Description:

The second this dip hit my...

Time:

5 min (5 min to prepare, 0 min to cook)

Meal type:

Dips & Spreads

Ingredients:

1 cup organic frozen...
1/2 cup raw almonds...
1 teaspoon fresh grated ginger
3 tablespoons filtered water or...
3 teaspoons fresh lime juice...
1/3 cup fresh cilantro /...
1/4 teaspoon fine Celtic sea salt
1  freshly ground...

Directions:

Put the almonds into your food processor until rustically chopped.

Mix in the remaining ingredients until you get a nice thick consistency. You might to add a bit more water. I keep it pretty chunky and rough.

Add in more lime juice, ginger and seasoning to taste. I like mine with quite a bit of kick so I tend to be a bit more heavy handed with the ginger, lime juice and sea salt.

Slather on crackers, serve with veggies chips, or top raw tacos. YUM...

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Dips & Spreads

Ingredients:

1 cup diced rhubarb
1 cup diced tomatoes
0.5 teaspoon salt
1 cup diced white onions
0.25 cup chopped cilantro,...

Directions:

Combine all ingredients in a bowl and mix together. Refrigerate. Serve cold.

Time:

30 min (10 min to prepare, 20 min to cook)

Meal type:

Dips & Spreads

Ingredients:

0.5 each lbs onions,...
3 tablespoon Vegetable oil
1 cup golden raisins
3 tablespoon red-wine vinegar
0.125 teaspoon ground cloves
0.25 cup sugar
1 each lb rhubarb,...

Directions:

In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. While the onions are cooking, in a bowl combine the raisins, 1/2 cup hot water, the vinegar, the cloves, and the sugar, let the mixture stand for 15 minutes, and stir it into the onions. Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovere...

Time:

30 min (10 min to prepare, 20 min to cook)

Meal type:

Dips & Spreads

Ingredients:

1 each head garlic or 8...
1 each lb (2 cups)...
1 cup nonfat evaporated...
0.25 teaspoon salt
2 tablespoon grated Parmesan...
2 tablespoon chopped parsley

Directions:

Preheat the oven to 350°F. Cut off the stem end of the head of garlic exposing the cloves inside. Wrap in foil and bake in the preheated oven 1 hour or until very soft. Unwrap and allow to cool. Or use 8 cloves of jarred garlic. Drop the peas into boiling water and cook 2 minutes. Drain and toss into a blender. Squeeze the garlic head toward the cut end to collect all the soft flesh. Add to the peas in the blender along with the evaporated milk and salt. Blend until smooth. Push through a ...

Description:

With their slighlty...

Time:

40 min (15 min to prepare, 25 min to cook)

Meal type:

Dips & Spreads

Notes:

Cook's Tip: You can...

Ingredients:

1  Olive oil spray
1  Medium Zucchini,...
1  Medium crookneck...
1  Medium carrot,...
1  Medium onion,...
2 OZ Asparagus, bottom...
2  Medium Italian...
2  Medium cloves...
2 tbsp Balsamic vinegar
1 tsp Salt-free Italian...
1 dash Pepper
1 tbsp plus 1 1/2 tsp...

Directions:

Preheat oven to 400 degrees.
Spray a large baking sheet with olive oil spray. Arrange zucchini, squash, carrot, onion, asparagus, tomatoes (cut side up), and garlic in a single layer. Lightly spray tops with olive oil spray.
Bake without stirring for 20-25 min, or until tender.
Put half the begetables in a food processor or blender. Process for 1-1.5 min, or until mixture is desired consistency (almost smooth but with some texture is recommended). Put mixture into med...

Time:

5 min (5 min to prepare, 0 min to cook)

Meal type:

Dips & Spreads

Ingredients:

1 can blackeyed peas,...
1 can black beans,...
2  cans white corn
28 ounces petite diced...
8 ounces Italian salad...
1  green pepper,...
1  jalapeno, chopped...

Directions:

Mix together.

Time:

1 hr 10 min (10 min to prepare, 1 hr to cook)

Meal type:

Dips & Spreads

Ingredients:

1 can drained pinto beans
4 each diced scallions
1 tablespoon gasrlic powder
3 tablespoon diced cilantro
1 each small diced avocado
3 tablespoon mild salsa
4 each small Italian...

Directions:

1. Blend pinto beans in blender.
2. Add scallions, garlic powder, and cilantro.
3. Mix in tomatoes, avocado and salsa.
4. Blend well.
5. Refrigerate for 1 hour to cool.
6. Serve with totilla chips
7. or baked pototo.

Time:

1 hr 15 min (15 min to prepare, 1 hr to cook)

Meal type:

Dips & Spreads

Ingredients:

2 cups chopped seedless...
0.75 cup Walla Walla sweet...
0.75 cup canned black...
0.25 cup chopped and...
0.25 cup chopped fresh...
1 each large clove...
1 tablespoon brown sugar,...

Directions:

Stir together all ingredients in bowl. Refrigerate, covered at least 1 hour to blend flavors. Stir before serving.

Description:

I like my Pimiento Cheese...

Time:

8 hr 15 min (8 hr 10 min to prepare, 5 min to cook)

Meal type:

Dips & Spreads

Notes:

If you are allergic to...

Ingredients:

1 lb sharp cheddar...
1 can pimientos*
2 tsp cayenee pepper
1 tsp Worcestershire sauce
3 dash Frank's red hot
3 tsp Black pepper -...
4 tbsp mayonaise

Directions:

*I use the small jar of pimientos.

