Tag Archives | dips

roasted red pepper and basil dip

This is great for grown-ups or kids.
Make it fancy or make it simple…JUST MAKE IT!

For this recipe (as with many of my recipes) I do not have exact measurements.  I simply blended basil, roasted red peppers, silken tofu & toasted walnuts.

First I added a generous handful of basil and about a cup of silken tofu to the food processor (you could use sour cream or avocado instead of tofu if it’s not your thing but trust me you will not taste it).

In the meantime I toasted a handful (about 1/2 cup) of raw walnuts (heat at 400 for about 5 to 10 minutes or basically until you can smell them).
Add those babies to the mix!

Don’t forget salt and pepper AND the roasted red peppers (I used the kind from a jar but if you have time to roast them yourself or have leftovers…go for it)! Let the blending begin.  Stop every few rounds to taste and adjust the seasoning. My mouth is watering as I write this!
Garnish with basil if you so choose and enjoy with chips, pita, on sandwiches or as a veggie dip!

P.S. Isn’t this a great container? My mom found it and we have used it for everything from apples & peanut butter to veggies & ranch and pretzels & Nutella. Just thought I’d share! Not sure where this one is from but you can find a similar one HERE or make your own by sticking a small container in the middle of a larger one. Happy dipping!
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road trip chick dip with a TWIST

Yesterday I talked about a fun salsa dip that is sometimes call Road Trip Chick Dip…check it out HERE. I thought I would give you some ideas for a Mediterranean spin on it.  Instead of the cumin and spicy veggies simply add olives, artichoke hearts and cucumbers.  Season with Dill or keep it simple with Salt & Pepper.

Add it to a pita pocket with some Hummus and you will be dreaming of Greece in no time!
As Ina likes to say…how easy is that?

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road trip chick dip {CORN SALSA}

 I only know two things to say about this summer treat that I love to make: First is that I have no fancy name for it but some people like to call it “Road Trip Chick Dip” (for reasons I can only imagine relate to “chick food” and people loving to snack on road trips). Second, you have to be crazy to not like it. You heard me.  Actually crazy! Okay, all joking aside this is one of the best things I know how to whip up with fresh corn and whatever veggies I have on hand.  There are a million ways to throw it together…so leave those measuring cups in the drawers and just have fun with it!

 First, cut a bunch of your favorite corn off the cob (I don’t even bother cooking it…I like sweet corn nice and raw)!
Dice up your favorite veggies! I used tomatoes, bell peppers, purple cabbage, onion and cilantro! You can also add black beans and/or avocado (just keep in mind that they can get mushy and don’t hold up as well if you are planning to eat this the next day). Spice it up with some fresh diced jalapeno’s if you so choose!
Add some fresh lime juice and/or EVOO (Extra Virgin Olive Oil); I added a little of both. If you are scraping something together you can always add some pre-made salsa.
Season with spices of choice.  Some people like to add a dry ranch seasoning packet and a dry taco seasoning packet.
I like to simply season it with Salt, Pepper, Garlic Salt and Cumin (which gives it a lovely smokey flavor). Just remember to start with a dash of the cumin, stir and taste…then add in small doses or you will get too much smokey flavor and think this salsa dip is terrible (wouldn’t that be sad).
Now stir and eat…your chips are waiting to meet this dip…they cannot wait any longer…go!
(p.s. I apologize for this lame picture!)
One quick tip (before you chips meet their dip) that I learned from Rachael Ray: Turn a small bowl upside down in a large bowl and use it as an anchor for your corn.  Then just start slicing the kernels right off the cob and you are all set. It makes this process really easy and gives the corn a perfect place to fall (don’t forget to remove the bowl)!
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