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DIPS & SPREADS

SPINACH DIP with HIDDEN VALLEY RANCH

Difficulty Factors: none that I experienced.

1 package Ranch Salad Dressing mix

2 c. sour cream

10 oz. frozen, chopped spinach, cooked and drained

1/4 c. onion, minced

3/4 t. basil

1/2 t. oregano

Combine ingredients. Stir until blended. Chill for at least 1 hour.

WHITE BEAN HUMMUS

Uses Navy, Great Northern or Cannellini beans instead of Garbanzo beans. The ingredient Tahini (ground sesame seeds) is expensive and can be hard to find. Note the possible substitutions in the following recipes. As you blend the ingredients, add water, a little at a time. Check frequently until the texture looks right. TWO garlic cloves? This is not an exact science; add a little garlic or a lot or none. If you like your Hummus spicy, add a dash or two of Cayenne pepper or your favorite hot sauce. Homemade can be made to suit your taste!

1-15 ounce can of Great Northern, Cannellini or Navy beans rinsed and drained

2 1/2 teaspoons olive oil (reduce to 2 t. with sesame oil addition)

2 cloves garlic, minced

1/2 teaspoon ground cumin

3 1/2 tablespoons water – added in small amount

1 1/2 tablespoons fresh lemon juice

1 tablespoon Tahini (optional); substitution: 1/2 teaspoon sesame oil + 1 tablespoon un-toasted sesame seeds

1/4 teaspoon salt

Paprika

Drain and rinse beans. Don’t use the juices from the can in this recipe. It will muddy the flavor. Put beans, 2 tablespoons water, lemon juice, Tahini, cumin and salt in a blender or food processor; mix well. Add garlic and olive oil; continue blending. Add water as necessary for consistency you like. Serve.

PALOUSE SPREAD

Difficulty factors:

  • Less common ingredients – pimento; yellow split peas (found locally only at the CO- OP
  • Prep time – 55 minutes isn’t really a difficulty factor unless you’re in a hurry. Note: this dip can be served warm.

.1 cup dry USA  yellow split peas, rinsed

14-ounce can chicken or beef broth

1/2 c. water

1/4  c. minced onion

4 cloves fresh garlic, minced (about 2 teaspoons)

2 t. dill weed

2-ounce jar sliced pimento

1-2 T. lemon juice

1 4-ounce can sliced ripe olives

dash hot pepper sauce

In medium saucepn, combine split peas, broth, water, onion, 3 minced garlic cloves and dill weed. Heat to boiling. Reduce heat, cover, and simmer 45-55 minutes or until peas are very tender. Drain, if necessary.

Lightly mash the peas with a potato masher or fork. For smoother consistency, puree them in a food processor. Stir in the remaining minced garlic, pimento, lemon juice and olives. Season with hot sauce.

Serve warm or cold on crachers, inside a Pita pocket or on toasted French bread. OR simply enjoy by dipping with Pita chips or sliced baguette pieces.

HOT ATRICHOKE-SPINACH DIP

Difficulty factors:

Cost of ingredients? This hot dip is WORTH the expense!!

Pre-heat oven to 350 F.

1 can artichoke hearts, chopped

10 oz. frozen spinach, thawed and drained

10 oz. bottled Alfredo Sauce “Classico”

1 c. shredded Parmesan/Romano/Mozzarella blend

1 c. shredded Mozzarella cheese

4 oz. cream cheese, softened

1 tsp garlic, minced

1/2 c. Mozzarella cheese for top

Combine artichoke hearts and spinach; stir in garlic, Alfredo sauce and softened cream sheese. Fold in shredded cheeses. Top with 1/2 c. additional shredded Mozzarella. Pour into 8-9 inch cassarole dish. Bake at 350 F. for 15-20 minutes. Serve hot with baguette rounds, Pita chips, or other dipping snacks of your choice!

HAPPY NEW YEAR!!     Nancy

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