This first week in Chef’s Corner we made simple dips. They were a huge hit and are super easy to make.
·3 tablespoons finely chopped onion
·2 small cloves garlic, minced
·3 large ripe tomatoes, peeled and seeds removed, chopped
·2 hot chile peppers, Serrano or Jalapeno, finely chopped
·2 to 3 tablespoons minced cilantro
·1 1/2 to 2 tablespoons lime juice
·salt and pepper to taste
Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors. Makes about 2 cups of salsa. Serve with tortilla chips.
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Freshly ground black pepper
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is either coarsely chopped or you can puree further. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl and serve with pita or tortilla chips. You can also use it as a spread for a veggie sandwich!
Our Super Choice campers also made a sweet dip, used for dipping fresh fruit. We dipped apples and graham crackers!
Sweet Fruit Dip
1 – 18 oz container of fluff – large plastic container w/ red lid
1 – 8 oz pkg of cream cheese
1 tsp Almond or Vanilla extract (you could even use lemon or other extract)
Blend in the food processor. Serve with fruit or anything that needs a sweet dip!
If you want a smaller batch – use the small jar of fluff & 1/2 pkg cream cheese & 1/2 tsp extract.
Sorry there is no picture of this dip!