Dips

Posted by Jeanine Hasenkopf

Portabella hummus

4 large portabella caps broken up and put in blender
1 large yellow pepper broken and put in blender
1 hot pepper of choice no seeds for me
water added to thin

Blended all together to desired consistency :) the color is a blackish brown but it tasted oh so good!!!

Rebecca Hawlinson
http://rebeccasremedy.wordpress.com/2010/06/06/cashew-spread/

This pate is great to use in lettuce or nori wraps or you can use to dip veggies. It is a much healthier alternative to sour cream, cream cheese or something dairy and fattening. You could also make it thinner to use as a creamy salad dressing. I like to make spreads like this early in the week and keep some in the fridge for quick snacks and meals.

INGREDIENTS:

•1/4 cup Water
•2-3 tblsp olive oil

Rebecca Hawkinson
http://rebeccasremedy.wordpress.com/2010/06/06/olive-tapenade/

INGREDIENTS:

•1/2 cup black olives
•1/2 cup green olives
•1 tablespoon capers
•2 cloves garlic
•2 tablespoons olive oil
•1 teaspoon lemon juice
•1/4 teaspoon black pepper, or to taste
•¼ cup pine nuts
•2 sundried tomatoes
MIX:

Mix all the ingredients in your food processor or blender until you reach the consistency you are going for. I would have hoped this batch to come out more chunky but I’m working with a blender and have a difficult time blending to the right consistency.