Cannellini Herb Dip

Dairy-free this Italian-inspired dip might be, but it’s delicious, great with the usual crudités and crackers, and it makes a great spread for sandwiches. Do use fresh herbs, and by all means, tweak the flavors to your own taste.

CANNELLINI HERB DIP

2 15-oz. cans cannellini beans, rinsed and drained (3 cups cooked)
¾ cup olive oil (substitute a little rosemary olive oil if you can find it)
2 Tbs. lemon juice
1 large garlic clove, peeled and minced/put through a press
1-2 tsps. fresh thyme, chopped (½ tsp. dried)
1-2 tsps. fresh rosemary, chopped (½ tsp. dried)
½ tsp. sea salt
A few good grindings of white pepper
Fresh parsley and/or toasted pine nuts for garnish

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Combine all ingredients in blender or food processor (add a little water if mixture is too thick). Transfer to serving dish and garnish as desired.

Jiddo's Hummus Bi Tahini

My late father-in-law excelled at making soups and baked beans, but his Hummus Bi Tahini is my favorite. I've never tasted better hummus than his version of this classic Arabic dip, a blend of chickpeas and sesame paste. Delicious, nutritious, and easy, this appetizer/side dish is great for the holidays, a nice break from all those cream-laden dips packed with calories. Be sure to use good quality tahini, and try not to eat it all before you serve it!

JIDDO’S HOOMIS BI TAHINI

Mix in Blender:
1 15-oz. can chickpeas, rinsed and drained
1 cup plain low fat yogurt
2 Tbs. vegetable oil
Salt and freshly ground white pepper
2-3 Tbs. lemon juice
1 large garlic clove, put through press

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Transfer mixture from blender to bowl. Add about ¾ cup Sesame Tahini, a little at a time, stirring well to desired thickness. Adjust seasonings to taste. Garnish with parsley, toasted pine nuts, and/or a scattering of chickpeas. Serve with crackers, pita bread, and/or crudités.

Buffalo Chicken Dip

I first sampled Buffalo Chicken Dip at a neighborhood Bunco party. It's one of those dips you make for an appetizer and end up having for supper. Really, really good!

BUFFALO CHICKEN DIP

2 10-oz. cans white chunk chicken         ¾ cup Frank’s Red Hot or
     (or leftover chicken breast)                         Buffalo Wing Sauce
2 8-oz. packages cream cheese                1½ cups shredded cheddar or
1 cup Ranch dressing                                        Mexican blend cheese

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Blend Buffalo Wing Sauce and Ranch dressing in a deep skillet over medium heat. Stir in cream cheese until melted. Add chicken and half of the cheddar cheese and heat through. Transfer to shallow oven proof dish. Sprinkle with remaining cheese and brown in broiler. Serve with crackers and/or tortilla chips or scoops.