If you like .....take a 'dip' into these wonderful recipes!
Avacado dip
4-5 medium avocadoes (ripe)
1/3 cup cherry tomatoes (grape or regular variety, interior pulp removed and sliced into small pieces)
1/4 small red onion (finely chopped)
1 hot pepper (jalapeño, seeds removed and finely chopped)
Chopped cilantro to taste
2 cloves of garlic (minced)
1/4 teaspoon ground cumin (or to taste)
1/4 teaspoon chili powder (or to taste)
Juice of 1/2 grilled lime (sliced in half and grilled in a skillet or on the barbeque)
Salt and pepper to taste
Combine all the ingredients except the avocadoes and set aside for the flavors to merge. Set aside the pits and roughly mash the avocadoes with a fork, taking care to leave whole chunks. Fold in the rest of the ingredients carefully and correct the seasoning to taste. Return the pits to the bowl and serve. Enjoy!
Hummus dip
Ingredients:
Boiled chickpeas – 2 cups (or one 16 oz can chickpeas)
Garlic cloves – 3
Lime juice – from half lime
Tahini sauce – 2 tbsp
Olive oil – 1/4 cup
Pickled jalapenos – 1/3 cup
Paprika or chili powder – 1/2 tsp
Cumin powder – 1/2 tsp
Method of Preparation:
Drain canned chickpeas and reserve the liquid.
If you are not using canned chickpeas, then soak chickpeas overnight and pressure cook or boil until soft. Drain and reserve the liquid.
Now grind cooked chickpeas, garlic cloves, tahini sauce, lime juice in a food processor. Add some reserved liquid if it is too thick.
When it is coarse, add jalapenos and 2 tbsp of olive oil and grind until smooth.
Transfer it to a serving dish and add the remaining olive oil and sprinkle some cumin powder, chili powder and chopped jalapenos.
Spicy Crackers (this recipe was given to me through a friend) it was awsome and very tasty! i have made this couple of times now!
1 1/4 cups canola oil
1 (1 ounce) package ranch dressing mix
2 tablespoons red pepper flakes
1 (16 ounce) box saltine crackers
Directions:
1
Use a large ziplock storage bag. I use the 2 gallon size. Add the oil, ranch dressing mix, red pepper flakes and crackers. Tumble constantly for 15 minutes.
Avacado dip
4-5 medium avocadoes (ripe)
1/3 cup cherry tomatoes (grape or regular variety, interior pulp removed and sliced into small pieces)
1/4 small red onion (finely chopped)
1 hot pepper (jalapeño, seeds removed and finely chopped)
Chopped cilantro to taste
2 cloves of garlic (minced)
1/4 teaspoon ground cumin (or to taste)
1/4 teaspoon chili powder (or to taste)
Juice of 1/2 grilled lime (sliced in half and grilled in a skillet or on the barbeque)
Salt and pepper to taste
Combine all the ingredients except the avocadoes and set aside for the flavors to merge. Set aside the pits and roughly mash the avocadoes with a fork, taking care to leave whole chunks. Fold in the rest of the ingredients carefully and correct the seasoning to taste. Return the pits to the bowl and serve. Enjoy!
Hummus dip
Ingredients:
Boiled chickpeas – 2 cups (or one 16 oz can chickpeas)
Garlic cloves – 3
Lime juice – from half lime
Tahini sauce – 2 tbsp
Olive oil – 1/4 cup
Pickled jalapenos – 1/3 cup
Paprika or chili powder – 1/2 tsp
Cumin powder – 1/2 tsp
Method of Preparation:
Drain canned chickpeas and reserve the liquid.
If you are not using canned chickpeas, then soak chickpeas overnight and pressure cook or boil until soft. Drain and reserve the liquid.
Now grind cooked chickpeas, garlic cloves, tahini sauce, lime juice in a food processor. Add some reserved liquid if it is too thick.
When it is coarse, add jalapenos and 2 tbsp of olive oil and grind until smooth.
Transfer it to a serving dish and add the remaining olive oil and sprinkle some cumin powder, chili powder and chopped jalapenos.
Spicy Crackers (this recipe was given to me through a friend) it was awsome and very tasty! i have made this couple of times now!
1 1/4 cups canola oil
1 (1 ounce) package ranch dressing mix
2 tablespoons red pepper flakes
1 (16 ounce) box saltine crackers
Directions:
1
Use a large ziplock storage bag. I use the 2 gallon size. Add the oil, ranch dressing mix, red pepper flakes and crackers. Tumble constantly for 15 minutes.
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