AFC SCOTTISH PLAID DIP

AFC SCOTTISH PLAID DIP

When there’s not one thread or color that dominates the fabric we call it a plaid! The Animal-Free Chef feels free to extend that designation to food. There’s no one flavor that dominates the dip. Enjoy this Scottish plaid!

Makes 5 cups

15.5 oz. dark red kidney beans plus liquid from can – I used GOYA brand

1 t. pink Himalayan salt

1 t. smoked paprika

1 t. turmeric

1 t. garlic powder

1/4 t. red cayenne pepper

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15.25 oz. can whole kernel corn, drained well – I used GOYA brand

28 oz. can petite diced tomatoes, drained in colander then fist-pressed against sides to extract as much liquid as possible – discard liquid (I used Dei Fratelli brand in liquid, not puree)

1 c. drained sliced olives – I used GOYA brand

2 T. fresh squeeze fresh lime

1 t. garlic powder

1 t. onion powder

1 t. smoked paprika

1 t. dried tarragon

1 t. dried basil

2 T. sugar

1/2 t. ground allspice

2 t. liquid smoke

lots of fresh grind black pepper

1/2 t. additional salt plus to taste

1 tight handful fresh parsley tops, finely diced

a few sprigs fresh tarragon; remove leaves and discard stems – chop leaves

1/2 c. fine dice red onion

1 c. diced seedless cucumber, about 1/4-3/8 inch cube – no need to peel

3/4 c. diced fresh sweet red pepper, about 1/4-3/8 inch squares

8 oz. container Tofutti Better Than Cream Cheese, plain – at room temperature for easy mixing

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7 oz. bag POPCORNERS – sea salt flavored (vegan) – 1-3 bags depending upon how many guests and how much dip you put out

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Place kidney beans plus liquid from can in food processor with salt, smoked paprika, turmeric, garlic powder and red cayenne pepper. Process till beans evenly pulverize and become fairly smooth. You’ll see some flecks of red from the skin of the bean. Transfer to extra-large mixing bowl.

Add remaining ingredients, (except for POPCORNERS dippers), stirring well after each addition.

Salt and pepper to taste, then pack up in covered containers and refrigerate till ready to use.

When ready to serve: Adjust for seasoning. The flavor of liquid smoke dissipates in a dish as it sets. You may want to add a bit more and stir well before serving.

Transfer as much as you want to a serving bowl. Place POPCORNERS in basket or bowl or around the bowl of dip on a platter. Garnish with fresh parsley or tarragon leaves. If desired sprinkle with a little smoked paprika.

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Notes: This is not a Mexican-style dip. Mexico didn’t invent corn, much as we like to give them credit for inventing any foods they serve in their Mexican restaurants.

Serving a crowd? Want to please everybody? This dip will do it. It’s not too anything. Even people who generally don’t eat tomatoes, will be hard-pressed to find or taste any in this dip, even though they’re there.

Don’t over-explain your food when entertaining. It takes the enjoyment away. Some guests will start yakking about what’s in it or not in it, just to make pointless conversation and next thing you know, their yakking made everybody lose interest. Don’t encourage them. You know who the yakkers are. Keep them away from the food by giving them something to do – at least till others have served themselves and can make up their own minds.

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