RSSAll Entries in the "Dip" Category

Feta and Roasted Red Pepper Dip with Pita Chips

Michelle also shared a snack recipe in the South Arm Older Adults Cooking Club.

These crispy pita chips with Feta and Roasted Red Pepper Dip made an amazing snacks. Michelle also suggested that the dip is good to be used on pasta like a pesto.

Ingredients

  • 2 medium red bell peppers
  • 2 tablespoons olive oil
  • 8 ounces crumbled feta cheese (about 1 1/2 cups)
  • 1 bag of whole wheat pita bread

Source: this recipe is adapted from chow.com

More on following page. Click here to continue reading

1 person likes this post. Click yellow thumbie on the left if you like this post too.

Tamarind Chutney

Michelle served the Garden Greens Pakoras with Tamarind Chutney.


This Tamarind Chutney is fantastic with pakoras, samosas or papadam.

Ingredients

  • 1/4 package tamarind pulp (dried cake)
  • 2 cups water
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt

Source: adapted from Indian cooking by Beverly Leblanc

More on following page. Click here to continue reading

1 person likes this post. Click yellow thumbie on the left if you like this post too.

Swiss Chard Pesto

Minoo made a Swiss Chard Pesto in the Gilmore Park Church Community Kitchen. Minoo participated in one of the Richmond Sharing Farm program where you made a one time payment per year for the harvest from the sharing farm. From the month of July to September (about 10 to 12 weeks), participants will receive a weekly harvest from the sharing farm. Here is a sample of the weekly harvest in the box. She decided to share with us how to make Swiss Chard Pesto from the harvest she received from the sharing farm. Pesto can be frozen for later use.

Minoo served the Swiss Chard Pesto on some crusty baguette. You can have them on crackers or as a dip with some homemade tortilla chips.

Ingredients

  • Olive oil (1/2 cup plus more)
  • 3 cloves of garlic, roughly chopped
  • 1 bunch Swiss chard (about 2 cups chopped leaves)
  • 1 cup walnuts
  • 2 ounces feta cheese
  • 1 bunch of basil leaves
  • salt and pepper to taste

Source: Minoo

More on following page. Click here to continue reading

2 people like this post. Click yellow thumbie on the left if you like this post too.

Creamy Spinach Dip

The second dip that Minoo prepared in the South Arm Community Kitchen is a Creamy Spinach Dip.


This Creamy Spinach Dip is made with fresh spinach unlike the one that I made with frozen chopped spinach which has a coarser texture . You can serve this dip with pita chips or crunchy vegetables or spread it on a sandwich.

Ingredients

  • 1 small shallot, peeled and roughly chopped
  • 1 x 5-ounce can water chestnuts, rinsed
  • 1/2 cup cream cheese
  • 1/2 cup cottage cheese
  • 1/4 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • 6 ounces baby spinach
  • 3 tablespoons chopped fresh chives

Source: via Minoo

Tips: try to drain the excess liquid from the yogurt so that the dip is less liquidy; You can strain the yogurt over cheesecloth overnight to get a thicker consistency. Greek yogurt will be a good substitute.

More on following page. Click here to continue reading

4 people like this post. Click yellow thumbie on the left if you like this post too.

Crab and Avocado Dip

Upon requests by some participants, Minoo prepared a menu of dips in the South Arm Community Kitchen. The recipes are just in time for the Easter celebration.

We had a scrumptious pre-Easter meal of 2 types of dips, 2 types of homemade chips, a tuna salad and an apple cake.

The first dip recipe is a Crab and Avocado Dip. This is great for entertaining and potluck. Minoo served this dip with some homemade baked tortilla chips and pita chips.

Ingredients

  • 4 whole firm but ripe avocados (peeled, pitted and roughly chopped)
  • 1/4 cup sour cream
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons finely chopped fresh chives
  • salt and freshly ground black pepper
  • 15 ounces artificial crabmeat  (use fresh one if possible)
  • 1/2 cup mayonnaise
  • 3 tablespoons thinly sliced fresh basil
  • 1 whole jalapeno chili (finely chopped)

Source: via Minoo

Tips: keep avocado in paper bag to speed up ripening

More on following page. Click here to continue reading

3 people like this post. Click yellow thumbie on the left if you like this post too.

Cream Cheese and Greek Yogurt Fruit Dip

Michelle has a mission to use up some cream cheese in stock. She prepared this Cream Cheese and Greek Yogurt Fruit Dip as dessert for the South Arm Cooking Club for Seniors.


This Cream Cheese and Greek Yogurt Fruit Dip is Michelle’s family favourite. Her kids will eat the double amount of fruit whenever this dip is served. The dip tastes like caramel and it’s very creamy.

Greek yogurt or strained yogurt is much higher in protein than regular yogurt. It adds nutrition to recipes that usually call for cream, sour cream or plain yogurt. If you usually use sour cream, try mixing together half sour cream and half low fat Greek yogurt for more protein and calcium.

Based on PC choice brand product; plain yogurt has 8 grams of protein per 175g serving while Greek yogurt can have 18 grams of protein per 175g serving.

More protein keeps you feeling fuller longer.

Ingredients

  • 1 package cream cheese (light or regular), softenened
  • 1 cup Greek yogurt (low fat or regular)
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • assorted cut fruit

Source: via Michelle

Serve: 10 to 12

More on following page. Click here to continue reading

4 people like this post. Click yellow thumbie on the left if you like this post too.

Edamame Dip

To tie to the Japanese theme, Minoo made an Edamame Dip at the South Arm Community Kitchen.  Edamame beans are soybean that can be eaten fresh. The preparation for edamame is usually boiled in salted water or steamed.


Edamame is rich in carbohydrates, protein, dietary fiber, omega fatty acidas and micronutrients like folic acid, manganese and vitamin K.

Ingredients

  • 12 ounces shelled, edamame, about 2 cups
  • 1/4 cup diced onion
  • 1/2 cup tightly packed fresh cilantro or parsley leaves
  • 1 large garlic clove, sliced
  • 1/4 cup freshly squeezed lime or lemon juice
  • 1 tablespoon brown miso
  • 2 teaspoons salt
  • 1 teaspoon red chili paste
  • 1 teaspoon freshly ground black pepper
  • 5 tablespoons olive oil
  • 1 1/2 cups sour cream

Source: Minoo

Prep time: 20 minutes;  Yield 3 cups

More on following page. Click here to continue reading

3 people like this post. Click yellow thumbie on the left if you like this post too.

How To Make Mixed Olive Tapenade

Among all the dips made in the South Arm Community Kitchen, this is my least favourite because olives is not my cup of tea. But this is great for those who loves olives like Minoo and Tanni.

I find that this Mixed Olive Tapenade is very salty.

Ingredients

  • 1 cup pitted, assorted green and black olives
  • two anchovy filets or two squirts of anchovy paste
  • 1 clove garlic
  • 2 tablespoons capers
  • juice of a lemon
  • handful of fresh basil leaves
  • olive oil

Source: unknown

Prep time: 15 minutes; Yield: 1 cup

More on following page. Click here to continue reading

Be the first to like.
Blog Widget by LinkWithin