ish cheese crackers French Fridays with Dorie Dorie Greenspan8 T. cold unsalted butter, cut into 16 pieces
1/4 lb. Gruyere, Cheddar, Manchego or Emmenthal, grated (about 1 C.)
1/2 tsp. salt
1/8 tsp. freshly ground white pepper
pinch Cayenne
1 C. plus 2 T. (275 mL) all-purpose flour

Put the butter, cheese, salt, white pepper and cayenne in a food processor and pulse until the butter is broken up into uneven bits and the mixture forms small curds. Add the flour and pulse until the dough forms moist curds again — these will be larger. There are times, though, when you pulse and pulse and never get curds — in that case, just process for a minute, so that everything is as moist as possible. Turn the dough out onto a work surface and knead it gently until it comes together. Divide the dough in half, pat each half into a disk, and wrap the disks in plastic. Chill for at least an hour or for up to 3 days. Centre a rack in the oven and preheat the oven to 350°F (180°C). Line a baking sheet with a silicone baking mat or parchment paper. Working with 1 disk at a time, roll the dough out between sheets of plastic wrap or wax paper to a scant 1/4 inch (6 mm) thick. Using a small cookie cutter– I use a cutter with a diameter of about 1¼ inches (3 cm)– cut the dough into crackers. Gather the scraps together, so you can combine them with the scraps from the second disk, chill and roll them out to make more crackers. Place the rounds on the baking sheet, leaving a scant inch (2.5 cm) between the rounds. Bake for 14 to 17 minutes, or until the crackers are lightly golden and firm to the touch; transfer the crackers to a rack to cool. Repeat with the second disk of dough (and the scraps), making certain that your baking sheet is cool. You can serve these while they’re still a little warm, or you can wait until they reach room temperature.

Mexi-Gilroy Garlic Dip

Mexi-Gilroy Garlic Dip

1 cup small curd cottage cheese
1 cup sour cream
1 (4-ounce) can diced green chilies
1 (4-ounce) can sliced black olives
6 cloves garlic, finely minced
4 green onions, with tops, finely chopped
1 large tomato, finely chopped
1 tsp. fresh lemon juice
2 T. mayonnaise
1/2 tsp. salt, or to taste
Freshly ground pepper to taste

Mix all ingredients together; cover and refrigerate for at least 1 hour to allow flavors to mingle. Serve with crackers, chips or fresh vegetables.

QUESO FUNDIDO CON CHAMPIÑONES, RAJAS Y CHORIZO

QUESO FUNDIDO CON CHAMPIÑONES, RAJAS Y CHORIZO

1 Chile poblano, roasted, peeled and cut into strips (about ½ cup)
2 T. butter
salt and freshly ground pepper
3 oz. mushrooms, sliced
1 chorizo or other spicy sausage, casing removed and chopped
3 cups grated Oaxaca
10-12 flour or corn tortillas
Aluminum foil

Sauté the chile strips in 1 T. of butter, season lightly with salt and pepper and set aside. Sauté the mushrooms in the other T. of butter until they begin to release their juices. Season with salt and pepper and set aside. Heat a skillet, add the chorizo and cook over low heat for 8 to 10 minutes. Lightly grease 3 cazuelitas or small flameproof casseroles. In one, place a portion of and half of the chile strips. In the second, place other portion of cheese and half the mushrooms. In the third cazuelita add the remaining Oaxaca and half the chorizo. Cover the cazuelitas with aluminum foil and set over low heat until the cheese is completely melted. Remove aluminum foil and add the remaining mushrooms, chile strips and chorizo to their respective cazuelitas until cheese is completely melted. Serve hot with flour tortillas, so that the cheese can be used in preparing individual tacos. Can also be served with salsa mexicana.

Herb Pita Crisps

Herb Pita Crisps

6a00d8341c63d853ef00e54f9f20898834-800wi2 garlic cloves minced
6 T. olive oil
4 pita breads, (I used white and whole wheat)
2 T. each of fresh thyme and dill, finely chopped
Kosher or sea salt

Preheat oven to 350 F or 180C. Mix the garlic and oil together. Cut or slice the pita breads into strips and separate each strip into two pieces, brush with the garlic oil and sprinkle with the salt and herbs. Place on a baking sheet and bake for about 7-15 minutes. Check on them as they bake and take them out when they are golden brown. Store in an air tight container.

California Kiwifruit Salsa

California Kiwifruit Salsa

3 to 4 California kiwifruit, peeled and diced (1 ½ C.)
2 medium tangerines or 1 orange, peeled and diced
1 C. peeled and diced jicama
½ C. diced sweet red or yellow bell pepper
¼ C. chopped cilantro
1 T. line juice
1 T. vegetable oil
½ to 1 small jalapeno pepper, minced, seeds and veins removed
¼ tsp. salt

In a large bowl, combine all ingredients, mixing well. Chill briefly. Makes about 2 1/2 C.

Creamy Avocado Ranch Dressing

Creamy Avocado Ranch Dressing

Crisp lettuces like iceberg and romaine are a perfect match for this creamy dressing. Shaved red onion, grape tomatoes, and crumbled bacon make excellent garnishes for greens tossed with this dressing. Use 1 to 2 tsp. this dressing per 4 C. greens, serving two.

1 avocado, halved and pitted
1 tsp. lime juice
½ tsp. hot sauce
½ C. buttermilk
¼ C. mayonnaise
1 tsp. minced red onion
1 tsp. minced fresh cilantro
1 garlic clove, minced
½ tsp. sugar
¾ tsp. salt
¼ tsp. pepper

Puree avocado, lime juice, and hot sauce in food processor until avocado is broken down, about 30 seconds. Add remaining ingredients and process until dressing is completely smooth. (Dressing can be refrigerated for up to 1 week.)