Saturday, April 27, 2013

Taco Dip Recipe

Serves 8

1 can bean dip
1 can avocado dip, frozen
1 pacek taco seasoning mix
4 tbs sour cream
6 tbs mayonnaise
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
6 green onions; chopped
1 tomato; chopped
1 small can black olives, chopped

Mix together the taco seasoning mix, sour cream and mayonnaise.
Layer ingredients starting at the top of the list.

Hommos (Chick Pea Dip) Recipe

Serves 6

1 can chick peas (semi drained)
1 small lemon (juiced)
2 cloves garlic (crushed)
1 tbs tahinni (sesame seed paste)
*optional - instead use a litte olive oil

*salt & freshly ground pepper
*adjust above amounts to suit your taste
*Blend all ingredients. 

*place in bowl

Salmon Dip Recipe

Serves 4

1 can red sockeye salmon
1 1/2 tbs onion (chopped)
6 oz cream cheese
1/2 juice from a lime

Mix all ingredients thoroughly; let set in refrigerator 3 hours before serving.

Guacamole Dip Recipe

2 large ripe avocados
1 tbs grated onion
1 tbs lemon juice
1/2 tsp salt
1/4 tsp chili powder
1/3 cup miracle whip

Mix all ingredients together except the Miracle Whip. Spread the Miracle Whip over the top, sealing edges. Chill for 2 hours. Mix the Miracle Whip into the dip. Serve with potato chips, crackers or corn chips.

Baba Ganouj (Eggplant Dip) Recipe

2 medium eggplants
2 tbs tahini
2 garlic cloves, pressed
1 juice of 1 lemon
2 tbschopped fresh parsley (optional)

1/2 tsp salt
1 black pepper to taste

Preheat oven to 300'F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well. Serves 6-8 as a dip.