Showing all posts tagged dips & salsa

Ingredients

• 1 (8 oz) package cream cheese
• 8 ounces of shredded cheddar & jack cheese
• 1/3 cup each of celery & carrot
• 1/2 cup green pepper
• 1/3 cup red pepper
• 1/2 cup white onion
• Salt & pepper to taste

Instructions

1. Cut up the vegetables into small chunks. Place in a food processor and pulse until finely chopped.
2. Add the cream cheese and cheddar & jack cheese to the food processor and pulse until the vegetable mixture and cheese are combined.
3. Place spread in a serving bowl.
4. Serve with crackers, flat bread chips or Melba toast

http://michellesipsandsavors.com/gunter-hotel-cheese-spread/

Ingredients

• 1 lb each of ground beef & ground pork
• 1 (6 oz) can tomato paste
• 4 peeled & diced medium tomatoes
• 1 small jar chopped pimento
• 3 green onions
• 1 green bell pepper
• 3 cloves of garlic
• 2 jalapeños w/the seeds removed
• 1 large jar pickled cocktail onions
• 1 box of white raisins (about 1 1/2 cups)
• 1 tsp each of Accent, paprika, comino, cayenne & oregano
• 1 tsp Worcestershire sauce
• Salt & pepper to taste
• 2 medium cans of sliced mushrooms
• 1 cup blanched sliced almonds
• 2 medium cans of sliced black olives
• 1 can beef consommé

Instructions

1. Brown the beef & pork. Once browned add the tomato paste & stir until combined. Add the prepared tomatoes & pimento and simmer.
2. In a food processor, chop the garlic, green onions, bell pepper & jalapeño. In a large pot heat some olive oil & add the chopped vegetables.
3. While the vegetables are getting fragrant, add the cocktail onions to the food processor to chop. Add to the large pot.
4. Add in all the spices and stir to incorporate.
5. Now add the browned meat & tomato mixture to the large pot.
6. Mix in the raisins & beef consommé and let simmer for 30-40 minutes. Stir occasionally.
7. Before serving, add in your mushrooms, olives & almonds. Heat through.
8. Serve in a heated chafing dish or a crock pot set on low.
9. Serve with tortilla chips.

http://michellesipsandsavors.com/party-picadillo-dip/

Ingredients

• 1 (15 oz) can of garbanzo beans, drained
• 1/4 cup smoked beetroot ketchup (I used Foraging Fox Smoked Beetroot Ketchup)
• 1 heaping TBS tahini paste
• 1/4 cup olive oil
• 2 TBS hemp seeds
• 2 cloves of garlic
• 1/2 tsp paprika
• 1/2 tsp coriander
• 1/2 tsp pink Himalayan salt
• 1/2 tsp white pepper
• 1/4 cup filtered water
• Sliced radishes, rough chopped cilantro, olive oil and hemp seeds for garnish

Instructions

1. Blend all ingredients in a food processor or blender until smooth. Place in desired dish and garnish. Serve with chips or as a compliment to other foods.

http://michellesipsandsavors.com/smoked-beetroot-hummus/

Ingredients

• 2 jalapeños, stems & seeds removed, and rough chopped
• 10 tomatillos, husks removed, rinsed & quartered
• 2 cloves garlic, peeled & rough chopped
• 1 small white onion, peeled
• 1 small juiced lime
• 1/2 cup coarsely chopped cilantro
• 1 medium avocado, pitted & peeled, and cut into large chunks
• Sea salt, to taste

Instructions

1. In a blender, purée the everything except the cilantro and avocado.
2. Add the cilantro & avocado and briefly blend until slightly course.
3. Taste the mix and add sea salt, as needed.

