Saturday, March 23, 2013

Weekend Recipe - Chips & Dip Day!

Today is Chip & Dip Day!

To celebrate I am going to share several great dip recipes with you.  You can serve them with chips or with your favorite veggies!

Green Goddess Dip Recipe
Make this with the low-fat versions of sour cream and mayo and you will enjoy the flavors of the herbs so much more and your waistline will thank you.

2 oil-packed anchovy fillets, rinsed and patted dry
1 large clove garlic, smashed
2 scallions, including 3 inches of the green tops, cut into 1/2-inch lengths
1/4 cup lightly packed fresh flat-leaf parsley leaves
1/4 cup lightly packed fresh cilantro leaves
1/4 cup chopped fresh dill
2 tablespoons coarsely chopped fresh tarragon leaves
6 large fresh basil leaves, torn into small pieces
2 tablespoons white wine vinegar
1 teaspoon kosher or sea salt
1 teaspoon sugar
1/8 teaspoon freshly ground pepper
3/4 cup reduced-fat sour cream
1/2 cup reduced-fat mayonnaise

1. In the work-bowl of a food processor fitted with the metal blade, process the anchovies, garlic, scallions, parsley, cilantro, dill, tarragon, basil, vinegar, salt, sugar, and pepper until finely chopped. Stop the machine once or twice to scrape down the sides of the bowl with a rubber spatula.

2. Add the sour cream and mayonnaise and process until smooth. Transfer to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld.
Green Goddess Dip Do-Ahead: This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 10 minutes before serving.

Southwestern Ranch Dressing

½ cup mayonnaise
½ cup Sour Cream
1 to 2 Tbls. Milk
2 Tbls minced Tomatoes
1 Tbls. vinegar

Whisk all ingredients together in a bowl.  Cover and chill for 4 hours before serving with your favorite chips or carrot coins.
Tapenade Dip
(adapted from Spoodles on the Disney Boardwalk)
Use this on Pita chips, Melba toast rounds, or tortilla chips.  You can use it as a bread dip by adding 2 Tablespoons with ¼ cup of olive oil on a plate.

14 ounces Green Olives Stuffed with Pimiento
7 ounces Kalamata Olives
2 ounces Pickled Onions
4 ounces Pepperocini
6 ounces Carrots
5 ounces Celery
1 Tablespoon Minced Garlic
1/4 Teaspoon Celery Seed
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
1/2 Teaspoon Ground Black Pepper
1 cup Olive Oil
2 ounces Red Wine Vinegar

Place Olives, Onions, Peppers, Carrots and Celery in a food processor. Pulse until all ingredients are finely chopped, but not pureed.  Fold in remaining ingredients and season with Kosher Salt and Black Pepper.   The best news is the olives have a wonderful shelf-life when kept in a sealed container.  I use a canning jar.

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