Receta Dips and Salsas - Summer foods

click to rate
1 voto | 1090 views
 

Ingredientes

  • 1 cup Greek yogurt
  • 1 tbs fresh or dried dill weed (leaves)
  • 1/2 tsp paprika
  • 1 tsp dried
  • shallot or onion flakes
  • 1/4 tsp garlic powder
  • Mix all
  • ingredients and let chill at least an hour.
  • Note: The reason I
  • use dry shallot flakes/garlic, etc. is because they absorb some of the
  • liquid from the yogurt making the dip very thick and luscious. This
  • will keep several days in the fridge and is great with any veggie.
  • Fresh Tomato Olive Salsa
  • 2 fresh, ripe tomatoes
  • 2 tbs fresh oregano
  • 1 tbs freshly snipped chives
  • 1/3 cup pitted green or Kalamata olives
  • 1/2 tsp paprika
  • 1 tbs good olive oil
  • 1 tbs Balsamic vinegar
  • Fresh Tomato and Pepper Salsa
  • 4 fresh, ripe tomatoes
  • 1 red onion
  • 1/2 green pepper
  • 1/2 red pepper
  • 4 cloves garlic
  • 2 tbs fresh oregano
  • 2 tbs fresh parsley or cilantro
  • 1 tsp chili powder
  • 1 tbs Worcestershire sauce
  • 1 tbs Balsamic vinegar
  • 1/4 tsp sea salt
  • Tabasco or other hot sauce to taste
  • Roughly chop tomatoes vegetables; mince garlic. Snip herbs. Put oil,
  • vinegar, Worcestershire, chili powder and salt in bowl, whisk to combine. Add remaining
  • ingredients and stir to combine. Best if made a day in advance. Use for chips - along with the Hummus.
  • Hummus
  • 15oz (450gr) chickpeas (garbanzos), drained
  • 2 tbs olive oil more if needed
  • 1 tbs sesame or walnut oil
  • 2 tbs lemon juice
  • 8 - 10 Greek dry-cured black olives
  • 2 tbs tahini substitute 2 tbs peanut butter plus 1 more tbs olive oil

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1314g
Calories 1124  
Calories from Fat 615 55%
Total Fat 69.62g 87%
Saturated Fat 13.81g 55%
Trans Fat 0.0g  
Cholesterol 32mg 11%
Sodium 1384mg 58%
Potassium 2905mg 83%
Total Carbs 109.61g 29%
Dietary Fiber 24.0g 80%
Sugars 54.53g 36%
Protein 26.5g 42%
¿Te gusto esta receta?
Click to rate it:
 

Leave a review or comment