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\nCranberry- Orange Holiday Goat Cheese Dip<\/b><\/p>\n
For a festive dip, whip up a batch of Cranberry- Orange Holiday Goat Cheese Dip<\/b>. Creamy goat cheese mixed with walnuts and cranberries, and sweetened with citrus and honey. Yum!<\/p>\n
Now, we all love our dips with potato and tortilla chips but you can also lighten up your dippables. Try something new, like pita chips and rice crackers, OR go the veggie route with endive leaves, slices of crunchy fennel, or colorful bell pepper.<\/p>\n
So whatever the occasion, get out of your DIP RUT, lighten up –and try something new! \u2013Kathy<\/p>\n
Tuscan White Bean Dip Layered with Green Olive and Lemon Tapenade<\/strong> Makes 3 cups, or about 8 to 10 servings<\/p>\n Dip<\/strong> Tapenade<\/strong> Garnish: extra-virgin olive oil and fresh rosemary sprig<\/p>\n To make the dip: In a food processor, combine the drained beans, cheese, if using, and garlic, and process for about 1 minute. Scrape down the sides of the bowl and add the pepper flakes, lemon juice and zest, rosemary and salt. With the motor running, add the oil through the feed tube in a slow stream. Process until smooth. Taste for salt and adjust if desired. Store the dip, covered and refrigerated, for up to 3 days.<\/p>\n To make the tapenade: In a food processor, combine the olives, garlic, lemon juice and zest, and oil, and pulse till the ingredients are thoroughly chopped, but still have some coarseness to them. Add the parsley and sundried tomatoes and pulse until just integrated. The tapenade can be stored, covered and refrigerated, for up to 1 week.<\/p>\n To serve: Put the dip in a pretty bowl, smooth out the surface, then layer the tapenade on top. Drizzle with a tiny bit of olive oil, and garnish with the rosemary.<\/p>\n
\nI love to make the tapenade with those brilliant green Castelvetrano olives available at olive bars. If you want to take some extra time and pit them rather than buying pitted jarred olives, it is worth it! I like to serve this dip with pita chips or rustic crackers.<\/p>\n
\n1 (15-ounce) cans white beans, drained well
\n2 Tbsp. grated Parmesan cheese (optional)
\n3 cloves fresh garlic, peeled
\npinch of red pepper flakes
\n1 Tbsp. fresh lemon juice
\n1 tsp. very finely minced lemon zest
\n1 tsp. very finely minced fresh rosemary
\n1\/2 tsp. kosher salt
\n1\/4 cup extra-virgin olive oil<\/p>\n
\n1 1\/2 cups pitted manzanilla or other green olives, drained
\n1 Tbsp. minced fresh garlic
\n1 Tbsp. lemon juice
\n1 Tbsp. very finely minced lemon zest
\n2 Tbsp. extra-virgin olive oil or oil from sundried tomatoes
\n1\/4 cup coarsely chopped Italian parsley
\n1\/4 cup finely chopped sundried tomatoes in oil, drained<\/p>\n