I love my food processor. And use it quite a lot. It’s so quick and easy – just throw everything in and mix until processed. This is how many of my dips and spreads come about. Most of the time it starts with leftover tortilla chips (for some reason I can never get the salsa-to-tostitos ratio right). Usually, my go-to food processor dip is hummus – and I make many varieties including roasted garlic, pine nuts, extra spicy, Greek olives. I even make a broccoli hummus (try it if you haven’t, it’s really good).
Well, yesterday I had leftover tortilla chips, and no chick peas. So I had to improvise. Given that Monday (a.k.a today) is my grocery shopping day, my fridge looked pretty sad. A few sundried tomatoes (leftover from a pasta I was making on the weekend), a little bit of cottage cheese in the tub, and some basil leaves that had “use us now or we’ll wilt” written all over them. What is one to do with such ingredients? Caprese salad comes to mind. But alas! No buffalo mozzarella (it never lasts longer than a few days in my household). And even though I am all about healthy eating, I wasn’t going to make a Caprese salad with cottage cheese. So I decided to make a dip. For a detailed recipe and nutritional info (it is low in bad fat, salt and cholesterol, and a source of omega 3 fats and protein) see Caprese Dip on my website. The short version of it is: throw all ingredients in the food processor, and voilà! A fantastic little appetizer is born.
It is magnificent as a dip, a spread, or as stuffing for mushrooms and peppers. So easy to make, yet so versatile! What’s not to love about it?!?
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