dip Archives - Page 3 of 4

dark chocolate dessert hummus

by Jackie Newgent | January 18, 2015 | 2 Comments

Nutella has been gaining in popularity. Unfortunately, its first ingredient is sugar. It contains artificial flavor, too. Yuck! There are several knockoffs of it now available—some made with “real” ingredients and healthier fats. My favorite is Nocciolata; but it’s rather rich to be eaten regularly. So I decided there needs to be another option—and I didn’t want to wait around for a food company to manufacture it. Here’s my result. I based it on hummus! Hummus is traditionally made with chickpeas, tahini (sesame seed paste), lemon juice, garlic, and salt. So I took that concept and kept the chickpeas and a little salt, but used nut butter instead of tahini and balsamic vinegar as the acid of choice. Don’t worry,...

roasted vegetable hummus

by Jackie Newgent | September 2, 2014 | 2 Comments

I’m a big advocate of food never going to waste! So whenever I have extra vegetables getting lonely in the fridge, I often sauté them and toss with pasta, scrambled with eggs, or stuff into a burrito. Sometimes I create new flavors of hummus with them, too. So I decided it was time to write down the recipe and share it with all. This is my roasted vegetable version of hummus. I made this particular recipe with broccoli. But you can swap out the broccoli and replace with nearly any veggie that roasts well. (Hint: Try it with roasted beets; the hummus will be pink!) You can go heavier on the vegetables if you wish, too. Serve it like you...

creamy fresh kale dip

by Jackie Newgent | May 8, 2014 | 0 Comments

Makes 16 servings: 1/4 cup each It’s the season for cookouts, picnics, and impromptu parties. You’ll need to have a good dip recipe on hand. So here you go … a natural take on classic spinach dip. No packaged mix required. My version is loaded with fresh vegetable goodness. Fresh baby kale replaces frozen spinach for a trendy twist. Though, if you can’t find baby kale, use fresh baby spinach. I enjoy dunking whole grain rye bread pieces into this dip. Tear from a rustic loaf or use perfectly cut petite slices. Or for veggie fanatics, pair it with broccoli, carrots, jicama, or bell pepper pieces. Calories saved: 160 Why it’s better for you: Kale is one of the healthiest...

baby bella brooklyn “cheesesteak” panini

by Jackie Newgent | February 24, 2013 | 3 Comments

(Click on photo for full-size image!) Makes 4 servings: 1 sandwich each Sorry, Philadelphia. I changed your sandwich too much to call this a true Philly cheesesteak. Since I developed and tested the recipe in Brooklyn, my borough is getting the credit for this made-over version. The goal here was simply to create a vegetarian version of cheesesteak. Baby bella mushrooms are the savory star. But I couldn’t resist adding a few more of my own tasty touches to make this sandwich a standout. In fact, it’s now a panini that’s served with mushroom broth … au jus. It’s succulent! Calories Saved: 580

mexican-inspired seven layer dip

by Jackie Newgent | January 27, 2013 | 0 Comments

(Click on photo for full-size image!) Makes 16 servings Super Bowl party, anyone? Or maybe an Oscar soiree? Whether you’re hosting a gathering or going to one, here’s an app that’ll disappear before the end of the evening. It’s basically a Mexican layer dip with a few new twists. Frankly, I make dip for casual get-togethers more often than anything else because they’re always crowd pleasers. This is my newest translation. The grapes on top … love! And the quark in it will surely raise some eyebrows. (Quark is simply a fresh European-style cheese that’s like a super creamy cottage cheese.) Let me know if your dip gets demolished! Calories Saved: 40

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