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Dips and Appetizers
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
Dips and Appetizers
Thought I'd start another food related topics as I am always looking for recipes for dips. Everyone post your favorites. Here is one I like ALOT:
Cowboy Caviar Dip
Open and drain in a colander:
2 cans black beans
2 cans rotel tomatoes
1 can white corn
1 can yellow corn
Chop:
1 avocado
1 bunch of cilantro
1/2 red onion
Combine ingredients on a bowl.
Add:
1-tablespoon olive oil
4 tablespoons of red wine vinegar
4 tablespoons lime juice
Dash of salt
Refrigerate over night.
Serve with chips (Tostitos Scoops are really good with it)
Cowboy Caviar Dip
Open and drain in a colander:
2 cans black beans
2 cans rotel tomatoes
1 can white corn
1 can yellow corn
Chop:
1 avocado
1 bunch of cilantro
1/2 red onion
Combine ingredients on a bowl.
Add:
1-tablespoon olive oil
4 tablespoons of red wine vinegar
4 tablespoons lime juice
Dash of salt
Refrigerate over night.
Serve with chips (Tostitos Scoops are really good with it)
Hi Mary Beth,
This was my grandfathers recipe. I eyeball the measurements, but this is pretty accurate.
Food processor works best for me.
Tahini
1 16 oz can of chickpeas or garbanzo beans
3 – 5 tablespoons lemon juice (depends on your taste);
~2 tablespoons Tahini paste
2 cloves garlic, minced
2 tablespoons olive oil
pinch of salt
Drain the chickpeas (reserve the liquid)
Place all ingredients (~1/4 cup of reserved liquid) in a food processor or blender.
Blend until smooth. Add more liquid if needed.
Start with 3 TBL lemon; can add more at the end.
Refrigerate a couple of hours before serving.
Serve with pita wedges and red onions.
This was my grandfathers recipe. I eyeball the measurements, but this is pretty accurate.
Food processor works best for me.
Tahini
1 16 oz can of chickpeas or garbanzo beans
3 – 5 tablespoons lemon juice (depends on your taste);
~2 tablespoons Tahini paste
2 cloves garlic, minced
2 tablespoons olive oil
pinch of salt
Drain the chickpeas (reserve the liquid)
Place all ingredients (~1/4 cup of reserved liquid) in a food processor or blender.
Blend until smooth. Add more liquid if needed.
Start with 3 TBL lemon; can add more at the end.
Refrigerate a couple of hours before serving.
Serve with pita wedges and red onions.
janet
I made this one last week. Tastes much better the next day, after the flavours have a chance to meld a bit.
Lentil Dip
1 cup red lentils
1 onion, chopped
2 1/2 cups water
2 teaspoons curry powder
3/4 teaspoon cayenne pepper
1 tablespoon vegetable oil
2 cloves crushed garlic
1 teaspoon cumin seeds
In a medium saucepan combine the lentils, onion and water. Cover and bring to a boil. Reduce heat to low and simmer for 25 minutes or until lentils are soft. Drain, reserving liquid. Blend in a blender until smooth. Add reserved liquid slowly, until dip is the desired consistency.
Toast curry powder and cumin seeds in a small skillet over medium heat until fragrant. Add cayenne, oil and garlic. Saute for 1 minute.
Stir spice mixture into lentils and serve. (As I said up top, we found the dip to be 100 times better the next day!) Serve with pita chips.
Lentil Dip
1 cup red lentils
1 onion, chopped
2 1/2 cups water
2 teaspoons curry powder
3/4 teaspoon cayenne pepper
1 tablespoon vegetable oil
2 cloves crushed garlic
1 teaspoon cumin seeds
In a medium saucepan combine the lentils, onion and water. Cover and bring to a boil. Reduce heat to low and simmer for 25 minutes or until lentils are soft. Drain, reserving liquid. Blend in a blender until smooth. Add reserved liquid slowly, until dip is the desired consistency.
Toast curry powder and cumin seeds in a small skillet over medium heat until fragrant. Add cayenne, oil and garlic. Saute for 1 minute.
Stir spice mixture into lentils and serve. (As I said up top, we found the dip to be 100 times better the next day!) Serve with pita chips.
MaryBeth, here is my hummus recipe. I've been making it the same way since college!
2 cloves garlic, minced
handful of parsely
2 scallions, chopped
2 cans chickpeas, rinsed and drained
6 tbsp. tahini
6 tbsp. lemon juice
1 tsp cumin, toasted
pinch cayenne
salt to taste
blend everything together in a food processor. Drizzle with olive oil, spinkle with paprika.
Here is a picture from a recent middle east food spread I made:
<a href="http://www.flickr.com/photos/28539958@N00/2302675313/" title="hummus by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2193/230 ... 166ef8.jpg" width="500" height="470" alt="hummus"></a>
2 cloves garlic, minced
handful of parsely
2 scallions, chopped
2 cans chickpeas, rinsed and drained
6 tbsp. tahini
6 tbsp. lemon juice
1 tsp cumin, toasted
pinch cayenne
salt to taste
blend everything together in a food processor. Drizzle with olive oil, spinkle with paprika.
