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).

DRESSING

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.

2 comments:

  1. And so colorful too!

    Your Pals,

    Murphy & Stanley

    ReplyDelete
  2. I made it for two vegetarian friends along with a big tray of wild rice and black bean enchiladas, salad, and corn muffins and they ate so much of the dip they couldn't eat anything else. It was SO good and worth the effort.

    ReplyDelete

Thanks for visiting. Having been fortunate enough not to have to diet as a young woman - hitting middle age to find my Metabolism moved to Aruba and didn't even send a postcard was a rude awakening. Thanks for sharing the fun and the pain of getting back in shape. Note: If you are a stranger and include a link in your comment - it will not be posted, to ensure no SPAM or viruses are shared. Any link I post is tested first.