BASIL AVOCADO DIP
INGREDIENTS
1 avocado (peeled and pitted)
1/4 cup sunflower seeds (raw, unsalted and shelled)
1 cloves of garlic
1 Tablespoon apple cider vinegar
1 teaspoon sea salt
1 Tablespoon tahini (sesame seed paste)
1/4 teaspoon freshly ground black pepper
2 cup fresh basil
1 1/2 Tablespoons freshly squeezed lemon juice
INSTRUCTIONS
Combine ingredients in a food processor and serve cold.
(This also makes a great salad dressing)
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EDAMAME HUMMUS
INGREDIENTS
2 cups shelled edamame, frozen (thawed)
1/3 cup water
3 tablespoons rice vinegar
2 tablespoons tahini
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
½ teaspoon kosher salt (plus more to taste)
Ground black pepper (to taste)
INSTRUCTIONS
In a food processor combine the edamame, water, rice vinegar, tahini, olive oil, garlic, and ½ teaspoon kosher salt, and process until smooth.
Season with black pepper and additional salt to taste.
CILANTRO GREEK YOGURT DIP
INGREDIENTS
1 ½ cups plain whole-milk Greek-style yogurt
¼ cup fresh cilantro, finely chopped
2 tablespoons freshly squeezed lime juice
2 cloves garlic, finely chopped
½ teaspoon cumin
¼ teaspoon salt
¼ teaspoon ground pepper
INSTRUCTIONS
Combine all ingredients.
Refrigerate until ready to serve.
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