CHICOPEE, Mass. (Mass Appeal TV; December 12, 2013) – This year wow your guests at your holiday party with some delicious dips that you made yourself! Leslie Cerier, the Organic Gourmet, showed us two quick and easy dips (Roasted Red Pepper Feta Dip and Cilantro Olive Dip) you can make for your holiday party that are packed with flavor!
Roasted Red Pepper and Feta Cheese Dip
The beauty of fabulous dip is that it calls for only three ingredients. Serve it with raw or steamed vegetables, bread, or corn chips. Recipe is from Leslie Cerier’s cookbook, Going Wild in the Kitchen, The Fresh and Sassy Tastes of Vegetarian Cooking
3/4 cup feta cheese
1/3 cup roasted red peppers
1 tablespoon pitted kalamata olives
Place all the ingredients in a food processor or blender, and blend until smooth.
Use immediately, or cover and chill until ready to use.
Marinated sun-dried tomatoes and kalamata olives make this a delicious spread for bread or crackers. And, it is fabulous as dip for corn chips and vegetables. Recipe is from Leslie Cerier’s cookbook, Going Wild in the Kitchen, The Fresh and Sassy Tastes of Vegetarian Cooking
1/3 cup almonds
6 garlic cloves
1/2 cup tightly packed cilantro leaves
1/4 cup sun-dried tomatoes packed in oil
1 tablespoon dark miso
1/4 cup pitted kalamata olives
2 tablespoons organic extra virgin olive oil
1/4 cup water
Place the almonds in a food processor and grind into flour.
Add the remaining ingredients and puree until smooth. Adjust the seasonings, if desired.
Use immediately, or cover and refrigerate until ready to use.
For a Change . . .
Instead of pureeing the ingredients, finely chop the garlic, cilantro, tomatoes, and olives, and stir them into the ground almonds for a chunky-style spread.