Recipes A'More

Mediterranean Dip with Crisp Vegetables

djatkins107 — Mon, 25 Feb 2008 17:24:43 +0000

- 1 pound baby carrots, peeled & washed
- 1 1/2 tablespoons olive oil
- 1/2 cup chopped scallions
- 3 cloves fresh garlic, minced
- 1 16-once can garbanzo beans, rinsed & drained
- 1/2 teaspoon cumin
- 1 pinch cinnamon
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon toasted sesame oil
- Kosher salt & pepper to taste
- 1/2 - 2/3 cup water
- Assorted vegetables - such as: celery, Belgian endive leaves, cauliflower & broccoli, bell pepper triangles, jicama matchsticks & snow peas soaked in ice water

In a medium-sized skillet, place the carrots with 1 inch of water.

Bring to a boil over high heat.

Cover, reduce heat to medium and cook until carrots are very tender.

Drain most of the water & add olive oil, scallions, and garlic.

Sauté without a lid for 5 minutes.

Place the mixture in a food processor along with garbanzo beans, spices, lemon juice, and sesame oil.

Process until just slightly chunky.

Stir in extra water if too thick.

Add salt & pepper to taste.

Drain vegetables; serve with dip & garnish with olives, scallions, and lemon slices.

Cajun Shrimp Spread

djatkins107 — Mon, 25 Feb 2008 17:13:08 +0000

1 pound cooked shrimp, peeled & deveined

1 package of cream cheese, softened

¼ cup mayonnaise

1 bunch scallions, finely chopped

1 tablespoon chopped fresh parsley

1 tablespoon lemon juice

1 teaspoon Worcestershire

¼ teaspoon hot sauce

¼ teaspoon Cajun seasoning

¼ teaspoon black pepper

Combine all ingredients in food processor, pulse until mixture is creamy.

Chill for at least one hour. Serve with crackers.

Bacon Dip

djatkins107 — Mon, 21 Jan 2008 16:01:41 +0000

–2 - 8 ounce pkgs of cream cheese (softened)
–1/4 Cup Salad Dressing
–1/3 Cup Grated Parmesan Cheese
–1/4 Cup Green Onions (chopped)
–10 slices of bacon (cooked and crumbled)

Mix all 5 ingredients together.

Chill for at least one hour before serving.

Serve it with crackers or veggies.

Kiwi Salsa

djatkins107 — Mon, 21 Jan 2008 15:32:53 +0000

- 3 to 4 kiwifruit, peeled and diced (1 1/2 cup)
- 2 medium tangerines or 1 orange, peeled and diced
- 1 cup peeled and diced jicama
- 1/2 cup diced sweet red or yellow bell pepper
- 1/4 cup chopped cilantro
- 1 tbs. lime juice
- 1 tbs. vegetable oil
- 1/2 to 1 small jalapeno pepper, minced, seeds and veins removed
- 1/4 tsp. saltIn a large bowl, combine all ingredients, mixing well.Chill briefly.Makes about 2 1/2 cups.

Serving Suggestions: Serve as a dip with tortilla chips, toasted pita bread triangles or warm tortillas; as a sauce over grilled or baked halibut or swordfish steaks, chicken or roasted pork tenderloin; or serve over warm flour tortilla filled with scrambled egg.

Nutritional Analysis Per Serving: 138 calories, 1 g protein, 3 g fat, 15 g carbohydrate, 4 g fiber and 122 mg sodium.