Fabulous Spreads, Dips, and Tapenades!!!
8 oz. Fresh Goat Cheese
1/4 cup garlic olive oil
1 cup washed and dried fresh basil
1 teaspoon A-Premium Balsamic or lemon juice
1 teaspoon sea salt (or add salt to taste)
Directions
Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Serve with bread, crackers, pita, vegetables, or as a lovely sauce for pasta or dressing for pasta salad. Adjust seasoning and store tightly covered in the refrigerator for up to three days.
1/4 cup garlic olive oil
1 cup washed and dried fresh basil
1 teaspoon A-Premium Balsamic or lemon juice
1 teaspoon sea salt (or add salt to taste)
Directions
Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Serve with bread, crackers, pita, vegetables, or as a lovely sauce for pasta or dressing for pasta salad. Adjust seasoning and store tightly covered in the refrigerator for up to three days.
Muhammara, or Turkish Roasted Red Pepper Spread
2 (7-to 8-ounces) jars roasted red peppers, rinsed
and drained
1 cup coarse fresh bread crumbs (from a baguette)
1 cup walnuts (4 ounces), toasted
1 tablespoon red-wine vinegar
1/2 teaspoon cumin
1/4 cup extra-virgin olive oil (picual,
hojiblanca, arbequina)
2 tablespoons cayenne olive oil (optional for less
heat use another olive oil)
Directions
Purée roasted red peppers, bread crumbs, walnuts,
vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost
smooth. With motor running, add oil in a slow stream, blending until
incorporated.
This spread is delicious with crudite, crackers,
or toasts.
Spread can be made 3 days ahead and chilled. Bring
to room temperature before serving.
Basic Hummus
Recipe
2 - 15 oz. cans organic garbanzo beans, drained
2 cloves garlic
1 teaspoon ground cumin
1 tablespoon Roasted Japanese Sesame Oil
2 tablespoons fresh lemon juice
1/3 cup Certified UP Extra Virgin Olive Oil of
your choice or any infused olive oil
2 teaspoons sea salt, or to taste
Place all of the ingredients in the bowl of a food
processor and process until creamy and smooth. Adjust seasoning as
desired. Refrigerate until ready to
serve and drizzle additional, fresh olive oil over the top if desired.
Baklouti Black
Bean Dip
¼ cup garlic olive oil
¼ cup baklouti olive oil
2 (15.5 ounce) cans black beans, rinsed and
drained
1-1/2 teaspoons salt
1/2 teaspoon ground cumin
2 tablespoons fresh lime juice, from one lime,
plus more if desired
A few tablespoons of water if necessary
1/4 cup fresh chopped cilantro, plus more for
garnish (optional)
Directions
Add the black beans, olive oil, salt, cumin, lime
juice, water and cilantro to the blender. Blend until smooth (if you're using a
blender, you may need to stop and stir a few times to help it out). If the dip
is too thick, add a bit of water or lime juice, little by little, to thin it
out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm,
cold or room temperature with tortilla chips.
*The heat comes from the baklouti chili olive oil,
so if you like it mild, replace with unflavored extra virgin olive oil or
simply double the garlic olive oil used and omit baklouti.
Serve with tortilla chips or pita chips
