To a carton of store bought guacamole add strawberry jam and veg mayo to taste. Stir and transfer to serving bowl. Garnish with paprika and dill. We served this quick dip with POPCORNERS aka popcorn chips minus the hard nub. That’s it. Now, if you want a light color presentation, use a lighter jam, suchContinueContinue reading “Strawberry Guacamole”
Category Archives: SPREAD-DIP
Saffron Infusion Seed Bomb
AFC Olive Tomato Tapenade
AFC CHEESEWURST
AFC CHEESEWURST AFC version of a mild, creamy cheezy textural liverwurst. Why? Because I’m Baltic, Slavic, Germanic and Cossack and can’t make up my mind, so I put all of it in my newest meaty cheese formula. You say you already did that? Nyet. You put the cheese in the meat loaf, you didn’t reconfigureContinueContinue reading “AFC CHEESEWURST”
Boiled Red Skin Peanut Spread
BOILED RED SKIN PEANUT SPREAD A multi-purpose red skin peanut spread. Topper, spread, dip, gravy, salad dressing, sauce! Peanuts and ginger beer make it happen! Makes 5-1/2 cups 2 c. raw shelled red skin peanuts, washed 4 c. water 1 add-on c. water 1 t. baking soda 1 t. salt 1- Place peanuts and waterContinueContinue reading “Boiled Red Skin Peanut Spread”
AFC Peanut Butter Pineapple Bites
NON-HYDROGENATED PEANUT BUTTER W/OIL FLOATING ON TOPDRAIN OIL FROM PEANUT BUTTER JAR AND RESERVE FOR OTHER USE.DRY PEANUT BUTTER AND AGAR GELWHIPPING IT IN THE SKILLET WITH SPICESCHILL AND USE TO YOUR CONTENT IT’S PORK. IT’S HAM. NO IT’S PEANUT BUTTER AND PINEAPPLE! You’ll definitely get feedback on this one. Tastes and textures like bakedContinueContinue reading “AFC Peanut Butter Pineapple Bites”
Hot Artichoke Antipasto Dip
HOT ARTICHOKE ANTIPASTO DIP Today we’re offering a heated dip, either broiled or microwaved, of marinated artichoke, sun-dried tomato, Kalamata olive, garlic and oregano in a dairy free cream cheese by Tofutti. Served with a gluten-free smokehouse almond NUT-THIN cracker! Makes approx. 1-3/4 cup 8 oz. container Tofutti Better Than Cream Cheese, plain, at roomContinueContinue reading “Hot Artichoke Antipasto Dip”
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 fromContinueContinue reading “AFC SCOTTISH PLAID DIP”
Smoky Bean And Pea Dip
SMOKY BEAN AND PEA DIP A quick easy dip that can be made a couple days in advance of a special event – like a holiday? These potent flavors go well with crackers or tortilla chips. Low fat considering the yield! Makes 3 cups 15.5 oz. can pinto beans, drained and rinsed – I usedContinueContinue reading “Smoky Bean And Pea Dip”
Collard Green, Olive And Caper Spread
COLLARD GREEN, OLIVE AND CAPER SPREAD Tired of the same old spinach dips and spreads? Want something new, something different, that tastes like it came out of a Five Star Kitchen? You came to the right place – the only place! Makes 2-2/3 cups 14 oz. pkg. froz. PictSweet Chopped Collard Greens – cook inContinueContinue reading “Collard Green, Olive And Caper Spread”
AFC Horseradish Sweet Potato Spread
AFC HORSERADISH SWEET POTATO SPREAD When you have AFC Coral Horseradish Sauce on hand, this is a great appetizer to make with it. Pretty to look at, ultra creamy and perfectly balanced flavors. This can also be used as a sandwich spread for your veggie or burger sandwiches. Makes about 1-1/2 cups 1 soft-baked sweet potato, chilled overnight,ContinueContinue reading “AFC Horseradish Sweet Potato Spread”
AFC Sweet Potato Hummus
Can also be used as a side dish vegetable when heated.
