2 Vegetarian Dips Served Wcrudites Baguette Bread Recipes

CREAMY BEAN DIP

Steps:

• Place all ingredients in a food processor and blend until smooth.
• Serve with veggies, tortilla chips or any desired accompaniments.
• Place all ingredients in a food processor or blender and blend until smooth.
• Serve with veggie crudite, pita bread, baguette slices, etc.

2 VEGETARIAN DIPS (SERVED W/CRUDITES & BAGUETTE BREAD)

Steps:

• FOR TOMATO CAPER TAPENADE: Process all ingredients till finely minced. Top w/a few extra capers as desired.
• FOR TOFU PATE: Process half the seeds till finely ground. Add tofu, oil + wheatgerm & process till combined. Stir in remaining seeds, carrot + dill.
• Serve w/carrot & celery sticks, snow peas & thin slices of baguette bread.
• NOTE: Ea vegetarian dip mixture makes 1 cup or 8 1 tbsp servings & can be prepared 1 dy ahead of plan to serve.

CRUDITES WITH ROASTED GARLIC AND RED BELL PEPPER DIP

Steps:

• ROASTED GARLIC:.
• Preheat the oven to 350ºF.
• Place the garlic on foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head.
• Sprinkle lightly with salt and pepper and place cut sides down, on baking sheet.
• Bake until the cloves are soft and golden, about 1 hour.
• Remove from the oven and let sit until cool enough to handle.
• Squeeze each head of garlic expel the cloves into a bowl.
• Mash into a paste.
• Set aside until needed.
• *Note: Each head of garlic makes approximately 2 tablespoons of roasted garlic.
• PREPARE DIP:.
• Roast the pepper by placing them on an open glas flame, turning them frequently with tongs until all sides are charred black, 7-10 minutes.
• Place in a plastic or paper bag, and cool for about 15 minutes.
• Peel the peppers, remove the seeds and stems, and discard.
• Coarsley chop the peppers.
• Transfer the peppers and garlic to a food processor and process until smooth.
• Add the cheese and process until smooth.
• With the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube.
• Add the basil, oregano, red pepper flakes and 1/4 teaspoon salt, and process until smooth.
• Adjust the seasoning, to taste.
• Transfer to a decorative bowl and refrigerate for 1 hour.
• Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley.
• Serve cool or at room temp, with assorted crudites for dipping.

ROASTED RED-PEPPER AND HAZELNUT DIP

Steps:

• Purée all ingredients, except oil, with 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until almost smooth, then add oil in a slow stream with motor running.