LIBYAN CHEESE DIP
Make and share this Libyan Cheese Dip recipe from Food.com.
Provided by love4culinary
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put cheese in a medium bowl and add 3 tablespoons yogurt and lemon juice.
- Using back of fork, mash until mix is smooth and creamy.
- If you need more yogurt to make smooth, add just a bit more to do so.
- Add dill OR fennel and parsley and stir to mix well.
- Transfer to small serving bowl, cover with wrap and refrigerate until you are ready to use.
- TO serve, drizzle top with a little olive oil.
- Prepare a basket of crackers/chips to serve with dip.
- You can also serve with crudites.
Nutrition Facts : Calories 83.7, Fat 6.4, SaturatedFat 4.5, Cholesterol 26.7, Sodium 322.3, Carbohydrate 2.3, Fiber 0.1, Sugar 1.8, Protein 4.5
LIGHT CHEESE DIP
Here's a dip that could inspire your family to eat more raw vegetables. It's great for informal gatherings and cold buffets, too. Serve this with an array of colorful vegetables, including broccoli florets, baby carrots, red bell peppers, and halved cherry tomatoes.
Yield makes about 1 1/4 cups (6 to 8 servings)
Number Of Ingredients 5
Steps:
- Combine all of the ingredients in a food processor. Process until smoothly pureed. Transfer to a serving bowl. Cover and refrigerate until needed or serve at once.
- A BUFFET OF EASY APPETIZERS:
- Light Cheese Dip (this page) with a platter of raw vegetables
- Hot Bean Dip (page 235) with stone-ground tortilla chips
- Dried Tomato Tapenade (page 240) with crisp breads or toasted Italian bread
- Spinach and Yogurt Dip (page 232) with whole grain crackers
- Calories: 53
- Total Fat: 3g
- Protein: 6g
- Carbohydrate: 2g
- Cholesterol: 10mg
- Sodium: 162mg
KARA'A (LIBYAN PUMPKIN DIP)
Serve up this traditional Libyan mezze dish of spiced mashed pumpkin with lots of hot griddled pita bread.
Provided by English_Rose
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the pumpkin in a saucepan with 2/3 cup of water, and bring to the boil. Simmer for about 10 minutes, until soft.
- Drain the pumpkin and return to the empty pan. Season well with salt and pepper and mash with a fork until smooth. Set aside.
- Dry-roast the caraway and cumin seeds in a small frying pan over a medium-high heat for a couple of minutes until aromatic.
- Crush the toasted seeds using a pestle and mortar then add the garlic, chili, and a pinch of salt, and work into a smooth paste.
- Stir the spice mixture and lemon juice into the mashed pumpkin, then mix in the olive oil.
- Serve either hot or cold as part of a mezze, accompanied by lots of hot griddled pita bread.
Nutrition Facts : Calories 135.3, Fat 12.2, SaturatedFat 1.7, Sodium 2.6, Carbohydrate 7.1, Fiber 0.7, Sugar 1.6, Protein 1.1
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