Roasted Beet Hummus

This month’s cooking group challenge: BEETS!

One thing we LOVE to snack on is hummus so I decided to give our beloved hummus a BRIGHT Makeover!

You will need

1 can chickpeas, drained and rinsed

2 tablespoons extra virgin olive oil

1/4 cup water

3-5 tablespoons lemon juice (depending on taste)

1/4 cup tahini

2 cloves garlic, chopped

1/2 teaspoon salt

2 cups of roasted beets

Sweet smoked paprika

Directions

Place chickpeas and purée them in a food processor with garlic, tahini, and olive oil to make it smooth. Add a little water at a time to thin out, and salt to taste.

Add roasted beets, lemon juice, and a pinch of sweet smoked paprika. Purée until smooth.

Serve this gorgeous spread together with warm pita, sliced baguette, or thinly sliced fresh veggies for dipping.

French Onion Dip

Growing up there was always French onion dip and Fritos in the house, my Dad’s favorite. As an adult, I love it just as much, but I wanted to make a figure friendly version that I can indulge in and here it is. In addition, it is so simple to make.

In place of the Frito’s, I dipped with sea salt cracked chips!

You will need

One 8-ounce container of light sour cream

1 tablespoon on dehydrated onion

1 tablespoon onion powder

1 green onion, thinly sliced

Cracker chips or your favorite dipper

Directions

Combine all ingredients, mix well, and refrigerate until ready to eat. Enjoy with your favorite dipper!

At only 40 calories per 2 tablespoons of dip and 110 calories per 30 cracker chips…dip away!

The Perfect TWO Sauces for any Seafood Cake

These 2 sauces are so good and complement many dishes. Several of the dishes I have made go absolutely wonderful with both sauces. Some of my favorites to serve alongside theses delicious sauces are crab cakes, spicy tuna cakes, crab stuffed mushrooms, crawfish cakes, crawfish balls, and the tuna melt. This sauce would even be great on Cajun corn & stuffed artichokes.

My favorite way to enjoy both sauces together are to place the cream sauce under a crab cake/seafood cake and top with the butter sauce. They are even better together than alone.

Lemon Cream Sauce

Whisk together ¼ cup cream, ¼ cup butter or parkay, zest and juice of 1 lemon, ½ teaspoon dill, ¼ teaspoon Cajun seasoning. Over medium-low heat simmer the cream sauce until reduced and thickened.

Lemon Butter Sauce

In a bowl combine ¼ cup butter or parkay, juice of ½ lemon, ¼ teaspoon granulated garlic, and a pinch of garlic. Heat over stove or in the microwave until hot.

My good friend Correen at Food Lovers Website included these sauces in her amazing How to Eat Crab Cakes article on Squidoo so make sure you head over and check it out & you can also view my interview with Coreen!

Creole Tomato Broth

This weekend is the French Market’s 25th annual Creole Tomato Festival. Therefore, I give you one of my favorites, Creole Tomato Broth. My husband and I can eat an entire French baguette dipped in this broth.

This amazing broth is great with fish, as a soup base, or as a side for dipping French bread.

You will need

2 large ripe Creole tomatoes, cored and chopped

1-teaspoon evoo

1 medium onion, diced

2 garlic cloves, pressed or minced

Sea Salt & pepper to taste

1 teaspoon dried thyme

1/2 cup white wine

1 1/2 cups chicken broth

Green onions, sliced

Directions

In a medium saucepan, heat the evoo over medium-high heat. Add the onion and cook for 3 minutes. Add the garlic and cook until fragrant. Add the tomatoes and thyme. Cook until tomatoes are smothered and releasing juices.  Add the white wine stirring, using a wooden spoon to scrape off any brown bits from the bottom of the pan. Add the chicken broth and 1/4 teaspoon each of sea salt and pepper. Bring to a boil and immediately reduce to a simmer for 3 minutes.

Remove from heat and ladle into shallow bowls. Enjoy with fish on top or as a dip for your French bread. Garnish with sliced green onions.

Previous Creole Tomato post

Click here to view the Creole Tomato Grits post

Click here to view the Creole Tomato Grit Cakes post

Click here to read more about the festival

Cool Vegetable Dill Dip

A couple of months ago I did a New Discoveries post on the Panera Bread Greek Yogurt Vegetable Dill Dip . My husband asked me to make it instead of buying it so I did and at half the price.

William, my husband always prefers homemade. We are trying to eat fresh without all the preservatives. So now, he can taste the difference.

I made it in the morning so the flavors could marry all day I didn’t even sneak a taste. It was well worth the wait so as soon as William got home I told him I made the dip so he got out the “cracker chips” and French bread and I got the dip out. Of course, I waited for his response and his exact words were “I like it better than the Panera one.”

It was so simple to make and the taste was cool, light, and tangy. I used the original container (22 ounce) that the dip came in so that the recipe would turn out to be the same amount.

What you will need

2 5.3-ounce containers of Greek yogurt

½ of an 8-ounce container of light sour cream

1 package of Hidden Valley Harvest Dill

2 tablespoons diced red onion

2 Roma tomatoes, seeded and chopped

4 sun-dried tomatoes, chopped

2 tablespoons crumbled feta cheese

1/2 box of frozen chopped spinach, thawed and drained of excess water

1 garlic clove, pressed or minced

Directions

Mix the Greek yogurt, sour cream, and dill packet start with half the packet and adjust to your liking. I added the entire packet and it was strong, luckily we both love dill.

Add the remaining ingredients and mix well. Refrigerate for at least 3 hours.

Serve with sliced bread or crackers.