Combine all ingredients and mix well. Let sit in refrigerator overnight. Enjoy!

Make enough for 8 sandwiches

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Dips & Spreads

Ingredients:

1 teaspoon olive oil
1 each large onion,...
1 tablespoon fresh thyme
1 tablespoon fresh basil
1 tablespoon curry powder
2 tablespoon water
4 cups total assorted...

Directions:

Heat oil in a deep pot and sauté onion with seasonings. Add 2 Tbsp of water and stir in sprouts. Turn heat up to high and cook for 5 minutes. Serve along side grilled chicken and rice or add to your favorite sandwich.

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Dips & Spreads

Ingredients:

0.25 cup red onion or...
1 each Genuine...
1 each orange (medium to...
3 each medium sized...
1 tablespoon olive oil
2 each to 4 tablespoon...

Directions:

1. In a medium sized bowl, mix rice wine vinegar, oil, chopped garlic, salt and pepper to taste.
2. Finely chop 1/4 cup onion
3. Chop tomatoes into 1/4 inch to 1/2 inch chunks
4. Peel and cut orange into segments without membrane and cut into 1/4 inch to 1/2 inch chunks
5. Peel avocado and chop into 1/4 inch to 1/2 inch chunks
6. Add to oil/vinegar seasoned mix
7. Stir all ingredients together and chill for 1/2 hour
8. Refrigerate for at least ...

Time:

2 hr 15 min (15 min to prepare, 2 hr to cook)

Meal type:

Dips & Spreads

Ingredients:

2 teaspoon Lemon juice
1 teaspoon dried oregano leaves
0.5 cup chopped sun-dried...
3 each garlic cloves
0.25 cup tahini (sesame...
0.333333 cup fat free yogurt
2 each cans (15 oz)...

Directions:

Process chick peas, yogurt, tahini, garlic in food processor until smooth. Stir in sun-dried tomato bits and herbs; season to taste with lemon juice. Refrigerate 2 hours. Spoon hummus into serving bowl and serve with toasted pita wedges.

Time:

15 min (5 min to prepare, 10 min to cook)

Meal type:

Dips & Spreads

Ingredients:

0.5 cup chopped sweet onion
2 cups chopped pineapple
0.5 cup diced red bell...
1 tablespoon chopped fresh...
1 tablespoon chopped jalapeno...
1 tablespoon fresh lime juice

Directions:

In medium bowl, combine all ingredients, stirring until blended.

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Dips & Spreads

Ingredients:

3 each Large Avocados,...
2 each Kiwi Fruit,...
1 each Mango, peeled and...
6 each Strawberries, diced
1 cup of fresh chopped...
1 each Papaya chopped
2 tablespoon coarsely chopped...
0.5 cup finely chopped...
0.5 teaspoon Sea Salt, Dash of...

Directions:

1. Combine avocados, kiwi, mango, strawberries, pineapple, papaya and red onions in a large bowl.
2. Sprinkle salt and pepper as directed or to taste, add lime juice.
3. Gently toss all ingredients.
4. Cover until chilled.
5. Add a few dashes of hot pepper sauce (Tabasco) to spice it up a bit!
6. Once chilled, serve on a bed of lettuce, garnished with you favorite torilla chips.

Description:

This roasted beetroot dip...

Time:

1 hr 10 min (10 min to prepare, 1 hr to cook)

Meal type:

Dips & Spreads

Ingredients:

4 cups raw beetroot cut...
2 tablespoons cold pressed...
4 teaspoons finely chopped...
5 teaspoons finely chopped...
3/4 teaspoon roasted cumin seeds
3/4 teaspoon roasted coriander...
1/3 cup fresh cilantro...
1 teaspoon Celtic sea salt...

Directions:

Preheat oven to 200 C / 400 F.

Toss beets in a little bit of cold pressed olive oil and a pinch of

Celtic sea salt and bake for about an hour or until tender. Check them periodically to make sure they don't burn.

Throw the beets into the food processor with all the cumin, coriander, salt, half the garlic, and half the chilli. Drizzle in half the olive oil and pulse until well combined.

Add in the rest of the olive oil gradually...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Dips & Spreads

Ingredients:

2 each lbs mixed...
2 each onions, chopped
10 each mild red chilies
10 teaspoon poppy seeds
7 each cloves garlic
0.5 teaspoon Tumeric
1 each inch piece fresh...
3 teaspoon melted butter
0.5 teaspoon curry powder
7 OZ plain yogurt
3 tablespoon whipped cream
1 teaspoon sugar, salt to taste

Directions:

Prepare and cook the mixed vegetables according to their type, breaking or cutting large ones into bite sized pieces. Grind the onions, chilies, poppy seeds, garlic, turmeric and ginger to a paste. Melt butter in a heavy based saucepan. Add the paste and cook for 3 to 4 minutes. Stir in the curry powder and cook for a further few minutes. Then add the vegetables and water. Bring to a boil and cook for a few minutes. Stir in the yogurt, cream, sugar and salt, heat gently then serve hot with pi...

Time:

40 min (30 min to prepare, 10 min to cook)

Meal type:

Dips & Spreads

Notes:

Calories per...

Ingredients:

1 C whipping cream
2 tablespoon sugar
1/2 teaspoon vanilla

Directions:

1. Chill a medium mixing bowl and the beaters of an electric mixer.

2. In chilled bowl beat whipping cream, sugar and vanilla with and electric mixer on medium speed until soft peaks form.