L (kinkedriotfemme) wrote in faboofood,

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Thank you Janie Hawk!
Originally posted at www.punkrockdomestics.com

These are not all on the cheap, but they all taste great.

* Spinach-Artichoke Dip

16 oz. frozen spinach, thawed and chopped
8 oz. cream cheese
1 can artichokes, cut in small pieces
3 tbs. dry white wine
1/4 cup parmesan cheese, grated
1/2 tsp garlic salt

Mix in microwaveable bowl. Heat 2 minutes, then stir. Reheat if need. Serves best with pita or tortilla chips.

* Southwest Salsa Dip

3/4 cup salsa
15 oz. can black beans, drained
1/2 cup fresh cilantro
2 tsp. olive oil
1/4 tsp. salt
hot sauce to taste

Process all the ingredients in a food processor (blender would probably work, too) until smooth. Cover and refrigerate 8 hours. Serve chilled or at room temperature with tortilla chips.

* Tex-Mex Black Bean Dip

1 tsp. vegetable oil
1/2 cup chopped onions
2 garlic cloves, minced
1/2 cup diced tomatoes
1/3 cup picante sauce
1/2 tsp. chili powder
1/2 tsp. ground cumin
15 oz. can black beans, drained
1/4 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 tbs. lime juice

Heat oil in skillet over med. heat. Add onions and garlic and saute about 4 min. or until tender. Add tomato, picante, chili powder, cumin and black beans; cook 5 min. or until thick, stirring constantly. Remove from heat. Partially mash, then return to heat. Add cheese, cilantro and lime juice, stirring until cheese melts. Serve warm or at room temperature with tortilla chips.

* Hummus

2 cups chickpeas (canned works best)
1/3 cup lemon juice
1/4 cup tahini
2 cloves garlic, minced
1/4 cup or more water
salt to taste
1 tbs. olive oil
1 tsp. paprika

Drain and rinse chickpeas. Blend in food processor with lemon juice, tahini and minced garlic, adding water as needed to form a smooth paste. Add salt to taste. Refrigerate overnight at least 3 hours before serving. When serving, spread onto a shallow plate, swirling top with back of spoon. Drizzle with olive oil and sprinkle paprika on top.

* Hummus 2
15 oz. can chickpeas, drained and liquid set aside
2 oz. fresh jalapeno, sliced
1/2 tsp. cumin
2 tbs. lemon juice
3 cloves garlic

Blend all the ingredients in a blender or food processor using the reserved chickpea liquid to thin the mixture into a smooth paste.

Putting the fun back in dysfunctional.
Tags: appetizers, dips, hors d'oeuvres
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