Ingredients
Instructions
Combine all ingredients. Mix well. Chill. Serve with crackers or fresh veggie sticks.
Ingredients
Instructions
Mix all ingredients in a baking dish. Cook uncovered at 375 degrees for 25 to 30 minutes. Serve hot with crackers, cocktail bread slices or fresh vegetables.
Ingredients
Instructions
Place first three ingredients in a medium bowl and beat with a mixer at medium speed until well blended. Add syrup and spices and beat until smooth. Cover and chill 30 minutes. Serve with apple slices.
Ingredients
Instructions
Spread the cream cheese in the bottom of a glass or ceramic pie plate. Spoon the chile over the cream cheese and sprinkle the cheddar on top. Microwave the dish on High until it is bubbly, a few minutes.
Sprinkle the chopped cilantro on top and serve it with tortilla chips.
You can use store-bought hummus or easily, and much more inexpensively, make your own with the Garlic Hummus recipe. I’ve also used a peach-tomato salsa in this layered dip, and it was wonderful.
From “The Dinner Doctor.”
Ingredients
Instructions
Using a rubber spatula, spread the hummus over the bottom of a 1-quart glass or ceramic bowl. Layer the avocado cubes on top and sprinkle the lime juice all over. Top with layers of the salsa, then sour cream and the cilantro. Serve with tortilla chips.
This recipe is good to keep in the fridge for snacking with fresh carrots, cucumbers, or green pepper. It has great flavor!
From “Everyday Italian.”
Ingredients
Instructions
For the Pita
Preheat the oven to 400 degrees. Cut each pita half into 8 wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 Tbl of olive oil, then sprinkle with the oregano and 1 tsp each of salt and pepper. Bake for 8 minutes, then turn the wedges over
and bake until they are crisp and golden, about 8 minutes longer.
For the Dip
Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic and the remaining ½ tsp of salt and pepper. Pulse on and off until the mixture is coarsely chopped.
With the machine running, gradually mix in the 1/3 cup of olive oil until the mixture is creamy. Season the puree with more salt and pepper to taste.
Transfer the puree to a small bowl and serve the pita toasts warm or at room temperature alongside.
The pita wedges and bean puree can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean puree.
a little of each 