Simple Make Ahead Appetizers



I have a friend who lives in Vermont. This friend and I have gotten together to cook many times. Her aunt has a folder full of recipes clipped out of newspapers over the years that my friend shared with me. Among all the recipe clippings were some from the Quechee Times. The recipe author is Jayne Pettit.

These appetizer dip recipes are from the late 80's and early 90's. Ms. Pettit knew the value of good nutrition and it shows in these unique appetizer recipes, some that are low-fat and some that include the use of tofu.

These simple to make appetizers are unique and have a gourmet edge. These are four of our favorites.

Caper Dip

2 cups low-fat cottage cheese
2 tablespoons olive oil
1 tablespoon yellow onion, minced
1 garlic clove, minced
1 teaspoon lemon juice
1 tablespoon Dijon mustard
1 3/4 oz jar capers, drained, juice reserved

Process all the ingredients together in a food processor until smooth, adding liquid as needed to achieve correct consistency. Refrigerate several hours or overnight. Makes about 2 1/2 cups.


Sweet & Sour Curry Dip

1/2 pound soft tofu, cubed
1/4 cup dark honey
1/4 cup shallot mustard
1 tablespoon curry powder
1 1/2 tablespoon tamari
2 tablespoons cider vinegar
3 tablespoons olive oil

Process until smooth and creamy. Chill several hours or overnight. Makes about 1 3/4 cups.


Almond Dip

1/2 pound soft tofu, cubed
3 tablespoons fresh lemon juice
1 tablespoon olive oil or canola oil
2 teaspoons honey
1/2 cup toasted slivered almonds

Oven toast the silvered almonds at 325 degrees until lightly browned. While almonds are toasting process all other ingredients until creamy and smooth. Add the almonds and fold in until blended. Makes about 1 1/2 cups.



2 cups cooked chickpeas
2 cloves garlic, chopped
1 medium yellow onion, quartered
1 tablespoon sesame oil
1 tablespoon tamari
1/4 cup tahini
1/2 cup toasted sesame seeds

Process all ingredients together. Blend until smooth. Makes about 3 cups.

Click here to print these recipes

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