Yes, I’m still recipe testing. I have just been a slight bit under the weather this week and we have been somewhat social during the latter part of the week. Anyway, I made some Orange Chocolate Chip cookies that are featured in Vegan Bakesale the upcoming cookbook by Carla. They were fantastic!
Now, we are being social again tonight and attending a weekly potluck. The theme is “Mexican” so I’m bringing a omni-dip and a vegan-dip. No pictures, but I didn’t think they looked all that great anyway…
Black Bean Dip (vegan)
2 cans black beans, rinsed and drained
2 cans Great Northern beans, rinsed and drained
1 red pepper, chopped and seeded
3 cloves garlic, minced
1 tsp cumin
1 1/2 tsp oregano
1 tsp chipotle type seasoning
juice from three limes
3/4 c. fresh cilantro
Process all ingredients except cilantro until smooth. Add cilantro and pulse to mix and chop cilantro. Refrigerate until ready to serve
Notes! This is really good and also quite healthy! I used the Collard Green seasoning, because my mom’s box came today and I felt like I had received a special package of drugs but it was just the seasoning. Anyway, this recipe makes a ton! I think I got between 4-6 cups worth of dip, and therefore had to process the ingredients in batches because my poor processor was dying from all the work. Super delicious, especially with the cilantro!
Tex Mex Dip (non-vegan)
16 oz nonfat sour cream
1 c. salsa
4 pita rounds (6 inches in size)
In a bowl, combine sour cream and salsa. Cover and chill for at least 2 hours. Cut each pita into six wedges; separate each wedge into 2 pieces. Place on an ungreased baking sheet and bake at 275 degrees for 10-12 minutes or until crisp.
Notes! This is one of my mom’s recipes and I thought that it was easy enough. When I am taking two dishes to a potluck, I try and make one as easy as possible, because I’m already doing double work. J seemed to really like this a lot. Its easy, no big deal type of recipe that works in a pinch.