Here is a picture from a recent middle east food spread I made:
<a href="http://www.flickr.com/photos/28539958@N00/2302675313/" title="hummus by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2193/230 ... 166ef8.jpg" width="500" height="470" alt="hummus"></a>
It's like looking in your soup and finding a whole different alphabet.
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Xislandgirl
- Posts: 4163
- Joined: Tue Aug 08, 2006 4:03 pm
- Location: Slightly left of center
Strawberry Salsa - sounds weird I know but it is DELISH. People get upset if they come for a party at my house and I don't make it.
I have no idea exact quantities but here's a rough idea:
2 cups strawberries finely diced
1/4 c green pepper finely diced
about one small green onion finely diced
enough catalina french dressing to hold it together
I know it sounds crazy but it is SO good. Serve with tortilla chips and watch it disappear. No one ever can guess what it is keeping it all together.
I have no idea exact quantities but here's a rough idea:
2 cups strawberries finely diced
1/4 c green pepper finely diced
about one small green onion finely diced
enough catalina french dressing to hold it together
I know it sounds crazy but it is SO good. Serve with tortilla chips and watch it disappear. No one ever can guess what it is keeping it all together.
Artichoke Dip
2 cans artichokes (NOT marinated)
1 cup Parmesan Cheese ( Parmigiana Reggiano)
I 1/2 cup Mozzarella Cheese
1 cup real mayonnaise (I like Ojai Cook's Lemonaise Light)
1/2 tsp. garlic salt
Stir ingredients together except for /-1/2 cup of Mozzarella which is used to sprinkle over the top. Bake at 350 degrees for 20 minutes till bubbly and golden. Serve with crackers or cubes of crusty bread.
A variation:
ARTICHOKE DIP
1 (14 oz.) can artichoke hearts, drained & chopped
1 c. mayonnaise
1 c. shredded Cheddar cheese
1/2 tsp. garlic powder
1 tsp. lemon juice
1/2 tsp. Tabasco sauce
Mix all ingredients together and pour into 1 quart baking dish. Bake at 375 degrees till bubbly.
Hot Crab Dip
1 pkg. cream cheese, softened
6 oz. frozen crab meat, thawed & drained ( NOT imitation)
2 tbsp. chopped onion
1 tbsp. Worcestershire sauce
1 tbsp. milk
1-1 1/2 tsp. horseradish
1/4-1/2 c. grated Cheddar cheese
1/4 tsp. salt
Dash pepper
Sliced almonds
Combine all but grated cheese and almonds. Spread in 8 inch oven proof pan. Sprinkle with cheese and almonds. Bake at 375 degrees for 15 minutes or till bubbly. Serve with crackers.
2 cans artichokes (NOT marinated)
1 cup Parmesan Cheese ( Parmigiana Reggiano)
I 1/2 cup Mozzarella Cheese
1 cup real mayonnaise (I like Ojai Cook's Lemonaise Light)
1/2 tsp. garlic salt
Stir ingredients together except for /-1/2 cup of Mozzarella which is used to sprinkle over the top. Bake at 350 degrees for 20 minutes till bubbly and golden. Serve with crackers or cubes of crusty bread.
A variation:
ARTICHOKE DIP
1 (14 oz.) can artichoke hearts, drained & chopped
1 c. mayonnaise
1 c. shredded Cheddar cheese
1/2 tsp. garlic powder
1 tsp. lemon juice
1/2 tsp. Tabasco sauce
Mix all ingredients together and pour into 1 quart baking dish. Bake at 375 degrees till bubbly.
Hot Crab Dip
1 pkg. cream cheese, softened
6 oz. frozen crab meat, thawed & drained ( NOT imitation)
2 tbsp. chopped onion
1 tbsp. Worcestershire sauce
1 tbsp. milk
1-1 1/2 tsp. horseradish
1/4-1/2 c. grated Cheddar cheese
1/4 tsp. salt
Dash pepper
Sliced almonds
Combine all but grated cheese and almonds. Spread in 8 inch oven proof pan. Sprinkle with cheese and almonds. Bake at 375 degrees for 15 minutes or till bubbly. Serve with crackers.
It takes both the sun and the rain to make a beautiful rainbow. --Unknown
This is a really good healthy Hummus recipe. I like to put it in a wrap with some veggies like lettuce,tomato, sprouts, etc.
Vegetarian Chickpea Sandwich Filling
3 servings
"Serve on crusty wholemeal rolls or pita bread, with lettuce and tomato. Other raw, chopped vegetables can be substituted for the celery. Your favorite salad dressing can be substituted for the mayo."
INGREDIENTS:
1 (19 ounce) can garbanzo beans, drained and rinsed, 1 stalk celery, chopped 1/2 onion, chopped 1 tablespoon mayonnaise, 1 tablespoon lemon juice, 1 teaspoon dried dill weed, salt and pepper to taste
DIRECTIONS:
Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.
