Super bowl dip alert!
More Par-Tay food for the holidays.
Homemade Hummus
Ingredients:
2 1/2 cups chic peas
1/4 cup lemon juice
1/3 cup tahini
1/4 cup cold water
1 tbsp olive oil
parsley, chopped & paprika (for garnish)
Salt and pepper to tasteDirections:
Add all ingredients (except olive oil and garnish) to food processor. Process until a smooth paste. Garnish with parsley, paprika and oil oil. Serve with toasted pita.
(via jeanfivintage)
Let’s dig in. Now!
Another good reason to have the in-laws over this weekend.
Shrimp and Sherry Cheese Spreadyields 1 cup
1/2 pound frozen raw easy-peel shrimp, thawed
1/4 teaspoon salt
1 slice of lemon
4 ounces cream cheese, cut into chunks at room temperature
2 teaspoons freshly squeezed lemon juice
2 teaspoons Sherry, I use Taylor Cooking Sherry
1 tablespoon chopped fresh chives
1 tablespoon minced shallots
Bring 4 cups of water, salt, and lemon slice to a boil in a medium saucepan. Reduce the heat to medium and add the shrimp. Cook until the shrimp have just turned pink, about 3-5 minutes. Using a slotted spoon, remove the shrimp, place them in a bowl, and cover with plastic wrap. Set aside until cool enough to peel.
In the bowl of a food processor, add the cooled and peeled shrimp. Using several 1-second pulses, process the shrimp to break into smaller pieces. Add the cream cheese, lemon juice, Sherry, chives, and shallots. Process until a smooth paste has formed. Transfer the mixture to a serving bowl and cover with plastic wrap. Chill for at least 1 hour before serving. Spread can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Remove from the refrigerator at least 30 minutes before serving. Enjoy!
Quick! The in-laws are coming. What will you fix? Dip , of course.
Caramelized Onion Dip with Sour Cream and Yogurt
