Edamame Ginger Dip

Ingredients

8 ounces frozen shelled edamame
1/4 cup water
2 tablespoons reduced-sodium soy sauce
1 tablespoon minced fresh ginger
1 tablespoon rice vinegar
1 tablespoon tahini
1 clove garlic
1/8 teaspoon salt
Hot pepper sauce to taste

Preparation

Cook edamame according to package directions.
Puree the cooked edamame, water, soy sauce, ginger, vinegar, tahini, garlic, salt and hot sauce in a food processor until smooth.
Chill for 1 hour before serving.

Source

Spinach-Feta Dip

Ingredients

3/4 cup fat-free sour cream
1/2 cup 2% reduced-fat cottage cheese
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2 green onions, thinly sliced
2 teaspoons lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon coarsely ground black pepper
1/3 cup crumbled feta cheese

Instructions

Place sour cream and cottage cheese in bowl of a food processor; process until smooth. Add spinach, green onions, lemon juice, salt and pepper; process to combine. Add feta and pulse just until combined. Transfer to bowl. Cover and refrigerate at least 1 hour.

Source

I made this for a fellow teacher game night in Wanaque, NJ. It was quite a fun night!

Hummus

Ingredients

1 (19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic, chopped
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil

Directions

In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Source

Seven Layer Fiesta Dip

Ingredients

1 can (16 oz.) refried beans
1 container (16 oz.) sour cream
1 package taco Seasoning
2 cups (8 oz.) shredded Cheddar cheese
1 cup prepared guacamole
1 cup chopped tomatoes
1/2 cup sliced green onions
1/2 cup sliced black olives
tortilla chips

Directions

1) Spread the refried beans in shallow serving dish.
2) Mix sour cream and seasoning mix in small bowl until well blended. Spread over refried beans.
3) Layer with cheese, guacamole, tomato, onions, and olives. Serve with tortilla chips.

Source

Chili Cheese Dip

This one has a funny story. My brother's girlfriend Gina made this and it was the first time I heard about it. Then my sister made it where she got the recipe from her. Then my friend MaryBeth mom's gave me the recipe in her sexy hand writing not knowing I heard of it. Then in my Effective Speaking class a girl made it for our end of the semester party. Then I wanted to make it for New Year's Eve which we are having at Matt's house in the Poconos.

Fresh Guacamole

Ingredients

2 ripe avocados
1 roma tomato
1 onion
2 cloves of garlic
1 juice of a lime
1 jalapeno pepper
1 tbs. fresh cilantro

Directions

Peel and dice the onion and garlic cloves. Combine with diced jalapeno pepper, and avocado. Be sure to remove the white membrane and adjust the spiciness by removing the seeds. If you do not want spice, leave out the jalapeno. Mash to desired consistency. Add juice of one lime and fold in diced tomato. Add salt and pepper, season to taste. Add fresh cilantro if desired.

Source: Trader Joe's Guacamole Kit container

Review: Really easy to make! Be sure to season well with salt and pepper because avocado is very bland other wise. I heard if you put the pit of the avocado with the guacamole there is an enzyme that keeps the guacamole green.

Steamed Lobster

(copied directly from source)

Ingredients

• 4 live lobsters (1 1/2 pounds each)
• 2 lemons, halved, plus more for serving
• 1 tablespoon sea salt
• Lemon-Caper Mayonnaise, recipe follows

Directions

Fill a large steamer or soup pot, with about 2 inches of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Bring to a boil over medium heat.

Place the lobsters in the steamer basket or directly in the pot, cover, and allow to steam until they turn bright red, about 15 minutes. Remove the lobsters from the pot and cool to room temperature, and then chill thoroughly before cracking open. Serve with lemon wedges and Lemon-Caper Mayonnaise as part of a raw shellfish bar.

Lemon-Caper Mayonnaise:

3 cups mayonnaise

4 garlic cloves, coarsely chopped

2 lemons, juiced

3 tablespoons capers, drained and coarsely chopped

2 handfuls chopped flat-leaf parsley

Sea salt and freshly ground black pepper

Combine all ingredients in a mixing bowl and blend with a wooden spoon to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with steamed lobster and poached shrimp.

Yield: 3 cups

Source: Tyler Florence, Food 911, Food Network

Made this for Christian and I. I have been craving lobster all summer! Had it the night of the Jonas Brothers concert. Has it with the smashed potatoes and corn on the cob. We also had it with melted butter.

Crab Dip

Ingredients

• 1 can polar minced crab meat
• 2 tbsp. mayonnaise
• 1 tsp. lemon juice
• 1 tbs. chopped green onions
• 1/2 tsp curry powder
• salt and pepper to taste
• tabasco sauce (optional)

Directions

1. Combine all ingredients, mixing gently. Serve with crackers for hor d'oeurves.

Source

I needed to make lunch for work tomorrow. I found this can of crab meat. I have been taking salads to work so I put the dip on salads. The dip basically taste like curry, nothing spectacular.