Posts Tagged With: Dips

Baba Ganoush

Ohhhhh man, do I ever LOVE baba ganoush – like seriously!  I think I might actually like it better than hummus.  Yes, I said it – baba is better than hummus.  I mean, I will always love that garlicky chick pea dip but something about baba just makes my heart sing!  Something about the roasted eggplant flavor, creamy greek yogurt, and tahini combined with garlic and lemon juice just makes me giggle with joy – give me some solid Naan to use as transportation mechanism and I am SET!  Look out summer BBQs – you’re getting a new side dish!

This recipe is FAB-U-LOUS.  Seriously.  It tastes just like the stuff that we got at a Lebanese bakery when I was a kid – the stuff my Lebanese-craving dreams are made of.  I’ve never quite found anything that compared to my childhood memory until I tried this recipe – its just about spot on!

Now apparently traditional baba doesn’t have yogurt in it?  I didn’t know that, but I read it in the same cookbook that I got this recipe from.  Throw that thought out the window because this dip wouldn’t be quite the same without it.

Take a break and try your hand at Baba Ganoush – you might not like hummus as much as you think!

  • 2 eggplants (about 1 1/2 lbs. total)
  • 3 TBS tahini
  • Juice from 2 lemons
  • 3/4 c. Greek yogurt
  • 2-3 small garlic cloves, crushed
  • Sea Salt
  • 2 TBS extra virgin olive oil
  • 2 TBS chopped flat leaf parsley (Which I forgot in the picture above.  Whoops!)

Prick the eggplants in a few places with a knife or fork to prevent them from exploding.  Place them on a rimmed baking sheet under the broiler for 35-45 minutes or until the skins are wrinkled and the eggplant are very soft.

When cool enough to handle, peel the eggplants and place them in a fine colander or strainer.  Press out as much of the liquids as possible.  Still in the colander, chop the flesh with a pointed knife, then mash with a fork or wooden spoon, letting the liquids escape through the holes.  Add a tiny squeeze of lemon juice to keep the puree looking pale and appetizing.

In a bowl, beat the tahini with the lemon juice (the tahini stiffens at first then softens), then beat in the yogurt.  Add in the mashed eggplants, garlic to taste, and some salt.  Beat vigorously and taste to adjust the flavoring.

Serve drizzled with olive oil and sprinkled with parsley.

Recipe Courtesy of Arabesque by Claudia Roden

Categories: Appetizers, Condiments, Middle Eastern, Recipes | Tags: , , , , | 2 Comments

White Chile con Queso Fondue with Chorizo

Game Day is COMING!  I can’t believe its here already!  Sadly, couldn’t tell you who’s playing but I know I’m excited for the social opportunities that come with the “big game.”  Its all about the parties.

Part of the reason why I can’t believe its here already is because it marks the one year anniversary of correcting my feet – surgery numero uno was the day after the Super Bowl last year. Its been an interesting year with the feets but I’m happy to say that they’re at about 90% and I even wore heels TWICE last week.  That’s a huge deal for a vertically-challenged, shoe-lovin’ woman!

But you probably don’t care so much about my feet and my love for shoes as you do about food.  So onwards…

To me, the Super Bowl is a big giant excuse to eat really unhealthy for a day.  Anyone share that sentiment or am I just looking for excuses?  Regardless, I’ve got an awesome dip for you!

Looking to “theme” your game day food (it drive me BONKERS if foods don’t at least kind of go together, even finger foods.  I’m OCD you could say), then check out these posts from my Mexican-themed New Years that could/should be prepared for game day!

Tamales

Avocado, Orange, and Pomegranate Salsa

Mexican Fruit Salad

You might as well throw in some pico de gallo, guacamole, and of course some quality tortilla chips.  These are my FAVORITE (heck, I even eat them without dips!).

Enjoy!

  • 12 oz. spicy Mexican chorizo sausage, crumbled
  • 12 oz. queso fresco, crumbled
  • 1 8 oz. package cream cheese, cubed
  • 1 c. Mexican crema or sour cream
  • 1 c. pico de gallo
  • 3 TBS tequila
  • 1 TBS cornstarch
  • 2 TBS water
  • Mexican hot sauce to taste (optional)

Place the chorizo in a large fondue pot over medium heat.  As the sausage begins to cooks, stir frequently to keep it from sticking to the bottom of the pot.  When the sausage is almost cooked, add the cheeses, crema, pico de gallo, and tequila.  Keep whisking until the cheese melts.  The mixture should become smooth after about 5 minutes.

In a small bowl, dissolve the cornstarch in the water and add the mixture to the fondue.  Stir until slightly thickened.  Taste and add hot sauce if desired.

Serve immediately over low heat.

Adapted slightly from Hallie Harron’s Not Your Mother’s Fondue

Categories: Appetizers, Mexican, Recipes, Sides, Snacks | Tags: , , , , | 1 Comment

Pico de Gallo

I love dips – especially ones that aren’t going to add to my waistline (take our the fact that my favorite dipper is usually tortilla chips).  Pico de Gallo has been a favorite of mine for a long time because its basically a fresh, chunky salsa that’s full of flavor.

Enjoy this classic recipe with your favorite tortilla chips or over fish tacos.

*Note: make sure to make this at least an hour before serving so that the flavors have time to meld.

Pico de Gallo

  • 4 tomatoes
  • 4 scallions, green parts only, minced
  • 3 jalepenos, seeded and minced
  • 2 serrano chile peppers, seeded and minced
  • 1 red onion, finely chopped
  • 1/4 c. fresh cilantro, minced
  • Juice of 2 limes
  • Coarse sea salt

In a large bowl, combine all ingredients (except salt) and mix well.  Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour and up to 24 hours.  Add salt to taste just before serving.

Adapted from Kelley Cleary Coffeen

Categories: Appetizers, Condiments, Mexican, Recipes | Tags: , , , , | 4 Comments

Homemade Hummus

I’m in love with hummus, but not with the price tag that comes with it when buying it in the grocery store.  This recipe was passed on to me years ago and I just recently found it again, thank goodness.  The recipe makes a solid three cups of hummus for about the same price that I can buy an 8 oz. container of Sabra.

Feel free to play with the ingredient ratios to suit your fancy…this is just a starting point.  This is also one of those things that is better after it sits for a bit and the flavors jive together.

Serve with veggies, pita bread, use as a spread on sandwiches, etc., etc.  Looking to mix is up a bit?  Try throwing in some cilantro and subbing lime juice for lemon for an awesome spread or adding a roasted red pepper or two for some extra flavor.  This is a great crowd pleaser and a healthy snack…as long as you don’t just sit down with a spoon and stuff your face!

Enjoy!

  • 2 cans garbanzo beans (chickpeas)
  • 4 cloves of fresh garlic (more if needed)
  • 2 TBS tahini (again, more if desired)
  • 1/4 c. extra virgin olive oil (you’ll know if you need more if your hummus fails to puree because there’s not enough liquid)
  • Juice of 2-3 lemons
  • Sea salt to taste

Puree all ingredients in a food processor and adjusting ingredients as needed to meet taste.   Chill 1 hour before serving.

Categories: Appetizers, Recipes, Snacks | Tags: , , | 5 Comments

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