Potato Garlic Dip
This dip goes well with either toasted pitta bread slices or even with crudites.
2 medium potatoes
4 bread slices(crust removed)
1/2 cup mixed nuts (almond and walnuts)
8 cloves of garlic
1 small Onion
3 Tbsp chopped olives
1 Tbsp chopped jalapeno peppers
1 cup extra virgin olive oil
4-5 Tbsp lime juice
Salt and black pepper (to taste)
Wash, boil, peel and mash the potatoes. Soak the bread in water, then squeeze out as much water as possible.
Combine the bread, potatoes, peeled onion, peeled garlic and nuts in a food processor, until it becomes a smooth paste. While the blade is still running, pour olive oil in a thin stream. Stop when you think it's sufficient. Put the paste in a bowl and add salt, freshly ground black pepper, lime juice (to taste), chopped olives and jalapeno.
Serve with toasted pitta bread or crudites as a dip.
Recipe contributed by Esther (California)
This appetizer recipe can be served on the side of tortilla chips or thick potato chips.
2 cups sweet corn kernels
2 large tomatoes (blanched, peeled and seeded)
3 Tbsp lime juice
4 Tbsp Olive oil
1 can of refried beans
1 salad onion (finely chopped)
A fistful of chopped parsley
2 Tbsp balsamic vinegar
Salt and pepper (to taste)
Add all the ingredients in a bowl, add salt and pepper, combine well. Refrigerate until ready to serve.
Serve with a bowl of tortilla chips.
Recipe contributed by Maria (California)
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