Does anyone have a good recipe for a cold dip? I'm having
- Thread starter lorijean
- Start date
The Cilantro Jalapeno Hummus I posted is great! I tried it after I posted the link, as did 2 other
members here. It's delicious! I used less oil, about 1/4 cup, and less salt.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=211467
members here. It's delicious! I used less oil, about 1/4 cup, and less salt.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=211467
This grape salsa was really good and very refreshing.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=145153
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=145153
This salsa baked goat cheese is to die for!
http://www.epicurious.com/recipes/food/views/Salsa-Baked-Goat-Cheese-105446
http://www.epicurious.com/recipes/food/views/Salsa-Baked-Goat-Cheese-105446
Another favorite...fig and walnut tapenade.
NOTE: I usually serve these prepared as crostini. The way it's presented in the recipe, the goat cheese is difficult to navigate (based on the way guests ate it.) Now, I do the work for them. Toast crostini, spread goat cheese, top with fig tapenade.
While this calls for a brine cured olive (Kalamata), I prefer a 80/20 mix with oil cured olives dominating.
http://www.epicurious.com/recipes/food/views/Fig-and-Walnut-Tapenade-with-Goat-Cheese-105649
NOTE: I usually serve these prepared as crostini. The way it's presented in the recipe, the goat cheese is difficult to navigate (based on the way guests ate it.) Now, I do the work for them. Toast crostini, spread goat cheese, top with fig tapenade.
While this calls for a brine cured olive (Kalamata), I prefer a 80/20 mix with oil cured olives dominating.
http://www.epicurious.com/recipes/food/views/Fig-and-Walnut-Tapenade-with-Goat-Cheese-105649
I really like this one, presented in cucumber cups...
... but you can also just make the dip, it is very refreshing, and light
http://bewitchingkitchen.com/tag/edamame-hummus/
http://bewitchingkitchen.com/tag/edamame-hummus/
... but you can also just make the dip, it is very refreshing, and light
http://bewitchingkitchen.com/tag/edamame-hummus/
http://bewitchingkitchen.com/tag/edamame-hummus/
We love this Middle Eastern Style layered dip. refreshing this time of year
http://www.eat.at/swap/forum2/114_Layered_Dip_Middle_Eastern_Style___Tammy-Arcadia
http://www.eat.at/swap/forum2/114_Layered_Dip_Middle_Eastern_Style___Tammy-Arcadia
PROVENCAL CHICKPEA SLATHER
PROVENCAL CHICKPEA SLATHER Makes about 2 cups
Nice is famous for the abundant use of chickpeas and chickpea flour in its cooking. To infuse the peas with a robust flavour before pureeing, I gently cook them with fennel, garlic, and anise-flavoured Pernod. This also enhances the flavour of fennel. Serve a bowl of ripe purple figs or peaches alongside for a taste of sweet.
Sheila Lukins - All Around the World Cookbook
6 tablespoons extra virgin olive oil
I cup finely chopped fennel bulb
I cup finely chopped onion
4 cloves garlic, minced
1 teaspoon anise seeds
I can (19 ounces) chickpeas, (garbanzo beans) drained
2 tablespoons dry white wine
I tablespoon Pernod
Coarse salt and freshly ground black pepper, to taste
2 tablespoons coarsely chopped fennel ferns
1. Warm 4 tablespoons of the olive oil in a large nonstick skillet over medium-low heat. Add the fennel, onion, garlic, and anise seeds. Cook, stirring occasionally, until the vegetables are very tender, about 15 minutes.
2. Add the chickpeas, white wine, Pernod, salt, and pepper. Cook, stirring, over medium-low heat until most of the liquid is absorbed and the flavours blend together, 6 to 8 minutes. Stir in the fennel ferns.
3. Coarsely puree the mixture in batches in a food processor, adding up to 2 tablespoons more oil if desired. Adjust the seasonings and cool to room temperature.
PROVENCAL CHICKPEA SLATHER Makes about 2 cups
Nice is famous for the abundant use of chickpeas and chickpea flour in its cooking. To infuse the peas with a robust flavour before pureeing, I gently cook them with fennel, garlic, and anise-flavoured Pernod. This also enhances the flavour of fennel. Serve a bowl of ripe purple figs or peaches alongside for a taste of sweet.
Sheila Lukins - All Around the World Cookbook
6 tablespoons extra virgin olive oil
I cup finely chopped fennel bulb
I cup finely chopped onion
4 cloves garlic, minced
1 teaspoon anise seeds
I can (19 ounces) chickpeas, (garbanzo beans) drained
2 tablespoons dry white wine
I tablespoon Pernod
Coarse salt and freshly ground black pepper, to taste
2 tablespoons coarsely chopped fennel ferns
1. Warm 4 tablespoons of the olive oil in a large nonstick skillet over medium-low heat. Add the fennel, onion, garlic, and anise seeds. Cook, stirring occasionally, until the vegetables are very tender, about 15 minutes.
2. Add the chickpeas, white wine, Pernod, salt, and pepper. Cook, stirring, over medium-low heat until most of the liquid is absorbed and the flavours blend together, 6 to 8 minutes. Stir in the fennel ferns.
3. Coarsely puree the mixture in batches in a food processor, adding up to 2 tablespoons more oil if desired. Adjust the seasonings and cool to room temperature.
