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Serve with any fruit. Or plop a dollop of it over a serving-sized bowl of red and green grapes.
8 ounces cream cheese
1/4 cup plain yogurt
2 tablespoons honey
1/4 teaspoon coriander seed powder
1/4 teaspoon cinnamon powder
1/8 teaspoon nutmeg ground
Combine all ingredients in a food processor or blender until smooth. Serve chilled. Makes about 1 1/2 cups.
These homemade wedges make dipping irresistible. You can make them well ahead of time and store, once cooled, in a covered container.
 1. Slice the pita bread in half, and then slice it open, so it lies flat. Combine remaining ingredients and brush on cut sides of the pita. Cut the pita in wedges.
2. Place the wedges, cut sides up, on a baking sheet and bake at 300°F until lightly browned and crisp. Remove from the sheet to cool. Makes enough to serve about 4 people.
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This mild dip partners well with assertive veggies and spicy breads (like flatbread wedges). For a dip with more kick, add a tablespoon of prepared horseradish.
4 ounces cream cheese
1/2 cup cottage cheese
1 tablespoon parsley leaf flakes
1 teaspoon dill weed
1 teaspoon thyme leaf
1/4 teaspoon mustard powder
1/8 teaspoon fine grind
white pepper
Simply combine all ingredients together in a food processor or blender. Chill for several hours before serving. Makes about 1 cup. |
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1 cup cooked chickpeas (garbanzos)
1/3 cup tahini
2 tablespoon olive oil
1 teaspoon garlic granules
1/4 cup water
1 tablespoon parsley leaf flakes
1/8 teaspoon cayenne
dash of tamari
salt and coarse-grind black pepper to taste
Combine all ingredients in a food processor or blender until smooth. Serve at room temperature or cool. Makes about 1 1/4 cup.
» Eggplant Dip
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