After School Treats

After School Treats 3Hummus

  • 1 cup dried chickpeas
  • 4 teaspoons olive oil, plus extra to drizzle
  • 3 to 4 tablespoons lemon juice
  • 2 garlic cloves, crushed
  • 2 tablespoons tahini
  • 1 tablespoon ground cumin
  • Crackers, to serve

Soak the chickpeas in water for 8 hours, or overnight. Drain. Put in a saucepan and cover with cold water.  Bring to a boil and cook for 50 to 60 minutes. Drain, keeping a cupful of the cooking liquid. Put the chickpeas in a food processor with the oil, lemon juice, garlic, tahini, and cumin.  Blend well until the mixture starts to look thick and creamy. With the motor running, gradually add the cooking liquid until the mixture is as thick or thin as you like it. Transfer to a bowl and drizzle with olive oil. Serve with crackers, raw or cooked vegetables, or use as a spread for sandwiches. Serves 4

Tzatziki

  • 2 small cucumbers
  • 1 2/3 cups low-fat plain yogurt
  • 4 garlic cloves, crushed
  • 3 tablespoons finely chopped mint
  • 1 tablespoon lemon juice
  • raw vegetables, to serve

Cut the cucumbers in half lengthwise and scoop out the pits.  Leave the skin on and coarsely grate the cucumbers into a colander.  Sprinkle with salt and leave over a large bowl for 15 minutes to drain off any bitter juices. Stir together the yogurt, garlic, mint, and lemon juice in a bowl. Rinse the cucumber under cold water then, taking small handfuls, squeeze out any excess moisture. Mix the grated cucumber with the yogurt. Serve with raw vegetables. Serves 12

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Dips For Dad

Dips For DadMexican Chili Bean Dip

Ingredients:

  • 1 lb. hamburger
  • ½ cup chopped onion
  • 1 tbsp. chili powder
  • 1 tsp. salt
  • ¼ tsp. garlic powder
  • 1 – 15 ½ oz. can pork and beans
  • 1 cup shredded cheese

Brown hamburger and onions, drain off grease. Add remaining ingredients, except cheese. Put mixture into 1 quart casserole. Bake covered at 350 degrees F for 30 minutes. Sprinkle with cheese and return to oven for 5 minutes. Serve with tortilla or corn chips.

Nacho Dip

Ingredients:

  • ¼ lb. Velveeta cheese
  • 1 – 15 oz. can chili with or without beans
  • ½ cup picante sauce (or more if you like a thinner dip)

Melt cheese together with chili and picante sauce in microwave or on top of stove. Serve hot with warm tortilla chips.

Hot Pimiento Cheese Dip

Ingredients:

  • 2 cups (8 oz.) shredded sharp Cheddar cheese
  • 2 cups (8 oz.) shredded Monterey Jack cheese
  • 1 jar (4 oz.) chopped pimientos, well drained
  • ½ cup mayonnaise
  • 1 ½ tsp. grated yellow onion
  • ¼ tsp. garlic powder
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • ½ cup diced tomato
  • Tortilla chips or crackers, for dipping

Preheat oven to 350 degrees F. In the bowl of an electric mixer, stir together the cheeses by hand. Measure out ½ cup of cheese mixture for the topping and set aside. Pat the pimentos dry with a paper towel and add them to the mixer bowl along with the mayonnaise, onion, garlic powder, salt and black pepper. Mix at medium speed until the ingredients are well combined. Use a spatula or wooden spoon to fold the tomato in by hand. Scrape the mixture into a gratin dish or wide, shallow baking dish that is pretty enough for serving. Sprinkle the top of the dip with reserved cheese mixture. Bake until the dip is bubbling and golden, about 25 minutes. Let cool for 5 minutes before serving with plenty of chips or crackers.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Championship Dips

IMG_0565Enjoy the Game!

Texas Caviar

Ingredients:

  • 2 (15 oz.) cans black beans or black eyed peas
  • 2 cloves garlic, chopped
  • 1 medium onion
  • ½ tsp. salt
  • 1 tsp. pepper
  • 1/3 cup parsley
  • 1/3 cup olive oil
  • 3-4 tbsp. red wine vinegar

Rinse and drain beans. Place in food processor with remaining ingredients. Process with a pulse for about a minute. Refrigerate overnight to allow flavors to blend. Serve with corn chips, crackers or toast. Makes about 3 cups.

Corned Beef Spread

Ingredients:

  • 1 can corned beef
  • 1 pint sour cream
  • 1 pint mayonnaise
  • 3 tsp. onion, chopped fine
  • 3 tsp. dill weed

Mix all ingredients together and chill. Serve with an assortment of breads and crackers.

Spinach Dip

Ingredients:

  • 1 packet ranch dip
  • 1 pint sour cream
  • 1 (10 oz.) package frozen spinach, thawed and drained
  • 1 (8 oz.) can water chestnuts, chopped

Mix all ingredients together and serve with your favorite breads and crackers.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

http://www.thasc.com