5 ingredients, easy to make and really good.
Recipe here.
I made this dip to take to our family holiday get-together.
Ingredients
1 14oz can of hearts of palm (if whole chop in to pieces)
1/4 cup plus 2 TBSP olive oil
2 TBSP lemon juice
1 clove chopped garlic
Dash of salt
Directions
Place all ingredients in a food processor or blender and blend till smooth.
We both thought this was pretty good.
I also made a cilantro – jalapeno dip/pesto with cilantro, jalapenos, walnuts and oil which wasn’t that good.
Boil the potatoes and carrots until soft.
Drain the potatoes and carrots and add to blender along with the rest of the ingredients.
Blend till smooth.
Add more water if needed.
I generally don’t measure the ingredients but I think this is pretty close.
Ingredients:
3 avocados
1/4 cup cilantro chopped
3 green onions finely chopped
1 Roma tomato (seeds and pulp removed), finely chopped
1 tsp onion powder
1 tsp garlic powder
1/2 – 1 Tbsp lime juice
Several twists of crushed black pepper corns.
Optional:
Fresh or pickled jalapenos or crushed red pepper flakes to taste.
Directions:
Slice the avocados in half, remove the seed and scoop the meat in to a mixing bowl.
Add all other ingredients and mix well.
A pastry cutter works great for mashing the avocados.
We had these at Christmas and noe one was too excited about them.
Pictured above, ours don’t look nearly as nice as those in the recipe.
The recipe is not vegan but can be substituting the butter with a vegetable based spread, the egg with a flax seed egg and non buttered natural microwave popcorn.
Recipe here.