All posts filed under: Chips and Dips

Olympic Eats: Hummus

It has come to my attention this week that I will never be in the Olympics. I hold my knee cartilage too dear for moguls, I slip and fall just looking at ice, and I refuse to sweep my apartment, so curling is just out of the question. But it’s okay. At least I can make a good hummus. Whitney and I were sent some dried organic chickpeas, so these were the little babies I used to the hummus. But they took a little finagling (re: soaking and cooking). To get these little dried chickpeas into the soft beans you’ll find in the can (albeit way less salty), Soak chickpeas in boiling water for 90 minutes. Rinse out the water and then add more, covering them and bring to a simmer for another 90 minutes. When I simmered the beans, I also added bay and some garlic, just for some extra flavor.   In this hummus, I decided to get a little crazy. Here’s what I did: Print Olympic Eats: Hummus Recipe type: hummus   Ingredients …

Cheesy Taco Dip

What We’re Eating: Super Bowl Cheesy Taco Dip

Well it’s just about the end of the first quarter in this year’s Super Bowl. So far, I’m feeling pretty good about things. Don Cheadle is in a commercial, Peyton Manning is looking fine…and I’m eating the most delicious taco dip ever. Isn’t that what the Super Bowl is all about? Finding places to dip your chips? Print What We’re Eating: Super Bowl Cheesy Taco Dip Author: Ariel Kanter Recipe type: Game Day Eats Cuisine: Tex-Mex-Ish   This dip might even taste better tomorrow. Ingredients One half pound of ground meat (I used 80% lean) One packet of taco seasoning 1 jar of mild or medium salsa 2+ cups of cheese (one cup mozz / one cup Monterey Jack) 1 cup sour cream ½ cup frozen corn, thawed 4 scallions, thinly sliced 2 tsp salt Instructions Preheat oven to 350 degrees In a large bowl, combine salsa, sour cream, thawed corn, half of the cheese, scallions and salt. In a large skillet, brown meat until completely cooked. Then pour off some drippings, add the taco seasoning and splash …