Fava Bean Dip

Fava Bean Dip
Yields 2
Quick and easy bean dip.
Write a review
Print
Prep Time
10 min
Prep Time
10 min
345 calories
65 g
0 g
4 g
20 g
1 g
363 g
1576 g
7 g
0 g
3 g
Nutrition Facts
Serving Size
363g
Yields
2
Amount Per Serving
Calories 345
Calories from Fat 31
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 1576mg
66%
Total Carbohydrates 65g
22%
Dietary Fiber 23g
93%
Sugars 7g
Protein 20g
Vitamin A
109%
Vitamin C
79%
Calcium
16%
Iron
40%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lg Tomato, coarsly chopped
  2. 1 md Onion, coarsly chopped
  3. 1 Hot chili pepper, halved
  4. 2 Cloves of garlic
  5. 2 tb Soy sauce
  6. 4 tb Chili powder
  7. 2 tb Ground cumin
  8. 2 c Cooked pinto beans OR fava beans
Instructions
  1. Place tomato, onion, pepper, garlic, soy sauce, chili
  2. powder and cumin in a blender. Process on medium speed
  3. until smooth. Add 1 cup of beans & process on medium until
  4. well blended. Add remaining beans and blend again until
  5. smooth. Serve with Torilla chips or crackers.
beta
calories
345
fat
4g
protein
20g
carbs
65g
more
Vegipes! http://vegipes.com/


Eggplant Salad

Eggplant Salad
Serves 6
Eggplant Salad makes a great dip or ssndwich spread.
Write a review
Print
Prep Time
45 min
Prep Time
45 min
54 calories
8 g
0 g
3 g
2 g
0 g
158 g
399 g
4 g
0 g
2 g
Nutrition Facts
Serving Size
158g
Servings
6
Amount Per Serving
Calories 54
Calories from Fat 23
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 399mg
17%
Total Carbohydrates 8g
3%
Dietary Fiber 4g
15%
Sugars 4g
Protein 2g
Vitamin A
18%
Vitamin C
22%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb. Peeled eggplant, cubed
  2. 1 lb. Tomatoes, chopped
  3. 2 ts Cayenne
  4. 1 ts Salt
  5. 1 tb Olive oil
  6. 1 tb Tomato juice
Instructions
  1. Boil eggplant in water for 30 minutes. Drain well &
  2. squeeze out excess moisture. In a large skillet over
  3. moderate heat, saute eggplant, tomatoes, cayenne & salt in
  4. olive oil & tomato juice for about 5 minutes, mashing with
  5. a fork until somewhat smooth. Chill before serving.
beta
calories
54
fat
3g
protein
2g
carbs
8g
more
Vegipes! http://vegipes.com/


Eggplant Caviar

Eggplant Caviar
Serves 8
This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch.
Write a review
Print
Prep Time
30 min
Prep Time
30 min
134 calories
13 g
0 g
9 g
2 g
1 g
227 g
24 g
5 g
0 g
8 g
Nutrition Facts
Serving Size
227g
Servings
8
Amount Per Serving
Calories 134
Calories from Fat 83
% Daily Value *
Total Fat 9g
15%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 24mg
1%
Total Carbohydrates 13g
4%
Dietary Fiber 7g
30%
Sugars 5g
Protein 2g
Vitamin A
2%
Vitamin C
18%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 Eggplants
  2. 3 Garlic cloves, minced
  3. 1/3 c Olive oil
  4. 1 tb Minced parsley (or Onion, Basil)
  5. 1 Lemon, juice only
  6. Salt and pepper
Instructions
  1. Halve the Eggplants lengthwise and place under a broiler,
  2. 2 inches from the flame. Broil for 50 minutes, turning
  3. once, until very soft. Scoop out the flesh and discard the
  4. seed strips. Pass through the coarse blade of a food mill
  5. or coarsely mash by hand. Add garlic to taste (be careful,
  6. the taste becomes stronger with time). Beat in the olive
  7. oil. Add the parsley, lemon juice, salt and pepper.
  8. 2
beta
calories
134
fat
9g
protein
2g
carbs
13g
more
Vegipes! http://vegipes.com/


Carrot Pate

Carrot Pate
Print Recipe
Serve this pate with crackers or toast, or you can serve it as a dip with crisp, raw vegetables.
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Carrot Pate
Print Recipe
Serve this pate with crackers or toast, or you can serve it as a dip with crisp, raw vegetables.
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Ingredients
Servings:
Instructions
  1. For this recipe you may use a food processor instead of a blender to puree the carrots. Mash the carrots roughly before pureeing them. You might need to add a little extra water; in which case, simmer the puree, flavored carrots for a little while longer. The puree should not feel wet.
  2. The addition of two tablespoons of tahini will make the pate taste richer and help hold the ingredients together.
  3. In a medium saucepan, saute the carrots, onions, garlic and dill in the oil for 2 to 3 minutes.
  4. Add the water, cover, and simmer until the carrots are tender (about 20 minutes).
  5. Puree until a smooth paste and return to the saucepan.
  6. Combine the dissolved arrowroot, miso, salt and tahini, if you wish. Add this mixture to the pureed carrots.
  7. Bring to a slow simmer, stirring constantly and cook until the pate detaches itself from the sides of the pan.
  8. Remove from heat, turn the pate mixture out onto a lightly oiled serving dish and let cool.
  9. Serve the pate with crackers or toast, or serve it as a dip with crisp, raw vegetables.
Share this Recipe


