this Red Pepper, White Bean, and Feta Soup.
I offered to bring an appetizer dip. I searched my refrigerator and pantry
to make use of what I had on hand – plain yogurt and crumbled feta in the refrigerator; a jar of roasted red peppers, a ton of
canned white beans (hurricane provisions, you see) in the pantry. I figured if I swirled these together in the food
processor with some spices, I’d have a dandy dip.
early enough for the flavors to combine.
|Red Pepper, White Bean, and Feta Dip|
Here’s what I did:
bowl, covered it, and set it in the frig for a few hours. I checked the flavors again and decided it
was okay, but not good enough to share with our friends.
|Red Pepper, White Bean, and Feta Soup|
To do this, I added 3 cups of chicken broth (Note: Use more broth if you prefer a thinner soup, and vegetable broth may be substituted), 1 tsp. lower-sodium Better Than Bouillon (chicken based), and a dash of Aleppo pepper. I used an immersion blender to
combine the ingredients, then gently heated it through.
I sprinkled some crushed pita chips to garnish.
|Mexican-Inspired Cheese Dip with Tortilla chips (L); Artichoke-Olive Tapenade with Pita chips (R)|
#1. Mexican-Inspired Cheese Dip
a few splashes of Cholula (chipotle) Hot Sauce, optional
and pepper are soft. Add water mixture; bring to boil.
microwave-safe bowl until it was time to leave. Once we got to our friend’s
house, I microwaved the cheese dip for 1 ½ minutes at 50% power, stirring every
30 seconds. It worked out great!
#2. Artichoke and Olive Tapenade
1 can black pitted olives (drained), 1 jar marinated artichoke hearts (drained), a few pitted Kalamata olives (for good measure), a squeeze of fresh lemon juice, and a drizzle of olive oil.