Mediterranean White Bean Dip

• 1 garlic clove
• 2 Tbs extra virgin olive oil
• 1 1/2 c cooked white beans (Cannellini, or Great Northern)
• 2 sundried tomatoes (oil packed)
• 2 Tbs fresh lemon juice
• 3 tsp fresh chopped herbs, divided (basil, rosemary, or oregano are nice)
• 1/4 tsp kosher salt
• freshly ground black pepper
• 1 -2 Tbs feta cheese, crumbled
• 5-6 Kalamata olives, chopped
• 1 -2 tsp extra virgin olive oil (for drizzling)

Combine garlic and oil in a small saucepan.

Bring the oil to a slow simmer over medium high heat, then immediately reduce heat to low.  Cook garlic 5-7 minutes, taking care not to "fry".

In the bowl of a food processor, add beans, tomatoes, lemon juice, 2 tsp chopped herb of your choice, salt, pepper, and garlic clove.

Pulse several times until mixture is roughly chopped.  Turn the processor on, and while it is running, slowly pour the garlic oil down the chute.

Continue to process another 30 seconds, or until smooth. 

Transfer to bowl.  Top with feta cheese, olives, and remaining 1 tsp chopped herbs.  Drizzle with olive oil.

Serve with pita bread or chips, chunks of crusty bread, or assorted fresh vegetables.  Use as a spread for wraps and sandwiches.


Original Mediterranean White Bean Blog Post

Chocolate Chip Pecan Cheese Ball

• 8 oz cream cheese, room temperature
• 1/4 c unrefined coconut oil 
(such as Spectrum Unrefined Organic Coconut Oil)
• 2 Tbs raw honey
• 1/2 tsp pure vanilla extract
• 1/2 c plus 1/3 c mini chocolate chips (or well chopped semi sweet chocolate), divided
• 1/3 c chopped pecans

With a hand held mixer set to low speed, blend together the cream cheese, coconut oil, honey, and vanilla.  Stir in 1/2 c chocolate chips. 

Cover and refrigerate at least 1 hour.

On a plate or board, combine the remaining 1/3 c chocolate chips and pecans.

Form the chocolate chip cheese mixture into a ball.  Roll in the chocolate chip and pecan mixture.

Refrigerate until ready to use.  Serve with apples, pears, bagel slices, graham crackers or vanilla cookies.

Original Chocolate Chip Pecan Cheese Ball Blog Post

Herbed Olive and Cheese Spread

• 8oz cream cheese, room temperature
• 3/4 c Fontina, shredded
• 1/4 c green pitted olives (I used pimento stuffed for additional color), sliced
• 1/4 c pitted kalamata olives, sliced
• 1 Tbs sundried tomatoes (oil packed), chopped
• 3 Tbs assorted herbs (parsley, thyme, rosemary, oregano, basil...), chopped

With a handheld mixer, blend cream cheese and fontina until blended.  Stir in the olives and sundried tomatoes.

Cover and refrigerate for at least 1 hour.

Spread the herbs on a plate or cutting board.

Form the cheese and olive mixture into a 6 inch log (or whatever shape makes you happy).  Roll the log in the herbs. 

Keep refrigerated until ready to use.  Serve with pita chips, toasted baguette slices, or assorted crackers.


Original Herbed Olive and Cheese Spread Blog Post

Spinach Dip

makes about 1 1/2 cups

• 4 oz cream cheese, room temperature
• 1/2 c plain Greek yogurt
• 1 10 oz pkg frozen spinach, thawed and squeezed dry
• 2 Tbs radishes, finely chopped
• 2 Tbs red onion, finely chopped
• 2 Tbs red bell pepper, finely chopped
• 1 clove garlic, minced
• 1/4 tsp dried tarragon
• 1/4  tsp sea salt
• 1/4 tsp ground mustard
• 1/8 tsp freshly ground black pepper
• 1/8 tsp crushed red pepper flakes

Combine cream cheese and yogurt in a medium bowl.  With a hand held electric mixer, mix on low speed until smooth.

Add the rest of the ingredients and stir well.

Cover and chill at least one hour before serving.

Serve with rye bread, crackers, and/or cut fresh vegetables such as carrots, celery, bell pepper strips, green onions, etc.


Original Spinach Dip Blog Post

Taco Dip

• 1 8oz pkg cream cheese, room temperature
• 1 8oz container sour cream
• 1 pkg taco seasoning mix (or 2 1/2 Tbs homemade mix)
• about 5 cups chopped lettuce
• 8 oz shredded cheddar cheese (I like medium cheddar, but mild is nice, too)
• 1/2 c each of any assortment of the following veggies:  chopped red onion, chopped green onion, chopped red and/or green pepper, chopped tomato, chopped black or green olives
• Tortilla chips for dipping (I like to either make my own, or purchase some great organic blue chips)

Place the softened cream cheese, sour cream and taco seasoning into a bowl.  With an electric hand mixer on low speed, blend well (but don't whip).  Spread the mixture evenly into a 10x15 jelly roll pan (or something of similar size with sides).  Top with chopped lettuce, then the cheese, and sprinkle with your chosen veggies.

Scoop and eat with your tortilla chips.

If you need to store the dip, cover with aluminum foil or plastic wrap and place in the refrigerator.  It will last for a couple of days.

yields one 10x15" tray

Original Taco Dip Blog Post

Cherry Tomato and Feta Crostini

• about 30-35 cherry tomatoes (preferably various colors)
• 4 green onions, chopped (white and green parts)
• juice of 1/2 lemon
• 1 Tbs extra virgin olive oil
• 12 basil leaves
• salt and freshly ground black pepper
• several  1/4" slices day old crusty bread (french, sourdough, etc)
• 1-2 garlic cloves, peeled
• olive oil for drizzling
• Feta cheese, crumbled

Quarter the tomatoes and place them (and all the juice) into a medium size serving bowl.  Stack the basil leaves, roll up tightly, and run a sharp knife through the roll to create thin ribbons.

Add the green onions, lemon juice and olive oil to the bowl of tomatoes. Sprinkle with salt and freshly ground black pepper.  Gently toss the mixture and set aside.

Prepare your toasts:  Broil each side of the breads until nicely brown.  Rub one side of each with a garlic clove, just to get that yummy fragrance onto the toasts.  Drizzle each toast lightly with olive oil.

Pile the tomato salad onto each toast and top with crumbled feta cheese.

Original Cherry Tomato and Feta Crostini Blog Post

Simple Tomato Bruschetta

•                                          
• 2 large, ripe tomatoes, chopped fairly small
• 1/2 c finely chopped fresh basil leaves
• few shakes of salt
• few turns of the pepper grinder
• few splashes of a good balsamic vinegar (about 1 tsp)
• several slices (about 1/3" thick) of day old crusty bread
• 2 peeled garlic cloves
• 2-3 Tbs extra virgin olive oil
• 8 oz fresh mozzarella, sliced 1/4" thick
• Freshly grated parmesan cheese, if desired

Combine the tomatoes, basil, salt, pepper and balsamic in a bowl.  Set aside.
Under the broiler, toast each side of the bread slices.  Rub garlic over one side of each slice.  Drizzle all slices with olive oil.
Arrange mozzarella slices over the prepared toasts.  Pile on the tomato mixture.  Top with grated parmesan cheese.

Original Simple Tomato Bruschetta Blog Post