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'Garlic
Chive' Cream Cheese Spread
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| Ingredients |
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1 pkg cream cheese
or Neufatchel (low-fat cream cheese) |
| Preparation |
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Make sure cream cheese is at room temperature for ease of mixing. Chop garlic chives and add to cream cheese. Mix well (we just use a spoon or fork, no need to pull out a mixer). Make night before so flavors can meld. If you prefer a creamier consistancy, just add a little milk or cream. Serve with cucumber rounds, celery, carrots and crackers. |
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Thelma's
Humus
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| Ingredients |
| 1 12-oz can garbanzo
beans 1 - 2 cloves garlic - to taste 2 - 3 tbsp tahini juice of 3 lemons - to taste (Thelma uses Meyer lemons from her tree) ½ tsp salt |
| Preparation |
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Drain garbanzo beans. Place all ingredients in blender and blend for 1-2 minutes until a smooth, slightly fluid paste is formed. To adjust consistency you can use lemon juice, olive oil or water. |
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Vette's
Veggie Dip
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| Ingredients |
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1 - 2 tsp curry powder |
| Preparation |
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Hand whisk curry powder with mayonaise. Refrigerate overnight and dip will turn a nice golden yellow color. When you first mix curry and mayonaise there will not be a real noticable color change, so don't overdo the curry. I don't really measure ingredients, this is just a guideline. Serve with cauliflower, broccoli, celery, cucumber, etc. |
| Enjoy! |
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From
Full Moon Natives recipe files
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