Cucumber and Kiwi Salsa
This goes nicely with grilled shrimp or scallops.
4 tablespoons fresh lime juice
1 tablespoon chopped seeded jalapeño chile
3 teaspoons minced peeled fresh ginger
1 teaspoon finely grated lime peel
2 cups chopped peeled kiwi (about 1 pound)
1 cup chopped peeled seeded cantaloupe
1 cup chopped seeded cucumber
1/2 cup thinly sliced green onions
3 tablespoons chopped fresh mint
1. Whisk lime juice, jalapeño, ginger, and lime peel in medium bowl to blend.
2. Add kiwi, cantaloupe, cucumber, green onions and mint; toss to coat.
3. Season salsa to taste with salt and pepper.
Yield: 4 1/2 cups.
Curried Yogurt Dip
2/3 cup plain low-fat yogurt
1/3 cup sour cream
1 tbs. curry powder
1 tsp. lemon juice
1/8 tsp. salt
1/8 tsp. white pepper
1. In a bowl combine all the ingredients and stir.
2. Chill covered for one hour and serve.
Edamame Dip
You can use frozen soybeans for this too.
4 large carrots
4 celery ribs, strings removed with a vegetable peeler
1 seedless cucumber (usually plastic-wrapped), halved lengthwise and cored
1 bunch radishes
1 lb fresh or frozen shelled edamame (soybeans; 3 cups)
2 1/2 teaspoons salt
1 tablespoon chopped garlic
5 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
1 1/3 teaspoons sugar
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro
• Cut carrots, celery, and cucumber into 1/2-inch-wide sticks (2 1/2 inches long).
• Cut radishes lengthwise into 1/4-inch-thick slices.
• Fill a large bowl with ice and cold water and keep cut vegetables in ice water (to keep crisp) while making dip.
• Cook edamame in 1 1/2 quarts boiling water with 1 1/2 teaspoons salt in a 3-quart heavy saucepan 3 minutes, then reserve 3/4 cup cooking liquid and drain edamame in a colander.
• Rinse under cold water until cool.
• Dry saucepan and add garlic and 3 tablespoons oil, then cook over low heat, stirring occasionally, until garlic is pale golden, 3 to 5 minutes.
• Purée 2 cups edamame with garlic-oil mixture in a food processor until smooth.
• With motor running, add 1/2 cup reserved edamame-cooking liquid in a stream.
• Add remaining cup edamame, lime juice, sugar, pepper, remaining 2 tablespoons oil, and remaining teaspoon salt and pulse until slightly lumpy.
• Add remaining 1/4 cup cooking liquid to thin if desired, and then stir in cilantro.
• Transfer dip to a serving dish and serve with vegetables, drained and patted dry, for dipping.
Cooks’ notes:
• Vegetables can be cut 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.
• Ice bath is not necessary if cutting vegetables ahead.
• Dip, without cilantro, can be made 1 day ahead and chilled, covered.
• Bring to room temperature and stir in cilantro before serving.
Serves 10
Fruit Tray with Dip
1 cup cream cheese, softened
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 tablespoon vanilla extract
3 apples
3 bananas
1 pint strawberries
2 kiwis
1 cantaloupe
1. In a medium bowl, using an electric mixer, blend cream cheese, brown sugar, granulated sugar, and vanilla.
2. Beat until smooth and creamy.
3. Use as a dip for apples, bananas, strawberries, kiwi, and cantaloupe.
4. Chill 1 hour.
5. Serve with fruit slices attractively arranged on a large platter.
Yield: 8 servings.
Honey Mustard Dip
Great as a dip with chicken fingers and as a spread on ham or turkey club sandwiches
1 cup olive oil
1/4 cup cider vinegar
1 1/8 cup Honey
1/2 Jar Dijon mustard
1 garlic clove, minced
3/4 cup of Mayonnaise
1. Mix all ingredients together with wire whisk thoroughly and refrigerate.
Yield: 1 cup
Peanut Dip
Nice with crisp vegetables.
