Category Archives: Appetizers

Trio of Dips

Trio of Dips

So, a friend of mine hosted a party last night for the jewelry line, Stella and Dot. She graciously allowed me to bring a few appetizers over for everyone to munch on. It was a great time trying on some amazingly beautiful pieces of jewelry and chatting with friends! Thanks so much for hosting a great party, Kim!

You can check out her Stella and Dot page here: http://www.stelladot.com/sites/kimberlymurphy

Since I am slightly indecisive, I made 3 different dips for the party. They are all dairy and meat-free, as it so happens. So a lot less guilt when chowing down, all the better! I served these with a big arrangement of sliced bell peppers, celery, cucumber, and carrots, sliced baguette, and pita chips. I love options!

Red Pepper & Walnut Dip

(this is an adaptation of this recipe: two faced red pepper dip.)

1 cup walnuts
2 TBL olive oil
3 cloves garlic
1 TBL parsley
1/2 tsp salt and pepper
8 oz roasted red peppers (I like the ones already sliced)

Start by toasting the walnuts and halved garlic in a sheet pan under the broiler for 3-4 minutes. I leave the rack about 5 inches from the heat.

Red Pepper & Walnut Dip

Add the toasted walnuts, garlic, parsley, salt and pepper to a food processor and pulse 4-5 times.

Red Pepper & Walnut Dip

Add red peppers (none of the liquid) and turn processor on for 10-20 seconds.

Red Pepper & Walnut Dip Red Pepper & Walnut Dip

Scrape down sides and turn processor on with opening in lid off and stream in oil.

Red Pepper & Walnut Dip

I added a few chopped slices to the top after I put in a bowl.

Red Pepper & Walnut Dip

 

Red Pepper & Walnut Dip
Author: 
Cuisine: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
A creamy, wholesome dip that marries the sweetness of the red pepper and heartiness of the walnuts in an easy appetizer.
Ingredients
  • 1 cup walnuts
  • 2 TBL olive oil
  • 3 cloves garlic
  • 1 TBL parsley
  • ½ tsp salt and pepper
  • 8 oz roasted red peppers (I like the ones already sliced; found where olives and pickles are in your store)
Instructions
  1. Start by toasting the walnuts and halved garlic in a sheet pan under the broiler for 3-4 minutes. Leave the rack about 5 inches from the heat.
  2. Add the toasted walnuts, garlic, parsley, salt and pepper to a food processor and pulse 4-5 times.
  3. Add red peppers (none of the liquid) and turn processor on for 10-20 seconds.
  4. Scrape down sides and turn processor on with opening in lid off and stream in oil.
  5. Add a few chopped red pepper slices to the top after scooping into bowl, if desired.

 

Chickpea Dip

(Adapted from: http://www.foodnetwork.com/recipes/rachael-ray/spicy-hummus-quick-chickpea-spread-recipe/index.html)

1 14.5 oz can chickpeas, drained
1 tsp ground cumin
1 tsp cilantro
1/2 tsp ground coriander
1 clove garlic, crushed
1/2 tsp salt
1/2 lemon, juiced
1/4 cup olive oil

Add all ingredients expect oil to food processor.

Chickpea Garlic Dip

Pulse 5-10 times and the scrape down sides.

Chickpea Garlic Dip

Stream in oil slowly from opening in lid until smooth consistency.

Chickpea Garlic Dip

I added a few halved chickpeas on top after it was spooned into a bowl.

Chickpea Garlic Dip

Chickpea Garlic Dip
Author: 
Cuisine: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
A new twist with a nod to hummus with lemon and cilantro to give it a bright fresh flavor
Ingredients
  • 1 14.5 oz can chickpeas, drained
  • 1 tsp ground cumin
  • 1 tsp cilantro
  • ½ tsp ground coriander
  • 1 clove garlic, crushed
  • ½ tsp salt
  • ½ lemon, juiced
  • ¼ cup olive oil
Instructions
  1. Add all ingredients expect oil to food processor.
  2. Pulse 5-10 times and the scrape down sides.
  3. Stream in oil slowly from opening in lid until smooth consistency.
  4. Add a few halved chickpeas on top after spooning into a bowl.

 

Black Bean & Corn Salsa

1 large tomato, seeded and diced (or 2 small Roma)
1/2 small red onion, diced (or 1/4 of large)
1 clove garlic, toasted and minced
1 TBL parsley, chopped
1 TBL red wine vinegar
3/4 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
2 TBL olive oil
1/2 lemon, juiced
1 15 oz can black beans, rinsed and drained
1 15 oz can whole kernel corn, drained

Whisk red wine vinegar, chili powder, cumin, salt and pepper, lemon juice and oil in large bowl. Place chopped onion, tomato, garlic and parsley in same bowl.

Black Bean Salsa Black Bean Salsa

Add black beans and corn.

Black Bean Salsa

Refrigerate for 4-6 hours before serving to allow flavors to meld.

Black Bean Salsa

Black Bean & Corn Salsa
Author: 
Cuisine: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
This salsa is a fresh, flavorful dip that goes well with chips or veggies alike that keeps tasting better the longer it sits.
Ingredients
  • 1 large tomato, seeded and diced (or 2 small Roma)
  • ½ small red onion, diced (or ¼ of large)
  • 1 clove garlic, toasted and minced
  • 1 TBL parsley
  • 1 TBL red wine vinegar
  • ¾ tsp chili powder
  • 1 tsp cumin
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 TBL olive oil
  • ½ lemon, juiced
  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can whole kernel corn, drained
Instructions
  1. Whisk red wine vinegar, chili powder, cumin, salt and pepper, lemon juice and oil in large bowl. Place chopped onion, tomato, garlic and parsley in same bowl.
  2. Add black beans and corn.
  3. Refrigerate for 4-6 hours before serving to allow flavors to meld.

 

Thanks again Kim for letting me bring all this (and some mini banana chocolate-chip muffins!) to your party! I had a really great time!

Trio of Dips Trio of Dips

These dips go well with all kinds of chopped fresh veggies to dip them in: carrots, sliced bell peppers, cucumbers, celery or whatever you like! A sliced baguette works well too and tortilla chips or pita chips are awesome as well!

Please let me know what you thought of the Trio of Dips! I would love to hear from you!