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

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+ 

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

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