Dips and Salsas - Summer foods Recipe by Katie

click to rate

1 vote | 1090 views

Ingredients

1 cup Greek yogurt
1 tbs fresh or dried dill weed (leaves)
1/2 tsp paprika
1 tsp dried
shallot or onion flakes
1/4 tsp garlic powder
Mix all
ingredients and let chill at least an hour.
Note: The reason I
use dry shallot flakes/garlic, etc. is because they absorb some of the
liquid from the yogurt making the dip very thick and luscious. This
will keep several days in the fridge and is great with any veggie.
Fresh Tomato Olive Salsa
2 fresh, ripe tomatoes
2 tbs fresh oregano
1 tbs freshly snipped chives
1/3 cup pitted green or Kalamata olives
1/2 tsp paprika
1 tbs good olive oil
1 tbs Balsamic vinegar
Fresh Tomato and Pepper Salsa
4 fresh, ripe tomatoes
1 red onion
1/2 green pepper
1/2 red pepper
4 cloves garlic
2 tbs fresh oregano
2 tbs fresh parsley or cilantro
1 tsp chili powder
1 tbs Worcestershire sauce
1 tbs Balsamic vinegar
1/4 tsp sea salt
Tabasco or other hot sauce to taste
Roughly chop tomatoes vegetables; mince garlic. Snip herbs. Put oil,
vinegar, Worcestershire, chili powder and salt in bowl, whisk to combine. Add remaining
ingredients and stir to combine. Best if made a day in advance. Use for chips - along with the Hummus.
Hummus
15oz (450gr) chickpeas (garbanzos), drained
2 tbs olive oil more if needed
1 tbs sesame or walnut oil
2 tbs lemon juice
8 - 10 Greek dry-cured black olives
2 tbs tahini substitute 2 tbs peanut butter plus 1 more tbs olive oil