SPICY BEET DIP
This brightly colored guilt-free dip is sure to please at your next appetizer party!
Categories Appetizer
Time 1h50m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil, and roast on cookie sheet 1 to 1 1/4 hours or until tender. When beets are cool enough to handle, peel, discarding stems and root ends. Cut into 1/2-inch-wide wedges.
- In food processor bowl with metal blade, and with processor running, drop garlic clove through feed tube. Process with on-and-off pulses until finely chopped. Add cooled, roasted beets and remaining ingredients. Cover; process until smooth. Place in serving bowl.
- Serve as dip with fresh vegetables as desired. Cover and refrigerate any remaining dip.
Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 3 g, TransFat 0 g
SPICY BEER CHEESE DIP
The perfect beer cheese dip for a summer party or when friends come over for the game. This is my husband's favorite since he likes the heat. Be ready to hand out the recipe. It's our most requested! Serve with your favorite tortilla chips.
Provided by Roxanne Nelson
Time 2h25m
Yield 24
Number Of Ingredients 7
Steps:
- Beat cream cheese in a medium bowl until smooth. Add ingredients in the following order, mixing with the beater after each one: sour cream, Cheddar cheese, beer, jalapeno peppers, garlic powder, onion powder. Cover and refrigerate until flavors have blended and dip has thickened, at least 2 hours.
- Remove from the refrigerator 15 minutes before servings.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 1 g, Cholesterol 32.1 mg, Fat 10.5 g, Protein 5.6 g, SaturatedFat 6.6 g, Sodium 156.4 mg, Sugar 0.1 g
BEETROOT DIP / BEET DIP
This was given to me by an Egyptian friend who said it's a family recipe. I like the fact it's doesn't contain dairy and nuts so it was perfect for Menu #24612 because we had a few guest who are lactose intolerant and have an allergic to nuts. You can chill the dip until it's needed. It will keep for two days in the refrigerator but the flavour will enhance
Provided by Chef floWer
Categories Lunch/Snacks
Time 5m
Yield 850 grams
Number Of Ingredients 10
Steps:
- Discard all the liquid from the beetroot and beets can.
- Place all ingredients (drained beetroots/beets, garlic cloves, lemon juice, olive oil, coriander, cumin, sweet paprika, cinnamon sea salt and black pepper) in a blender and puree until it's smooth.
- Serve with warm pita bread, Turkish bread, white bread or flat bread. Enjoy.
Nutrition Facts : Calories 0.7, Sodium 0.7, Carbohydrate 0.1, Sugar 0.1
MUTABBAL SHAMANDAR (BEET-TAHINI DIP)
This spread starts off sweet, then gets a little spicy. Mutabbal Shamandar is made with beets and nutty tahini. Serve with pita for dipping.
Provided by Reem Assil
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- In a medium bowl, coat the beets in the oil and 1 teaspoon of the salt. Tear four lengths of aluminum foil and tightly wrap each beet individually in the foil. Roast the beets in the oven for about 1 hour, until caramelized and tender (a knife or cake tester should go through them with little or no resistance). Remove the beets from the oven and cool in the foil.
- For this next step, I save old towels I don't mind staining. When cool enough to handle, remove the beets from the foil, wrap each beet in a towel, and rub the peels away.
- Coarsely chop the beets and place them in a food processor or blender. Add the garlic, chile, lemon juice, cumin, and the remaining 2 teaspoons salt and blend for about 5 minutes, until creamy and smooth. Slowly drizzle in the tahini and continue blending until the tahini is fully incorporated. Scrape down the sides of the bowl as needed. Adjust the salt and lemon juice to taste. If you want a thicker spread, blend in more tahini, 1 tablespoon at a time.
- When ready to serve, scoop the mixture onto a serving plate, drizzle it with the oil, and garnish it with the herbs.
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