dip

  • Asian Fusion 7-Layer Dip

    Weekly Recipe: 
    NonWeekly
    [title]
    Take a break from traditional taco dip and bring this unique flavor combination to the party. Serve with pita chips, whole grain crackers, or fortune cookies! Serves 8-10.

    1 ¾ cups plain Greek yogurt

    ½ cup sliced roasted red pepper

    1 teaspoon minced garlic

    1 teaspoon dried basil

    Salt and pepper, to taste

    3 ½ teaspoons green curry paste

    ¼ cup cilantro

    Handful dried red chili peppers

    1 cup water chestnuts, diced

    1 cup raw cashews, coarsly chopped

    ¼ cup green onions, chopped

    In a food processor, combine yogurt, red pepper, garlic, basil, salt, and pepper until mostly smooth. Spread green curry paste evenly on bottom of medium-sized bowl. Pour yogurt mixture over top. Sprinkle cilantro evenly on top, then add chili peppers, water chestnuts, cashews, and green onions.

  • Creamy Spinach Artichoke Dip

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes 2 cups

    1/2 cup cashews, soaked for 20 minutes

    1 15-ounce can cannellini (white) beans, drained and rinsed

    1/2 cup water

    2 tablespoons lemon juice

    1/4 cup grapeseed Vegenaise

    3 tablespoons nutritional yeast

    1 tablespoon extra-virgin olive oil

    1 medium yellow onion, diced

    4 garlic cloves, minced

    1 1/2 cups thawed and chopped frozen artichoke hearts (or substitute 1 1/2 cups jarred artichoke hearts)

    3 cups chopped fresh spinach (chopped small)

    1 teaspoon sea salt

    Dash red pepper flakes

    1/4 cup gluten-free bread crumbs

    Preheat the oven to 400 degrees. Drain the cashews. In a food processor or blender, blend the cashews and beans with water, lemon juice, Vegenaise, and nutritional yeast until creamy. If mixture is too thick, add water one tablespoon at a time until thick and creamy. Scrape into a bowl and set aside. Heat the olive oil in a skillet over medium heat and sauté the onion and garlic until soft. Add the artichokes and sauté until lightly browned. Add the spinach and let it wilt down, about two to three minutes. Pour into a large bowl and add the cashew and bean mixture, salt, and red pepper flakes (to taste). Stir to combine well. Pour into a lightly oiled casserole dish and top with bread crumbs. Cover with foil and bake for about 15 minutes. Remove foil and bake 10 minutes more until a little browned. Source: The Karma Chow Ultimate Cookbook by Melissa Costello

  • Greek Yogurt and Avocado Dip

    Weekly Recipe: 
    NonWeekly
    [title]
    Amp up the munchies at your next gathering with this easy guacamole recipe made memorable with the delicious addition of Greek yogurt.

    Makes 2 cups

    2 ripe avocados
    1/3 cup Greek yogurt
    Juice of one lime
    1/2 medium red onion, chopped
    Salt and pepper or Abodo and garlic pepper to taste

    1. Peel avocado and remove seed. Mash avocado in a medium bowl, then add the Greek yogurt and mash again until smooth.

    2. Mix in the onion, lime, Abodo, and garlic pepper (or salt and pepper) to taste. Then serve with chips or sliced vegetables and enjoy!

  • Dill Tofu Dip

    12-ounce block soft tofu, drained and patted dry
    1/4 cup fresh lemon juice
    3 tablespoons finely minced yellow onion
    2 cloves garlic, minced
    2 tablespoons chopped fresh dill
    2 tablespoons mellow white miso
    2 tablespoons water
    1 tablespoon balsamic vinegar
    1/2 teaspoon sea salt
    Freshly ground black pepper to taste

    1. Place all the ingredients into a blender, and blend well.
    2. Refrigerate for 2 hours, and serve with carrot and celery sticks, as well as colorful bell peppers and radishes.

    nutrition info per serving: 47 calories; 2.1 g fat; .3 g saturated fat; 0 mg cholesterol; 3.9 g protein; 3.7 g carbohydrates; 0.2 g fiber; 227.9 mg sodium

  • Sweet Potato, Carrot, and Onion Dip

    1 pound sweet potatoes, scrubbed
    1 medium carrot, peeled
    and thinly sliced
    1/2 medium onion, peeled and thinly sliced
    1 tablespoon tahini
    1/2 teaspoon sea salt
    1/2 teaspoon curry powder
    1/4 teaspoon ground cumin

    1. Preheat the oven to 400 degrees. Wrap the sweet potatoes in foil, and roast for 50 minutes or until cooked through. Uncover, and let sit for 10 minutes. Remove the skin, and chop the potatoes into medium-size pieces.
    2. In a small saucepan, bring 1 cup of water to a boil. Add the carrot and onion, return to a boil, reduce the heat, simmer for 10 minutes. Do not drain; set aside.
    3. In a food processor, combine the sweet potato, the carrot-onion mixture with the cooking liquid, and the remaining ingredients. Puree until smooth. Refrigerate, covered, till ready to serve or for up to three days.

    nutrition info (per 1/4 cup): 63 calories; 0.9 g fat; 0.1 g saturated fat; 0 mg cholesterol; 1.2 g protein; 12.9 g