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.

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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), softened
  • 1 cup Greek yogurt (low fat or regular)
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • assorted cut fruit

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Source: via Michelle

Serve: 10 to 12

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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.

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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

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Source: Minoo

Prep time: 20 minutes;  Yield 3 cups

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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.

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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

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Source: unknown

Prep time: 15 minutes; Yield: 1 cup

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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.

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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

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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.

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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

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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.

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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

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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.

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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

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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.

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These dips can be served with baguette, pita bread, corn chips, crackers and assortment of vegetables.

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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

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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.

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Creamy Hummus

Hummus is a popular Greek dip.   I must warn you in advance that if you are going for a date, refrain from eating too much hummus as the raw garlic after taste is going to ruin your date.

June and Christina partnered to make this Creamy Hummus in the South Arm Cooking Club for seniors.  This recipe is adapted from Cooking Light and it serves 4.

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For a  truly creamy hummus, it’s important to blend the tahini with water and lemon juice first; this allows it to emulsify, and gives the hummus its fabulous texture.   This Creamy Hummus is best served with some pita chips.

Ingredients

  • 1/3 cup water
  • 1/4 cup tahini (sesame seed paste)
  • 1 garlic cloves, peeled and crushed
  • 1/2 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 1 (19oz) can chickpeas
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon black pepper

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