It’s a marinade, it’s a dressing, it’s Super-sauce!!
Who doesn’t love efficiency in the kitchen? So if you could spend a few minutes making one thing that could be used all week in several different ways, wouldn’t you be all for it? I sure am!
Take this sauce for example… it’s a guacamole you’re going to love dipping into, it’s a sauce to dress up some roast or grilled chicken, it’s a marinade to flavor fish or tofu, and finally, if you thin it out a little, it’s a dressing to dress up salads, from greens to veggies.
Use on a salad to wake up some greens or veggies.
As I am prone to say at times like this..”that’s a lot of bang for your buck”. And speaking of bucks, avocados seem to be plentiful now and the price is right. Seems like the situation is just begging you to make this sauce/dip/dressing right now. What are you waiting for?
MULTI-PURPOSE GUACAMOLE SAUCE
Yield: Makes about 1 cup. Adjust quantities to make more.
- 1/4 cup finely chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup low-fat sour cream
- 2 Tbsp. fresh lime juice
- 1/4 tsp. salt
- 1/4 to 1/2 tsp. ground cumin (according to taste)
- 1/8 tsp. ground red pepper, or dash hot sauce
- 1 ripe peeled avocado, seeded and coarsely mashed
This couldn’t be easier…..put mashed avocado in a small bowl, add everything else to it, and stir to combine.
Flavors will blend if you make it about an hour ahead of use time. Cover and refrigerate till needed.
SOURCE: Carolyn’s Originals
If you’re getting the idea that I made a lot of appetizers recently, you’d be right. The holiday weekend brought with it invitations to two cookouts and when that happens I like to volunteer the same kinds of dishes to both events. So it was appetizers and desserts that I brought to each cookout.
Shrimp Taco Dip with Tortilla Chips.
This particular appetizer was one that I found in a new cookbook that I got when I was on vacation last fall. It fuses the flavors of a shrimp cocktail with a taco dip. I must say that it turned out to be very popular and it disappeared quite quickly. I find that when I bring a dish to a gathering, I either forget to take a picture of it, or when I do remember it has already been half eaten, which is the case here. So please forgive the lack of a decent photograph of this yummy dip that I served with reduced-fat baked tortilla chips. All the ingredients in the dip are on the low end of the calorie/fat scale so that I could enjoy having some along with everyone else.
Over half gone by the time I got to take this picture!
I would also like to tell you about this cookbook that I found in a little gift shop when I was in North Carolina last fall. It is one of a series whose titles all begin with the words, “Any Bitch can —” with Bitch being an anachronym for Babe in Total Control of Herself My book is called “Any Bitch can lose it”. That is meant in a good way!
SHRIMP TACO DIP
Yield: about 2 cups
Just a few ingredients go into this delicious dip.
- 8 – oz. less-fat cream cheese
- 2 T. skim milk
- 1/2 cup chili sauce
- 2 T. Taco seasoning
- 1 (4 – oz.) can tiny shrimp, drained, rinsed
- 4 scallions, chopped
- 1/4 cup chopped red or green bell pepper
- 1 cup grated part-skim mozzarella cheese
1. Mix the cream cheese and milk in a mixing bowl until smooth. Stir in the chili sauce and taco seasoning, and combine well.
2. Add in the shrimp, scallions, green pepper and cheese. Stir to incorporate evenly. Chill at least 1 hour before serving.
3. Spoon into a serving bowl and surround with reduced-fat tortilla chips.
Shrimp Taco Dip with Tortilla Chips.
SOURCE: Any Bitch can Lose it.
Spicy white bean dip with crudités.
Most times when you hear the word “dip” you think, appetizer. Well, so do I, mostly. However I also think of a dip as lunch or on its way to becoming lunch. What I mean is that when you combine a really interesting, tasty dip with raw veggies and some whole-grain crackers, or pitas that becomes lunch; at least for me it does.
Another way to enjoy this dip is to use it to appease your appetite, when you’re starving. Like you just came home from work, ravenous , you could eat shoe leather, but instead here you have a nutritious fill-in to snack on while you make dinner. I know you are going to like this, because I do, and I didn’t think I would. I was so wrong!!!! Give it a try, it might just become you’re new favorite food.
SPICY WHITE BEAN DIP
YIELD: makes about 2 cups
- 2 cans canneloni beans, drained and rinsed
- 2 Tablespoon olive oil
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce ( reduced sodium, if possible)
- 1/4 cup Sirracha Sauce
- 2 cloves garlic, chopped
- 2 Tablespoons fresh lime juice
- salt and pepper to taste
- up to 1/4 cup water, as needed
- cilantro for garnish
In the work bowl of a food processor, place all the ingredients through lime juice. Process to blend well. Taste and season with salt and pepper. Add water, a little at a time, to achieve a smooth consistency. Spoon into a serving bowl and garnish with cilantro.
Serve with raw vegetables, crackers, pita chips, etc.
This is sooooo good that once I started on it I did not want to stop. Luckily I was eating it with raw veggies, so I at least got in a fair share of my allotted requirement of vegetables for the day, a la the food pyramid.
Spicy, but not too spicy–just right!
This is just the thing for your Super Bowl Party! Pimiento cheese dip is one of those comfort foods that can serve as a really delicious appetizer or as a cheese spread. If you’re looking for a whole lot of comfort, use the spread to make a sandwich on white bread and grill it like grilled cheese. (Sublime!) If it’s an appetizer you’re after, put it in a small bowl or serving dish, and surround it with chips, crackers, toast points, or celery sticks.
Whenever I’ve been served this dip I found that if you don’t get to it when it’s first put on the table, there won’t be any left in a few minutes. Everyone seems to really like it, and its extremely easy to make.
- 2 cups shredded sharp Cheddar cheese
- 1/4 cup mayonnaise
- 1/4 cup butter or cream cheese, softened (Ease your conscience a little, use the low-fat variety.)
- 1 ( 4 ounce ) jar chopped pimientos, drained
- 1/2 tsp. garlic powder, or to taste
- 1/4 tsp. salt or to taste
- 1/4 tsp. white sugar
- 1/2 cup chopped pecans, optional
Beat the shredded cheddar cheese, mayonnaise and softened butter or cream cheese in a mixing bowl with a mixer on low speed until well blended.
Add the pimientos, garlic powder, salt and sugar; mix to combine. Stir in the pecans if using.
Additional notes: This recipe can become too salty, if using salted butter, so taste before adding the salt and adjust amount accordingly. This becomes particularly important if serving with salty chips or crackers. Another nice addition is chopped black olives especially if serving with finger-cut raw veggies.
This does not last long once put out on the table.