Tag Archives: appetizers

Creamy Fruit Dip

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Fresh fruit served with a sweet, creamy dip is great for a summer brunch, snack, or even a light dessert. Here’s an easy fruit dip recipe that’s so simple to make and so good! It’s made with just two ingredients–marshmallow creme and fruit-flavored cream cheese. The marshmallow creme makes the dip really smooth and creamy. Serve with a variety of your favorite fruit!

CREAMY FRUIT DIP by NancyC

Makes about 2 cups of dip

  • 1 (7-ounce) jar marshmallow creme
  • 1 (8-ounce) container fruit-flavored cream cheese, softened (I used strawberry)

Mix the marshmallow creme and fruit-flavored cream cheese together in a medium bowl until smooth and creamy (use a beater for a really creamy dip).  Serve with a variety of your favorite fruit.

Fruit is really good on hot summer days and we’ve been having lots of them where I live! Do you make fruit dips often when you serve fruit?

Linked to Fiesta Friday/Novice Gardener,  Inspire Me Monday/Create with Joy, Show and Share/Coastal Charm, Wow Us Wednesdays/Savvy Southern Style.

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Rosemary Garlic White Bean Dip

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This white bean dip was one of those happy accidents that happen every so often. I thought I had bought a can of garbanzo beans on my last trip to the grocery store, which I use for making hummus, but discovered instead that I had mistakenly bought a can of cannellini beans! So instead of hummus, I made some white bean dip. I hadn’t ever made this kind of dip before, but I’ve purchased it many times and have always liked it. So this was the perfect time to try making my own! I came up with this recipe, using olive oil and lemon juice like I do when I make hummus.

I thought some garlic and rosemary would be great in this white bean dip, too. I love the garlic-rosemary combination, and lemon juice gives the dip a nice zing. I also used two cloves of garlic but if you just want a light garlic flavor, one clove may be enough for you. This recipe makes a little over a cup, so if  you need a bigger batch you’ll want to double the recipe.

ROSEMARY GARLIC WHITE BEAN DIP by NancyCreative

Makes 1 heaping cup

  • 1 (15.5-ounce) can Cannellini Beans (white kidney beans), rinsed and drained
  • 1 to 2 cloves garlic, minced
  • 2 Tablespoons olive oil
  • 3 Tablespoons lemon juice (if using fresh, you’ll need 1 to 2 lemons)
  • 1 Tablespoon fresh Rosemary, minced (or 1 teaspoon dried)
  • additional fresh or dried Rosemary for garnish

Combine  beans, minced garlic, olive oil, lemon juice, and minced Rosemary in a food processor. Process until smooth and creamy. Add salt and pepper to taste, if desired. Spoon dip into a small bowl and garnish with fresh or dried Rosemary. Serve with fresh veggies, crusty bread, or crackers.

I really like this white bean dip–I think I’ll be making it pretty regularly, along with the hummus that I love to make! Have you made white bean dip before?

Linked to Full Plate Thursday, Favorite Things Thursday, Foodie Friday, Strut Your Stuff Saturday.

10 Recipes for Cinco De Mayo

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I can’t believe May is here already! I’m so ready for the warm, sunny weather this month brings. And since Cinco De Mayo is almost here, I’ve been seeing lots of fiesta-ish recipes all over the place! I thought I’d do a little round-up of my own for you, so if you’re in a fiesta mood, any of these would be great!

From top to bottom and right to left (just click on the names to get to each recipe):

Fiesta Chili MacEasy Cheesy Salsa PotatoesCreamy Salsa Yogurt Dip5-Layer Mexican DipMango-Jalapeno SalsaBurrito in a CupSalsa Roll-UpsSouthwestern Black Bean SoupSavory Strawberry Salsa, and Blueberry Salsa.

Hope you enjoy trying some of these out! What’s your favorite Cinco De Mayo dish?

I’m linking this to Fiesta FridayNifty Thrifty Sunday, and Inspire Me Monday.

Sun-Dried Tomato Hummus

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I’ve mentioned before how much I love hummus, and this time I tried making Sundried Tomato Hummus! I just love sundried tomatoes and I had found a recipe at AllRecipes that sounded good. It’s made with oil-packed sun-dried tomatoes. I halved most of the recipe, because I didn’t need to make 4 cups of hummus, and used more sun-dried tomatoes in it for a stronger, more tomato-y taste. I also needed to use more lemon juice and olive oil in this hummus because the original recipe was really thick. It’s a little thicker and chunkier than other hummus recipes I’ve made because of the sun-dried tomatoes in it, but it is so good-and I love the fresh basil in it, too!

