This yogurt dip was delicious! I couldn't get enough of it. Very light, refreshing and better for you than most dips!
Roasted Artichoke with Herb Yogurt Dip
1 12 oz bag frozen artichoke hearts
1/2 c nonfat, plain Greek yogurt
1/4 c sour cream
2 tsp thyme
2 tsp chives, chopped
2 tsp parsley, chopped
1 tsp garlic powder
Salt and pepper
Olive oil
Preheat the oven to 350 degrees F. Toss the artichoke with some salt, pepper, and olive oil. Spread in a single layer on a baking sheet and roast for about 30-40 mins.
Meanwhile, mix the yogurt, sour cream, thyme, chives, parsley, and garlic powder together. Salt and pepper to taste. Chill until ready to eat. Serve with the roasted artichoke hearts.
Showing posts with label Dip Recipes. Show all posts
Showing posts with label Dip Recipes. Show all posts
Sunday, January 27, 2013
Wednesday, May 9, 2012
Steamed Artichokes with Cumin Lime Mayo
Artichokes always seem so intimidating in the grocery aisle. How do you cook it or even eat the non-canned kind? It's been on my list of things to learn and with artichokes in season I finally decided to give it a try. And it's actually a lot easier than I thought!
You first need to trim the artichoke. Cut off the top of the artichoke with a serrated knife (about an inch off the top). Then peel off the 2 bottom layers of leaves around the stem. Next, take a pair of scissors and cut of the spiny tip on the remaining leaves (about 1/4-1/2 an inch off the leave's tips). Then, using a vegetable peeler, peel the outer layer of the stem. There, now you have a trimmed artichoke! If you have more artichokes to work on trimming, keep the already trimmed artichoke in cold water with the juice of a lemon, until ready to cook.
For my first artichoke dish, I kept it simple by steaming the artichoke. In a stockpot, I simmered a couple of inches of water. Then placed a steamer basket on top. Place the trimmed artichokes in the steamer basket and cover with a lid. Cook over medium heat for 45 mins. You can stick a knife in the center and if it comes out clean it's done cooking. I made a cumin lime mayo for dipping. Mix 1/2 c mayo, 1 minced garlic clove, 1 tsp cumin, 1/2 tsp Worcestershire sauce, the juice of 1/2 a lime, and some salt and pepper to taste. Keep it in the fridge until ready to serve.
To eat the artichoke, pull off the outer leaves and scrape off the meat with your teeth. When you get to the center, that's the artichoke heart. There's a spiny, inedible "choke" in the center of the heart. Use a small spoon to remove the choke. (The choke is the very hairy thing if you're still unsure.) With the remaining artichoke heart, just chop it up and eat it. If the stem is intact you can eat that as well. Basically everything in the artichoke is edible except the spiny choke. Really, easier to prepare and eat than it looks!
Steamed Artichokes with Cumin Lime Mayo
Ingredients
2 artichokes, trimmed
1/2 c mayo
1 garlic clove, minced
1 tsp cumin
1/2 tsp Worcestershire sauce
1/2 lime, juiced
salt and pepper to taste
Simmer a couple of inches of water in a large stockpot, over medium heat. Place a steamer basket on top. (You don't want the bottom of the steamer basket touching the water.) Place the trimmed artichokes in the steamer basket, cover with a lid. Cook for 45 mins. While the artichokes are cooking, prepare the cumin lime mayo. Mix the mayo, garlic, cumin, Worcestershire sauce, lime juice, salt and pepper together and keep in the fridge until ready to serve. When the artichokes are ready for eating, serve with the cumin lime mayo as the dipping sauce.
You first need to trim the artichoke. Cut off the top of the artichoke with a serrated knife (about an inch off the top). Then peel off the 2 bottom layers of leaves around the stem. Next, take a pair of scissors and cut of the spiny tip on the remaining leaves (about 1/4-1/2 an inch off the leave's tips). Then, using a vegetable peeler, peel the outer layer of the stem. There, now you have a trimmed artichoke! If you have more artichokes to work on trimming, keep the already trimmed artichoke in cold water with the juice of a lemon, until ready to cook.
For my first artichoke dish, I kept it simple by steaming the artichoke. In a stockpot, I simmered a couple of inches of water. Then placed a steamer basket on top. Place the trimmed artichokes in the steamer basket and cover with a lid. Cook over medium heat for 45 mins. You can stick a knife in the center and if it comes out clean it's done cooking. I made a cumin lime mayo for dipping. Mix 1/2 c mayo, 1 minced garlic clove, 1 tsp cumin, 1/2 tsp Worcestershire sauce, the juice of 1/2 a lime, and some salt and pepper to taste. Keep it in the fridge until ready to serve.
To eat the artichoke, pull off the outer leaves and scrape off the meat with your teeth. When you get to the center, that's the artichoke heart. There's a spiny, inedible "choke" in the center of the heart. Use a small spoon to remove the choke. (The choke is the very hairy thing if you're still unsure.) With the remaining artichoke heart, just chop it up and eat it. If the stem is intact you can eat that as well. Basically everything in the artichoke is edible except the spiny choke. Really, easier to prepare and eat than it looks!
Steamed Artichokes with Cumin Lime Mayo
Ingredients
2 artichokes, trimmed
1/2 c mayo
1 garlic clove, minced
1 tsp cumin
1/2 tsp Worcestershire sauce
1/2 lime, juiced
salt and pepper to taste
Simmer a couple of inches of water in a large stockpot, over medium heat. Place a steamer basket on top. (You don't want the bottom of the steamer basket touching the water.) Place the trimmed artichokes in the steamer basket, cover with a lid. Cook for 45 mins. While the artichokes are cooking, prepare the cumin lime mayo. Mix the mayo, garlic, cumin, Worcestershire sauce, lime juice, salt and pepper together and keep in the fridge until ready to serve. When the artichokes are ready for eating, serve with the cumin lime mayo as the dipping sauce.
Thursday, November 10, 2011
3-layer Nacho Dip
It's been a little while since I've last posted about a dish. For that I'm sorry. We've just been so busy traveling lately, and then I had a busy week at work. But I will make it up to you with this great dip...
At my friend's baby shower, there was this dip there that I couldn't help but go back to. There was a layer of refried beans, avocado, and something else...
It was creamy, so I knew it had to be sour cream. But there was something else to it that I couldn't put my finger on. Turns out the secret was...taco seasoning! Such a great idea in adding flavor to a normal dip. I knew I had to go home and make it. It turned out perfectly like the one at the shower. You'll want to make this dip for your next gathering, trust me.
3-layer Nacho Dip
Ingredients
1 can refried beans
2 avocados
1 packet guacamole seasoning
1 c. mayo
1 c. sour cream
1 packet taco seasoning
1 tomato, seeded and diced
handful of cilantro, chopped
shredded cheddar cheese
tortilla chips
In a casserole dish, spread the refried beans out evenly. In a bowl, mash the avocado meat and guacamole seasoning together. Spread the guacamole evenly over the refried beans. In another bowl, mix the mayo, sour cream, and taco seasoning together until well blended. Add the creamy mixture over the guacamole. Top the 3-layer dip with shredded cheese, the tomato, and cilantro. Best served chilled. Enjoy with some tortilla chips.
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