Dips and Salsas - Summer foods Recipe
Does anyone remember Lowry's Dill Dip or Beau Monde Dip?
They were all the rage at one point - simple recipes: 1 cup of mayo, 1 cup of sour cream and 1 tbs of either of the 2 seasoned salts were the main ingredients.And the Food Police were attacking Fettuccine Alfredo!
2 cups of fat and enough salt to float a ship but 'they' opined it was healthy because one dipped raw vegetables in it.
The real problem with it is that the combination of salt and fat makes it very moorish.... We just can't seem to stop ourselves from eating more.... and more....
It was a popular snack because it was easy and everyone loved it.
These are all easy.
A simple way to keep foods healthy but still getting rave reviews from the party people is to use sharp flavors.
Dill Dip
- 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
- Roughly chop tomatoes. Cut olives in half. Snip herbs. Put oil and vinegar in small bowl, whisk to combine. Add remaining ingredients and stir to combine. Let sit at room temperature for 30 minutes to blend flavors. Good as a topping for Bruschetta
- 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
Put all ingredients in blender and purée until smooth.
Taco Chips
I use a paper towel dipped in olive oil to wipe a bit onto the tops of the chips, helps them get crisp and holds on the seasonings. If doing a whole package of tortillas you may have to work in batches... Or do more another day.
tortillas, either corn of flour
olive oil
garlic powder
paprika
chili powder
salt - flavored?
Cut the tortillas into triangles, Brush very, very lightly with olive oil, sprinkle on some salt, garlic powder, whatever, and bake, 400F (200C) until light brown, about 10 minutes.
There you have it - a start for summer snacks.