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This page contains the recipes that are popular and most of us are familiar with. Combine these dips and spreads with crusty bread, crackers, chips or vegetables, and you have the makings for fast meals or great snacks. Whip up a bowl of heavenly guacamole to scoop onto tortillas or toast.

Guacamole

Ingredients:
2 Medium Haas Avacados
1/4 cup minced scallion
2 diced roma tomatoes
1-2 cloves minced garlic
1 teaspoon minced jalapeno pepper
1 tablespoon diced fresh cilantro
2 tablespoons lime juice
salt to taste
Preparation: Halve the avacados, remove the pit and mash them with lime juice and salt. Combine onions, tomatoes, garlic, cilantro and jalapenos and mix it to the avocado pulp. Adjust seasonings to taste.

To get more recipes with avocados click here.

Basil pesto

Ingredients:
2 cups packed fresh basil leaves
1/4 cup freshly grated Parmesan cheese
1/3 cup extra virgin olive oil
4 tablespoons pine nuts, toasted
1/2 teaspoon minced garlic
Pinch of powdered ascorbic acid (vitamin C) or a teaspoon of lemon juice
Salt and pepper to taste
Preparation: Blend the basil, garlic, oil and the vitamin C together. Then add the cheese and finally the pinenuts and blend well. Adjust salt and pepper to taste.

Sun dried tomato pesto

Ingredients:
1 cup oil packed sundried tomatoes
1/4 cup extra virgin olive oil
1-2 small cloves of garlic
1/4 cup pine nuts toasted
1 teaspoon each of fresh oregano and parsley
salt and pepper to taste
Directions: Put garlic, oil, tomatoes and herbs together and blend. Add pinenuts and blend together until well combined.

Vegan creamy pesto

Ingredients:
2 cups of basil leaves washed
1/4 cup of extra virgin olive oil
1/4 cup of almond meal
3 tablespoons of pine nuts toasted
1 clove garlic minced
Pinch of powdered ascorbic acid (vitamin C) or a teaspoon of lemon juice
Salt and pepper to taste
Preparation: Blend the basil, garlic, oil and the vitamin C together. Then add the almond meal and finally the pinenuts and blend well. Adjust salt and pepper to taste. Variations to this recipe can be done by substituting any of the following leaves in the place of basil.

  • Cilantro leaves
  • Arugula leaves
  • Mint leaves

Salsa

Ingredients:
5-6 roma tomatoes finely chopped
1/2 cup finely chopped onions
1/2 cup chopped fresh cilantro
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
2-3 tblsp lime juice
2 teaspoons minced jalepeno peppers
2 minced garlic cloves
salt to taste
Preparation: Mix all ingredients in a bowl and refrigerate for at least half an hour for the flavors to combine. I also sometimes add 1/4 cup of chopped green/yellow/red peppers.

Babaghanoush

Ingredients:
2 medium eggplants
1-1/2 tablespoons minced garlic
1/2 cup plain yogurt
salt and pepper, to taste
1/4 cup cooked onion
Preparation: Brush whole eggplant with salt and olive oil, then broil until the skin turns black and blisters. Remove pulp from broiled eggplant and discard the skin. Blend with garlic, yogurt, salt and pepper. Top with cooked onion before serving.


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