Posts Tagged ‘ Dip ’

Tirosalata

Don’t you just love the names of Greek dishes?  I’m embarrassed by how poor my pronunciation is but Greek food is so good.  Tonight I’m having my family over for a relaxed dinner.  I’m making a few appetizers and dessert and simply ordering pizza for the main course.

Nothing I’m making requires turning on the stove.  It’s about 97 degrees outside and my new AC unit is struggling enough to keep the house comfortable.  I’m making a couple of dips, a cold pie and fruit for dessert and that’s that.

Tirosalata is a favorite of mine at Acropolis, our local Greek restaurant.  It’s a creamy feta dip that’s spread over fresh pita bread.  Other than roasting a few baby peppers it took about 5 minutes to put together in the food processor.  3 ingredients with questionable proportions, yet delicious.

Ingredients

1 cup feta cheese

1/4 cup olive oil

4-6 baby peppers roasted (or jarred roasted red peppers)

Pepper to taste

Directions

On the grill roast the peppers until the skin is blackened, cool and peel off the skin

Place the feta in the food processor and some of the oil and pulse, keep adding oil a little at a time until it’s a creamy texture, then add the roasted peppers and pulse a little longer, season with black pepper, cool and serve

Have a peaceful day, Lin

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Taco Dip

I just realized that I’ve been making this particular dip for over 15 years!  It’s pretty much expected at any family gathering.  Chopping the veggies takes the longest but even with that the entire recipe takes under 10 minutes to prepare.  The mixture of chopped veggies gives it a very festive holiday type appearance.  I have even played around with the veggies one year shaping them like a Christmas tree.  If you’re bringing it somewhere else, you may want to keep the chopped veggies and cheese in separate containers and assemble it just before eating.  I’ve done this several times and it only takes a couple of minutes.  I served this on Christmas for my family and last night basically dipped off the leftover toppings for a pretty unhealthy but tasty dinner.

Taco Dip

2 8 oz packages of cream cheese (light is fine)

1 cup medium salsa

1/2 cup chopped red, vidalia or green onions

1/2 cup chopped pepper (choose a color that best matches your theme, personally I alternate)

1/2 cup chopped roma tomato

1/2 cup shredded sharp cheddar

Tortilla chips

Preparation:

Place the 2 cream cheese in a pie or quiche dish and microwave for 2 minutes.  Stir the mixture well to remove lumps and add 1/2 to 3/4 cup of salsa, stir well and microwave for 30 more seconds

Stir the mixture once out of the microwave and remove all the lumps, top this with a thin coating of the leftover salsa

Sprinkle the veggie mixture on top of the dish so that it is well coated and then cover with the cheese

Serve immediately with tortilla chips

Apple Pie Dip with Cheddar

I think I’m going to dedicate this week to dips and appetizer foods since many people are looking for something interesting to make or bring to a New Year’s Eve gathering.  Today’s recipe Apple Pie Dip is one I got from my friend Kathy.  She brought it to a pot luck at work once and we all devoured it.  I then asked her for the recipe to make for my mom’s surprise  birthday party and everyone wanted the recipe.  The original recipe is from Nabisco but I made a few changes to it and lightened it up a  bit.  In case I haven’t said it “Thanks Kathy” for giving us a new favorite recipe!

Apple Pie Dip with Cheddar

Ingredients:

1/4 cup firmly packed brown sugar

1/4 tsp. ground cinnamon and a dash of cardamom or nutmeg

1 each: red and green apple, finely chopped (about 2 cups)

1/2 cup walnuts, coarsely chopped

1 8oz package  light cream cheese at room temperature

1-1/2 cups Shredded Sharp Cheddar

1/2 cup lowfat Sour Cream

Reduced Fat Wheat Thins

Preparation:

PREHEAT oven to 375°F. Combine brown sugar and spices in a bowl. Add apples and walnuts; toss until e

venly coated. Set aside.

MIX cream cheese and Cheddar cheese in medium bowl. Add sour cream; stir until well blended. Spread into 9-inch pie plate; top with apple mixture.

BAKE 20 minutes or until heated through. Serve with cracker