I find olives are hit and miss with my friends so I don’t make this one often but it is a personal fav. I love the mix of tangy black olive, tart but sweet sun-dried tomato and peppery Arugula. My secret is to reconstitute dried sun-dried tomatoes in red wine but its not necessary. If you are cooking your own beans make sure they are extra soft. Serve this dip with vegetables, crackers or spread thickly on slabs of grilled garlic bread like a Bruschetta.
Medium to large bowl:
2 cans White Beans
6 tablespoons Olive Oil
2 tablespoons Lemon Juice
Fresh Ground Pepper
1/2 cup Kalamata Olives, coarsely chopped
1/2 cup Arugula, coarsely chopped
1/2 cup Sun-Dried Tomatoes, finely diced
Sea Salt to taste
Mash beans, olive oil and lemon juice with a potato masher or fork to make a moist coarse paste. Add a generous amount of fresh ground pepper
Stir in the olives, arugula and sun-dried tomatoes. Sea salt to taste.
Serve or store up to a week in the refrigerator.
Makes approximately 3 1/2 cups.
Posted in Dips & Sauces
Tagged Appetizer, Dairy Free, Easy, gluten free, Healthy, High-Fibre, low-calorie, Protein, quick, Vegan, Vegetarian
This 6 ingredient savory spread is one of my entertaining usuals, the flavour improves if it is refrigerated for at least a few hours and, it keeps for up to a week. I try to make two dips or spreads a week so I have one readily available to eat fresh cut veggies with. I probably say this often but I’d make a double batch!
Small sauce pan, low medium heat:
1/4 cup Extra Virgin Olive Oil
1 teaspoon Fresh Rosemary, minced
1 Lemon, zest and juice
1/4 teaspoon Ground Pepper
1 1/2 cups Cannellini or other White Bean
Sea Salt to taste
Saute olive oil, rosemary, lemon zest and ground pepper for 1 minute or just until the oil begins to bubble. Remove from heat and let sit for 10 minutes.
Puree the beans in a blender or processor. Add the oil, lemon, rosemary mix. Process for at least a minute until the spread is smooth and light.
Blend in lemon juice and sea salt to taste.
Transfer to a covered container and refrigerate.
Makes approximately 1 1/4 cups.
Posted in Dips & Sauces
Tagged Appetizer, Dairy Free, Easy, Egg-Free, gluten free, Healthy, High-Fibre, Protein, quick, Vegan, Vegetarian
This dip takes a little more prep time with the roasting of garlic and beets but it is well worth the wait. If pressed for time you could always do the roasting the day before. Once that part is done you’ll be ready to serve in 5 minutes. This rich red appetizer is always a huge hit! I have served it with Mary’s Gone Crackers in Black Pepper, or Cucumbers but I’m sure it would go nicely with anything really. I took a HUGE container up to a girls weekend in Whistler last month and one of my friends discovered the beet dip tastes amazing on top of a Mary’s Crackers spread with goat cheese. Mmmmm looking forward to serving this one tonight!
Oven 425 degrees
Medium baking sheet
3/4 lb small Beets (approximately 4 beets)
1 small Garlic Bulb, 1/4 inch sliced off the top
2 tablespoon Prepared Horseradish, drained
1 tablespoon Olive Oil
1 tablespoon Red Wine Vinegar
1/4 cup whole Toasted Unsalted Almonds
1/8 teaspoon Dried Sage
Sea Salt and Fresh Ground Pepper
Wrap beets and garlic separately in tin foil and place on baking sheet. Bake for approximately 40 minutes then remove garlic. Cool in packets. Continue cooking beets until tender, about 20 minutes more.
Remove beets and let chill until cool enough to handle. Using paper toil, rub the skin off beats and toss them into a blender or food processor.
Squeeze garlic from its skin into your blender/processor.
Add horseradish, oil, vinegar, almonds and sage, pulse until combined.
Season with salt and pepper.
This dip is beautiful light green in colour, has a texture similar to chickpea hummus and packed with flavour. Another one of my party favours; I suggest making a double batch!
1 ½ cups Shelled Edamame Beans, cooked
½ cup Frozen Green Peas, thawed
¼ cup Vegetable Stock
¼ cup fresh Flat Leaf Parsley, minced
2 large Garlic Cloves, minced
3 tablespoons Extra Virgin Olive Oil
2 tablespoons Tahini Butter
1 freshly squeezed Lemon
½ teaspoon Sesame Oil
½ teaspoon Dijon Mustard
½ teaspoon Ground Cumin
½ teaspoon Sea Salt
¼ teaspoon fresh Ground Pepper
All ingredients into blender or processor and serve!
Home-made, sugar-free, wheat-free peanut sauce. Jar it and store in the fridge to use whenever you please! Can’t do peanut? Go with Sesame Butter instead.
Need I say more?
1/4 cup Organic Chunky Peanut Butter
2 tablespoon Coconut Milk
1 teaspoon Red Chili Paste
2 tablespoon Maple Syrup
2 tablespoon Lime Juice
1 teaspoon Wheat-Free Tamari
3 tablespoons Toasted Sesame Oil
Blend or process all ingredients.