Creamy Pesto Hummus Dip

Ingredients

•  1 can chickpeas, drained and rinsed
• 1 large handful fresh basil leaves
• 3-4 garlic cloves
• 1 small handful freshly grated parmesan
• 1 heaping tablespoon tahini
• A splash of lemon juice
• A splash of olive oil
• A few pinches of sea salt
• Olive oil (to garnish the top)
• A pinch or two of each or any: oregano, thyme, basil, red pepper flakes, salt

I blended everything together with my hand blender (food processor works great too, if you have one). Just add as mucholive oil as necessary for it to become smooth and the consistency you prefer .

Scoop into dish and top with a little swirl of olive oil. Eat immediately with pita chips or vegis, or use as a spread in wraps!

enjoy!

(recipe and photo courtesy of www.theendlessmeal.com)

Morroccan Dip

Here is the Mango Curry dip from the MGCC site. I changed it up a bit, but the idea is generally the same. I used full fat cream cheese, light sour cream, regular raisins, and spiced apricot jam in place of the chutney which I could not find in walmart (maybe fred meyer has it though?) Either way this recipe is a keeper for us. Even Gabe who claims to despise Indian food quite liked this and we at half a plate together watching Casablanca. Try it...you'll like it!

Ingredients:

• 8 oz. cream cheese 
• 2 Tablespoons sour cream I used 4T because it was still really thick after just 2T
• 1 tablespoon curry powder Looks like they use yellow curry, but I used red curry powder, and closer to 2T
• 2/3 cups mango chutney 
• 1/3 cup chopped green onions
• 1/3 cup golden raisins 
• 1/3 cup pecans, chopped

Method:

1. Mix cream cheese, sour cream and curry powder together until well blended.  
2. Spread over bottom of serving dish.
3. Spread mango chutney over cream cheese mixture.
4. Combine green onions, raisins and chopped pecans and sprinkle over chutney.
5. Serve with crackers.

Note ~ Mango chutney can be found in the 'Asian foods' section at the grocery store.

Cowboy Salsa

This recipe comes from Lisa. It is so yummy and sure to be a hit at any party!
Do this first ~

Boil together:
1/2 cup oil
1/2 cup cider vinegar
1/2 cup sugar
let cool then add:
1/2 tsp. salt
1/2 tsp. pepper

Mix together in bowl:
1 can black-eyed peas, drained & rinsed
1 can pinto beans, drained & rinsed
1 can shoepeg corn, drained
1 small jar (2 oz) pimentos
green onions (2-4) chopped
1 cup chopped green pepper
1 cup finely chopped celery (about 3 stalks)
1 small jar/can chopped jalapenos

Pour liquid sauce over veggies. Let sit awhile - overnight is best.
Serve with tortilla chips (blue are best!)

The first time follow the recipe; after that you can experiment adding or taking away ingredients.

Bobbin's Salmon Dip

Time to don your best red coat and get out your marching hands....because this little recipe will have you ready for tea time - in no time a'tall! Brought to you by the main soldier dancer herself: The Sherry Bobbins' Infamous Salmon Dip:


Ingredients:
Cooked Salmon, seasoned to your taste and flaked with a fork
1 brick of Cream Cheese
Diced green onions
*Bacon is optional


Prepare:
Soften cream cheese to room temp and stir in salmon. Top with chopped onion and if you want - some bacon. This is all to taste, so if you like it fishier add in more fish. I usually like to make it more cheesier, onionier, and baconier. But thats just me. And are those even words?


Serve with small bread rounds, crackers, vegetables, bagels, or if you are alone and this is depression food, or chick flick food - a large spoon will do.