Archive for the ‘Garlic’ Category

Avocado and Garlic Dip

01 Jan

Brought to us by Jessica

1 ripe avocado, chopped
3 tsp sour cream
1 clove garlic, crushed
Juice of 1/2 lime
2 scallions, chopped
Salt and pepper, to taste
1/4 tsp red chili flakes

Blend all ingredients.

Serve with chips.

Source: MoreRecipes


Garlic & Basil Whipped Feta

01 Jan

Brought to us by Jessica

8 oz crumbled feta cheese, room temperature
4 oz cream cheese
1/2 tsp minced garlic
1 1/2 tbsp chopped basil
2-3 tbsp extra virgin olive oil
Salt & Pepper to taste

Whip cream cheese and feta until smooth and creamy and there are no lumps. Slowly whip in minced garlic, basil, extra virgin olive oil and salt and pepper. Whip on high for 2-3 minutes until fluffy.

Spread on crackers, crostini, sandwiches

Source: SweetTreatsMore


Roasted Acorn Squash and Garlic Mash

01 Jan

Brought to us by Jeanette

2 acorn squash, halved crosswise and seeded
1 head garlic, wrapped in foil
7 tablespoons unsalted butter, divided
1 leek, diced (white and pale green parts only)
1 Gala apple, cored and diced into 1/2-inch pieces
1 teaspoon freshly chopped thyme leaves

Preheat the oven to 400 degrees F.

Place the squash, cut sides down, in a glass baking dish. Place the baking dish into the oven and pour enough water into the baking sheet to fill halfway up the sides (this will help steam the squash so it doesn’t dry out, making the flesh easier to mash). Place the foil-wrapped garlic directly on an oven rack. Roast the garlic and squash until very tender, about 1 hour. Cool slightly.

Melt 1 tablespoon of butter in a heavy, small skillet over medium-high heat. Add the leeks and apple and saute until crisp tender, about 6 minutes. Season with salt, to taste.

Scoop the cooled acorn squash flesh into a large bowl. Using a potato masher, mash the flesh until smooth. Unwrap the garlic and squeeze the roasted garlic flesh into the squash puree. Add the remaining 6 tablespoons of butter and mash. Stir in the thyme and season with salt, to taste. Place the mash in serving bowl and top with apple and leek saute.