Spinach & Feta Hummus Dip

Some time ago while in the USA I came across a prepared spinach hummus dip. I didn't buy it or try it but the idea of it stayed with me. It doesn't seem to be available here in Canada as of yet, leaving me no choice but to try and create my own home-made version. I used my standard hummus recipe and started by simply adding some fresh spinach leaves to it to see where that would take me...incredibly the flavour did not change at all, it still tasted like regular hummus?!! I decided to add a bit of feta and some olives just to play with the flavour a bit and make it different.The result...an excellent and healthy dip that can be made in 5 minutes!

*serves 8+

Ingredients:
1-19oz can chickpeas, drained with liquid reserved
1/4 cup of the reserved chickpea liquid

1 1/2 cups fresh spinach leaves
2 cloves garlic, chopped

2 pitted kalamata olives

2 tbsp feta cheese

juice of 1 lemon
1 1/2 tbsp tahini paste
good pinch of kosher or sea salt (or 1/4 tsp table salt)

good grinding of fresh black pepper

1/3 cup olive oil


Directions:
-in a small food processor bowl add all ingredients except olive oil and puree until mixed
-add olive oil and whirl until creamy, adding more oil if necessary to reach desired consistency
-transfer to a serving bowl, with a knife swirl a well around the top of the hummus and drizzle with a bit of olive oil and crumble a bit of feta over the top

*serve with pita chips or cut up veggies for dipping

*will keep in the fridge for about 1 week

*an original recipe by jcsmama

Hot Creamy Crab & Almond Spread

This delicious warm spread is a family favourite. It's easy to make and perfect for a get-together...give it a try!

*Ready in about 25 min.

*Serves: 8++

Ingredients:

1 8oz pkg cream cheese
1/4 cup mayonnaise
1/2 tsp pepper
1 tsp dijon mustard
1/2 tsp paprika
zest of 1/2 a lemon or lime

1 tsp pesto sauce or red pepper sauce (optional)
2 cans crab meat, drained
1 whole green onion, chopped
1/4 cup sliced almonds

Directions:

-in a small mixer bowl beat together cream cheese and mayonnaise until smooth
-add pepper, mustard,paprika,lemon or lime zest and pesto or red pepper sauce and blend
-mix in crab meat and green onion
-grease a 2-cup oven-proof dish and spoon mixture into it
-top with sliced almonds
-bake at 325 F for 20 min or until hot and bubbly
*serve hot with your favourite crackers

*adapted from an old magazine recipe clipping

Chop Chop Gaucamole with Fresh Basil

I am in love with guacamole! I didn't use to be...the greenish blob that often arrived at many restaurants was just not that appealing to me and so I simply pushed it aside without even trying it. But on a trip to Mexico a few years ago I was served a colourful, chunky guacamole that was so fresh looking I had to try it. It won me over and  since then I have tried many a recipe, eventually coming up with my own favourite interpretation...the secret is in the basil...give it a try! 

*an original recipe by Mary Follo

Ingredients:
2 tomatoes
2 cloves garlic, minced
1 tbsp finely chopped red onion (optional)
juice of 1/2 a lime
1 tbsp lemon juice
3 tbsp olive oil
2 ripe avocados
6 fresh basil leaves, finely chopped
good pinch kosher salt
freshly ground black pepper to taste



Directions:
-finely chop tomatoes and add to a  medium serving bowl
-add minced garlic, onion, lime and lemon juice and olive oil
-cut avocados in half, remove pit, scoop out flesh, dice it and add it to the bowl
-add basil, salt and pepper and gently mix together with a spoon to blend ingredients well
-taste and adjust seasoning if needed, cover with seran wrap and refrigerate for 30 minutes to allow flavours to meld
-serve with tortilla chips of choice and enjoy!

*here's another  great use for this guacamole:  cut a  fresh croissant in half and spoon some guacamole on it...enjoy it as a delicious lunch sandwich!

*makes about 2 1/2 cups
*serves 8+ 

France: Tapenade D' Aubergine...Eggplant Tapenade

 A tapenade is a delicious french paste. There are endless variations to the basic ingredients of black olives, capers and olive oil. This recipe comes from a wonderful cookbook "The Bistros, Brasseries and Wine Bars of Paris" and it is one I go back to often because it is just soooo good! Make it for a get-together and serve it with fresh sliced baguettes or keep it on hand and spread it on your sandwiches instead of butter or mayonnaise....give it a try!

