2 medium ripe avocados, cored and peeled (13 oz before cored and peeled)
3 Tbsp olive oil, plus more for serving if desired
1 1/2 Tbsp tahini
3 Tbsp fresh lime juice
1 clove garlic, peeled
Salt and freshly ground black pepper
1/8 tsp cumin
1 - 2 Tbsp finely chopped cilantro leaves, for topping
Red pepper flakes, for topping
Directions
Pulse
chick peas, olive oil, tahini, lime juice, and garlic in a food
processor until smooth, about 2 minutes. Season with salt and pepper to
taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin
and avocados and pulse mixture until smooth and creamy, about 1 - 2
minutes longer.
Serve
topped with more olive oil if desired and sprinkle with cilantro and
red pepper flakes. Serve with pita chips or tortilla chips.
Hot and Cheesy Crab and Artichoke Dip recipe
Ingredients:
14 oz can artichoke hearts packed in water, drained (8.5 oz dry wt)
1 lb crab meat, imitation or lump
2 tbsp chives
6 tbsp reduced fat sour cream (or Greek yogurt)
6 tbsp light mayonnaise (Hellman's)
1/3 …Read More
Deviled Eggs recipe
Ingredients:
6 hard-boiled* eggs
salt and pepper
2 tablespoons mayonnaise
1 tablespoon yellow mustard
2 tablespoons dill pickle relish (you can also use sweet pickle relish)
paprika
Directions:
Peel shells off of the …Read More
Broccoli Cashew Salad recipe
Ingredients
1 pound bacon
1 cup mayonnaise
2 teaspoons cider vinegar
½ cup white sugar
2 pounds fresh broccoli, cut into florets
1 cup roasted cashews
¼ red onion, finely chopped
Instructions
…Read More
Cheesy Potato Soup recipe
You will need:
8 ounces bacon
3 pounds of potatoes (about 9 medium potatoes)
1 stick (8 Tablespoons) margarine
1/2 cup flour
4 cups milk
1 cup heavy cream
2 cups chicken stock
1 pound Velveeta cheese, cubed (1/2 a box)
1…Read More
0 commentaires:
Post a Comment