½ cup smooth peanut butter
¼ cup onion, minced
¼ cup lemon juice
1 tbs. soy sauce, reduced sodium
2 tbs. minced garlic (two large cloves)
1 tbs. ground coriander
½ cup fresh parsley, minced
1. In a blender or food processor, combine all the ingredients, and blend them for 1 minute or until they are well mixed.
2. Serve it at room temperature.
Red and Green Shrimp Dip
1 (8-ounce) package cream cheese, softened
1 (12-ounce) bottle cocktail sauce
1 (6-ounce) can small shrimp, rinsed and drained, or 1/3 cup small frozen cooked shrimp, thawed
2 cups (8 ounces) shredded mozzarella cheese
3/4 cup chopped green pepper
1 medium tomato, seeded and chopped
4 green onions, sliced
1 tsp each Fresh rosemary and cilantro
1. In a mixing bowl, beat cream cheese until smooth.
2. Spread on a 12-inch round serving platter to within 2 inches of edge.
3. In bowl, combine cocktail sauce and shrimp; spread over cream cheese.
4. Sprinkle with mozzarella, green pepper, tomato and onions.
5. Garnish with rosemary and cilantro.
6. Serve with crackers.
Yield: 12 servings
Roast Peppers with Anchovies
6 large red bell peppers (3 lb total)
1 tablespoon Sherry vinegar
1 teaspoon sugar
12 white anchovy fillets in vinegar, drained, patted dry, and halved lengthwise
Preheat broiler.
• Broil bell peppers on a broiler pan about 5 inches from heat, turning occasionally with tongs, until skins are blackened, 15 to 20 minutes.
• Transfer to a large bowl and cover bowl tightly with plastic wrap, then let steam 20 minutes.
• When peppers are cool enough to handle, peel them, reserving all juices in bowl, and discard stems and seeds.
• Cut peppers lengthwise into 1/4-inch-wide strips.
• Pour pepper juices through a sieve into another bowl.
• Add vinegar and sugar to juices, stirring until sugar is dissolved, then stir in peppers.
• Marinate peppers at room temperature, stirring occasionally, at least 2 hours.
• Spoon peppers and juices into a shallow bowl and arrange anchovy strips decoratively on top.
Cooks’ note:
• Peppers can marinate (without anchovies), covered and chilled, up to 3 days.
• Bring to room temperature before serving.
Serves 12
Salsa Verde
Serve with tortilla chips
1 pound tomatillos (approximately. 4 cups) husked and rinsed
1 medium onion, chopped
4 cloves garlic
1/2 cup fresh cilantro leaves
2 chile peppers, cored & seeds removed
1 teaspoon salt
1/2 cup extra-virgin olive oil
1 cup water
1. Cut the tomatillos into halves.
2. In a blender or food processor add tomatillos, onion, garlic, cilantro, chile peppers, salt, 2 tablespoons olive oil, and water: process until slightly chunky.
3. In a small saucepan over medium heat, heat the remaining olive oil.
4. Add tomatillo mixture and simmer for 10 to 12 minutes.
5. Remove from heat.
6. Serve hot or cold.
Yield: 6 cups.
