Monday, July 31, 2017
Be Warned - Appetizer Crack
Looking for something to serve at a family outing or take to a party that you can nibble on without guilt? The first time I made this for three friends, they ate the whole bowl - and it was a BIG bowl. We ended up putting the enchiladas I made for the main course in Tupperware for everyone to take home.
It's easy to make but for some chopping, fat free and vegan. For a Paleo friendly dip transport celery sticks work great. This does have beans and corn so it's not perfectly Paleo but it's a lot better for you than all of those heavy cheesy dips.
Around here it's known as Appetizer Crack
(easily cuts in half measurement wise)
2 cups roasted corn, chilled before blending with other ingredients. (honestly, you can use the Trader Joe's frozen roasted corn and no one will be able to tell the difference)
2 cans black beans - rinsed and drained
2 red peppers
2 green peppers
2 Roma tomatoes - chopped
2 jalapeno peppers, seeds removed and finely diced.
1 cup chopped cilantro. (I'll be honest, I don't like cilantro but I loved it in this dish).
1 medium to med/large red onion - chopped (but not one of those Jabba the Hut sized onions).
juice of 4 limes (if you must use bottled lime juice, try and find the Key West brand, use 8 tablespoons).
2 Tablespoons APPLE CIDER vinegar
1 clove garlic (if you used the minced fresh in the jar, the amount to equal a clove is on the jar, about 2 tsp).
1 teaspoon sweet Hungarian paprika (there's sweet and smoky types, get the sweet)
few grinds of fresh pepper,
1/4 (roughly) teaspoon sea salt
1/2 teaspoon ancho chili powder (I used Penzey's, their stores are in many Midwest cities and you can buy on- line, very reasonably priced). Some stores carry other brands. If you absolutely can't find it, use regular chili powder.
2 Tablespoons honey
1/2 cup extra virgin olive oil
Directions: Wash all the produce well. Chop and combine all the fresh veggies, the corn and the beans. Chill while mixing dressing. Mix all dressing ingredients except the olive oil. In a thin stream, while using a whisk like you mean it, slowly drizzle in the olive oil, whipping it until it is emulsified (if you want to be boring you can use a blender).
Pour over veggies and stir well, chill at least two hours, re-stir and serve.