Recipe Share: Dips and Apps

COkristi

I always love new recipe threads and since it's summer, let's share healthy apps and dips to take to BBQ's. I got this one from my sister, it's deliciously awesome. I serve it with Baked Tostitos.

Black Bean and Avocado Salsa 
Serves: 4

1 (15 oz) can of black beans, drained and rinsed
1 avocado, peeled and diced
1/3 c red onion, chopped

2 T fresh lime juice

2 T fresh cilantro

1 t chipotle chili powder
¼ t salt 

Combine all ingredients in a medium bowl.  Toss gently & serve. 

Calories: 140Fat: 3 gCarbs: 22 gProtein: 7 g 

*I usually do a double batch when serving it for a party.  I also like to add ½ can of corn and a ½ can of rotel for a little more flavor.

ETA: Sorry that got wonky when I pasted it, should be fixed now.

raynes

Oh that sounds yummy.

I'm on a huge hummus kick right now.  So I'll share that.

Copied from http://mideastfood.about.com/od/appetizerssnacks/r/hummusbitahini.htm

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• 1 16 oz can of chickpeas or garbanzo beans
• 1/4 cup liquid from can of chickpeas
• 3-5 tablespoons lemon juice (depending on taste)
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Variations

For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Storing Hummus

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.


I made my first batch on Sunday night and finished it up yesterday, then made a second last night, but added in some red pepper flakes.  I'm sort of excited for it to get spicier as the days go by!

cac847

Guacamole, how I love thee:

http://www.delish.com/recipefinder/guiltless-guacamole

Edit: you don't really need a food processor... I just mash everything up with a fork

cmeyer3946

I love me some hummus.  I've been eating it lots with celery and carrot sticks too.  It's just as yummy with the crunchiness.

jabeckner

This is a fruit dip I make all the times for parties and I always get a ton of compliments on it.  Goes amazing with pineapple and strawberries:

8oz light cream cheese
7oz marshmallow cream
8oz cool whip free

Let cream cheese set out until soft, then mix all ingrediants up and serve, it's amazing, and makes a ton.

raynes

Oh yeah, fruit dip!  I make one that's suuuuper simple.

Approximately equal parts of Cool Whip and fruit yogurt.  Mix.  Done.

I use Light Coolwhip and a fat free raspberry yogurt.

COkristi

Thanks for the fruit dips, I'm doing fresh fruit skewers for our BBQ next weekend and that's exactly what I needed!

TurtlesAllTheWayDown

Not fat free, but adapted from Mark Bittman, who I love:

1 jar roasted red peppers, drained and rinsed
1 6oz package fat free feta cheese
olive oil
1/2 teaspoon parsley
1/2 teaspoon oregano

Mix everything but olive oil in a blender or food processor. Add olive oil until dip reaches desired consistency. Serve with baked pita chips or veggies.

PeonyPrincesskdd

For the hummas, where do you get the tahini?? I looked all over shop rite in all aisles including the spice aisle, the international aisle and the organic aisle

COkristi

My grocery store has the tahini in the salad dressing aisle, HTH.

TurtlesAllTheWayDown

Peony, do you have a Trader Joes? They have it in the refridgerated section, near the hummus. Sometimes stores have it in the peanut butter aisle as well.

PeonyPrincesskdd

I think there is a Trader Joes a few towns up.. I will try to make a trip this weekend to check there,