Halloween Tomatillo Dip

October 30, 2007 | Posted by Lorena as Snack Recipes, Something Salty, Spreads & Dips, Appetizer Recipes, Dips to Live For at 9:55 pm | Comments »

chips and tomatillo dip

Take out the chips and the scary movies — here’s a “bloody” good dip for your Halloween horror marathon. Contains loads of anti-oxidant rich tomatoes, and no cholesterol. 

Ingredients 

  • 3 fresh tomatillos (about 6 oz. total), husks removed
  • 1/2 cup shelled raw pumpkin seeds (pepitas)
  • 2 medium cloves garlic, peeled
  • 2 tablespoons lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup lightly packed fresh cilantro
  • 1/2 teaspoon salt
  • Tortilla chips 

What’s Next

Broil the tomatillos in a pan, about 4 to 6 inches away from heat. Turn it once. Do this for about 5 minutes, or until the skins are charred. In a separate pan, toast pumpkin seeds for about 4 minutes. Then, throw all the ingredients into a food processor and give a quick whirl. Add salt to taste.

Homemade Kalamata Olive Tapenade Recipe

June 9, 2006 | Posted by Allison as Spreads & Dips at 9:42 am | Comments »

Tapenade.bmpThere’s nothing better during the summer months than good, cool food & that’s why I love tapenade.  Tapenade is spread popular in the Mediterranean region.  It is made using olives, pimentos & whatever else you have in the cabinet.  Enjoy this Homemade Kalamata Olive Tapenade recipe that I have perfected to heavenly perfection! 

Ingredients:

  • 20 pitted Kalamata olives, coarsely chopped
  • 1 tablespoon capers, rinsed & chopped
  • 1 tablespoon black olives, coarsely chopped
  • 1 small jar pimentos, drained
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons olive oil
  • 1/2 teaspoon anchovy paste, this can be optional
  • Fresh cracked black pepper

What’s Next:

In a large bowl- mix all ingredients thoroughly.  That’s it.  Just serve & refrigerate after use, will keep for two weeks.  This is a great dish to spread on whole wheat crackers or stuff mushrooms with.  Enjoy & have fun.

 

Eat well & Laugh often!