Tag Archives: Dip

Roasted Red Pepper Dip

29 Jul

I am often looking for good and healthy dips. I feel like I might have played out some of my white bean dips – I was looking for something new for Sunday Family Poolday 2 weekends ago. I stumbled onto this keeper. It was so good, I made it this past weekend AGAIN for Family Birthday Extravaganza Part Deux (with frozen ryes included)!!

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It was from a Good Housekeeping magazine. I saw it on a random beauty page (7 years to stay younger). But it was FOUR ingredients. How could I resist? Plus it sounded really good! Annnnnnd all the ingredients are heart-healthy – BONUS!

Boy was I right. I think my sister-in-law and I single-handedly took down this bowl of dip in about 30 minutes or less. It was amazing.

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I doubled the recipe – and I tasted it when adding the vinegar and cumin. I added a smidge more of both – but that was just to my liking. This dip is a GREAT fun appetizer to bring to a get-together because it travels well (doesn’t need refrigeration) and tastes great! AND most importantly, you can make this dip in literally 3 minutes. Time yourself and let me know how long it takes you!

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Roasted Red Pepper Dip

Ingredients:

  • 1 10-ounce jar roasted red peppers, drained
  • ¼ cup walnuts
  • ½ tsp cumin
  • 1 Tblsp balsamic vinegar

Directions:

In a food processor or blender, combine all ingredients. Serve with veggies or pita chips!

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Cowboy Caviar

5 Jul

My mom gave me this recipe a few years back when I was looking for fun things to take to a picnic. For some reason, I decided not to make it until 3 years later. Why on earth did I wait so long?

Ingredients

Corny Beany Tomatoey Goodness!

Talk about a GREAT dip!!! This chunky dip has a lil something for everyone – corn, beans, tomatoes, avocado……and a little bit of a bite from the hot sauce! But the great thing about that is you get to control how spicy to make it according to your audience.

Closeup of yum!

All you have to do is take a tortilla chip and DIG IN! You will be requested to bring this to parties. This dip is crazy-good.

DIG IN!!!!!

Cowboy Caviar

Ingredients:

  • 1 can black beans
  • 1 can of corn
  • 3 avocados, cubed
  • 6 roma tomatoes, diced
  • 1 jalapeno (optional)
  • 1 bunch of cilantro, coarsely chopped
  • 1 lime, juiced
  • 2-3 tsp tabasco
  • 1 tsp garlic
  • Salt and pepper

Directions:

Drain and wash the black beans and corn.

Combine all ingredients in one bowl and let sit overnight if possible (or at least a couple hours)

Serve with chips.

Greek Dill Pea Dip

2 Jul

Greek Dill Pea Dip….or “Mockamole” as my friend, Vira, likes to call it! This stuff like like a delicious smooth creamy dip that is VERY green in color! It is so fresh and light and perfect on a hot day.

Ingredients

My sisterinlaw, Julie, found this recipe and made it for a summer family pool party 2 years ago and everyone instantly fell in love with it. It’s a Weight Watchers recipe – 2 points for 1/4 cup!

Green and Creamy

As you take your first bite, you think “is this guacamole?” and you still arent sure as you are eating it those first 3 seconds…..then you taste the dill and the peas. It is so surprisingly good. And the greek yogurt is a super low-fat way to get some great protein and slim it down (instead of sour cream).

Once you make this for an occasion, people will be ASKING you to make it again. I am only sorry I didnt catch an action shot of someone dipping their chip or carrot stick into it!

Greek Dill Pea Dip

Ingredients

  • 1 cup frozen green peas
  • 1 cup canned chickpeas, rinsed and drained
  • 1/2 cup plain fat-free yogurt, Greek-variety recommended
  • 1 medium scallion(s), chopped
  • 1/2 cup dill, fresh
  • 2 tsp fresh lemon juice
  • 2 tsp olive oil, extra-virgin
  • 1 medium garlic clove(s), or more to taste
  • 1/2 tsp ground cumin, or more to taste
  • 1/4 tsp table salt, or more to taste

Instructions

Bring 1 cup of water to a boil in a small saucepan. Add green peas and return to a boil; simmer until tender, about 3 minutes. Drain, rinse under cold water and drain again.

