Chef’s Corner Recipes – week 1

Need some quick dips for your holiday weekend? Here are some that the kids can help you with! Salsa, white bean dip, and a sweet fruit dip are easy and perfect for this time of year.

Camp Riverbend

This first week in Chef’s Corner we made simple dips.  They were a huge hit and are super easy to make.

Fresh Tomato SalsaIMG_2845


·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.

White Bean DipIMG_2847

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…

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