Friday, September 11, 2009

Who you calling a dip!?

Looking for something to make for a crowd? share at a party? enjoy just for yourself!? Well, you've come to the right place. So without further ado... here's to dips!

Nut free Pesto
3 garlic cloves
1/2 cup fresh basil
1/3 cup grated parmesan
1/3 cup olive oil (extra virgin please!!)
1 tsp salt, more to taste
1 lemon zest (grated)
3 tbsp fresh lemon juice
1/8 tsp freshly ground (or not, whatev) black pepper
(if you want to add some pine nuts you can, but don't call it nut free if you do!)

Mmmmm.... Is it just me or are olives just plain good!?
I love all kinds and colors and stuffed with anything! I love them sliced or diced or hey, even puree!

Olive Tapenade
20 pitted Kalamata olives, coarsely chopped
1 Tbsp rinsed, drained, and chopped capers
1 tsp fresh lemon juice
2 tsp olive oil
Fresh cracked black pepper (to taste)
**Serve with water crackers or unsalted saltines to spread on.Combine everything in a food processor (I use my magic bullet!) Put it in a bowl and chill until ready to serve. Will keep for up to 2 weeks refrigerated.

Guilt Free Salsa from my mom - DELICIOUS and addictive =)

Corn and Black Bean Salsa
2 16-oz. cans black beans
1 16 oz. can of corn
5 Roma tomatoes, chopped
1 medium red onion, chopped
1 medium avocado, chopped (I usually put either one large one or two small ones because I love them!)
1/4 cup chopped fresh cilantro
1 lime
Hint of Lime Tortilla Chips

Drain the black beans and corn. In a large bowl, combine all ingredients except for the lime and chips. Toss to mix well.Before serving, squeeze the juice from one lime over the topServe with lime chips

No comments:

Post a Comment