Game day Taco Dip

Who doesn't need a tasty, quick appetizer for game day. Whether it's hockey, baseball or football this dip delivers. Serve the dip along side a big bowl of tortilla chips. It can be prepare the day before too, so the cook won't  miss any of the game.

Watch me make it on You Tube!

Start by  preparing the cream cheese base. Combine 8 ounces of cream cheese, 1 cup sour cream, zest and juice from one lime and two tablespoon of taco seasoning(find my homemade taco seasoning here). Combine well with mixer.

Spread onto the bottom of a large dish. This one is about 10 inches across.

  

Start layering. I  like tomatoes, peppers and green onions. Be sure to remove the seeds from the tomatoes, it will be too watery otherwise.

Drop spoonfuls of salsa over the veggies. I like to use homemade salsa(find the recipe here).

Top with grated cheese. I have used old, white cheddar here. You could use mozzarella, monterey jack or pepper jack. Cover and refrigerate overnight if you wish.

Pass the tortilla chips and dig in. Home run! Touchdown! Goal!

Watch me make it on You Tube.

Game Day Taco Dip

8 ounces cream cheese at room temperature
1 cup sour cream
zest and juice from one lime
2 tablespoons of taco seasoning(find my homemade seasoning here)

1 tomato seeded and finely chopped
1/2 green pepper finely chopped
2-3 green onions finely chopped
1/2-1 cup salsa(find my homemade salsa here)
2 cups grated cheese (I like old cheddar)

Combine the first four ingredients with an electric mixer. Spread the cream cheese mixture onto the bottom of a large dish.

Layer the veggies, salsa and grated cheese on top of the cream cheese mixture.

This dip can be prepared the day before, covered and refrigerated.

Awesome Curried Hummus

 It's just the best hummus, ever. You can't buy it this good. Tastes so fresh. You have control over how much oil and salt goes in. Really easy and quick, it makes a large amount. You can half the recipe if you would like.

I like to cook my chickpeas from dried. This is an extra step but, I think that it makes a superior product. You can purchase dried chickpeas in the 'import' section of your supermarket. They will be with the middle eastern items.


 Here's how to cook chick peas. They need to soak overnight

1.  Put about four cups of the dried peas into a large soup pot.
2. Cover with plenty of cold water. Make sure you have the peas covered with three or four inches of water.
3. Cover and let them soak overnight
4. In the morning, Drain the peas and cover with fresh water. The peas will have absorbed some water overnight.
5. Bring it boil, reduce heat, partially cover and simmer for 1-2 hours until the peas are softened. 
6. When they are soft, drain, and let them cool.
7. Chickpeas freeze beautifully. I put them into a large zip-lock bag and freeze them in one layer. They will be easy to separate, so you can remove as many or as little from the bag as you like.
8. They will keep for months in the freezer.
9. They need about one hour to thaw or rinse them under warm water to speed up the thawing process.

Chickpeas are grown in Canada. Read the package and buy local.

Use canned chickpeas if you would like. Make sure to read the label, some brands add nasty stuff.

dried chickpeas

Lets make the hummus

• 4 cups chickpeas or use 2 cans of chickpeas drained and rinsed.
• 1/4 cup good quality olive oil 
• zest and juice of one lemon( I use organic if I am going to eat the peal)
• 1-1/2 tsp curry powder
• 3 tbsp tahini(sesame seed paste, can substitute peanut butter)
• 1 tsp cumin
• 1 tsp garlic
• 1/2 tsp salt
• 1/2 tsp sugar(optional but balances the flavour)
• water to make a smooth consistency
• 1/2 bunch cilantro

Combine all, except cilantro, into a food processor. Process until smooth and fluffy( I like my hummus smooth, if you like yours chunky, process less) Add water a couple of tablespoons at a time to make it smooth. Add cilantro and process for a few minutes until the cilantro is chopped. Store in the refrigerator. The flavour will improves as it sits.

We like our hummus with raw veggies ( carrots, celery, peppers and pea pods) or pita wedges. Packed with protein and flavour. It will keep covered in the fridge for one week. A great thing to have ready in the summer for when guests pop over.

Watch me make it on You Tube

Awesome Curried Hummus