Dips are one of my favourite appetizers to make. Be creative and experiment with adding ingredients you think might work well. I always find uses for leftovers such as spreads for sandwiches, additions to soups, etc.
Makes 3 cups
3 cups shelled edamame
1 cup frozen peas 1 avocado (optional)
1/4 cup mayo 1/4 cup tahini
1/2 cup sour cream
1/2 cup plain yogurt
2 tbsp lemon juice zest of lemon
1 tsp cumin 1 tsp chili powder
1 tsp coriander
2 tbsp chopped chives
2 garlic cloves minced
1 jalapeno minced
1. Add edamame to boiling water cooking for 5 minutes.
2. Add peas in last-minute
3. Drain and in cuisinart add with remaining ingredients and blend well.
4. Garnish with cilantro and drizzle with olive oil.
* serve with assorted veggies and crackers
Roasted Carrot and Butternut Dip
makes 2 1/2 cups
1 lb of carrots, peeled and cut in chunks
1 lb of butternut squash peeled and cut in chunks
1/4 cup olive oil, divided
1 tsp fresh thyme
1 tsp kosher salt
1/4 tsp pepper
1 head of garlic
1 tbsp honey
1 tsp cumin
1 tbsp lemon juice
1 tsp pureed chipotles
1/2 cup pitted black olives
1 tbsp chopped cilantro
1 cup sour cream
1. Toss carrots and squash with 2 tbsp olive oil, rosemary, thyme, s/p 2. Spread on a baking sheet
3. Cut top quarter off garlic head and brush with remaining 2 tbsp olive oil and a little honey. Wrap in foil and put on baking sheet. Drizzle remaining honey over squash and carrots. Roast in 375 degree oven for 45 minutes until tender and cool.
4. Place carrots and squash in food processor and squeeze in roasted garlic pulp
5. Add remaining oil, cumin, lemon juice, chipotles, sour cream, and puree
6. Sprinkle with cilantro and olives
How to Roast Garlic click HERE
If you live in Vancouver, Granville Islands Dusso’s Pasta Shop sells Roasted Garlic by the container.
This dip is also great sprinkled with diced feta and drizzled with olive oil
Use leftovers to form a base for a carrot soup
Spicy Black Bean and Chipotle Dip
makes 4 cups
1 19 oz can black beans drained and rinsed
2 large garlic cloves coarsly chopped
2 green onions chopped
1/2 cup loosely packed cilantro leaves and stems
1 tbsp fresh lime juice
3/4 cup sour cream
1 chipotle chili in adobo, coarsly chopped (remove seeds depending on heat preference)
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/4 cup pickled jalepenos diced (seeds removed)
1. Combine all ingredients in food processor and process until smooth
2. Serve at room temperature, with chips
If dip is too thick, add water 1 tbsp at a time until desired thinness
Regarding Heat, the seeds of the chipotle and the jalepeno create the heat. Start off slow you can always add more.
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