Four delicious veggie dips
Debra R
Hot Artichoke Dip, Hummous, Baba Gahoush and Brocc-a-mole
ingredients
- Hot Artichoke Dip:
- 1 10-ounce package frozen chopped spinach
- 1 can artichoke hearts
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 garlic clove, crushed fine with sea salt
- 1 cup fresh grated Parmesan cheese
- dash green jalapeno pepper sauce
- Hummous:
- 2 cans chick peas, drained
- 1/2 cup tahini (sesame butter)
- 3 cloves garlic
- squeeze of lemon juice
- olive oil & paprika for topping
- Baba Ganoush:
- 1 large eggplant, halved and roasted
- 1/3 cup tahini
- juice of a whole lemon
- 1 to 3 cloves garlic
- pinch of salt
- Brocc-a-mole
- 1 cup broccoli, well-cooked (steamed)
- 1/2 cup Greek yogurt
- 1/4 cup extra-virgin olive oil
- 1 to 3 cloves garlic
- 1/4 cup your favourite tomato-chilli salsa
- Tabasco or other chilli sauce (optional)
- fresh cilantro for garnish (optional)
directions
- 1
To make Hot Artichoke Dip:
- 2
Preheat oven to 350°F. Microwave the spinach 4 minutes and squeeze out liquid. Rinse and drain artichoke hearts and chop coarsely. Combine all the remaining ingredients, apart from holding back 1/5 of the Parmesan and put into an ovenproof dish; top with the remaining Parmesan and bake for 25 minutes.
- 3
To make hummous:
- 4
Combine all ingredients except last two in a food processor and puree; top with a thin layer of oil and a sprinkle of paprika.
- 5
To make Baba Ganoush:
- 6
Let eggplant cool then scoop flesh out of skin and put it in a food processor. Add all other ingredients and puree.
- 7
To make brocc-a-mole:
- 8
Drain broccoli well and combine with next three ingredients in a food processor; puree till smooth. Stir in the salsa and garnish with cilantro.
- 9
Serve these with a variety of healthy “dippers” such as toasted pita triangles, toasted thin bagel slices, corn chips, celery sticks and jicama sticks.
Source: Debra R
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews