For Christmas I tried a couple new dips. Most of them were great, and I look forward to sharing the recipes. They all stored and traveled well - a must around our house! We hope you enjoy them. If you make any good improvements, please share the changes with me :)
Avocado Feta Dip
1/2 c. red onion (I do the whole thing)
1 diced seeded jalapeno
Cook both in olive oil for 6 minutes. I cook them till the onions are transparent.
Puree the onion and jalapeno (using my stick blender) with
1 diced avocado (I use the very large Florida/Texas? avocados instead of the normal small ones. If I was using a small avocado I would probably use 2 or 3).
1 c. cilantro
3/4 c. feta
1/4 c. lemon juice
3 T. oil
salt and pepper to taste
Puree until blended well (make sure to get all the cilantro stems blended well) then put in the fridge ...EASY! Goes very well on chips. Kind of like a variation of guacamole. Warning: it turns out bright/light green.
Kale Pesto (Thanks Rach) Dip
3 c. packed kale. stems removed and roughly chopped
1 c. packed basil
2 garlic cloves
2/3 c. toasted walnuts
1 c. parmigiana cheese (I used parmesan cheese)
juice from 1/2 lemon (2 T concentrate?)
1/2 t. salt
1/4 t. pepper (I used more)
1/2 c. olive oil
To make pesto into a "dip," combine a couple tablespoons of pesto with:
1/3 c. sour cream
1/2 c. cottage cheese
I'm not sure on my measurements. "Eye" it and add more pesto and cottage cheese to taste.
Food Processor the basil and 1/2 the kale, break it down. Add the rest of kale once first batch is smaller. Add garlic, walnuts. Pulse until it forms a paste. Add lemon juice, cheese, salt, pepper and oil. Pulse until desired consistency.
Rachel shared the Kale Pesto recipe and then I just mixed it with "equal parts" of sour cream and cottage to make a dip. It turned out much like a spinach bread bowl dip. We really enjoyed it!
Hot Black Bean Dip (Thanks Auntie Cubby)
1 15 ox. can black beans - drained and rinsed
1/4 c. sour cream
1/4 c. chicken broth
lime juice 1 T? to taste
1 scallion trimmed, sliced
1 clove garlic
1/2 t. ground cumin
1/2 t. oregano
1/2 t. hot red pepper sauce
Combine all ingredients & puree. To save for later just put in the refrigerator. To serve immediately microwave until hot and serve with chips. This saves well and travels well (put into a spill proof jar).
Salsa Quinoa Salad (or chip dip!)
Cook 1 c. Quinoa according to pkg directions, then cool.
Combine cooled quinoa with:
1-15oz black bean, drained and rinsed
1 -15 oz sweet corn, drained (or frozen) Roasted on a skillet for extra flavor
1 can Lime Cilantro Rotel
3 green onions chopped (cooked in oil, with corn?)
1/2 c. green bell pepper, small diced
Lots! of fresh cilantro
Dressing:
1/3 c. olive oil
1-2 Limes fresh squeezed
1/2 t. grated lime peel (I did one whole lime peel and didn't measure)
1 T. chili powder (I did about 1/2 T. extra for good measure!)
1 t. cumin
1/2 t. salt
Whisk dressing ingredients together in a small bowl and pour over combined salad ingredients. This recipe stayed fresh tasting for days - AWESOME recipe! The recipe says to serve it in flour tortillas, but we ate it scooped up in chips. SO GOOD!