Shrimp Dip
1 can cooked shrimp, 5 oz
1 cup cottage cheese
4 tbs. chili sauce
1 tsp. minced onion
½ tsp. garlic powder
1 tbs. lemon juice
1 tbs. cream
Dash of salt
¼ tsp. white pepper
¼ tsp. tarragon
1. Mix well and chill.
2. Refrigerate in a pretty dish covered tightly in plastic.
3. Garnish with cherry tomatoes and parsley sprigs.
Tzatziki
4 cups plain yoghurt
2 cucumbers, unpeeled and seeded
2 tbs. plus 1 tsp, coarse salt
1 cup sour cream
3 tbs. white wine vinegar
3 tbs. olive oil
2 cloves (1 tbs.) garlic, minced
1 tbs. dill, minced
¼ tsp. white pepper
1. Place the yogurt in cheesecloth lined sieve and set it into a bowl.
2. Grate the cucumber and add 2 tbs. salt.
3. Place it in another sieve and set it over a bowl to drain.
4. Place both bowls in the refrigerator for 4 hours to drain.
5. Transfer the yogurt, now thickened, into a large bowl.
6. Squeeze the liquid from the cucumbers and ad the cucumbers to the yogurt.
7. And toss it with the remainder of the ingredients.
8. Serve it immediate or refrigerate it.
Yield: 5 cups
White Bean Dip with Sun Dried Tomatoes
3 (15-ounce) cans white beans, drained & rinsed
1/4 cup fresh lemon juice
1/2 cup olive oil
1/4 cup sun-dried tomatoes, finely minced
4 cloves garlic, finely minced
3 teaspoons ground cumin
1 1/4 teaspoon chili powder
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon freshly ground pepper
1. Puree beans in a food processor with the lemon juice.
2. With machine running, drizzle in the oil; run until smooth.
3. Scrape the mixture into a bowl, and then stir in the tomatoes, garlic, cumin, chili powder and basil.
4. Add salt and pepper to taste.
5. Serve with crackers or fresh vegetables.
Serves 4
Sardine Dip
This is a good source of calcium.
3 3/4 ounce cans sardines
1 cup finely shredded cheese, Monterey Jack or Swiss (3 ounces)
½ cup diced scallions with white and green parts
2 tbs. Dijon mustard
2 tsps. grated lemon rind
2 tbs. lemon juice
2 tbs. lemon juice
3 tbs. minced parsley for garnish
1. Mash the sardines, including the skin and bones, in a bowl with a fork.
2. Mix in the cheese, scallions, mustard, lemon rind and lemon juice.
3. Garnish with parsley and serve with crackers or vegetables such as celery stalks or wedges of green or red pepper.
Salsa Dip
Serve this with Tortilla chips
2 tomatoes, chopped
½ cup scallions
2 tbs. hot pepper, finely chopped or fresh green chilies or jalapeno pepper
1 tbs. red wine vinegar
1 tbs. chopped red or white onion
1 tbs. oil
1 tbs. cilantro, chopped
• Combine all these ingredients in a small bowl and chill for 1 hour before serving.
Peanut Dip
Nice with crisp vegetables.
½ cup smooth peanut butter
¼ cup onion, minced
¼ cup lemon juice
1 tbs. soy sauce, reduced sodium
2 tbs. minced garlic (two large cloves)
1 tbs. ground coriander
½ cup fresh parsley, minced
1. In a blender or food processor, combine all the ingredients, and blend them for 1 minute or until they are well mixed.
2. Serve it at room temperature.
Herb Dip
1 cup loosely packed fresh flat-leaf parsley leaves
2 tbs. chopped yellow onion
1 clove garlic, minced
½ cup each, mayonnaise, sour cream, soft tofu (all low fat)
2 tbs. tarragon vinegar
Salt and pepper to taste
1. Combine the parsley, onion, and garlic in a food processor and pulse to chop finely.
2. Add the mayonnaise, sour cream, and tofu and process until well blended.
3. Add the vinegar and tarragon and process until smooth.
4. Pour it into a bowl and stir in the salt and pepper.
Curried Yogurt Dip
2/3 cup plain low-fat yogurt
1/3 cup sour cream
1 tbs. curry powder
1 tsp. lemon juice
1/8 tsp. salt
1/8 tsp. white pepper
1. In a bowl combine all the ingredients and stir.
2. Chill covered for one hour and serve.
Bean Dip
1 16 ounce can kidney or pinto beans, drained and rinsed
2 or more tablespoons fine chopped canned or fresh green chilies or jalapeno peppers to taste
1 tbs. vinegar
1 tbs. chili powder or two taste
1/8 tsp. cumin
2 tsp. minced onion
3 tsp. minced fresh parsley
1. Place in the jar of a blender the beans, peppers, vinegar, chili peppers and cumin. Blend the ingredients until they are smooth.
2. Transfer the mixture to a bowl.
3. Stir the onion and parsley and serve
White Bean and Artichoke Dip
1 clove garlic, peeled
1 tsp dried rosemary
3 tbsp fresh lemon juice
2 cans (15.5 oz each) white beans (drained and rinsed)
1 can (14 oz) artichoke hearts (packed in water, drained)
1. Place garlic and rosemary in a food processor and finely chop.
2. Add lemon juice and blend.
3. Add beans and artichoke hearts.
4. Puree until smooth, stopping the machine a few times to scrape down the sides.
5. Salt and pepper to taste.
6. Serve with carrot and celery sticks and/or pita chips.
Cook’s note: This will keep refrigerated for 2 to 3 days.
