jillelaine
Well-known member
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ISO: ISO: Looking for a dip recipe for vegetables..getting tired of making the same one. Thanks nt
- Thread starter jillelaine
- Start date
In Search Of:
How about this REC: Frank's Black Olive Dip
* Exported from MasterCook II *
Frank's Black Olive Dip
Recipe By : Bon Appetit
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 Cup Mayonnaise
1 Cup Sour Cream
2 Cups Black Olives -- drained & chopped
1 1/2 Cups Green Onions (About 1 Bunch) -- finely chopped
1 Cup Cilantro Or Parsley -- chopped
1/4 Cup Fresh Lime Juice
2 Cloves Garlic -- finely chopped
1/4 Teaspoon Tabasco Sauce -- or more
Salt And Pepper
Tortilla Chips
Mix mayonnaise and sour cream in medium bowl to blend. Add olives, onions, cilantro, lime juice, garlic and 1/4 teaspoon Tabasco sauce. Taste, adding more tabasco if desired, season with salt and pepper. Cover with plastic wrap and refrigerate until well chilled, at least 1 and up to 8 hours. Serve dip with tortilla chips.
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NOTES : Makes about 4 cups. Recipe can easily be divided in half or quarters.
* Exported from MasterCook II *
Frank's Black Olive Dip
Recipe By : Bon Appetit
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 Cup Mayonnaise
1 Cup Sour Cream
2 Cups Black Olives -- drained & chopped
1 1/2 Cups Green Onions (About 1 Bunch) -- finely chopped
1 Cup Cilantro Or Parsley -- chopped
1/4 Cup Fresh Lime Juice
2 Cloves Garlic -- finely chopped
1/4 Teaspoon Tabasco Sauce -- or more
Salt And Pepper
Tortilla Chips
Mix mayonnaise and sour cream in medium bowl to blend. Add olives, onions, cilantro, lime juice, garlic and 1/4 teaspoon Tabasco sauce. Taste, adding more tabasco if desired, season with salt and pepper. Cover with plastic wrap and refrigerate until well chilled, at least 1 and up to 8 hours. Serve dip with tortilla chips.
- - - - - - - - - - - - - - - - - -
NOTES : Makes about 4 cups. Recipe can easily be divided in half or quarters.
jillelaine
Well-known member
The one I have been making is a mayo/sour cream base....
with mozzeralla cheese and spices. I am making the Salsa di Parmigiana. I serve that with toasted french bread. I do not think it would stick to the vegetables. This is my 3rd and finally last holiday party of the season and I am just searching for a different vegetable dip instead of making this one for the 3rd time. I will be serving red/yellow and orange peppers, carrots and celery with it.
Thanks for your help.
with mozzeralla cheese and spices. I am making the Salsa di Parmigiana. I serve that with toasted french bread. I do not think it would stick to the vegetables. This is my 3rd and finally last holiday party of the season and I am just searching for a different vegetable dip instead of making this one for the 3rd time. I will be serving red/yellow and orange peppers, carrots and celery with it.
Thanks for your help.
Sorry, that finger thing. REC: Crudites with Asian Style dip
This is from Bon Appetit. It's different and very good - better after the flavors have time to blend.
CRUDITES WITH ASIAN-STYLE DIP
Look for rice vinegar in the Asian foods section of your market.
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons soy sauce
2 tablespoons chopped fresh basil
1 tablespoon oriental sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon rice vinegar
1 teaspoon minced peeled fresh ginger
1 teaspoon sugar
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
Assorted cut-up vegetables (such as carrots, red bell peppers, sugar snap peas, cucumbers and broccoli)
Combine first 11 ingredients in small bowl; whisk to blend. Season dip with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Place bowl with dip in center of platter. Surround with assorted vegetables and serve.
Makes 1 cup dip.
Bon Appétit
December 1998
Sally Gilmour; Iwankuni, Japan
Too Busy To Cook?
This is from Bon Appetit. It's different and very good - better after the flavors have time to blend.
CRUDITES WITH ASIAN-STYLE DIP
Look for rice vinegar in the Asian foods section of your market.
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons soy sauce
2 tablespoons chopped fresh basil
1 tablespoon oriental sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon rice vinegar
1 teaspoon minced peeled fresh ginger
1 teaspoon sugar
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
Assorted cut-up vegetables (such as carrots, red bell peppers, sugar snap peas, cucumbers and broccoli)
Combine first 11 ingredients in small bowl; whisk to blend. Season dip with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Place bowl with dip in center of platter. Surround with assorted vegetables and serve.
Makes 1 cup dip.
Bon Appétit
December 1998
Sally Gilmour; Iwankuni, Japan
Too Busy To Cook?
Here's two that you might be interested in.
Mexican Beef Dip
1 pound Velveeta cheese
1 pound lean ground beef
¼ cup chopped onions, optional
1 8 ounce can tomato sauce or RO*TEL tomatoes
garlic powder, optional
Brown ground beef and drain off the fat. Add the
rest of ingredients and cook till hot and blended.
Serve with assorted crackers, tostitos and veggies.
You can leave out ground beef if you like but it is good.
NOTE; I drain some of the liquid off Rotel tomatoes and add if it needs to be thinner. I like the Rotel better than tomato sauce but can't always get it in Canada.