Ingredients:

1 large eggplant
olive oil
salt
1/2 cup oil packed sundried tomatoes, coarsly chopped
1/2 cup coarsely chopped pitted black olives
2 tsps drained capers
1/4 tsp or more piment d'Espelette or other hot chili powder
freshly ground black pepper

Directions:
-preheat oven to 375F
-peel eggplant and slice into 1/2 inch rounds
-brush rounds on both sides with olive oil and sprinkle with salt
-arrange rounds in a single layer on a baking sheet and bake about 30-40 minutes or until soft
-place the eggplant in a food processor, add the sundried tomatoes, olives, capers, 1/3 cup olive oil, piment or hot pepper and some freshly ground pepper to your liking
-puree to a paste, about 30 seconds 
-serve with baguette slices or crackers as an appetizer/hors d'oeuvre or store in fridge and use as a sandwich spread

*will keep refrigerated for at least a week
*makes 2 cups

*from the book "The Bistros, Brasseries and Wine Bars of Paris" by Daniel Young

Fabulous Dips & Spreads Recipes Around The Web...

In my search for inspiration I often come across wonderful recipes on other blogs and websites...today I am sharing a few I recently discovered that sure sound great and that I plan on making soon....check them out, and if you try them let me know your thoughts....enjoy!

Jalapeno Popper Dip 

Charleston Cheese Dip

Buffalo Chicken Dip
Caramelized Onion Dip
Roasted Fennel White Bean Dip
Crab Cake Dip

*ps...if you have posted a fabulous dip, spread or salsa recipe on your blog or website please post your link in the comment area below...share with us your great ideas!

Italy: Bagna Cauda ...for garlic lovers

Bagna Cauda is a fabulous italian dip made with lots of garlic and anchovies. Yes, I know not everyone is a fan of those little fishes, however the star of this dip really is the roasted garlic and I urge you to give it a try...you might just fall in love!

Here are a few links to some terrific versions of this delicious appetizer. Take your pick and enjoy!

Saveur.com Bagna Cauda recipes  

Canadian Living.com Bagna Cauda recipe

Whats Cooking America Bagna Cauda Recipe

Australia: Cob Loaf Cheddar Bacon Dip

* jcsmama's version of a popular australian dip

This dip idea is very similar to the popular north american spinach dip served in a hollowed out pumpernickel loaf. In Australia the bread is a "cob loaf" and can really be any type of round artisanal bread. There are many different dip recipes that are served in this way,all are sour cream and cream cheese based. This is my version of a popular combination, however you can also add spinach, sun dried tomatoes & herbs and spices to your liking...anything goes! 

Ingredients:

• 1 cup sour cream
• 1 8oz block cream cheese
• 1/2 packet french onion soup mix
• 2 tbsp mayonnaise
• 1 cup grated cheddar cheese
• 3 slices cooked bacon, chopped
• 1 green onion, including stalk, finely chopped
• 1 tsp freshly ground black pepper
• 1 cob loaf

Directions:

-in a food processor mix together sour cream,cream cheese, soup mix and mayonnaise

-add  cheddar, bacon, green onion and pepper  and blend together with a spoon

-transfer to a lidded bowl and refrigerate for at least one hour to allow flavours to meld

- hollow out centre of bread to create a bowl, reserve the bread you remove and cube it to be served as dipping pieces

-when almost ready to serve, preheat oven to 350F and transfer bread to a cookie sheet

-scoop dip in the centre of bread and bake for about 10 minutes or until dip is warmed

-serve with reserved bread cubes

Croatia: Ajvar...A Delicious Roasted Red Pepper & Eggplant Dip

*a traditional croatian recipe adapted by jcsmama

Ingredients:
1 large eggplant
2 large red bell peppers
2 large cloves garlic, peeled and quartered
1/2 tsp salt
2 tbsp freshly squeezed lemon juice
1/4 tsp crushed red pepper flakes
a good grinding of black pepper
1/4 cup olive oil
1 tbsp chopped fresh basil

Directions:
-heat oven to 375F
-slice the eggplant in half and place cut side down on a cookie sheet along with the 2 peppers
-roast in oven for  40 minutes
-allow to cool  for a few minutes, then peel the peppers, remove stem and seeds and cut pepper into a few pieces and add to a food processor bowl 
-scoop out centre seeds from eggplant and toss, then scoop out remaining flesh and add to peppers
-add remaining ingredients and process until well blended
-refrigerate Ajvar for at least 1 hour to allow flavours to meld
-serve in a bowl, garnished with chopped basil, with chunks of fresh crusty bread, crackers or cut up veggies of your choice

*as an alternative you can also serve a spoon of this alongside grilled meats, or use it as a spread for sandwiches or burgers

*traditionally this dip was made by hand by chopping and mashing the ingredients together and you may opt to do it this way if you prefer a more textured dip...either way the taste is fabulous!

