All Entries in the "Dip" Category
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
How To Make Red Pepper and Almond Dip
Red Pepper and Almond Dip is the best among all the dips made in the South Arm Community Kitchen. It is very sweet and has an amazing great flavours from the roasted garlic and roasted red peppers.
Source: unknown
Prep time: 45 minutes; Yield: 1.5 cups
Ingredients
- 1 cup roasted red peppers
- 1/2 cup almonds
- 2 teaspoons red wine vinegar
- 1 tablespoon roasted garlic
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- salt and pepper to taste
How To Make Beet and Carrot Dip
This Beet and Carrot Dip has the most amazing colour. This is one of my favourite dip among all the dips as this dip is sweet. The natural sweetness comes from the beets and the carrots.
Source: unknown
Prep time: 30 minutes; Yield: 2 cups (500ml)
Ingredients
- 1 large beet, washed
- 2 medium carrots
- 1/2 cup (125ml) sour cream
- 1/2 cup (125ml) crumbled feta
- 1 green onion, chopped
- 1 tablespoon (15ml) finely chopped fresh dill
- 1 teaspoon (5ml) orange zest
- 1 teaspoon (5ml) orange juice
- 1/2 teaspoon (2ml) salt
- 1/4 teaspoon (1ml) freshly ground black pepper
How To Make Baba Gha-Hummus
When I asked Minoo about the origin of this dish, she told me it’s a combination of Persian’s Baba Ganouj (an eggplant dip) and Greek Hummus, hence the name Baba Gha-Hummus.
Minoo is not sure of the source of this recipe as she has a huge repertoire of recipes collection.
Prep time: 45 mins; Yield: 3 cups
Ingredients
- 1 large eggplant
- 3 tablespoons tahini (sesame-seed paste)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2 garlic cloves, chopped
- 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
How To Make Lime Spiked Black Bean Dip
The next dip which Minoo made in the South Arm Community Kitchen is Lime Spiked Black Bean Dip. This dip is very easy to make and perfect for any casual gathering.
The Lime Spiked Black Bean Dip tastes best at room temperature. This recipe is adapted from myrecipe.com.
Prep time: 15 minutes; Standing time: 30 minutes; Yield: 3 cups
Ingredients
- 2 x 15 ounces cans black beans
- 1 cup grated carrot
- 1/2 cup freshly squeeze lime juice, about 2 limes (we substituted with lemon juice)
- 1/4 cup finely chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 teaspoon minced garlic
- pinch of salt
- 1/8 teaspoon ground red pepper or cayenne
How To Make Tzatziki
In the South Arm Community Kitchen, Minoo whipped up 6 dips. These dips are great for game nights with a group of friends. They also made great appetizers.
These dips can be served with baguette, pita bread, corn chips, crackers and assortment of vegetables.
We simply love the great colours of the dips. Can you guess it by its colour?
The first dip is Tzatziki which is popular in Greek cuisine.
Source: unknown
Prep time: 10 mins; Yield: 2 cups
Ingredients
- 1 cup Greek style yogurt
- 1 cup finely diced cucumber
- 2 tablespoons freshly chopped dill
- lemon juice to taste
- 2 small shallots finely chopped or 1/2 small red onion finely chopped
- salt and pepper to taste
If you cannot find Greek yogurt which sometimes called Mediterranean-style yogurt, you can make your own substitute with plain yogurt. Just line a colander with a double layer cheesecloth and place over a bowl. Pour in 2 cups of plain yogurt and chill overnight in the fridge. Discard the liquid the next morning. You’ll end up with 1 cup of Greek-style yogurt which is thicker than plain yogurt.
Indian Cuisine: Raita
Minoo also made an Indian side dish for the Indian theme at the Caring Place Community Kitchen. It is called Raita.
Raita is a yogurt sauce or dip kind of side dish. It is very similar to Greek’s tzatkiki. I guess this side dish acts as a cooling agent when you have spicy main dishes.
Ingredients
- 1 litre plain low fat yogurt
- 1/2 cucumber, finely diced
- a few fresh mint, finely minced
- a pinch of cumin powder
Instructions
- Add diced cucumber and chopped fresh mint to the yogurt. Season with cumin, salt and pepper.
Minoo, thank you again for bringing us a simple culinary tour of the Indian cuisine.
