From Garden to Table Dip Recipes

#32 of 365: Chip and Dip

Who doesn’t love a great dip?!!  From festive to relaxing. And nothing tastes better than making your own dips from the very veggies that came from your garden.   Talk about flavor!!!  Below are some recipes I am sure you will enjoy.

Delicious Onion Dip

3 Tablespoons olive oil, 3 large sweet onions (diced), 1 1/2 T sugar, 1/3 cup balsamic vinegar, 1/3 cup sour cream, 3 T mayo, 3/4 tsp. kosher salt, 1/2 tsp. black pepper   In a 12 inch saute’ pan over medium-low heat, warm the oil and coat the pan. Add onions and cook, stir frequently until they soften . Uncover the pan turn the heat to low. Add sugar and continue to cook, stir constantly. Add the vinegar and stir. When the vinegar has evaporated, remove the pan from heat. Transfer the onion mixture to a bowl and cool about 15 minutes.   Makes about 2 cups.  This dip can be prepared up to 3 days in advance.

Pineapple-Habanero Salsa

1 pineapple, diced    1 red bell pepper, diced   4 green onions, diced   1 habanero chile, minced             1/4 cup lime juice    2 T packed light brown sugar,   1 tsp. chopped fresh thyme,  1/2 tsp. kosher salt         In large bowl, combine everything and gently toss, cover and set aside for one hour.  Makes about 5 cups.    This dip is best when made within 8 hours of serving.

Herbed Chickpea Dip

1/4 cup packed flat-leaf parsley      2 garlic cloves   1 can chickpeas, drained and rinsed 1/2 cup tahini (sesame seed paste)    2/3 tsp. kosher salt    1/2 cup lemon juice      In a workbowl of a food processor fitted with metal blade, process parsley and garlic until finely minced. Add chickpeas, tahini, salt, and lemon juice. Process the mixture until smooth. Transfer to a bowl and refrigerate for 2 hours before serving to meld the flavors.  Makes about 2 cups.  This dip can be prepared up to 3 days in advance.

Pita Chips

5 Pita breads will make about 80 chips.

Position the oven racks in the center and top third of the oven. Preheat oven to 350 degrees. Using a knife split each pita bread horizontally in half along the outer edges to form two rounds. Cut each round into 8 wedges. Place the wedges in a sigle layer on 2 rimmed baking sheets. Don’t crowd. Bake until lightly browned and crisp, 10-12 minutes. Let cool.

Variations: Parmesan-Crusted Pita Chips: before cutting the split pita breads into eighths, brush each round with okive oil and sprinkle each generously with Parmesan cheese.

Lemon Olive Oil and Fresh Thyme: Before cutting the split pita breads into eighths, brush each round with lemon infused olive oil and sprinkle each round lightly with minced thyme.  Cut into wedges and bake.



2 Comments (+add yours?)

  1. Kathi
    Jul 30, 2013 @ 19:10:11

    Thank you for posting at the HomeAcre Hop! I hope you’ll join us again this Thursday.


  2. bee pollen
    Aug 08, 2013 @ 15:02:04

    What’s up, I also would like to share my thoughts at this time, when i don know even about a trouble-free thing related to PHP, I always go to explore that from web. bee pollen


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