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Duo of Dips

September 26, 2011

By Mona Laru

These recipes is great for football season and puts a different spin on your ‘typical’ game day foods. Buy local, organic ingredients for optimal nutrition and to support our local people.

 

Creamy Artichoke Pesto and Spicy White Bean and Roasted Red Pepper Spreads

Serving Size: 4 slices of bread w/ ¼ cup of dip

 

Ingredients:

Whole wheat baguette (cut into 2″ slices) or baked blue chips

Creamy Artichoke Pesto Spread:
1–8 oz bag frozen artichoke hearts (defrosted)
1 cup basil
1 clove garlic
2 tbsp pine nuts
1 tbsp garlic powder
1 tbsp fresh lime juice
¼ cup fat free sour cream

Spicy White Bean-Roasted Red Pepper Spread:
1–15½ oz can no-sodium white beans, drained and rinsed
½ cup roasted red pepper (no salt added, store-bought)
2 tsp dried oregano (or 2 tbsp fresh oregano)
½ tsp red pepper flakes (eliminate if you don’t like spicy food)
1 tsp cumin
1 tbsp lemon juice

Prep Time: 20 minutes

Cook Time: 10 minutes

Yields: 4 Servings

 

Directions

Toast bread and set aside. In food processor, add all ingredients for the Creamy Artichoke Pesto Spread and pulse until mixed thoroughly. Remove from food processor and put in a bowl. After washing food processor, add Spicy White Bean-Roasted Red Pepper Spread ingredients and blend to a creamy consistency.

To serve, put ¼ cup of each dip into individual bowls and serve with baguette slices.

 

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