Silky Asian Peanut Dip

 Yummy!  I found this recipe at www.myrecipes.com and decided that it would be a great spread and dip.  You can put it on bread, toast, apple or carrot slices, dip spring rolls or chips.

Blend in a food processor or with beaters:

8 oz silken tofu
1/2 cup peanut butter (chunky or creamy, depending on your palate)
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons lime juice
1/2 (or more) teaspoon of cayenne pepper
2 cloves minced garlic

Awwww yum Artichoke Spinach Dip

Thanks to my fellow bloggers for their inspiration.  On Friday night, I took Kiran's lead and had a at home date night with this delicious warm artichoke spinach dip.  Kiran used a recipe from The Kind Diet for her version, which you can find on her blog Wish.  I made a few more of my own changes.  It's easy to make this recipe vegan or non-vegan.  Veganaise seemed to work quite well instead of mayonnaise.  We served it with corn tortilla chips and little toasts.  Savor!

Preheat oven to 350F.  Combine in a bowl:

1 can drained artichoke hearts
1 cup spinach (I used frozen)
1 cup Veganaise (or mayonnaise)
3/4 cup Parmesan cheese (vegan or dairy)
2 minced garlic cloves
1/2 to 1 teaspoon cayenne pepper

Blend everything together and fold into a glass baking dish.  Top with additional 1/2 cup Parmesan cheese.  Bake 30 minutes until warm and cheese on top is slightly toasted.

Hooray for Hummus

Hummus has become the "It" food over the last few years.  Hummus is the Arabic word for chickpeas.  It is a staple in the Mediterranean diet and is good for you:  hummus is rich in iron, vitamin c, folate and vitamin B6.  Pre-made hummus is abundant in stores, but I like to make my own- it's cheaper and contains only the raw ingredients. 

Combine in a food processor:

2 cups of cooked or canned chickpeas (garbanzos)
1/3 cup tahini (sesame paste- can be optional)
1/3 cup fresh lemon juice
2 minced garlic cloves
2 tablespoons olive oil
1/2 teaspoon salt

Puree into a medium paste.  You may add water to achieve desired consistency.  Garnish with olive oil, salt, pepper, paprika or parsley.  Serve in wraps, on chips, crackers, tortillas, on bread or even on a salad.

Remarkable Red Pepper Dip

Thanks Relish mag for this recipe!

Preheat oven to 450F

Combine in a glass baking pan:

3 red peppers
3 tomatoes
3 garlic gloves
1 cup fresh basil leaves
sea salt
black pepper

Cook until all vegetables are soft with crisp skins.

Puree in food processor. Add 1/2 cup ground/crumbled/grated Pagano (or parmesan) cheese. Blend.

Serve with crackers, baked tortillas, chips. It's even delicious served on pasta as a sauce.