dip

All posts tagged dip

Kimmy JJ’s Sun-Dried Tomato Guacamole

Published June 5, 2013 by jenmatteson

Serendipity.  Did anyone ever really know what that meant until Kate Beckinsale and John Cusack starred in the movie?  Well, I didn’t, but I was also in high school.  So maybe I should have known what it meant…?  This guacamole recipe comes to you courtesy of my good friend, Kimmy JJ.  Just before I tried her guacamole, she informed me that she made it with sun-dried tomatoes.  I love sun-dried tomatoes, but in guacamole??  No, thank you.  Or so I thought.  As I scarfed down this lovely concoction, she told me the story of how this recipe came to be.  It was short and sweet.  She was making guacamole and went to add tomatoes, and realized she didn’t have any.  But she did have sun-dried tomatoes, so she thought, what the heck, and threw them in there.  At least, that’s how I remember the story.

Sun-Dried Tomato Guacamole

I know it sounds unusual, but it is so good!  The sweetness from the sun-dried tomatoes paired with the spiciness from the jalapenos is out of this world.  Using the sun-dried tomatoes that are oil packed really allows the sweetness of the tomatoes to seep into the rest of the dip making it taste even more rich and creamy.  I’m not sure about the rest of the ingredients Kim uses – I just made guac how I usually do, but with the exception of the tomatoes.  Take a risk and try this out next time you’re making guacamole!

Sun-Dried Tomato Guacamole

Sun-Dried Tomato Guacamole

Source: Kimmy JJ
Servings: Makes about 1 1/2 cups

Ingredients:

3 avocados, halved, pitted and chopped
1/2 onion (I used white, but red is suggested)
3 tbsp cilantro, chopped
2 jalapenos, seeded and minced
3 cloves garlic, minced
1 tsp cumin
1/2 lime, juiced
1/4 cup sun-dried tomatoes
Kosher salt

Directions:

1. In a large mixing bowl, combine avocado, onion, cilantro, jalapenos, garlic and cumin.  Add lime juice and mash with the back of a fork to desired consistency.  Add sun-dried tomatoes and salt to taste.

Buffalo Wing Hummus

Published April 30, 2013 by jenmatteson

I know you read the title of this recipe, and thought that sounds kinda gross, right?  Well, I certainly did the first time I saw it, but I still saved it because I tend to love anything that includes buffalo sauce, especially Franks Red Hot.  Plus, I love hummus, it’s so versatile, easy to make, and pretty healthy.  I’ve been stuck making the same flavors of hummus for a while now, roasted garlic and roasted red pepper.  Of course both are fantastic, but some times you just need to spice it up a bit.  Literally.

Buffalo Wing Hummus

I saw this recipe right around the time NFL football was starting last year, but never got around to making it for a football event.  But I definitely should have.  This hummus satisfies the guilty pleasure of eating wings, minus all the added calories (and tendons and bones!).  I loved it and will be sure to break it out during the upcoming football season.  It might even make an appearance during the baseball season again!

Buffalo Wing Hummus

Buffalo Wing Hummus

Source: Adapted from Hezzi-D’s Books and Cooks
Servings: Makes 1 1/2 cups

Ingredients:

1 can chickpeas, drained
3 cloves garlic, minced
1/4 cup tahini
4 tbsp lemon juice
1 tsp paprika, plus more for serving
1 tsp salt
1 tsp black pepper
5 tbsp Frank’s Red Hot
1 tbsp white vinegar
2 tsp olive oil, plus more for serving

Directions:

1. Combine all ingredients except olive oil in a food processor.  Process until smooth.

2. Gradually add olive oil while processing until hummus reaches desired consistency.

3. Refrigerate until ready to serve.  Sprinkle with paprika and drizzle with olive oil.  Serve with pita chips and celery sticks.

Roasted Garlic White Bean and Red Pepper Dip

Published April 21, 2013 by jenmatteson

Another recipe from Jaida at Sweet Beginnings.  That girl just makes so many yummy things!  I’ve had this in my “to try” list for awhile now, and had the perfect opporutniy to try it out.  We had Nate’s parents over for ribs (in Nate’s new smoker!) last weekend, and I didn’t want anything really heavy to set out as an appetizer before we ate dinner.  I figured we’d all be excited and trying to save room for the ribs!

