Hummus

Hummus

1 ½ C dry garbanzo beans

¼ C lemon juice

½ tsp asafetida powder

6 Tbsp tahini

4-6 minced garlic cloves

Salt to taste

 

Soak beans in water overnight. Drain beans and place in a large pot. Cover with water and bring to a boil. Reduce heat to low and simmer for an hour or until beans are tender. Drain and cool slightly. Place beans in a bowl and cover with cold water. Rub beans and remove skins, discarding skins. Place beans, lemon juice, asafetida, tahini, garlic and some salt to taste in a food processor. Process until smooth adding a couple Tbsp of water if needed to help make mixture smooth.

Seven Layer Dip

7 Layer Dip

1 pkg. taco seasoning

1-8 oz. container sour cream

1-16 oz. can refried beans

2 avocados, mashed with lemon juice

1 cup Monterey jack cheese, shredded

1 cup cheddar cheese, shredded

3 tomatoes, chopped fine

1/2 cup green onion, sliced

1-15 oz. can black olives, chopped

tortilla chips

Mix taco seasoning into the sour cream (you may want to use less than one package depending on taste). Layer in a 5x9 oblong casserole dish or in a glass bowl in the following order: bean dip, avocados, sour cream mixture, jack cheese, cheddar cheese, tomatoes, green onions, and black olives. Serve with tortilla chips. 

For more recipes check out Frugal Food Thursday

7 Layer Dip and Hot Spinach and Artichoke Dip

7 Layer Dip
1 pkg. taco seasoning
1-8 oz. container sour cream
1-16 oz. can refried beans
2 avocados, mashed with lemon juice
1 cup Monterey jack cheese, shredded
1 cup cheddar cheese, shredded
3 tomatoes, chopped fine
1/2 cup green onion, sliced
1-15 oz. can black olives, chopped
tortilla chips

Mix taco seasoning into the sour cream (you may want to use less than one package depending on taste). Layer in a 5x9 oblong casserole dish or in a glass bowl in the following order: bean dip, avocados, sour cream mixture, jack cheese, cheddar cheese, tomatoes, green onions, and black olives. Serve with tortilla chips.

Hot Spinach and Artichoke Dip
2 C. mayonnaise
1 (14oz) can artichoke hearts (NOT marinated, just plain), drained and chopped
10 oz frozen chopped spinach, thawed and drained
1 1/2 cup grated parmesan cheese
1 cup shredded cheddar cheese
2 cloves minced garlic
Cracker of your choice

Combine all ingredients and bake in a pie plate for 20-25 minutes. Serve with rye bread and wheat crackers.

For more wonderful recipes check out Cooking Thursday

Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip

2 C. mayonnaise

1 (14oz) can  artichoke hearts (NOT marinated, just plain), drained and chopped

10 oz frozen chopped spinach, thawed and drained

1 1/2 cup grated parmesan cheese

1 cup shredded cheddar cheese

2 cloves minced garlic

Cracker of your choice

Combine all ingredients and bake in a pie plate for 20-25 minutes. Serve with rye bread and wheat crackers.

New Years Extra- Crockpot Meatballs

New Year's Day we just laid around in our pj's and watched the Rose Parade and movies.
I made these meatballs and some cheese and crackers to snack on throughout the day. I was at the grocery store on Friday and I was going to buy some frozen appetizers to heat up but it hit me that I could make whatever I was looking at for less money. I decided to make one of my go to dishes when asked to bring something to a pot luck. Whoever came up with these was a genius because I never would have thought of combining the ingredients that go into these. If you like really saucy meatballs you may want to double the sauce because we like ours more on the glazed side.

Crockpot Meatballs

1 bottle chili sauce
1 jar grape jelly
1/4-1/2 C lemon juice
2 lbs. precooked frozen meatballs

Place meatballs in a crockpot. In a bowl mix together chili sauce, grape jelly and lemon juice, pour over meatballs. Cook on low for about 4 hours or until meatballs are heated through.