Two Dip Tango!







Okay, so in my family I have always been known as the “dipper” when it comes to food…what can I say? I LOVE any kind of dip…queso, ranch dip, spinach/artichoke dip, onion dip, tzatziki, salsa, bean dip, hummus, honey mustard…you name it…I have probably dipped my food in it. I mean, I can’t even eat my pizza without a side of thousand island dressing (you might think that’s odd, but don’t knock it until you’ve tried it…it’s sinful)! Anyway, you get the picture! So, today I have taken my chances creating two new dips. The first dip I call my Three Pepper White Bean Dip. I love spicy foods, especially hot peppers. This dish is an homage to Mexican food, using serrano peppers, jalapeno peppers, and green chile peppers. Ole! The second dip is a tribute to Italian cuisine: Sun-dried Tomato and Basil Hummus. I got the inspiration for this dish after I bought some sun-dried tomatoes and forgot about them at the back of my fridge. Then, yesterday I was at the farmer’s market and bought some beautiful sweet basil (take a look at the pic above…this basil was colossal in size, and only $2). With tomatoes and basil you just can’t go wrong.

Three Pepper White Bean Dip:

Ingredients:
1 19 oz. can Cannellini beans
1 7 oz. can Nacho Style Serrano peppers (my can had carrots in it, I just discarded them)
1 4 oz. can Diced Green Chile’s
1 12 oz. jar Sliced Jalapeno Peppers ( I used Hot, but feel free to use mild or medium peppers)
5 whole cloves of Garlic
juice of 1 Lime
1/2 T. Extra Virgin Olive Oil
1/2 T. Cumin
1/2 T. Chili Powder
Salt and Pepper, to taste

Directions:
Put all ingredients (except spices) into a food processor and process until smooth. Add cumin, chili powder, salt, and pepper and process. Check for seasoning and adjust to your liking. I would serve this dip with some tortilla chips. You can make homemade tortilla chips using corn and wheat tortillas. Cut each tortilla into small wedges, brush with olive oil, and sprinkle lightly with chili powder, cayenne pepper, paprika, salt, and pepper. Place wedges on a cookie sheet. Bake at 350 degrees for 5 minutes.

Sun-dried Tomato and Basil Hummus

Ingredients:
1 4 oz. bag All-Natural Sun-Dried Tomatoes (you can use tomatoes packed in olive oil, but be sure to discard of the oil and wipe the tomatoes off…I reconstituted my sun-dried tomatoes by soaking them in hot water for 20 minutes, which makes them softer)
1 15 oz. can No Salt Added Garbanzo beans (you can use beans with salt, just give them a quick rinse before you use them)
5 whole cloves of Garlic
1 bunch of Sweet Basil
1 T. Tahini
4 T. Extra Virgin Olive Oil
juice of 1 Lemon
1/2 c. Water
Salt and Pepper, to taste


Directions:
Put all ingredients (minus the water and salt and pepper) in a food processor and process until smooth. I found the dip to be extremely chunky, then I added the water and the dip came out much smoother. You can add anywhere from 1/4 c. to 1/2 c. or more, depends on how thick you like the dip. I think 1/2 c. water is a perfect balance. Salt and pepper the dip and re-process. I would serve this dip with a side of pita chips or some raw veggies. Also, you could make your own homemade pita chips. Start by cutting a couple of pieces of pita bread into small wedges. Brush with Italian dressing or olive oil. Sprinkle with Parmesan. Place wedges on a cookie sheet in the oven. Bake at 425 degrees for 10 minutes.




What’s left to say? MANGIA!!!

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