Vegetarian Chickpea Sandwich Filling
3 servings
"Serve on crusty wholemeal rolls or pita bread, with lettuce and tomato. Other raw, chopped vegetables can be substituted for the celery. Your favorite salad dressing can be substituted for the mayo."
INGREDIENTS:
1 (19 ounce) can garbanzo beans, drained and rinsed, 1 stalk celery, chopped 1/2 onion, chopped 1 tablespoon mayonnaise, 1 tablespoon lemon juice, 1 teaspoon dried dill weed, salt and pepper to taste
DIRECTIONS:
Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.
Another favorite.
1/2 cup firmly packed brown sugar
1 (8-oz.) package cream cheese, softened
1 cup sour cream
1 teaspoon vanilla extract
1 cup frozen whipped topping, thawed
Garnish: brown sugar
Assorted fruit ( strawberries, pineapple, grapes, etc.)
Beat brown sugar and cream cheese at medium speed with an electric mixer until smooth. Add sour cream, vanilla, beating until blended and smooth; fold in whipped topping. Cover and chill 4 hours. Garnish, if desired. Serve with assorted fruit.
1/2 cup firmly packed brown sugar
1 (8-oz.) package cream cheese, softened
1 cup sour cream
1 teaspoon vanilla extract
1 cup frozen whipped topping, thawed
Garnish: brown sugar
Assorted fruit ( strawberries, pineapple, grapes, etc.)
Beat brown sugar and cream cheese at medium speed with an electric mixer until smooth. Add sour cream, vanilla, beating until blended and smooth; fold in whipped topping. Cover and chill 4 hours. Garnish, if desired. Serve with assorted fruit.
It takes both the sun and the rain to make a beautiful rainbow. --Unknown
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martini girl
- Posts: 329
- Joined: Wed Aug 16, 2006 4:29 pm
- Location: Pennsylvania
Another artichoke dip:
1 can chopped, drained artichoke hearts
6 oz block of feta, cubed
1 c mayo - I use Hellman's light mayo
1/2 c parmesan
3 sliced green onions
1 chopped red bell pepper
1 minced garlic clove
Mix all ingredients, bake at 350 degrees for 20-25 min till bubbly. I serve this with Triscuits. Our fave on a Friday night happy hour at home.
1 can chopped, drained artichoke hearts
6 oz block of feta, cubed
1 c mayo - I use Hellman's light mayo
1/2 c parmesan
3 sliced green onions
1 chopped red bell pepper
1 minced garlic clove
Mix all ingredients, bake at 350 degrees for 20-25 min till bubbly. I serve this with Triscuits. Our fave on a Friday night happy hour at home.
Here's one everyone here likes. Don’t know if it has a name - we just call it “Our dip”. Quantities aren't exact, I usually judge it as I go.
1 can of refried beans
1 bottle of creamy cucumber salad dressing
8 drops of Tabasco sauce
1 chopped/diced Spanish onion (or ½ depending on size)
1 chopped/diced green pepper (or ½ depending on size)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Spread the refried beans in a square serving dish. Pour the dressing into a mixing bowl, add the Tabasco, stir and then pour over beans. Sprinkle onion and then green pepper into dish and then top with cheeses. Refrigerate. Serve with tortilla chips.
1 can of refried beans
1 bottle of creamy cucumber salad dressing
8 drops of Tabasco sauce
1 chopped/diced Spanish onion (or ½ depending on size)
1 chopped/diced green pepper (or ½ depending on size)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Spread the refried beans in a square serving dish. Pour the dressing into a mixing bowl, add the Tabasco, stir and then pour over beans. Sprinkle onion and then green pepper into dish and then top with cheeses. Refrigerate. Serve with tortilla chips.
Here is my submission for "Dips".
My mother invented it, it has no name, it has no exact measurements, it has that bean-dip-zippiness but with weird ingredients.
Please try it if you are curious- it's quite good!
Cottage Cheese- average container
Heinz Ketchup- 1/8 cup?
Thousand Island Dressing/ Russian Dressing- 1/8 cup?
Chopped fresh yellow/vidalia onion- few tablespoons
Sweet relish- 1 tablesppon
Garlic Powder- a little
Worcestershire Sauce- a little
The color should lean more toward the color of the Thousasnd Island/Russian dressing. Don't over do the garlic powder or Worcestershire or it gets bitter.
Strange but good!
My mother invented it, it has no name, it has no exact measurements, it has that bean-dip-zippiness but with weird ingredients.
Please try it if you are curious- it's quite good!
Cottage Cheese- average container
Heinz Ketchup- 1/8 cup?
Thousand Island Dressing/ Russian Dressing- 1/8 cup?
Chopped fresh yellow/vidalia onion- few tablespoons
Sweet relish- 1 tablesppon
Garlic Powder- a little
Worcestershire Sauce- a little
The color should lean more toward the color of the Thousasnd Island/Russian dressing. Don't over do the garlic powder or Worcestershire or it gets bitter.
Strange but good!