teresa32uk
Silver Member
I have found these two dips
Lemon Cilantro Eggplant Dip
Ingredients
2 whole(s) (1 pound each) eggplants , each halved lengthwise
4 clove(s) garlic, unpeeled
3 tablespoon(s) tahini, sesame puree
3 tablespoon(s) fresh lemon juice
Salt
60 mls loosely packed fresh cilantro or mint leaves, chopped
Toasted or grilled pita wedges
Carrot and cucumber sticks and red or yellow pepper slices
Directions
Preheat oven to 450 degrees F. Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray). Place eggplant halves, skin-sides up, in foil-lined pan. Wrap garlic in foil and place in pan with eggplants. Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned. Unwrap garlic. Cool eggplants and garlic until easy to handle.
When cool, scoop eggplants' flesh into food processor with knife blade attached. Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop. Spoon dip into serving bowl; stir in cilantro. Cover and refrigerate at least 2 hours. Serve dip with pita and vegetables.
Feta herb dip
Ingredients
1 can(s) white beans, rinsed
180 mls nonfat plain yogurt
120 mls crumbled feta cheese
1 tablespoon(s) lemon juice
1 teaspoon(s) garlic salt
1 teaspoon(s) freshly ground pepper
60 mls chopped fresh parsley
60 mls chopped fresh dill
60 mls chopped fresh mint
60 mls chopped fresh chives
Directions
Place beans, yogurt, feta, lemon juice, garlic salt and pepper in a food processor and puree until smooth. Add herbs; puree until incorporated. Chill until ready to serve.
if you can help please do as they are both yummy.
- Lemon Cilanro Eggplant Dip
- Feta and Herb Dip
Lemon Cilantro Eggplant Dip
Ingredients
2 whole(s) (1 pound each) eggplants , each halved lengthwise
4 clove(s) garlic, unpeeled
3 tablespoon(s) tahini, sesame puree
3 tablespoon(s) fresh lemon juice
Salt
60 mls loosely packed fresh cilantro or mint leaves, chopped
Toasted or grilled pita wedges
Carrot and cucumber sticks and red or yellow pepper slices
Directions
Preheat oven to 450 degrees F. Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray). Place eggplant halves, skin-sides up, in foil-lined pan. Wrap garlic in foil and place in pan with eggplants. Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned. Unwrap garlic. Cool eggplants and garlic until easy to handle.
When cool, scoop eggplants' flesh into food processor with knife blade attached. Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop. Spoon dip into serving bowl; stir in cilantro. Cover and refrigerate at least 2 hours. Serve dip with pita and vegetables.
Feta herb dip
Ingredients
1 can(s) white beans, rinsed
180 mls nonfat plain yogurt
120 mls crumbled feta cheese
1 tablespoon(s) lemon juice
1 teaspoon(s) garlic salt
1 teaspoon(s) freshly ground pepper
60 mls chopped fresh parsley
60 mls chopped fresh dill
60 mls chopped fresh mint
60 mls chopped fresh chives
Directions
Place beans, yogurt, feta, lemon juice, garlic salt and pepper in a food processor and puree until smooth. Add herbs; puree until incorporated. Chill until ready to serve.
if you can help please do as they are both yummy.