If you're looking for a quick & easy-to-make hors d'œuvre platter to bring to a holiday gathering, here's the perfect party dip to serve alongside cut-up, raw veggies (i.e., crudités). It's something a little bit out-of-the-ordinary, instead of just serving the usual ranch or blue cheese dressing-based dip. Plus, with a lot of crowd-pleasing ingredients, it's bound to be a surefire hit with the guests!
Avocado-Olive Dip with Fresh Basil & Sun-Dried Tomatoes
Ingredients:
1/2 c. avocado, smashed with a fork (about 1 small Haas avocado)
1 Tbsp. freshly squeezed lemon juice
2 Tbsp. Parmesan cheese, shredded
1 Tbsp. fresh Italian flat-leaf parsley, finely minced
1 Tbsp. fresh basil, roughly torn & tightly packed
1 Tbsp. scallions (including greens) (about 1 small scallion)
2 Tbsp. Kalamata olives, pitted & diced
2 Tbsp. sun-dried tomatoes, diced into 1/4" squares
salt, to taste*
ground black pepper, to taste
Directions: Using a fork, thoroughly mash together avocado with lemon juice & Parmesan in a medium-sized bowl. Next add parsley, basil, & scallions & continue to mash until well-combined. Next, add olives & sun-dried tomatoes, season with salt & pepper (to taste), & once more mash everything together. Chill until ready to serve. Dip can be chilled overnight or for several hours if you'd like to make it in advance. Transfer to a small serving dish (i.e., ramekin, glass custard dish) and place into the center recess of a crudité party platter with dividers. Serve & enjoy!
Yield: About 1 c., or 1 ramekin-sized portion.
Chef's Notes: Be sure to add the lemon juice to the avocado mixture right after you scoop out the avocado, which will prevent oxidation, & hence discoloration of the avocado.
*There are already lots of salty ingredients in this dip -- the Parmesan, the olives, etc. -- so use the salt sparingly, or if preferred, simply omit it. I used just a pinch, or 1/16 tsp. to be precise, and found that to be the perfect amount.
Variations: To shake things up, you could also try substituting cracked green olives for the Kalamata olives or try using a mixture of different varieties.
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Recipe and instructions for the wonderful Italian dessert, Tiramisu (with zabaglione - no raw eggs).
Please note - I do not have an alcohol-free version of this recipe. The dish measures about 36cm x 22cm x 8cm (approx 14in x 8.5in x 3in).
People purporting to be Italian keep leaving comments that 'the original recipe' doesn't cook the eggs, or doesn't use Marsala, or doesn't use Kahlua. However I have been assured by many other Italians that they do. I've done my research and there does not seem to be any 'original recipe', or even any agreed-upon origin of the dessert. But whoever it was who first came up with this I am grateful to them for by any other name it would still taste as sweet ;-)
http://www.ManjulasKitchen.com
INGREDIENTS:
This recipe makes 4 Roti's:
1/2 Cup Whole wheat flour
Pinch of Salt
1/4 Cup and 1 tablespoon of luke warm water
1/4 teaspoon of Oil
1 teaspoon of Ghee or clear butter
Please send comments to: ManjulasKitchen@yahoo.com
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