White Bean Dip

I recently had an extra-small dinner party of 4. There was a mediterranean theme going on and I wanted to start off the meal with a dip and some homemade spanakopitas (not pictured). This white bean dip is packed with flavor and is hard to stop going back for more. I like that it has some color from the herbs and is not only white, which is not as attractive, especially next to a beige cracker. This would also be great with pita chips rubbed with garlic and dried oregano. I just opted for simple seeded crunchy crackers that I had at home. It was a hit!

White Bean Dip

adapted via Giada De Laurentiis

1 can of cannellini beans, drained and rinsed

3 cloves garlic

3 tablespoons lemon juice

1/3 cup olive oil

1/3 cup parsley

1/4 cup greek yogurt

salt

black pepper

1 Combine all ingredients in the work bowl of the food processor. Pulse until smooth, but still a little bit chunky.

2 Serve with pita chips or crackers.

Oh, and here's a peek of what I served for the dinner party: Lamb and shrimp kebabs, bell pepper salad and israeli couscous salad with olives and roasted tomatoes.

Go Green!

4th of July weekend is coming up and its time to bust out your favorite outdoor grilling/picnic foods. I think guacamole is the perfect appetizer dip, don't you? Oh, and don't you want to wow your friends by stuffing guacamole into super cute avocado cups? I thought so. Since being "green" is considered cool these days, you can claim you are recycling by using the avocado skins as cups. Go green!

I don't know about you but I like my guacamole chunky not stewy. I like to taste big chunks of soft, buttery, dense avocado with a hint of crunch. That's where green onions come in. A lot of 'em. And to top these heaps of green deliciousness, an unexpected spice — curry powder. It adds a little heat and gorgeous color as well.

Stuffed Guacamole

2 avocados

2 stalks of green onion, light green and white parts sliced

1-2 tablespoons of lime juice

kosher salt

Dollop of sour cream

1 teaspoon or so of curry powder

1 Slice open the avocados and scoop out the green stuff with a spoon into a small bowl.

2 Roughly chop the avocado, leaving big chunks. 

3 Slice light green and white parts of green onions.

4 Add lime juice, salt and green onions to the avocado and gently fold, keeping the chunks chunky.

5 Scoop mixed guacamole back into the avocado skins and top with sour cream and curry powder.

Cherry Tomato Bites

This weekend is finally supposed to be warm and sunny. It has been a dreadful couple of weeks here down south — rainy, muggy, and gray. Finally some sunshine! and with that a fresh and tasty appetizer. I challenge you this weekend to eat outside and make these tomato bites —a perfect bite of juicy tomato, dense mozzarella, basil, and olive oil. You won't regret it! Don't forget to chill before serving.

Cherry Tomato Bites

Cherry Tomatoes — as many as you like

Olive Oil

Kosher Salt, Pepper

Fresh Mozerella, cubed into small pieces

Basil, sliced

1 Cut a small slice off the end of each cherry tomato. This is so that the tomatoes will sit level when standing upright. (Make sure not to cut too big of a slice or else the cup wont have a bottom.)
2 Make another slice  on the opposite side of the tomato and scoop out the pulp inside using a mellon baller or small spoon. Be careful not to puncture the skin on the bottom. Don't worry about what it looks like because it will be stuffed.

3 Arrange tomatoes on aluminum foil, all standing upright and hollow. Sprinkle all the cups with kosher salt and pepper.
4 Place cubed mozerella in each cup.

You can experiment with the size of the mozerella but I prefer the tomatoes to be really stuffed!

5 Drizzle olive oil over all the stuffed cups.
6 Garnish each tomato bite with a basil slice

7 Transfer the bites onto a serving platter and chill until ready to serve.