Dip and Hummus

Sour Cream Dip: 

Mix:

• 1/2 cup plain Balkan style yogurt OR sour cream
• 1 tsp. dried herb (use rosemary or dill for dipping potato wedges)
• 1/4 tsp. onion salt (or to taste)
• 1 tsp finely grated citrus peel (optional)

Mexican Dip

Serve with 2 dozen appetizers like Taquitos or empanadas.

• 1 peeled and seeded avocado, roughly chopped
• 1 jalapeno pepper, seeds removed, chopped
• 3/4 cup sour cream
• zest and juice of 1 lime
• 2 peeled garlic cloves
• 1 tsp granulated onion powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro leaves

1. Process all ingredients in the bowl of a food processor until completely smoothed and well combined.
2. Refrigerate until ready to serve.

Onion Dip for Raw Vegetables

• 8 oz. pkg cream cheese, softened
• 1/2 cup mayonnaise
• 1/4 cup Heinz chili sauce
• 1/4 tsp Worcesterhire sauce
• 1/4 tsp salt
• 3/4 cup finely chopped green onions

1. Use an electric mixer to blend cream cheese, mayonnaise, chili sauce, Worcestershire sauce and salt.
2. Mix in green onions by hand. Chill if not serving right away.
3. Garnish with additional green onions if desired.

Alabama Style White Dipping Sauce

• 1-1/4 cups mayonnaise
• 1/4 cup white vinegar
• 1 Tbsp black pepper
• 1-1/4 tsp kosher salt
• 1 tsp white granulated sugar
• 1 tsp fresh lemon juice
• 1/2 tsp Worcestershire sauce
• 1/2 tsp hot sauce

1. Whisk all ingredients together in a bowl.
2. Store in an airtight container up to 1 week.

Hummus Veggie Dip

From  Chatelaine magazine.

• 1 tsp vegetable oil
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cinnamon
• 1/8 tsp cayenne
• 2 tbsp tomato paste
• 540 mL can chickpeas, rinsed and drained
• 1/2 cup plain Greek yogurt
• 1 1/2 tsp lemon juice
•  Carrots, peppers, cucumbers and asparagus, cut into strips

1. Heat a large frying pan over medium heat.
2. Add oil, then onion and cook till soft, 3 min.
3. Add garlic and spices stir and cook till fragrant, 2 min.
4. Stir in tomato paste and chickpeas.
5. Put chickpea mixture in a blender or food processor with yogurt and lemon juice, puree.
6. Refrigerate. Keeps 1 week in fridge.
7. Makes eight 1/4 cup servings at about 19 calories a serving.
8. To serve, place in a jar or bowl with strips of fresh veggies.

Spinach and Artichoke Dip for 4

• 1 14-oz. can artichoke hearts, patted dry and chopped.
• 2 Tbsp mayonnaise
• 1 tsp grated lemon zest
• 2 Tbsp lemon juice
• 1 cup fresh baby spinach
• 1 scallion
• 2 Tbsp chopped fresh mint
• 2 Tbsp chopped flatleaf parsley
• 2 Tbsp grated parmesan cheese
• 1/4 cup chopped toasted walnuts
• sliced baguette or crackers

1. In medium bowl, whisk together mayonnaise, lemon zest, lemon juice, 1/4 tsp. salt, 1/4 tsp. pepper.
2. Add chopped artichokes and toss to coat.
3. Chop the spinach and scallion, fold into artichoke mixture.
4. Add chopped herbs, grated cheese and walnuts.
5. Serve with baguette slices or crackers.
6. Makes 2 cups