Yield: 2 ½ cups
Sun Dried Tomato Dip
1 pound feta cheese, crumbled
1/2 cup sun dried tomatoes in oil, drained and coarsely chopped
1 clove garlic
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
3/4 cup milk
1 teaspoon black pepper
For Dipping:
1 package chips
1 pound baby cut carrots
1 green bell pepper cut in strips
4 stalks celery, cut into sticks
1. Combine cheese, sun-dried tomatoes, garlic, herbs, milk, black pepper in food processor and process until smooth.
2. Transfer to a small bowl.
Serve with chips and veggies
Sardine Dip
This is a good source of calcium.
3 3/4 ounce cans sardines
1 cup finely shredded cheese, Monterey Jack or Swiss (3 ounces)
½ cup diced scallions with white and green parts
2 tbs. Dijon mustard
2 tsps. grated lemon rind
2 tbs. lemon juice
2 tbs. lemon juice
3 tbs. minced parsley for garnish
1. Mash the sardines, including the skin and bones, in a bowl with a fork.
2. Mix in the cheese, scallions, mustard, lemon rind and lemon juice.
3. Garnish with parsley and serve with crackers or vegetables such as celery stalks or wedges of green or red pepper.
Salmon Dip
2 8-ounce containers whipped cream cheese
3 tablespoons whole milk
4 ounces thinly sliced smoked salmon, cut into 1/2-inch pieces
2 tablespoons chopped fresh chives
1 2-ounce jar red salmon caviar
1 tbs. lemon juice
• Using rubber spatula, mash whipped cream cheese and milk in medium bowl to blend. Fold in salmon and 1 tablespoon chives.
• Season with pepper to taste.
• Gently fold in caviar and lemon juice.
• Cover and refrigerate 2 hours to blend flavors.
Cook’s note: Can be made 1 day ahead. Keep refrigerated.
• Sprinkle dip with remaining 1 tablespoon chives.
• Serve dip chilled.
Yield: 3 cups.
Red Pepper Dip
Serve with Crudités and pita crackers
5 fresh red bell peppers, or use a jar of peppers
1/3 cup extra-virgin olive oil
3 garlic cloves, peeled
2 1/2 cups crumbled feta cheese
1. Char peppers directly over gas flame or in broiler until blackened on all sides.
2. Enclose in paper bag 10 minutes.
3. Peel, seed, and quarter peppers.
4. Puree peppers, oil, garlic, and cheese in processor.
5. Season with salt and pepper to taste.
6. Chill at least 3 hours or overnight.
Yield: 4 cups.
Peanut Sauce Dip
1 tablespoon vegetable oil
2 shallots, chopped
1 tablespoon minced fresh ginger
3 garlic cloves, minced
1 teaspoon curry powder
1/8 teaspoon dried crushed red pepper
1 cup (or more) canned chicken broth
1/2 cup creamy peanut butter (do not use old-fashioned or freshly ground)
5 teaspoons fresh lime juice
1 1/4 tablespoons soy sauce
1 teaspoon brown sugar
• Heat oil in nonstick skillet over medium heat.
• Add shallot, ginger and garlic.
• Sauté until shallot is tender, about 3 minutes.
• Add curry powder and crushed red pepper.
• Stir until aromatic, about 15 seconds.
• Stir in 1 cup broth, peanut butter, lime juice, soy sauce, and brown sugar.
• Whisk to blend.
• Simmer until mixture thickens, whisking constantly, about 3 minutes.
• Season with salt and pepper to taste.
• Transfer to bowl and cool, whisking occasionally.
• Cover and refrigerate 2 hours.
Cook’s note:
• Can be made 2 days ahead. Keep refrigerated.
• Then dip with more broth by tablespoonfuls if needed.
• Serve dip chilled or at room temperature.
Yield: 1 1/3 cups.
