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Dips

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					DIPS
Table of Contents

Dips ..................................................................................................................................... 3
  Crab Dip .......................................................................................................................... 4
  Hummus .......................................................................................................................... 5
  Roasted Eggplant Dip ..................................................................................................... 6
  Roasted Red Pepper Dip ................................................................................................. 7
  Spinach and Artichoke Dip ............................................................................................. 8




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Dips




       3
Crab Dip

8 ounces cream cheese
8 ounces crab meat
1/4 cup onion; finely chopped
8 ounces cheddar cheese; finely shredded
1/8 teaspoon salt
1/8 teaspoon black pepper

Mix all ingredients well.

Serve at room temperature by softening slowly in the microwave.




                                                                  4
Hummus

15 ounce can chick peas; drained
1/3 cup Tahini
2 tablespoons lemon juice
1 teaspoon salt
3 cloves garlic; roughly chopped
1 1/2 tablespoons sesame oil
1 pinch cumin

Place the chick peas, Tahini, lemon juice, salt, garlic, sesame oil and cumin in a food
processor. Process until smooth.

Serve on pita bread.




                                                                                          5
Roasted Eggplant Dip

2 eggplants
1 head garlic
20 green olives
1 1/3 cup basil
1 teaspoon cumin
1 teaspoon salt

Split eggplants in half. Place cut side down on a cookie sheet. Place garlic head,
unpeeled, on cookie sheet.

Bake at 375°F for 40 minutes. Cool.

Squeeze roasted garlic out of its paper. Scoop eggplant out of skin. Place both in a food
processor with olives, basil, cumin and salt. Puree until dip is smooth.

Leave for an hour to ripen.




                                                                                            6
Roasted Red Pepper Dip

1/2 cup almonds; roasted
2 large red bell peppers; roasted
1 tablespoon red wine vinegar
1 clove garlic
2 tablespoons herbed olive oil
 tortilla chips

Place toasted almonds in food processor and pulse until very fine.

Roughly chop roasted red bell peppers. Add red bell peppers, vinegar, garlic clove, and
olive oil to food processor.

Process until very smooth. Season with salt and pepper.

Serve with tortilla chips.




                                                                                          7
Spinach and Artichoke Dip

8 ounces cream cheese; softened
1/4 cup sour cream
3/4 cup parmesan cheese; grated
1/4 cup Pecorino Romano; grated
2 cloves garlic
2 teaspoons rosemary; finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
2 medium red bell pepper; roasted, peeled and diced
10 ounces frozen spinach; thawed and squeezed dry
14 ounce can artichoke hearts; drained, chopped

Mix cream cheese, sour cream, Parmesan cheese, Pecorino Romano, garlic, rosemary,
salt, black pepper, and bell peppers. Gently stir in spinach and artichokes.

Place dip in an oven safe dish.

Bake at 350°F for about 15 minutes. Stir and cook for about 15 additional minutes.




                                                                                     8
Index
Crab Dip ................................................ 4      Roasted Eggplant Dip ........................... 6
Dips ....................................................... 3   Roasted Red Pepper Dip ....................... 7
Hummus ................................................ 5        Spinach and Artichoke Dip ................... 8




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posted:4/3/2013
language:English
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