Notes

http://michellesipsandsavors.com/tomatillo-avocado-salsa-by-the-culinary-institute-of-america/

Ingredients

• 1 1/2 cups cooked purple sweet potato (I baked & then peeled mine)
• 1/3 cup tahini
• 2 TBS hemp hearts
• 3 cloves of garlic, crushed
• Juice of 1 lemon
• 1/2 tsp coriander
• 1/2 tsp cumin
• 1/2 tsp pink Himalayan salt
• 1/3 cup olive oil
• 1/4 cup filtered water (add more, if needed)
• Garnish with olive oil, white, pink & green peppercorns, za’atar & fresh thyme

Instructions

1. Add all ingredients (except garnish) to food processor, and pulse until smooth. You want the consistency to be soft enough to dip a chip in the hummus without breaking.
2. Garnish with additional olive oil and the other recommended spices and herbs.

http://michellesipsandsavors.com/purple-sweet-potato-hummus/

Ingredients

• 1 (15 oz) can of chickpeas, drained
• 1/3 cup tahini paste
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 cloves of garlic
• 1/2 tsp paprika
• 1/2 tsp coriander
• 1 tsp turmeric
• S & P to taste
• 1/4 cup filtered water
• Sumac, colorful peppercorns, garlic blooms, hemp seeds & olive oil for garnish

Instructions

1. Blend all ingredients in a food processor or blender until smooth. Place in desired dish and garnish with olive oil & spices of your choice. Serve with grainy chips or as a compliment to other foods. I like this with falafel or kibbeh.

http://michellesipsandsavors.com/turmeric-hummus/

Ingredients

• 1 TBS olive oil
• 1 tomato, chopped
• 1 small onion, chopped
• 2 jalapeño peppers, seeded and chopped
• 2 garlic cloves, minced
• Sea salt & pepper to taste
• 1/2 cup good dry white wine
• 1 (16 oz) Kraft Velveeta Cheese, cut into chunks
• Serve with seasoned restaurant quality tortilla chips

Instructions

1. Heat olive oil and add tomato, onion and jalapeño peppers. Sauté on medium heat for 1-2 minutes. Add garlic and season with salt and pepper. Continue cooking on medium heat. When garlic is fragrant add the wine and deglaze the pan.
2. Lower heat to simmer and add in the chunks of cheese. Stir cheese until melted and incorporated into the vegetable and wine mixture.
3. Pour the chile con queso into a bowl and serve with tortilla chips.

http://michellesipsandsavors.com/tex-mex-chile-con-queso/

Ingredients

• 12 oz labneh or thick Greek yogurt
• 2 - 3 TBS tahini
• Juice of 1/2 lemon
• 3 cloves roasted garlic, smashed
• Dash salt
• Za’atar, black sesame seeds & olive oil for garnish
• Thick sliced Ciabatta

Instructions

1. Mix labneh or yogurt with tahini, lemon juice, smashed garlic & salt in medium bowl. Transfer to serving bowl and swirl top of spread. Drizzle a bit of olive oil and too with sesame seeds & za’atar.
2. Brush desired number of Ciabatta bread slices with olive oil. Toast bread in a hot grill so that each piece of bread has grill marks.

Notes

http://michellesipsandsavors.com/grilled-ciabatta-lebneh-garlic-spread/

Ingredients

• 1 (15 oz) can chick peas, drained
• 2 garlic cloves, rough chopped
• 1/4 cup tahini
• Juice of 2 lemons
• 1/3 cup olive oil
• 1 tsp coriander
• 1/2 tsp pink Himalayan salt
• Filtered water, if needed
• Garnish: Parsley, capers, sundried tomatoes in oil, crunchy chick peas (I used Saffron Road) & olive oil

Instructions

1. Place chick peas in food processor and pulse until smooth. Add remaining ingredients (except garnish) and pulse until combined & smooth. Add a bit of water if the hummus is too thick.
2. Transfer hummus to a serving dish. Garnish with rough chopped parsley & sundried tomatoes, capers & crunchy chick peas. Drizzle with olive oil. Serve with pita chips.

http://michellesipsandsavors.com/hummus-w-sundried-tomatoes-capers/

Ingredients

• 1/2 red bell pepper
• 1/3 cup red onion
• 1/2 jalepeno (no seeds)
• 1 garlic clove
• 3/4 cup loosely packed cilantro
• 4 ripe avocados
• Juice of 1/2 lime
• Salt and pepper to taste

Instructions

1. Place everything but the avocado, lime, salt and pepper in a food processor. Chop until everything is very fine. Transfer to a large bowl.
2. Add in the avocado, lime, salt & pepper, and combine.
3. Transfer to desired bowl and serve with tortilla chips.

http://michellesipsandsavors.com/michelles-famous-guacamole/