Chipotle Artichoke dip

Chipotle Artichoke Dip

Source: Everyday with Rachael Ray

1/4 C. chopped cilantro
1 small clove garlic
1 canned chipotle chile in adobo sauce
1 14 oz can artichoke hearts, drained
1/2 C. grated Mexican white cheese, like cotja
1/4 C. olive oil
1 T. lime juice

Using a food processor, finely chop the cilantro, garlic and chipotle, scraping down the bowl once or twice. Add the artichokes, cheese, olive oil and lime juice and pulse for 8 seconds until combined.

Red Pepper-Feta Dip

Red Pepper-Feta Dip

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Source: Everyday with Rachael Ray

Ingredients:
4 pita breads, split and cut into eighths
2 jarred roasted red peppers, drained and chopped
6 ounces feta cheese
2 large cloves garlic, chopped
1/8 tsp. cayenne pepper

Preparation:

Preheat the oven to 375 degrees. Place the pitas on a baking sheet and bake, turning, until crisp, 15 minutes.
Meanwhile, using a food processor, puree the red peppers, three-quarters of the feta cheese, the garlic and cayenne. Top the dip with the remaining feta and serve with the toasted pitas.

Guacamole

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Guacamole

Servings: 2 ½ cups

Time: 10 minutes

Source: Diana Kennedy

Ingredients:

2 T white onion, finely chopped

4 serrano chiles, finely chopped (seeds and all), or to taste

3 T cilantro, chopped

3 avocadoes (about 1 lb)

½ C unskinned tomatoes, finely chopped

Sea salt to taste

  Toppings

¼ C tomatoes, finely chopped

1 T white onion, finely chopped

2 T cilantro, chopped

Preparation:

Put the onion, chiles, cilantro, and salt into a bowl and crush to a paste. Cut the avocados in half and, without peeling, remove the pit and squeeze out the flesh. Mash them roughly into the base and mix well. Stir in the tomatoes and sprinkle the surface of the guacamole with the toppings. Serve immediately.

Hummus

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Hummus

Servings: 4

Time: 5 minutes

Source: Rachael Ray, Food Network Website.

Ingredients:

1 (14.5 ounce) can chickpeas (garbanzo beans), drained

2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections

A drizzle extra-virgin olive oil

1/2 teaspoon crushed pepper flakes

1 teaspoon (1/3 palm full) ground cumin

1 teaspoon (1/3 palm full) ground coriander

1 clove garlic, crushed

Coarse salt

1/2 lemon, juiced

Preperation:

Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste.