Ingredients

2 1/2 cups chickpeas
1/2 cup macadamia nuts
6 tsp tahini (this is a paste made from ground sesame seeds) Whole Foods carries it if you are having trouble finding it
4 tsp cumin
4 garlic cloves
1/2 cup lemon juice
8 tbsp olive oil

Pineapple Relish

1 lb pineapple, cut into 1/4-inch cubes
10 oz olive oil
2 garlic cloves, chopped
1 cup parsley, chopped
4 oz onion, finely diced
4 oz green bell pepper, finely diced
4 oz red bell pepper, finely diced
2 oz cucumber, finely diced
1 tbsp chili, finely diced
4 oz lime juice

Directions:

Preheat over to 400 degrees.  Place all hummus ingredients in a food processor and blend to a smooth paste; season to taste with salt and pepper. Refrigerate while making your relish.  Pour 4 ounces of the olive oil, garlic and 1/2 cup of the parsley onto pineapple. Mix and spread evenly onto baking trays. Cook in over for 20 minutes.  Let cool. Do not discard the juices released from the pineapple.  Mix remaining 6 ounces of olive oil, 1/2 cup of parsley and all other ingredients in large bowl. Add pineapple and juice.  Season to taste with salt and pepper.  Serve as a topping to the hummus.

Macadamia Nut Hummus With Roasted Pineapple Relish is a post from: TasteForCooking

Here is the recipe for
Hot Corn Dip Serves 12

2 – 11-ounce cans Mexican corn, drained
2 – 4½-ounce cans chopped green chiles, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
¾ cup grated Parmesan cheese
1 cup mayonnaise
Corn chips, for dipping

Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch casserole dish.
In a medium bowl, mix the corn, chiles, cheeses, and mayonnaise until fully combined. Spread the mixture in the prepared casse¬role dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips. Keep this dip warming in a slow cooker.

Hot Corn Dip Recipe from Trisha Yearwood’s cookbook is a post from: TasteForCooking

Ingredients:

• 2 (8 ounce) packages cream cheese
• 2 (5 ounce) jars Kraft ‘old English’ cheese
       (look for it by the Velveeta bar cheese)
• 2 (6 1/2 ounce) cans crabmeat, drained (I like Geisha)
• 1 tsp. Worchester sauce
• sliced green onion (3 or 4)

Mix and heat through in microwave for several minutes, add sliced green onions. Another option of course is to melt the cheese in a pan, which I prefer.

Serve hot from the crock pot with cubed sourdough bread for dipping, or use your favorite chips.

Tip:  If making for 2 to 4 people, you can cut the recipe in half.

Easy Warm Crab Dip Recipe is a post from: TasteForCooking

7 Layer Dip Recipe Ingredients
1 – 8 oz pkg cream cheese
1 package guacamole (Wholly Guacamole)
1 – 8 oz container sour cream
3 Tbsp Taco Seasoning packet
3-6 Tbsp Salsa (as desired)
1 Can of Re-fried Beans
Chopped Tomatoes
Chopped Avocado (optional)
Sliced Green Scallion Onions
Shredded Cheddar Cheese

1. Soften cream cheese and mix well with package of guacamole.
2. Spread the Refried beans to the bottom of the pie plate.
3.Spread guacamole/cream cheese mixture on top of the beans
4. Mix sour cream with taco seasoning and blend well
5. Spread on top of guacamole mixture – if you still have beans left add another layer
6. Layer salsa on top of sour cream mixture
7. Layer chopped tomatoes, chopped Avocados (if desired), and Sliced green onions.
8. Top with Cheddar Cheese
9. Tastes best when chilled 1 hour
10. Serve with Frito’s and/or Tostitos

Make it an 8 layer dip by adding chopped black olives !

7 layer Cold Mexican Layer Dip – favorite new football food is a post from: TasteForCooking

Famous Queso Dip

RO*TEL® Famous Queso Dip Recipe

Prep Time: 5 min.
Total Time: 10 min.

• 1 10-oz can of Ro-Tel diced tomatoes and green chilies, undrained (we used the one with
• 1 lb. (16 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into ½” cubes (we used the 2% velveeta and it tasted the same)

In a large microwaveable bowl MIX the can of undrained Rotel tomatoes with a 16-oz package of Velveeta cheese cut into ½” cubes.
Microwave on on medium HIGH setting for 5 minutes or until melted. Stir after 3 minutes.

EAT Stir and serve with tortilla chips, corn chips or assorted cut-up vegetables. We kept ours in a small crock pot so it would stay nice a warm.

Makes 3 cups or 24 servings, 2 Tbsp. each

Ro-Tel Famous Queso Dip Recipe is a post from: TasteForCooking

It is possible to make a quick and easy dinner for the family that everyone loves. Make it your own; set up all the parts separately and then explore variations on a theme. The kids can eat black bean and brown rice tacos with guacamole and pico de gallo without hot chili. The grownups can have grilled shrimp, hot sauce…

Love,
gp

Gwyneth Paltrow’s Mexican Dinner Family Style is a post from: TasteForCooking

1 – 10 ounce package frozen, chopped spinach
2 – 13 1/2 ounce cans of Artichoke Hearts packaged in water
1/2 cup Mayonnaise
1/2 cup sour cream
1 cup grated parmesan cheese
1 cup jack cheese
5 cloves minced garlic

1. Preheat oven to 350 degrees. Grease casserole dish with nonsitck cooking spray.
2. Heat the spinach in a microwave oven on high for 5 minutes and squeeze out liquid
3. Drain the artichokes & coarsely chop in a food processor.
4. Combine spinach, artichoke, mayo, sour cream, garlic & parmesan cheese. Stir well.
5. Pour into casserole dish and sprinkle the Jack cheese on top.
6. Bake 30 minutes.

Serve with chips.

Tip:

Spinach and Artichoke Dip is a post from: TasteForCooking

Salsa has become a popular appetizer. Here’s our favorite version of a Mango, Papaya & Pineapple salsa.  It’s colorful, sweet and spicy.

We’d love to hear your favorites!

Ingredients:

1 rip mango peeled, seeded & diced
3/4 cup diced papaya
3/4 cup diced pineapple
1/4 cup minced red onion
3 tblsp orange juice
1 tblsp lime juice
1 tsp. minced garlic
3 tblsp. chopped cilantro
1/4 minced red pepper
1 tsp jalapeno pepper chopped

1. Mix all ingredients & refrigerate at least 30 minutes.
2. Serve with corn or tortilla chips.

Tips:

1. Goes great with grilled chicken, pork or seafood.
2. Substitute scallions for the red onion
3. Add diced cucumbers or tomato for a different twist
4. Use canned diced pineapple to save time
5. Should be eaten within 48 hours

Mango, Papaya & Pineapple Salsa is a post from: TasteForCooking

Ingredients:

1 can black bean (15 ounce- rinsed & drained)
1 can corn kernels (15 ounce – sweet or Mexican corn – drained)
2 plum tomatoes (seeded and chopped)
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/2 chopped red onion
1 lime juiced
3 tablespoons olive oil
1 cup chopped cilantro
2 cloves garlic minced
1 tablespoon oregano
1 tablespoon ground black pepper

1. Combine all ingredients & refrigerate at least 1 hour.

2. Stir and serve with corn or tortilla chips.

Tips:

Easy Black Bean and Corn Salsa Recipe is a post from: TasteForCooking

1 pound of Chopped frozen spinach
1/4 cup chopped red onion
4 cloves garlic minced

Spinach cream:
    3 tablespons melted butter
    3 tablespoons flour
    3 cups of half and half
    3.5 oz parm cheese
    .5 tsp kosher salt
    2 tbsp of Tabasco

1.     In a heavy duty pot combine the butter and flour, stir frequently until light brown in color
2.    Add in the cream, salt and Tabasco.
3.    Bring to a boil, then slowly whisk in parmesan cheese.
4.    Place in a plastic container, cover and refrigerate overnight.
5.    Defrost spinach overnight in the fridge and drain off the liquid before using.
6.    Mix spinach cream, drained and defrosted spinach, red onions & garlic. Mix well.
7.    Stir in 1/2 cup mozarella & 1/2 cup cheddar cheese into the mixture
8.    Put in casserole dish and cook at 350 degrees for 15 to 20 minutes
Serve with tortilla chips

Tips:

Spinach and Three Cheese Dip is a post from: TasteForCooking