*makes about 1 1/2 cups and serves 8+

Fresh Spinach Dip

To read this recipe, please visit the new
Spreading Good Tastes blog at:

www.spreadinggoodtastes.com

Cuba: Pasta De Jamon....Ham Spread

* jcsmama's version of a typical cuban recipe

This is a popular spread for making finger sandwiches or spreading on crackers. Its a great way to use leftover baked ham, but you can also use deli ham or canned deviled ham.

Ingredients:

1 lb ham, cubed

1 8oz pkg cream cheese, room temperature

1/4 cup mayonnaise

1 pickle, quartered

1/2 cup green olives stuffed with pimentos

salt and pepper to taste 

Directions:

-add all ingredients to a small food processor bowl and blend until well mixed and creamy

-serve with crackers for spreading or alternately spread on crustless bread and cut into small finger sandwiches 

Venezuela: Guasacaca...Guacamole Style Salsa

*jcsmama's version of a traditional Venezuelan recipe


If you look at the ingredients they are very similar to those used to make guacamole. And this is really what this is, the venezuelan version of guacamole. The main difference being that rather than blending the ingredients together to create a creamy dip, the ingredients here are finely chopped and mixed by hand. It is very flavourful and fresh tasting and goes well with everything! Enjoy!


Ingredients:


2 ripe avocados, pitted and flesh cut out
1 large tomato
1 small onion
2 cloves garlic, minced
1/4 cup finely chopped cilantro
1 tbsp lemon juice
1 tbsp olive oil
1 tsp salt
1 tsp hot sauce (adjust to your taste)


Preparation:
-chop avocados, tomato and onion with a knife and mix together in a bowl
-add remaining ingredients and using a spoon mix together well
-refrigerate for at least 1 hr to allow flavours to meld

*serve with fried plantains or tortilla chips as an appetizer, or as a side salsa to grilled meats and chicken

*if you prefer you can blend all the ingredients together to make a creamy dip, it is also delicious!
*this salsa is best used the day it is made, as it does not last well due to the avocados

Egypt: Hummus...A Very Versatile Dip

This blog has moved.
Please visit the new Spreading Good Tastes at www.spreadinggoodtastes.com

To see this recipe click on this link: 
Traditional Hummus + Roasted Red Pepper Hummus

Greece: Kopanisti...A Whipped Feta Spread

* jcsmama's version of a traditional greek recipe

This versatile dip/sauce/spread is great with toasted pita wedges or veggies, and also delicious served with grilled meats and chicken.

Servings:  makes 1 & 1/2 cups
Ready in: about 5 min.

Ingredients:
1 cup feta cheese
1/2 cup plain yougurt, preferably greek
zest of a whole lemon
juice of 1/2 a lemon
3 tbsp olive oil
1/2 tsp freshly ground black pepper
1 tbsp finely chopped sun-dried tomato

Directions:
-in a food processor bowl add all ingredients and puree until smooth and creamy, about 1 minute.
-transfer to a serving bowl, drizzle with a bit of olive oil
and serve

*in Greece they also make a spicy version of this by adding either more pepper or a bit of a spicy hot pepper...experiment to come up with your own version

Carrot Garlic Cream Cheese Spread

*an original recipe by jcsmama

 Easy, quick and delicious, this is a great spread to have on hand. Spread it on a bagel for a quick lunch or serve it up with some cut up veggies for a kid friendly snack.

Ingredients:

1 8oz pkg light cream cheese

1 large carrot, quartered

1 large clove garlic

2 sprigs fresh parsley

Preparation:

-in a small food processor bowl add carrot, garlic and

  parsley and pulse until finely chopped

-add cream cheese and mix until well blended

-transfer to a lidded container and refrigerate

* this will keep well for at least 1 week

*use as a spread for your bagels or crackers, or as a

 dip for celery sticks and other veggies

*jazz it up with some fresh basil and thyme, freshly

 ground black pepper, and voila you have yourself a

 great tasting spread for your guests too!