Further evidence that layered dips are the best thing ever.
I have always been a big fan of layered dips – especially those whose primary layer involves beans.
As a matter of fact one of my very favorite things to make to keep around the house, when the snack bug bites, is Sweetie & The Kitchen’s very own 7 Layer Bean Dip.
Recently I stumbled across this little layered miracle while flipping through a cookbook at my dear friend Amanda’s house.
I saw the words “Layer” and “Dip” in the title and I was sold. So sold that I left her place shortly thereafter, headed to the grocery store, picked up the ingredients and headed home to whip up some magic.
The primary layer of this dip involves Garbanzo Beans, also known as Chickpeas, also known as one of my very favorite legumes.
I decided to go ahead and kill two birds with one stone and use this recipe as an opportunity to make Hummus from scratch instead of using a store bought version. I don’t think I will ever buy Hummus again.
Granted I have a food processor which makes life a lot easier when it comes to making things like Hummus and Guacamole – so if you don’t have one of these mixer things – don’t feel pressured to suddenly turn into a domesticated diva.
I can’t wait to have a Dip off with this Greek 5 layer Dip & the old trustee 7 Layer Dip. Maybe I could make it the theme of a future summer BBQ? Oh… I think I just inspired myself! Look out for upcoming invites to “DIP OFF 2011!”
While I don’t want to take anything away from my beloved trustee 7 heavenly layers this Greek dip is definitely a lighter treat – so if you’re looking for a healthier way to start out your own summer gathering, this dip would be the way to go.
So first let’s get the Hummus ready. From there will get to that dip.
Greek 5 Layer Dip with a Spicy Hummus Base
Photo Courtesy: Food Network
A month or so ago I got sick and was holed up at home for a couple of days with about as much energy as my cat during naptime.
In between naps I went back and forth between reruns of Law and Order and Gangland until it was lunch time and because I didn’t have enough energy to get off the couch I decided watching a cooking show would have to suffice.
Rachel Ray 30 Minute Meals was on the menu.
And her little play on Buffalo wings and celery made its way onto my dinner menu the very next week.
I’ve never been much of a Buffalo wing fan, but it wasn’t so much because I didn’t like the flavor but more so because I didn’t like the mess.
Maybe it’s because I worked in bars through college but when I think of hot wings I can’t help picture an overweight man with hot sauce all over his hands and face with a plate of tiny bones piled before him and dozens of dirty napkins strewn about the table.
Not the most appetizing image although maybe for some a little sexy? No?
But that image became a distant memory the moment Rachel Ray used the words Pizza to describe her dish.
I was intrigued and eventually sold.
Buffalo Chicken Pizza and Celery Succotash Salad!
I’m not a big soup person, so it’s pretty hard to impress me with one. I’ll eat if it’s around but I won’t order it if I’m at a restaurant and I definitely won’t go out of my way to find a recipe for one.
And then I found Caldo Tlapeno – well I didn’t find it as much as it found me – and it didn’t find me as much as James found it and ordered it and I consequently tried it and inevitably fell in love.
Boy finds soup, boy’s girl tries soup, girl loves soup, girl figures out how to make soup, boy falls even deeper in love with soup and so the story goes…
Back to the featured grub: Caldo Tlalpeno – a Mexican (you’re sold already aren’t you? Who doesn’t love Mexican?) spicy chicken and veggie soup.