Take this to a party, let people eat it, take all the credit for it.
Ingredients:
3 tbsp. Habanero Spread (Pipitone Farms, Capitol Hill Market)
1 cup cream cheese
4 tbsp. sun-dried tomatoes
1 tbsp. tarragon
Combine all ingredients in a small sauce pan. Stir the entire time and serve after 3-5 minutes of cooking on medium heat.
Eric
(Click each picture to make it larger)
No sun outside today, it’s raining as always. Just typing the word “sun” makes me feel a little better.
Ingredients:
-2 cups sun dried tomatoes
-1/4 cup pine nuts
-2 garlic cloves
-1/2 cup extra virgin olive oil
-2 basil leaves
-1 tsp fresh cilantro
-1 tbsp. white peppercorn
-1 tsp. salt
In a food processor pulse together the sun dried tomatoes, pine nuts, and garlic cloves. Run the food processor on a low constant speed and slowly add the olive oil. As the machine is running add the basil, cilantro, peppercorn, and salt. Take mixture and place in refrigerator for an hour then serve.
Enjoy,
Eric
Ingredients:
-1 cup sour cream
-2 tbsp. minced fresh cilantro
-1 tbsp. lemon juice
-1 tsp. paprika
-1 tsp. ground black pepper
-1 tbsp. hot sauce
-1 tsp. Parmesan cheese
Combine all ingredients in a small mixing bowl and mix together. Serve cold.
Enjoy,
Eric
Ingredients:
-1 box velveeta
-8 oz can tomato paste
-2 tomatoes, diced
-1 jalapeno, minced
-2 tbsp chili powder
-2 tbsp hot sauce
-1 tsp cayenne pepper
Melt the cheese first in a medium sauce pan then add all the ingredients. Cook on medium heat, do not boil.
Add this to your dip arsenal. Wait, you don’t have a dip arsenal? Oh…..
Ingredients:
-4 ripe mashed avocados (they are ripe when you can shake them and you can feel the pit move
-1 tbsp. roasted red pepper
-2 tbsp. lemon juice
-1 tsp. lime juice
-1 tsp sour cream
-1 tsp chili powder
-1 tsp cayenne pepper
-t tsp salt
Mix them all together and you turn yourself around, that’s what it’s all about. Place covered mixture in refrigerator for about 15 minutes then serve.
Enjoy,
Eric
7 Large green olives with pimento
1/2 a white onion
4 white mushrooms
2 tbsp balsamic vinegar
Take the onions and sweat them on a skillet on medium heat. As the onions start to get clear then throw in the mushrooms, balsamic vinegar, and onion. Cook for about 7 minutes the contents into a food processor and pulse 5-6 times making sure the dip looks like the consistency of hummus.
It’s ready to go. Serve with crackers
