In a blender or food processor fitted with the metal blade, combine 1/4 cup reserved bean liquid and remaining ingredients. process until mixture is a smooth paste. Add more liquid if needed to make desired consistency. Cover and refrigerate until chilled. Serve with crackers or pita bread, use as a dip for crudites or use as a stuffing for celery.
Variation: add 2 T toasted sesame seeds or 1/4 t toasted sesame oil.
Cook the lentils in boiling salted water for 10 mins. Drain and refresh with cold water.
In a bowl, mix the creme fraiche and feta. Stir in the lentils, garlic and mint and season with salt and black pepper. Spoon into bowls and garnish with mint. Serve with the carrot, kohlrabi and cucumber sticks.
In a blender or food processor fitted with the metal blade, combine 1/4 cup bean liquid and remaining ingredients.
Process until mixture is smooth paste.
Add more liquid if needed to make desired consistency.
Cover and refrigerate until chilled.
Serve with crackers or pita bread.
Use as a dip for crudites or use as a stuffing for celery.
Makes 1 cup.
heet and bake at 350F for about 20 minutes, then turn
n extremely flavourful sandwich!
For Taratoor Sauce: In a deep
----ToMake Garlic Dip----.
In a small bowl,
he yoghurt/sour cream. Taste for seasoning, and add salt if
br>Dust with flour.
Dip in beaten egg and then
s rising, combine the ingredients for the dip together until smooth, cover
Mix the mayonnaise, sour cream and taco seasoning.
On a 16-ounce platter, layer the bean dip for first layer, avocado dip for second layer and sour cream mixture for third layer.
Cover with remaining ingredients.
Serve chilled or at room temperature with corn chips.
br>Bake at 450\u00b0F for 20 to 30 minutes or
tand at room temperature, covered, for 30 minutes.
Preheat oven
n the prepared pan. Bake for 20 minutes on the lower
se of the springform pan for a dramatic presentation) or on
uns with the french onion dip, and topping each burger with
Mix well and refrigerate for at least one hour.
Great dip for raw vegetable plate or topping for baked potatoes.
Mix all ingredients until thoroughly blended.
Refrigerate 2 to 3 hours.
Serve as a dip for raw vegetables or a dressing for a vegetable salad.
Makes 2 cups.
Use bean dip for bottom layer.
Mash avocado with lemon juice and use for second layer.
Include sour cream in second layer. Combine taco seasoning, mayonnaise, onion and tomato for top layer.
Cover with Cheddar cheese.
Chill and serve.
Spread the 2 cans of bean dip for bottom layer.
Next, mix together the mayo and sour cream with taco seasoning mix (I usually double these amounts); layer over bean dip.
Next, add chopped onion, grated sharp cheese, sliced black olives and chopped tomato.
Add any other preferred toppings.
Spread bean dip in 9 x 13-inch pan; top with guacamole.
Mix together sour cream, salad dressing and taco seasoning and lay on top of guacamole.
Chop green onions, tomato, olives and cheese. Mix together; put on last layer.
Use round nacho chips for dipping.