Eating out during Passover is hard. So is going over to other people's houses for dinner. I was going over to Tom's parent's house for dinner this weekend and was going to contribute an appetizer to the mix. I debated about what I should bring, but in the end figured it should be something I could eat too (which narrows it down a lot during the week of Passover). I didn't come across too many appetizer type recipes in my blog searches that both looked good and was something I could eat. Actually, this was really the only one, so I went with it!
It was very easy to make, even though I don't have a blender or food processor. I doubled the recipe to make sure there was enough for all and used my immersion blender to smooth it out. I left out the jalapeno (because I can't do spicy) and the only other thing I tweaked was that I only put in ~1/3 teaspoon of cumin (not quite doubling that ingredient). Unless you really like the smell/taste of sweaty man, I would leave the cumin out altogether. It's a pretty overwhelming flavor and if I made this again, I would skip it. Other than that (which I think only bothered me), it seemed to be a hit. I cut up some peppers, celery and put out baby carrots as dippers. I would definitely recommend this as an easy, healthy (I used non-fat Greek yogurt) dip for entertaining. Just making sure there is no one with an aversion to cilantro J.
|Dip was matchy-machy with my new C&B bowls.|
|Colorful veggies to accompany dip.|