SUN-DRIED TOMATO HUMMUS by NancyCreative, adapted from AllRecipes

Makes about 2 cups

  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/4 cup tahini paste
  • 1/3 cup plus 1 Tablespoon lemon juice
  • 1 (15.5-ounce) can garbanzo beans (also called chickpeas), drained
  • 1/3 cup olive oil
  • 1/2 cup oil-packed sun-dried tomatoes, drained (I used the Julienne Cut, for easier blending)
  • 1/3 cup finely shredded fresh basil
  • Optional garnish: 1 Tablespoon olive oil, 1/8 teaspoon paprika

Place garlic, salt, tahini, and lemon juice in a food processor and process until smooth. Add the garbanzo beans and olive oil, blending again until smooth, scraping the sides of the processor occasionally. If mixture is too thick, add a little more olive oil, lemon juice, or water. Then add the sun-dried tomatoes and pulse until they’ve been chopped into very small pieces and incorporated evenly into the hummus. Add the basil and pulse a few times until it is mixed in.

Spread hummus into a shallow serving dish and serve.

If desired, you can make a few decorative grooves on top, refrigerate for 1 hour, then drizzle with 1 Tablespoon of olive oil and sprinkle with paprika before serving. Serve with veggies, crackers, or pita bread.

I think I could eat hummus every day without getting tired of it! So I’m really glad it’s healthy! Are you a big hummus fan too?

Olive Tapenade from Clean Food and a Giveaway!

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51TfP72OjLLIf you’re interested in learning more about eating healthy, Clean Food is a great place to start! Written by cookbook author, nutritionist, and clean food advocate Terry Walters, this updated and revised edition is a helpful guide to “eating clean.” I received a review copy from the publisher, Sterling Epicure, and also a copy to give away! I’ll tell you a little about the book and share a recipe, and you can see the end of the post for details on the giveaway.

Clean food, simply put, is naturally grown and minimally processed. Walters explains in the book that the more processed your food is, the more you lose out on natural nutrients. So it’s important to eat seasonal, unprocessed, organic, and locally-grown foods.

The book starts off with several chapters that include helpful tips on eating clean, and then the recipes, more than 230, are divided seasonally for Spring, Summer, Fall, and Winter. This helps you take advantage of using fresh, seasonal ingredients all year long. There are lots of full color photos of many of the recipes throughout the book, too.

Some of the great-sounding recipes include Artichokes, Fennel and Olives over Penne, Banana Coconut Chocolate Chip Cookies, Honeydew Cucumber Soup, Lemon Berry Cream Pie, Sweet Potato and Black Bean Burritos with Cashew Cheese, and Wholegrain Pancakes.

I thought I’d try the Olive Tapenade because I love olives and have bought olive tapenade many times, but never made it myself. It’s delicious and very easy to make, so I think I’ll make my own from now on!

OLIVE TAPENADE from Clean Food

Makes 1 1/4 cups

I often prepare this tapenade for company and serve it with Garlic Crostini as an appetizer or as an accompaniment to a pasta dinner. But I enjoy it even more the next day spread on toasted sourdough bread in a roasted vegetable or portobello mushroom sandwich.–Terry Walters

  • 2 garlic cloves, peeled
  • 1 1/2 cups kalamata olives, pitted
  • 1 cup oil-cured black Greek olives, pitted
  • 2 generous Tablespoons capers
  • 1/4 teaspoon dried thyme
  • 1/4 cup fresh parsley
  • 1 Tablespoon lemon juice, plus more if desired
  • Freshly ground black pepper
  • Extra virgin olive oil, as needed

With food processor running, drop in garlic and mince. Turn processor off, add olives, capers, thyme, parsley, lemon juice, and pepper to taste. Process until smooth, scraping down sides as needed. Add olive oil a little at a time to achieve the desired consistency. Adjust flavor with more lemon juice and transfer to bowl. Store in airtight container in refrigerator or freezer.

I wanted my olive tapenade to be thick, so I didn’t add any extra lemon juice and just used about 1 Tablespoon of olive oil. But you can make it as thick or thin as you like. My tapenade was also a little on the chunky side because the food processor setting on my blender wasn’t working that great…if you have a good food processor, your tapenade will be a lot smoother! The tapenade tasted really good on my crusty loaf of bread and I want to try it on a roasted vegetable sandwich sometime like Walters recommends!

I like making recipes that taste great and are good for you! If you do, too, here’s how you can have a chance to win a copy of this book…

GIVEAWAY IS NOW CLOSED And the winner is…comment #22, Rachel. Congratulations!

The Giveaway: If you’d like to enter to win a copy of Clean Food, leave a comment on this blog post between now and Friday, March 8, at midnight (CST)–the random drawing will be made from the comments on this post only! The winner will be chosen randomly via Random.org and announced on Saturday, March 9. Winner will be notified via email (if  winner does not respond in 3 days, I’ll do another drawing).

First entry: Leave a comment on this post telling me telling me what your favorite fruit or veggie is.

Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following.

The giveaway is open to residents of the continental U.S. and Canada.

I hope you get a chance to try the Olive Tapenade! I’m a big olive fan…do you like olives too?