Time for a Dip

Seven Layer Dip

This is a great dip to have in your files because it doesn’t involve heating up your kitchen. Which in LA in the summer is a wonderful thing. I like to make it on a circle shaped tray and put baby carrots and persian cucumber sticks in the center of my tray. You will need the Simple Guacamole recipe listed under the Whole Foods Glendale Demo.

Hardware-tray, potato masher, big bowl, a few silverware spoons,

Software-8 oz. light sour cream, 2 can of black beans, 3 avocados, jar of your favorite salsa, small can sliced black olives, shredded cheddar cheese/mexican blend, diced fresh tomatoes, sliced green onions (optional 8th layer), ground cumin, garlic powder

To assemble it, think like a contractor. Lay a nice foundation and build the floors upward.

  • Floor 1- Beans. open your can of black beans and drain them in a colander. Run some water over them and give them a stir to rinse them off. using a potato masher, mash the beans, add a drizzle of canola oil, and a sprinkling of ground cumin and garlic powder. Smash it all together and stir it with a spoon. If it is too stiff add more canola oil. Spread it out on your serving dish. This will be your widest layer.
  • Floor 2- make the guacamole using the Glendale Whole Food demo recipe. spoon in on the beans and spread it as you would frosting on a cake. Don’t take the guacamole all the way to the edge of the bean layer. You want a margin of the beans to show
  • Floor 3- do the same with the salsa on top of the guacamole. Remembering to let the guacamole show as a border.
  • Floor 4- repeat the procedure with the sour cream. Remembering the border of salsa
  • Floor 5- sprinkle the diced tomatoes on top of the sour cream
  • Floor 6- Sprinkle the cheese on top of the tomatoes
  • Floor 7- sprinkle sliced black olives
  • Floor 8- sprinkle sliced green onions (optional)

Cover loosely with plastic wrap and refrigerate until ready to serve. Serve with baby carrots, persian cucumber sticks, jicama sticks, and baked tortilla chips

Basic Hummus

1 can of Garbanzo beans, olive oil, 1/4 teaspoon pureed garlic, pinch of kosher salt, lemon, 1/2 teaspoon of tahini (sesame paste) (it still tastes good w/out this too)

Procedure

  • Open your can of garbanzo beans and drain them in a colander. Run some water over them and give them a stir to rinse them off. pour them into your mini food processor or blender
  • Add 3 second pour of olive oil
  • Roll the lemon on the counter pressing on it with the palm of your hand to break up the pulp. This allows the more of the juice to squeeze out. Hold the lemon and cut it in half. Add the juice of half the lemon. Add less than you think because you can always add more later but you can’t take lemon juice away.
  • Add salt, tahini, garlic puree
  • Put the lid on the processor and push the button.
  • stop  and open the lid to scrap down the sides of the processor.
  • Put the lid back on and push the button again.
  • Give it a taste, if it is not creamy enough then add more olive oil or lemon juice according to your liking.

Serve with pita pockets cut into wedges like pizza slices, baby carrots, jicama sticks, persian cucumber sticks

Note: you can stir in …sundried tomatoes, jarred artichoke hearts drained and chopped, frozen spinach that has been defrosted and squeezed to remove excess water. Let me know if you have any other fun combos.

Note: you can use this hummus in the hummus spiral wraps I demoed at Whole Food in Glendale. The recipe is listed under that posting. For picnics or fieldtrips, I like this instead of mayo for sandwiches since it won’t spoil as fast as mayo. And it adds protein and fiber both good things.

Italian White Bean Dip by Giada de Laurentiis

This is a good recipe to keep handy because you can make the dip ahead of time and refrig. til ready to use. I like to serve it with wheat pita baked chips. Be careful when adding the garlic since raw garlic can get spicy. Also add the parsley in small amounts because when it gets to minced it starts to give your dip a slight green tint. (which would be good for St. Paddy’s day)

Hardware: mini food processor, flatware tablespoon, cutting board, knife/scissors, colander, serving bowl, platter,

Software: 15 oz. can of Cananilli beans, fresh garlic 1-2 cloves, flat leaf Italian parsley, olive oil, fresh lemon juice, kosher salt, wheat pita cut into wedges

Steps

Rinse and drain beans. dump them into your food processor, add the garlic and all the other ingredients minus the pita. Add less olive oil and lemon juice at the start since you want to see how loose the dip is. If it is too thick then add more.

Oven Baked Pita Chips                   preheat oven to 400 F

Cut the pita like you would pizza wedges. toss them in olive oil and sprinkle kosher salt. then bake for approximately 8 minutes. Careful not to burn them.

This is a great healthy appetizer to take to a friend’s house. And since you can make it ahead of time you can get to the party on time.

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