Roasted Garlic White Bean and Red Pepper DIp

This white bean dip was the perfect snack before dinner.  I loved the fact that it had an entire head of roasted garlic – you can never go wrong with roasted garlic!  The original recipe calls for 1 cup of cannelini beans and 3 scallions.  After adding everything to the food processor, I thought the rosemary and scallions were far too over powering.  Good thing I got two cans of beans instead of one.  I ended up adding two cans of cannellini beans, but for me the scallion taste still was overpowering.  I did use fairly large scallions, so maybe that’s why.  Next time, I’ll only add a little at a time and taste as I go.  Lesson learned.  Overall, I still loved the dip, but I certainly wouldn’t plan to be making out with Adam Levine after noshing on it 😉  It’d be a great spread on a turkey or veggie sandwich, too!

Roasted Garlic White Bean and Red Pepper Dip

Roasted Garlic White Bean and Red Pepper Dip

Source: Adapted from Sweet Beginnings
Servings: Makes about 2 cups

Ingredients:

1 garlic bulb
2 cans cannellini beans, rinsed and drained
2 tbsp fresh lemon juice
1 tbsp olive oil
1-2 scallions, rough chopped
1/2 red bell pepper, rough chopped
1 1/2 tsp fresh rosemary
1/4 tsp cayenne pepper

Directions:

1. Preheat oven to 400 degrees.  Cut pointed end of the garlic bulb, exposing as many cloves as possible.  Drizzle generously with olive oil, wrap in foil, and roast until cloves are soft, about 40 minutes.

2. Remove from oven, open foil, and let cool slightly.  Squeeze cloves from skins into food processor.  Add beans, lemon juice, olive oil, red pepper, scallions rosemary and cayenne.  Puree until smooth.  (I suggest adding the scallions one at a time and testing the flavor as you add more).

3. Transfer to bowl and refrigerate until flavors have blended, at least one hour.

Spicy Guacamole

Published March 17, 2012 by jenmatteson

A request from my big brother for my blog was my guacamole.  Guacamole can be so easy, yet everyone likes it a little different.  Don’t be afraid to experiment with what you like and omit what you don’t like.  Get creative!  A couple friend of ours once used sun-dried tomatoes because that’s all they had on hand.  I was a bit skeptical at first, but it was actually really good!  Consistency preference often differs; I prefer a little more chunky guacamole, but some like it very smooth and creamy.  If you are the later, try using your food processor for mixing.

The key to whatever kind of guacamole you like is using perfect avocados.  I’ve made some bad guacamole in the past, and it can all be traced back to the avocados.  My best advice is to buy your avocados sooner rather than later.  I’ve had the problem in the past where none of the avocados at the store were ripe, and I had to make the guacamole that day.   At that point, I should have diverted to Plan B; it was too late.  But I went ahead with it anyway.  The result is a really chunky guacamole, with large pieces of under-ripe avocado and raw flavors as they don’t have a vehicle to marry them.

Instead, if you can buy your avocados at least a day in advance, you have a chance!  If they are not quite ripe, put them in a brown paper bag and they should be much better the next day.  If they are already ripe, put them in your crisper in the fridge until you are ready to use them.  This will prevent them from becoming over-ripe and mushy.  You can tell your avocado is ripe if you can gently press on the skin and leave a finger imprint.  If you pick up the avocado and it feels more like a beanbag with an alligator skin, put it back – you can’t save this one!

This recipe is enough for a small party and a little on the spicy side.  Omit one jalapeno if you don’t care so much for the heat.  It’ll last in the fridge for about 3-4 days, but start turning brown after about a day.  Don’t worry, it’ll still taste good even though it’s a little off-color.  It’s just the oxidation of the avocado.  Enjoy and please invite me to the party you’ll be serving this at; I’d love to try your own version!

Guacamole

Ingredients:

4 ripe avocados
1/2 medium red onion, finely chopped (I frequently use yellow onion because that’s what I have on hand)
2 jalapenos, seeded and finely chopped
1/4 cup cilantro, finely chopped
3 tbsp fresh lime juice
2 tsp cumin
1/2 tbsp kosher salt
1 medium tomato, cored and chopped

Directions:
1. Slice avocados in half, remove pit.  Score inside of avocado lengthwise, then across.  In a large bowl, scoop out inside of avocados.  Using the back side of a fork, mash avocados to just shy of desired consistency.
2. Mix in onion, jalapeno, cilantro, lime juice, cumin, and salt.  Mix all ingredients together until it forms desired consistency.  Add tomatoes and serve.

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