You know that typical taco dip that roughly half of the United States consumed last month? I think we've found one to top it. In this month's issue of the local magazine "Food for Thought" this dip was featured. My handy husband whipped up a version of it for our Superbowl Party. The kids and I finished it off at lunch the day after and Brinnly said that her imaginary friends would like it for their birthday party instead of cake. It's that good.
Here are the details:
2 medium tomatoes, chopped
1 cup chopped cucumber
3 TBSP snipped flat leaf parsley
4 tsp fresh mint
2 TBSP lemon juice
1/8 tsp salt
1/8 tsp pepper
1 1/2 cup hummus
2 cups finely chopped fresh spinach
1 1/2 cups olive tapenade (Trader Joe's does this well--but that's true for everything)
1 cup. crumbled feta cheese
1/2 cups green onions
1/4 cups olives
Fresh mint for garnish.
In a medium bowl, combine tomatoes, cucumber, parsley, mint, lemon juice, salt, & pepper. Set aside.
Spread hummus on a 12-inch serving platter. Arrange spinach atop spread, leaving a 1-inch border of hummus showing. Spoon tapenade over spinach, leaving a 1-inch border of spinach showing.
Drain and discard liquid from tomato mixture. Spoon mixture over tapendae layer, leaving a 1 inch border of tapenade showing. Sprinkle feta over tomato mixture, and top with additional ingredients.
Wednesday, February 10, 2010
While we're snowed in here, I feel like baking- muffins, in particular. I found this site for healthy muffin recipes, of which we'll probably try a couple of in the next days. I really like the sounds of the yamberry muffins, but we don't have cranberries right now. They all sound yummy, though.