Baba Ganouj (Tangy Eggplant Dip)

Baba Ganouj (Tangy Eggplant Dip)
Print Recipe
This recipe can be used as a sandwich spread or a dip.
Servings Prep Time
8 people 50 minutes
Servings Prep Time
8 people 50 minutes
Baba Ganouj (Tangy Eggplant Dip)
Print Recipe
This recipe can be used as a sandwich spread or a dip.
Servings Prep Time
8 people 50 minutes
Servings Prep Time
8 people 50 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 300˚F.
  2. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork.
  3. Add remaining ingredients and mix well.
  4. Makes 4-6 sandwiches or serves 6-8 as a dip.
Share this Recipe


Aubergine And Sesame Pate

Aubergine And Sesame Pate
Print Recipe
Similar to Hummus. Aubergine is the British English name for Eggplant.
Servings Prep Time
4 People 30 minutes
Servings Prep Time
4 People 30 minutes
Aubergine And Sesame Pate
Print Recipe
Similar to Hummus. Aubergine is the British English name for Eggplant.
Servings Prep Time
4 People 30 minutes
Servings Prep Time
4 People 30 minutes
Ingredients
Servings: People
Instructions
  1. 1. Preheat the oven to 200c/400f/Gas 6. Bake the aubergine
  2. Bake the aubergine for 25-30 minutes until tender. Cool slightly , then peel and puree the flesh in a blender or processor.
  3. Add the garlic, tahini and lemon juice and process until mixed. With the motor running, drizzle in the oil to make a smooth paste. Season to taste.
  4. Transfer to a serving dish, garnish and serve cold with pita bread.
Share this Recipe


Armenian Eggplant Dip

Armenian Eggplant Dip
Print Recipe
Armenian Eggplant Dip is great served with crackers, bagel chips, or strips of crisped pita.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Armenian Eggplant Dip
Print Recipe
Armenian Eggplant Dip is great served with crackers, bagel chips, or strips of crisped pita.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400˚ F.
  2. Prick eggplant with a fork in 10-12 places and rub with olive oil. Bake uncovered for about an hour, or until the pulp feels quite soft.
  3. Scoop out the pulp and place in a small saucepan. Add lemon juice and cook over medium heat until the water has evaporated - about 5 minutes.
  4. Saute the onion in butter. Blend enough of the flour into make a thick roux, then add milk slowly to form a thick sauce. Beat lightly into the eggplant.
  5. Season with salt, pepper and nutmeg.
  6. Add the Parmesan cheese and a few drops of warm milk if dip is too thick.
  7. Store overnight in the refrigerator but bring to room temperature before serving with crackers, bagel chips, or strips of crisped pita.
Share this Recipe


Dees Mexican Layered Dip

Dees Mexican Layered Dip
Print Recipe
A real hit for parties and potlucks. This is such a favorite at get togethers, it is such a good looking dish.
Servings Prep Time
12 people 30 minutes
Servings Prep Time
12 people 30 minutes
Dees Mexican Layered Dip
Print Recipe
A real hit for parties and potlucks. This is such a favorite at get togethers, it is such a good looking dish.
Servings Prep Time
12 people 30 minutes
Servings Prep Time
12 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Mash the avocado up with a fork, add the lime juice, season to taste.(Guacamole)
  2. Mix the sour cream, mayonnaise, and taco seasoning mix together. Stir until well blended. (Taco Mix)
  3. On a pretty round glass plate, layer the following ingredients, extending almost to the edge and making layers about 1/4 inch thick. 1.) Bean dip 2.) Guacamole dip (Avocado) 3.) Taco Mixture 4.) Grated Jack Cheese 5.) Grated Cheddar Cheese 6.) Chopped Tomatoes 7.) Chopped Green Onions.
Share this Recipe


Tzatziki – Greek Cucumber Sauce

Tzatziki - Greek Cucumber Sauce
Print Recipe
Yougart and Cucumbers make this dipping sauce a falvorful treat!
Prep Time
20 minutes
Prep Time
20 minutes
Tzatziki - Greek Cucumber Sauce
Print Recipe
Yougart and Cucumbers make this dipping sauce a falvorful treat!
Prep Time
20 minutes
Prep Time
20 minutes
Ingredients
Servings:
Instructions
  1. Chop cucumber and mix with other ingredients well, cover and refrigerate for at least 1 hour.
  2. Serve with Pita Chips.
Share this Recipe