Sunday, March 13, 2011

Dip Trio

Here’s a trio of dips that you can serve at your next barbeque or party. Serve with some cut-up vegetables, and maybe even chips for your non-paleo friends. These recipes were modified from several that I found on

Guacamole Dip

3 avocados
Juice of 1 lime
1/2 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Nutty Red Pepper Dip

2 cups walnuts
½ teaspoon ground cumin
12 ounce jar roasted red peppers, drained
1 garlic clove, minced
2 teaspoons olive oil
2 teaspoons lemon juice
Sea salt and pepper

Put all ingredients into a food processor and pulse until combined. Season with sea salt and pepper.

Chipotle Eggplant Dip

2 medium eggplants
2 tablespoons ground cumin
3 cloves garlic, chopped
Chipotles in adobo sauce
¼ cup olive oil
2 tablespoons cider vinegar
Sea salt and freshly ground pepper
3 tablespoons chopped fresh cilantro leaves, plus more for garnish

Preheat the oven to 375 degrees.

Turn your grill to high and roast the eggplant on the grill for about 25 minutes or until tender. Cut the eggplant in half and scoop out the f lesh and place it in the food processor. Add the cumin, garlic, and a small piece of the chipotle pepper with a little of the adobo sauce. (Add a little at a time and then taste – it’s very hot.) Then add olive oil, vinegar and process until smooth. Season to taste with sea salt and pepper. Sprinkle with chopped cilantro.

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