Mexican Beef Dip
1 pound Velveeta cheese
1 pound lean ground beef
¼ cup chopped onions, optional
1 8 ounce can tomato sauce or RO*TEL tomatoes
garlic powder, optional
Brown ground beef and drain off the fat. Add the
rest of ingredients and cook till hot and blended.
Serve with assorted crackers, tostitos and veggies.
You can leave out ground beef if you like but it is good.
NOTE; I drain some of the liquid off Rotel tomatoes and add if it needs to be thinner. I like the Rotel better than tomato sauce but can't always get it in Canada.
Here's the second one.
Dip - Black Bean
2 15 ounce cans of black beans, drained and rinsed
2 tablespoons Balsamic vinegar
3 tablespoons olive oil
2 tablespoons garlic minced (approximately 2 cloves)
1 teaspoon Worcestershire sauce
1 teaspoon chili powder
1 teaspoon cumin powder
Blend all the ingredients in food processor until
desired consistency. Check for salt
Serve hot or cold with warm pita, tostitos, cut up
veggies, celery, peppers, etc.
Top with grated cheese and/or sour cream, if desired.
Dip - Black Bean
2 15 ounce cans of black beans, drained and rinsed
2 tablespoons Balsamic vinegar
3 tablespoons olive oil
2 tablespoons garlic minced (approximately 2 cloves)
1 teaspoon Worcestershire sauce
1 teaspoon chili powder
1 teaspoon cumin powder
Blend all the ingredients in food processor until
desired consistency. Check for salt
Serve hot or cold with warm pita, tostitos, cut up
veggies, celery, peppers, etc.
Top with grated cheese and/or sour cream, if desired.
carianna-in-wa
Well-known member
Here's one we like. REC: Roasted Red Pepper Hummus
I've served this at parties, and if you like hummus, this is a really delicious version.
ROASTED RED PEPPER HUMMUS
Teamed with pita bread triangles and a variety of raw vegetables, this Middle Eastern dip makes a great snack or hors d'oeuvre for a dinner party. Tahini is available at natural foods stores and some supermarkets.
2 large garlic cloves, chopped
1 15-ounce can garbanzo beans (chick-peas), drained
1/3 cup tahini (sesame seed paste)
1/3 cup fresh lemon juice
1/2 cup chopped drained roasted red peppers from jar
With processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chick-peas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
Makes about 2 cups.
Bon Appétit
January 1994
I've served this at parties, and if you like hummus, this is a really delicious version.
ROASTED RED PEPPER HUMMUS
Teamed with pita bread triangles and a variety of raw vegetables, this Middle Eastern dip makes a great snack or hors d'oeuvre for a dinner party. Tahini is available at natural foods stores and some supermarkets.
2 large garlic cloves, chopped
1 15-ounce can garbanzo beans (chick-peas), drained
1/3 cup tahini (sesame seed paste)
1/3 cup fresh lemon juice
1/2 cup chopped drained roasted red peppers from jar
With processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chick-peas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
Makes about 2 cups.
Bon Appétit
January 1994
REC: Roasted Pepper Dip
ROASTED PEPPER DIP
INGREDIENTS:
2 large red or yellow bell peppers
2-3 jalapenos
1 small onion, quartered
3-4 cloves garlic
8 ounce package light cream cheese (don’t use fat-free)
3 tablespoons fresh cilantro (or to taste)
coarse salt
fresh ground black pepper
DIRECTIONS:
PLACE peppers, onion, and garlic on a foil-lined baking sheet that has been sprayed with oil. Bake at 450 F for approximately 20 minutes or until peppers are blistered, turning peppers as needed.
PLACE peppers in a small paper or plastic zip-top bag; seal and let stand 15 minutes to loosen skins. Peel peppers; remove seeds. Puree peppers, onion, garlic, cilantro, and cream cheese in food processor. Season with coarse salt & fresh ground pepper to taste.
Serve with an assortment of raw veggies.
Makes about 8 servings.
Source of Recipe: CindyMac
ROASTED PEPPER DIP
INGREDIENTS:
2 large red or yellow bell peppers
2-3 jalapenos
1 small onion, quartered
3-4 cloves garlic
8 ounce package light cream cheese (don’t use fat-free)
3 tablespoons fresh cilantro (or to taste)
coarse salt
fresh ground black pepper
DIRECTIONS:
PLACE peppers, onion, and garlic on a foil-lined baking sheet that has been sprayed with oil. Bake at 450 F for approximately 20 minutes or until peppers are blistered, turning peppers as needed.
PLACE peppers in a small paper or plastic zip-top bag; seal and let stand 15 minutes to loosen skins. Peel peppers; remove seeds. Puree peppers, onion, garlic, cilantro, and cream cheese in food processor. Season with coarse salt & fresh ground pepper to taste.
Serve with an assortment of raw veggies.
Makes about 8 servings.
Source of Recipe: CindyMac
sandi-in-hawaii
Well-known member
Hi KC - I tried this - it was pretty good! You're right - it's better after the flavors meld...
I forgot the fresh ginger, and added it later. Loved the zing that it gave the dip.
It was a little on the salty side, so I might cut back a little on the soy sauce, but loved the fresh basil and giner.
Thanks for posting!
I forgot the fresh ginger, and added it later. Loved the zing that it gave the dip.
It was a little on the salty side, so I might cut back a little on the soy sauce, but loved the fresh basil and giner.
Thanks for posting!