Tuesday, June 15, 2010

Dips!

I've had a bunch of people ask about the dips we've used in our Muffin Tins this week and last week.

The good part is I took pictures and everything so I could share them with you. The bad part is there's not an exact recipe for either. They are both kind of "combine your ingredients, taste, add more of whatever you think it needs" kind of recipes.

Note, these containers are really small, I don't think they hold a full cup measure of anything when full, so the recipe guesses won't yield you a whole lot.



On the left is creamy avacado dip. It is a combination of pureed avocado & cream cheese, combined in my little mini food processor. I found it works better to puree the avocado first, then add the cream cheese. I used about 1/4 to 1/3 of an avocado and about 1/4 block of cream cheese for this one. F&B are kind of ambivalent about avocado, so I found this more creamy, less avocado-y. You could probably use at least 1/2 the avocado without a problem.

On the right is probably their favorite dip--tomato & roasted red pepper. I used the remaining 1/4 block of cream cheese, a few tablespoons of tomato sauce (you can also use real tomatoes, but I had the sauce in the fridge that needed to be used), maybe 1/2 a roasted red pepper (I buy jarred ones with nothing added), and a couple of tablespoons of mayo. Again, I used my mini-processor. Puree the pepper first, then the tomato (if using whole tomatoes). Add the cream cheese, then the mayo/tomato sauce (if using) and blend till smooth.

Both of these are really good with veggies or with pretzels, mini breads, crackers. I've also used them as sandwich spreads which both kids liked. We made mini club sandwiches with the avocado dip and pretty much anything with the tomato-red pepper one.

6 comments:

  1. those both sound yummy I will have to give them a try!!

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  2. Thank you thank you thank you for posting this!!!! I've got some grocery shopping to do and now I know what ingredients to pick up to give these a try.

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  3. ooh thank you for sharing. I will have to try that roasted red pepper one. Btw I just discovered your blog and love it. Am now following!

    Have a great day!

    Kelly

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  4. I've been meaning to ask you how do you put the faces on the food, is it a food safe stamp? do you cut them out? I'm really hoping it is a stamp :)

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  5. now that's my kind of recipe :) throw a little of this, little of that and mix.
    gotta try those!

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  6. WiiFit, it's all cut out. It's actually really simple, just a knife mostly. I've got a tutorial to go up tomorrow to explain the egg face, all with regular kitchen items (no fancy, order from Japan items).

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