Tuesday, 17 April 2012

Dip Trio

These three dips are my go tos when feeding a crowd. They're delicious, not too heavy and require minimal ingredients.

Charred Pepper & Feta Dip
From The Best of Bridge

3 large red peppers
1 c. feta cheese
2 tbsp. pine nuts
1 tbsp. olive oil

To Char Peppers: Cut peppers in thirds and remove seeds. Place cut side down on a cookie sheet. Broil until skins are blackened and puffed. Remove and peel.

Place all ingredients in a food processor and blend until smooth. Refrigerate until ready to serve.

Yogurt Curry Dip
From Real Simple Magazine

1 1/2 c. Greek yogurt
1 tbsp. curry powder*
1 tbsp. lime juice
salt and pepper to taste

In a medium bowl, mix all ingredients. Refrigerate for at least one hour before serving.

*You can control the heat depending on what type of curry powder you use. I usually go half hot curry powder and half regular.

Red Lentil Hummus
adapted from Chow

2 c. water
1 c. dried red lentils
2 medium garlic cloves, finely chopped*
3 tbsp. tahini
5 tbsp. olive oil
1/4 cup freshly squeezed lemon juice
salt and pepper to taste

In a small saucepan, bring water to a boil. Add lentils and reduce heat. Simmer until most of the water has been absorbed (15-20 minutes). Let cool. Place the cooled lentils, garlic and tahini into a food processor. While the processor is running, add lemon juice and olive oil. Once smooth, stir in salt and pepper to taste.

*2 cloves makes this hummus quite garlicky. If you like garlic, go for it. Otherwise, you might want to start with one.

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