Tag Archives: Dip

Tuscan White Bean Dip

Makes 1 – 2 cups dip

Tuscan Bean Dip with Crudités
Tuscan Bean Dip with Crudités

Ingredients and Equipment

  • Single-portion or full-sized blender or food processor
  • 1 – 15oz cannellini (white kidney) beans, rinsed and drained
  • 3 Tablespoons Extra Virgin Olive Oil, plus 1 or 1 Tablespoons for garnish
  • 1 – 2 cloves fresh garlic, minced
  • Pinch to 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt, or more to taste
  • 3 Tablespoons fresh lemon juice (from 1 – 2 lemons)
  • 1/2 teaspoon fresh rosemary leaves, finely chopped
  • 2 Tablespoons plus 2 Tablespoons loosely packed parsley, roughly chopped
  • Freshly ground black pepper

Preparation (Chef's hat)Preparation

1 – Assemble beans, 3 Tablespoons olive oil, garlic, pinch red pepper flakes, salt, 3 Tablespoons lemon juice, rosemary leaves, and half the parsley in the blender or food processor.

2 – Pulse about 10 – 15 seconds, or until well-blended and smooth.

3 – Taste. Adjust for consistency and flavor by adding more salt, red pepper flakes, or lemon juice.

4 – Assemble in serving bowl. Drizzle with 1 Tablespoon olive oil, sprinkle with parsley and black pepper.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Quick Cheesy Dip

To serve with chips or raw carrots, cauliflower, celery, bell peppers, or other vegetables.

Ingredients (Onion)


1/2 cup whipped cream cheese

1/2 cup Greek yoghurt

1 Tablespoon (or to taste) hot sauce (Frank’s Original is great for this)

1/4 teaspoon (or to taste) BBQ Seasoning, OR Lemon Pepper, or other seasoning mix (Check to see if it includes salt.)

Dash of salt, if there’s no salt in seasoning

1/4 cup shredded Cheddar or Gouda cheese

Preparation (Chef's hat)


1 – Whisk together the cream cheese, yoghurt, and hot sauce until smooth and well mixed.

2 – Add seasoning, and salt, if needed.

3 – Stir in the shredded cheese.

4 – Taste and adjust seasonings, as needed.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Baba Ganoush

Makes about 1 cup or so, depending on size of eggplants.

  • Use as dip with raw baby carrots or chips.
  • Use as stuffing for 2 servings of roast acorn squash.

Onion icon smallIngredients

1 generous cup of Chinese eggplant (about 2 long large ones), cut into 1/4 inch cubes. Using Chinese or Japanese eggplant, there is no need to peel.

2 Tablespoons Extra Virgin Olive Oil

1/2 teaspoon kosher salt

2 – 3 Tablespoons tahini, well stirred so that oil is well incorporated

1 – 2 cloves garlic, minced

2 – 3 Tablespoons fresh lemon juice (juice of 1 lemon)

1/4 – 1/2 jalapeño, deseeded and deveined, minced

4 or 5 grinds of black pepper

1/2 teaspoon salt

1 Tablespoon Extra Virgin Olive Oil

1/2 bunch parsley, roughly chopped

Chef's hat icon smallerPreparation

1 – Preheat oven to 400˚ F while you prepare the ingredients.

2 – Spread the eggplant cubes on a baking sheet, drizzle with olive oil and sprinkle with salt. Stir around to coat all with olive oil.

3 – Roast eggplant for 30 minutes at 400˚ F, stirring around a couple of times, or until eggplant cubes are soft and greenish.

4 – Into a small blender or food processor, put the cooked eggplant, tahini, lemon juice, garlic, jalapeño, salt, pepper, and most of the parsley. Pulse about 5 or 6 seconds, or until most is smooth, but there are still some small chunks of eggplant and parsley.

5 – Put into a bowl (for a dip) or divide between 2 roasted halves of an acorn squash. Drizzle with a bit more olive oil, garnish with some more parsley.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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