White Fire Bean Dip
8 ounces of silken tofu
1-16 ounce can of white beans [Great Northern or Navy]
3 garlic cloves crushed
1/4 of a cup of diced jalapenos [For extra kick add 1 chipote pepper]
1/8 teaspoon of white pepper.
Put all of the above ingredient in a food processor and process till smooth.
Next
Stir in the following:
1/4 cup of diced green onions
1-2 ounce jar of diced pimientos drained
1 tablespoon chopped cilantro
Chill and serve with chip or vegetable chips.
Peanut Hiccup Dip
1-16 ounce jar of crunchy peanut butter [Organic [0] is best]
4 ounces of silken tofu.
1/4 cup of honey.
Blend in food processor till blended. Be carful not blend out the crunch.
Next
Stir in 1/4 cup of any jelly or preserves. [I use cherry or pineapple]
About ½ cup of your favorite tail mix [More or less if you like]
Add 1 or 2 tablespoon of rum. [Captain’s Morgans Spiced Rum is my favorite]
Chill and serve with apple slices and strawberries.
Come on Ice Cream Salsa
2 ½ cups of seeded and dice plum tomatoes [Canned diced tomatoes work well!]
1/4 cup of diced white onion [You can add one diced green onion]
3 tablespoons of minced cilantro
11/2 to 2 tablespoons of lime juice
1 or 2 teaspoons of olive oil
3 chopped jalapenos
2 chopped chipote peppers
½ to 1 teaspoon of minced garlic [Garlic to taste]
Salt and Pepper to taste
1 teaspoon and 1 shot of tequila [1 teaspoon is for the salsa, the shot is for you!]
Mix all ingredient together in a glass bowel and chill over night.
Serve with chips and veggies
I use this on grilling chicken.
*Note: Do not use a plastic container you will never get the taste out of it. Metal containers may react to the ingredients.