Beet Root, Goat Cheese Spread

My dad has a few favorite vendors at the farmers market that he loyally returns to. I suspect it has something to do with their levels of generosity with samples. One of them sells Middle Eastern style dips and salads. One of our favorites is a beet-goat cheese dip. I attempted to recreate it tonight and it came out pretty tasty. His is usually a smooth spread but I left mine a little more on the chunky side. It was great on some toasted hearty bread.

  • 2 lg beets
  • 1/4 cup plain greek yogurt
  • 1/3 cup goat cheese
  • 1/2 tsp parsley
  • 1 slice of orange
  1. Scrub beets then wrap in 2 layers of foil and bake for an hour
  2. Unwrap them and let cool, then peel off skins
  3. Cut in chunks and throw in the food processor with yogurt, goat cheese, parsley and the juice of the orang
  4. Blend until desired consistency is reached

© 2014, domenicadreamsofcalamari. All rights reserved.

Creamy Avocado Sauce/Dip

This recipe came to me one night when my mom had made a spicy dinner and we had a huge about-to-go bad reed avocado sitting around. I used spices to compliment the flavors of her dish. It was great as a cooling agent and it was just as good the next day as a snack on crackers.

Avocado Sauce/Dip:

  • 1 lg reed avocado
  • juice of 1 lemon
  • 1 pinch dried ginger
  • a few grinds of black pepper
  • a pinch salt
  • 3 tbsp plain nonfat/lowfat yogurt
  • 2 garlic cloves, minced
  1. blend all ingredients in a food processor

 

 

 

© 2014, domenicadreamsofcalamari. All rights reserved.

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