Dips

[ysi]

I cannot stand bland dips and it seems like all the great ones (Kraft Jalopeno Dip?) have been removed from the market, leaving nothing but bland boring French Onion and Ranch dips.

Dilly Dally Dip?? (gal at work brought this today-excellent.)

1 brick cream cheese blended with a jar of dill flavored pickle relish.

Outstanding with Wheat Thins.

[Apple]

about 20 green pimento stuffed olives, finely diced
a clove or two of garlic, put through the garlic press (I've used more but it was way too strong)
8 oz cream cheese

Mix together and put on crackers

I also used to make herbed dips at work, pretty much take any herbs you really like and mix with cream cheese.

[weltschmerz]

Hummus Recipe
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Ingredients
2 garlic cloves, mashed and then minced
2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
2/3 cup of tahini (roasted, not raw)
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil
1/2 teaspoon of salt
Pine nuts (toasted) and parsley (chopped) for garnish
Method
1 In a food processor, combine the garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.

2 Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.

Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus.

Makes about 3 cups.


You HAVE to have the tahini. Without it, it's just not hummus.

[chiver78]

swamp and I both posted our spinach and artichoke dip recipes here:
notmsnmoney.proboards.com/index.cgi?board=sides&action=display&thread=8554

mine's got a bit of a kick by the time I'm done with the crushed red pepper shaker.

[Cookies Galore]

Muhammara


This spread is addictive!
Ingredients

2 large sweet red peppers (Note: if you don't have fresh red peppers, use good-quality roasted red peppers in a jar, rinsed - spread them out to judge the equivalent of two peppers.)
1 T. water
2/3 c. walnuts (preferably lightly toasted) (can use pecans or even hazelnuts)
1 T. crushed garlic
2/3 stale or toasted breadcrumbs (preferably Frensh-style or sourdough, but can use a light wholewheat)
1/4 c. extra-virgin olive oil
1 and 1/2 tsp. ground cumin
1/2 tsp. red pepper flakes
2 tsp. pomegranate molasses (see Cook's Notes)
2 T. fresh lemon juice
1/2 tsp. salt

Directions

Roast the peppers until charred all over. (I just put them on a cookie sheet right under the broiler [top rack] and turn them as each side gets charred.)

Place them in a paper bag for 10 minutes. Peel, stem and seed them, then chop coarsely.

Place everything in the food processor and process until quite smooth. Taste for salt.

Let stand several hours before serving. If chilled, bring to room temperature before serving.

Serve with flatbread or sesame crackers, etc..
Cook's Notes:

Pomegranate molasses (known as nasrahab in Georgian and dibs rumman in Arabic) is an essential Middle Eastern ingredient. It has a wonderful flavor and heady aroma, and keeps in the refrigerator after opening almost indefinitely.

The uses for this thick, tangy, piquant syrup are many. It blends well with walnuts, adds a tart and pungent flavor to beans and other savory dishes, and gives an astringent edge to salads and vegetables. It is delicious in glazes and marinades and it can even be diluted and used for sharp drinks and tart sorbets.

This should not be confused with grenadine syrup, which is made from the same base but has other flavorings added.

[Deleted]

"You HAVE to have the tahini. Without it, it's just not hummus."

Tahini and a ton of roasted garlic. I've never made it myself, but the stuff you can pick up at restaurants is much better than store-bought. Which also leads me to belive homemade is way better than store-bought as well.

[The J]

Artichoke-Cheese Dip:

1 cup marinated artichoke hearts drained and chopped (or put through the food processor)
1/2 cup grated parm
1/2 cup shredded mozzarella
1/4 cup sour cream
1/4 cup mayo

Mix it all together, bake at 350 degrees covered for 10-15 minutes and then uncovered until the top starts to brown. Great with crackers, bread or on a baked potato.