Onion Dip
3 1/2 large white onions, julienned
1/2 cup olive oil
1/2 cup balsamic vinegar
3 pounds sour cream
5 ounces herb flavored cheese such as Boursin
1/2 cup chopped chives
1 lemon, juiced
Salt and freshly ground black pepper
• In a thick bottomed pan over medium-low heat caramelize the onions with the olive oil, stirring often.
• Sauté for a long period of time to release the natural sugars.
• This will take about 15 to 20 minutes.
• Use small amount of water to help release the sugars that will stick to the bottom of the pan.
• Add all other ingredients and bring up to a warm temperature.
• Remove from the stove and puree with a hand blender or food processor.
• Season with salt and pepper to taste.
Cook’s note:
• When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
• Transfer liquid to a blender or food processor and fill it no more than halfway.
• If using a blender, release one corner of the lid.
• This prevents the vacuum effect that creates heat explosions.
• Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Kidney Bean Dip
1 15-ounce can red kidney beans, drained
3 tablespoons sour cream
3 tablespoons fresh lemon juice
3 garlic cloves, finely chopped
1 teaspoon ground cumin
1/2 small red onion, chopped
1/4 cup chopped fresh cilantro
Assorted cut-up vegetables (such as carrots, celery, and bell pepper)
Pita bread triangles, toasted
• Place beans in medium bowl.
• Mash with fork until almost smooth.
• Add sour cream, lemon juice, garlic, and cumin; blend well.
• Mix in onion and cilantro.
• Season dip with salt and pepper.
• Transfer to small bowl.
• Let stand at least 30 minutes to blend flavors.
Cook’s note: Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
• Place dip in center of platter.
• Surround with vegetables and pita triangles.
Yield: 1 1/2 cups.
Herb Dip
1 cup loosely packed fresh flat-leaf parsley leaves
2 tbs. chopped yellow onion
1 clove garlic, minced
½ cup each, mayonnaise, sour cream, soft tofu (all low fat)
2 tbs. tarragon vinegar
Salt and pepper to taste
1. Combine the parsley, onion, and garlic in a food processor and pulse to chop finely.
2. Add the mayonnaise, sour cream, and tofu and process until well blended.
3. Add the vinegar and tarragon and process until smooth.
4. Pour it into a bowl and stir in the salt and pepper.
Eggplant Spread and Olives
1 (1-lb) eggplant, halved lengthwise and flesh scored in a crosshatch pattern
5 tablespoons olive oil
1/4 cup Kalamata or other brine-cured black olives, rinsed, patted dry, and pitted
1 tablespoon drained bottled capers, rinsed
1 tsp. cumin
Preheat oven to 375 degrees F.
1. Rub eggplant with 2 tablespoons oil and bake, cut sides down, in a small baking pan in middle of oven until flesh is browned and very tender, about 50 minutes.
2. Scoop flesh from eggplant into a food processor, discarding skin, and purée with olives, capers, remaining 2 tablespoons oil, cumin, and salt and pepper to taste.
Yield: 1 cup.
Dip from the Orient
Use this with raw mushrooms, green beans and cauliflower.
¾ cup minced scallions, top and bottoms cut off
½ sp. fresh coriander
1/3 cup fresh parsley, minced
2 1/3 tbs. Fresh ginger, grated
2 tbs. canned chopped water chestnuts
1 cup sour cream
3 tbs. mayonnaise
Combine all the above ingredients and serve it out of the inside of a carved out green or red cabbage.
Curried Spinach Dip
1 teaspoon curry powder
1 teaspoon ground cumin
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
3/4 cup nonfat sour cream
1 cup plain nonfat yogurt
3 garlic cloves, minced
1/2 teaspoon hot pepper sauce
Stir curry and cumin in small dry skillet over medium-low heat just until fragrant, about 45 seconds.
Remove from heat.
Combine chopped spinach, nonfat sour cream, nonfat yogurt and minced garlic in processor.
Blend until spinach is pureed.
Add curry mixture and hot sauce and process until blended.
Season to taste with salt and pepper.
Transfer to bowl.
Cook’s note: Can be prepared 4 hours ahead. Cover and refrigerate.
Yield: 2 cups