Wednesday, June 6, 2012

Summer Dips

These past few weeks I've been trying out different summer dips and these are my favorites.

Roasted Eggplant and Basil Dip


1 Eggplant
1/2 Red Onion
1/2 Cup of fresh chopped basil
2 Tablespoon olive oil
1 Teaspoon red wine vinegar
Salt and pepper
Squeeze of lemon

Heat oven to 400 F (200C). Place eggplant cut side down on a rimmed baking sheet and roast until soft. 30-40 minutes. Let cool.
Scoop out the flesh from the eggplant and roughly chop. Mix with ingredients. Serve with Chips or bread.

Grillet Auberginer og Basilikum dip


1 Aubergine
1/2 Rødt løg
1 Håndfuld basilikum
2 Spsk. oliven olie
1 Tsk. rødvins eddike
Salt og peber

Spinach and White Bean Dip (center)


1/4 cup Olive oil
1 Garlic clove
1 Can of white Cannellini beans
2 1/2 Cups of spinach
1/4 Cup Fresh dill sprigs
1 Tablespoon of fresh lemon
Salt and pepper
In a small saucepan, heat the oil with garlic until fragrant. 2-3 minutes. Let cool. In food processor , puree the garlic oil, beans, spinach, dill, lemon juice, salt and pepper until smooth. Serve with Crostini.

Spinat og Hvid Bønne Dip


1 dl oliven olie
1 fed hvidløg
1 Dåse hvide bønner
2 håndfulde spinat
Frisk dild
1 Spsk. citron
Salt og peber

Tomatillo and Avocado Dip (front)


4 Medium tomatillos
1 Avocado
1 Jalapeño
1/2 Cup fresh cilantro
1/4 white onion, chopped
2 Tablespoon of fresh lime juice
Salt and Pepper

In a food processor, pulse the tomatillos ( I just used tomatoes, which tastes good too), Jalapeño, avocado ,cilantro, onion, lime juice, salt and pepper until the mixture is the texture of relish. Serve with tortilla chips.

Tomatillo og Avocado Dip


4 Mellem Tomatillos (grønne tomater)
1 Avocado
1 Jalapeño
1 lille hånfuld cilantro
1/4 hvidt løg
2 Spsk. lime juice
Salt og Peber

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