Archive for Wednesday, January 31, 2007

Super sunday dip recipes

January 31, 2007


Artichoke Dip

2 large cans artichokes, drained

1 cup mayonnaise

1 cup grated parmesan cheese

1 clove garlic, minced

2 Tablespoons cooking sherry


Bread crumbs

Mash the artichokes, add the mayonnaise, cheese, garlic and sherry. Mix well and place in a greased casserole dish. Top with paprika and bread crumbs. Bake at 300 for 30 minutes. Serve with crackers.

- source: Sue Hack

Tuscan white bean dip

1 15-oz. can cannelloni (white kidney beans), drained

1 1/2 Tablespoons fresh lemon juice

1 1/2 Tablespoons extra virgin olive oil

1 large garlic clove, peeled

3/4 teaspoon ground cumin

1 Tablespoon chopped fresh mint

1 Tablespoon chopped fresh dill

1 teaspoon grated lemon peel

Puree first 5 ingredients in blender until almost smooth. Season with salt and pepper. Transfer to small bowl. Mix mint, dill and lemon peel in another small bowl; sprinkle over dip.

Makes about 1 1/4 cups. Serve with carrot sticks, red bell pepper spears, mushroom slices and warm pita wedges.

- source: Lora Wiley

Cheesy Artichoke/Spinach Dip

1 can artichoke hearts-drained

1 can spinach-drained well

8 ounces pepperjack cheese-grated

1/2 cup mayonnaise

1/2 cup sour cream

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/2 teaspoon kosher salt

squeeze of lemon juice

Preheat oven to 350 degrees. Chop up artichokes in food chopper with a little bit of olive oil. Grate cheese and set aside 1/2. Mix 1/2 of cheese and all other ingredients in an ovenproof casserole dish. Top with remainder of grated cheese. Bake at 350 degrees until sides are bubbly (about 15 minutes). Serve with chips and salsa.

- source: Mike Grossner

Wasabi dip

1 tablespoon wasabi powder (can be found in most grocery stores)

1 cup heavy whipping cream

1/2 teaspoon fresh lemon juice

Coarse salt

Reconstitute wasabi powder with 1 tablespoon of water to form a paste and set aside. Whip cream with a mixer until soft peaks form. Fold in the wasabi paste and lemon juice; salt, to taste. Refrigerate until ready to use.

- source:

Spicy hummus with grilled pita

Cloves roasted garlic

1 tablespoon chipotle puree

2 tablespoons lemon juice

2 tablespoons tahini

1/2 cup olive oil

Salt and freshly ground pepper

4 pita bread

3 tablespoons olive oil

1 yellow bell pepper, seeds removed, cut into eighths

1 red pepper, seeds removed, cut into eighths

1 purple pepper, seeds removed, cut into eighths

Place chickpeas, garlic, chipotle, lemon juice and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper to taste. Brush the pita with olive oil on both sides. Grill until golden brown. Cut into eighths. Serve hummus with pitas and peppers.

- source:

Tomatillo salsa

1 large fresh jalapeño chili

1 pound tomatillos, husks discarded

1 tablespoon minced fresh coriander sprigs

1/2 cup finely chopped red onion

1/2 cup sour cream

Garnish: small coriander sprig

Accompaniment: Spiced Curly Tortilla Chips or plain tortilla chips

Cut 2 or 3 thin slices from tip of jalapeño (wear rubber gloves) and reserve for garnish. In a saucepan simmer tomatillos and remaining jalapeño in water to cover until tomatillos are tender, about 5 minutes, and transfer tomatillos, jalapeño, and 1/4 cup cooking liquid to a blender or food processor. Blend salsa until chopped but not completely smooth and transfer to a serving bowl. Cool salsa and chill, covered, until cold. Salsa may be prepared up to this point 2 days ahead and chilled, covered.

Just before serving, stir coriander, all but 1 teaspoon onion, and salt to taste into salsa. In a small bowl stir sour cream until smooth and spoon into center of salsa. Garnish sour cream with coriander sprig, reserved jalapeño, and remaining onion and serve with chips.

Makes about 2 1/2 cups, serving 8 as an hors d'oeuvre.

- source:

Cheddar and green pepper spread

1/4 pound extra-sharp yellow cheddar, grated coarse

1/4 pound extra-sharp white cheddar, grated coarse

1 green bell pepper, cut into very thin 1-inch-long strips

1/2 cup thinly sliced scallion

1/2 cup bottled mayonnaise

1 1/2 teaspoons Dijon-style mustard

Saltine crackers as an accompaniment

In a bowl toss together the cheddars, the bell pepper, and the scallion, add the mayonnaise, the mustard, and black pepper to taste, and combine the mixture well. The spread keeps, covered and chilled, for 1 week. Serve the spread with crackers.

Makes about 2 cups.

- source:


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