Place peas and remaining ingredients in a food processor or blender; process until smooth.

Serve dip immediately or cover and refrigerate up to 2 days.

Renee’s Salsa

28 Jun

I call this recipe “Renee’s Salsa” because it’s Renee’s Salsa. My friend, Renee, makes this every time I see her – whether it’s at my house or Melissa’s house, or St. Maarten at “The Villa”…..granted, I dont see Renee that often – I am lucky if it’s once a year! So I always look forward to her salsa.

Ingredients

But I dont have to look forward to my next visit with Renee just for the salsa! I can make it on my own…..I still believe that Renee makes it best. But this is a really really simple salsa recipe and is easy to vary in spiciness and flavor!

Turns a lil darker after boiling

Note: This is NOT a chunky salsa. This is a smooth salsa.

Homemade Salsa

Ingredients: 
  • 1 can Ro-Tel tomotoes and green chilies
  • 1 small onion
  • 3 cloves garlic (more or less, to taste)
  • 1 cup fresh cilantro
  • juice of 1/2 lemon
  • juice of 1/2 lime
  • some salt
  • some pepper
Directions:
Blend all ingredients until they look like … well … salsa.  Then cook it until it boils.  Ta dum.

Lemon Rosemary White Bean Dip

24 Jun

I found this recipe online while perusing foodgawker……it seemed easy and fresh and summery! You have GOT to try this. It was A HUGE hit. People didnt know what to make of it at first….and then they kept going back for more.

Finished Dip

Perfect to have as an app, sitting on the side of the pool.

Lemon Rosemary Dip next to Cowboy Caviar

I was able to use my own fresh grown rosemary. Food always tastes better when you grow some of it on your own 🙂

Action Shot by my Sisterinlaw, Pam

This dip is healthy and sophisticated. It would go well with tortilla chips or pita chips.

Lemon Rosemary White Bean Dip

Ingredients:

  • 1 can white beans, drained (can use cannelini or northern beans)
  • 1-2 garlic cloves, peeled
  • 2-3 tsp. fresh rosemary, chopped
  • 1 lemon, zested and juiced
  • 2 tbs. extra virgin olive oil
  • salt and pepper to taste

Instructions:

Add the beans, garlic cloves, lemon zest, and lemon juice to the bowl of a food processor and process until smooth. With the machine running, drizzle the olive oil into the bowl. Add in the rosemary and salt and pepper to taste, blend until combined. Add more olive oil if you want a smoother consistency. Transfer to a bowl and serve.

Melitzanosalata – Greek Eggplant Dip

7 Jun

I’ve made this dip a couple times now since first discovering it during my Greek Supper Club Dinner. I cant tell you how delicious and fresh this dip tastes.

Eggplant to Bake

Eggplant cubed in food processor

If you are turned off by eggplant, do not discount this appetizer. It’s delicious and isnt bitter, like eggplant sometimes tastes.

Finished Dip

This dip goes best with some form of pita – either pita bread or pita chips. It’s velvety in texture and smooth and light. Trust me, you will take one bite of it, and will quickly go back for more!

YUM

Melitzanosalata

Ingredients:

  • 2 large eggplants
  • 3 Tablespoons fresh lemon juice
  • 3 medium-sized cloves garlic, minced
  • 1/2 cup quality olive oil
  • 1/2 cup Italian parsley, chopped
  • salt & pepper

Directions:

Preheat the oven to 400 F. Use a fork to prick the eggplants all over. Put them on a baking sheet and bake for 30-40 minutes. Remove and drain on a paper towel if needed. Let cool until they can be handled.

Cut them in half and scoop all the insides out into a food processor.

Add minced garlic and lemon juice. Pulse a few times to combine. Continue to pulse while adding a steady stream of olive oil.

Stir in parsley, salt and pepper.

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