Sep 9th, 2011
Last year I posted some rather fantastic dip recipes that proved to be major party pleasers. Who doesn’t like large amounts of cream cheese and chips?? But this football season I am going to try and be more responsible. Hopefully, the guys won’t notice all the missing cheese. Here are five dips that at least won’t leave you feeling guilty come Monday…
Roasted Red Pepper & Almond Dip
Serve this delicious dip with celery, sliced cucumber, or whole wheat crackers.
Nonfat vegetable cooking spray
1 large garlic clove, smashed
1⁄2 teaspoon crushed red pepper flakes
3 roasted red bell peppers, halved, membranes removed
1⁄2 cup organic raw almonds, coarsely chopped
1 tablespoon olive oil
Coat a medium nonstick skillet with cooking spray.
Add the garlic and red pepper flakes, and cook over low heat for 10 minutes.
Place cooled roasted red peppers in a food processor, and pulse until coarsely chopped.
Add the almonds, garlic, and red pepper flakes.
Pulse just until coarsely ground.
Slowly add the oil, and pulse one or two more times.
Season with salt and pepper to taste.
Black Bean Dip
2 cups canned black beans, drained and rinsed
4 teaspoons tomato paste
3 tablespoons water
2 medium cloves garlic, minced
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 scallions, green parts chopped
2 tablespoons canned green chilies, chopped
Combine beans, tomato paste, water, garlic, lime juice, cumin, salt, and cayenne in a food processor. Puree until it reaches a dip-like consistency. If you find it’s lacking something, add more. Pour into a bowl.
Add scallions and green chilies to dip. Stir thoroughly to combine. Top with extra scallions and a few lime wedges. Serve with pita chips or vegetables.
An innovative twist for the traditional hummus:
1 cup canned chickpeas, rinsed and drained
1/4 cup plain yogurt
1/2 cup chopped cilantro (fresh is best)
1 small garlic clove, chopped
1 1/2 tablespoons fresh lemon juice
1 tablespoon water
Salt to taste
Using your fingers, slip the skins off the chickpeas. Place in the mixer and puree. Add yogurt, cilantro, garlic, lemon juice and water and blend until smooth. Serve with fresh bell peppers, cucumber sticks and celery.
two 14-ounce cans artichoke hearts, organic if possible, rinsed and drained
1 cup plus 2 tablespoons grated Parmesan cheese (divided)
1 cup shredded mozzarella cheese or Italian 4-cheese blend, organic if possible
1/2 cup Greek yogurt
6 cloves garlic, peeled and sliced (use less if you are not a garlic lover)
1 teaspoon freshly grated lemon zest, preferably from a Meyer lemon
smoked paprika or cayenne pepper, to taste- optional
Preheat oven to 400°F.
Chop artichoke hearts by hand (or use a food processor for a smoother dip).
In a large bowl, mix the artichoke hearts with 1 cup Parmesan cheese, 1 cup shredded mozzarella or 4-cheese blend, Greek yogurt, garlic, and lemon zest. Note that if you want a smooth dip, you can puree all the ingredients in a food processor; I personally prefer a chunky dip.
Transfer to a suitable sized baking dish (I use a round pie plate) and sprinkle with the reserved 2 tablespoons of grated Parmesan cheese.
Cover the dish with foil and bake until the dip is heated through and bubbly, about 20 minutes. You can uncover it for the last 5 minutes so it browns a bit on the top, if you like. Sprinkle with the optional smoked paprika or cayenne pepper, and serve warm with sliced baguette, pita bread, all natural chips or rice crackers, and/or raw vegetables.
1 cup raw almonds (pre-soaked overnight in water)
1/2 cup water
3 tbsp shredded unsweetened coconut
1 tbsp raw agave nectar
*Raw agave nectar is a natural, unrefined sweetener that can be used anywhere you would normally use white sugar. Raw agave is pulled from the agave plant of Mexico. It’s absolutely nectar-like and is actually sweeter than refined sugar, but it doesn’t spike your blood sugar. Because it is raw and unrefined, all of its nutrients and enzymes are intact.
Put all ingredients into a high-speed or other powerful blender and blend until ingredients are thoroughly mixed together. Almonds should be completely shredded.
The mixture should have a thick consistency
Written by Lea Barlow • Leave a comment