AFC Red Turkey Cheese Tofu Spread
AFC RED TURKEY CHEESE TOFU SPREAD AFC RED TURKEY CHEESE SAUCE mixed with tiny diced green pepper and Silken extra-firm tofu. Topped with chopped roasted pepper and served with whole wheat crackers. An eggy-white soft boiled texture with smokey high garlic overtones. Crisp lines meet sweet expressions of rightness! You are God after all! MakesContinueContinue reading “AFC Red Turkey Cheese Tofu Spread”
TOMATO NUT HUMMUS
TOMATO NUT HUMMUS A wonderful hummus. Yes, a tomato nut hummus. I make the rules in my kitchen. No beans in this dip. This is the most unfamiliar tasting recipe. The only things familiar are the flatbread and the fact that it’s a dip. Flavors, textures all new! Except that you won’t miss the lamb that generally accompaniesContinueContinue reading “TOMATO NUT HUMMUS”
EGGPLANT TOMATO CREAM SPREAD
EGGPLANT TOMATO CREAM SPREAD Looks rustic, tastes elegant, feels luxurious! Makes 2 cups 4 T. extra virgin olive oil 4 garlic cloves, peeled and finely chopped 1 med. eggplant (a little more than 1 lb.), unpeeled, cut into 3/8 inch cubes (no larger) salt and black pepper to taste 4 fresh Italian (Roma) tomatoes, seeded andContinueContinue reading “EGGPLANT TOMATO CREAM SPREAD”
PINEAPPLE BEAN SALSA SOUP – or dip
PINEAPPLE BEAN SALSA SOUP – or dip This is my gazpacho – upticked all the way to the moon and back. The longer it marinates, the more subtle the flavors. Some like the old, some like the new! Serve as a cold appetizer soup or a dip with tortilla chips! Makes 9 cups 16 oz.ContinueContinue reading “PINEAPPLE BEAN SALSA SOUP – or dip”
THE BIG GAME DIP
THE BIG GAME DIP This is a big dip for a big day. It makes a lot so you won’t run out. Bold and subtle flavors – crunchy, meaty and smooth textures – make this a perfect party dip for all tastes! Makes 3-1/2 cups 12.3 oz. Silken-type extra firm tofu, rinsed 1 t. saltContinueContinue reading “THE BIG GAME DIP”
CRANBERRY BLACK BEAN SALSA
CRANBERRY BLACK BEAN SALSA Whole cranberry sauce, black beans and sweet mini peppers combined with chunky salsa, fresh cilantro and lemon. Served with white corn tortilla chips. Wow! My new favorite salsa! Makes 4 cups 15.5 oz. can black beans, rinsed and drained well to remove all foam (I used Goya brand) 15.5 oz. jarContinueContinue reading “CRANBERRY BLACK BEAN SALSA”
GLUTEN-FREE SAFFRON SUN-DRIED TOMATO DIP
GLUTEN-FREE SAFFRON SUN-DRIED TOMATO DIP Sun-dried tomatoes, celery, raw onion and garlic, fresh lime, orange zest and saffron. Mixed with Tofutti Better Than Sour Cream. Garnished with celery leaves and paprika. Served with potato chips! Makes 2 cups 3 oz. (dry wt.) sun-dried tomatoes – cover with water, bring to boil, remove from heat andContinueContinue reading “GLUTEN-FREE SAFFRON SUN-DRIED TOMATO DIP”
GLUTEN-FREE VEGGIE ‘SMOKED SALMON’ SPREAD
GLUTEN-FREE VEGGIE ‘SMOKED SALMON’ SPREAD Made with Tofutti Better Than Cream Cheese, Greek olives, sun-dried tomatoes, soy bacon bits, capers, roasted peppers and horseradish. Yes, it takes and textures like smoked salmon! Makes 1-1/4 cups 3 lg. sun-dried tomatoes soaked in hot water till soft and pliable, blotted with paper towel to remove excess moisture,ContinueContinue reading “GLUTEN-FREE VEGGIE ‘SMOKED SALMON’ SPREAD”
TAPENADE MOUSSE
TAPENADE MOUSSE Kalamata olives, fresh garlic and onion processed till mealy, then combined with dairy-free cream cheese till smooth and mousse-like. Served with a ‘cutting board’ whole grain bread cut into chunks! Rustic and elegant – a perfect match! Makes 2 cups 2 c. pitted Kalamata olives 3-5 fresh garlic cloves 1/4 c. coarsely cutContinueContinue reading “TAPENADE MOUSSE”
BOURBON BAKED BEAN SALSA
BOURBON BAKED BEAN SALSA An American slant to Mexican bean salsa. Bourbon Baked Beans mixed with caramelized peppers and onion and pineapple salsa. Seasoned with fresh basil and mint! Serve with your favorite tortilla chips! Makes 7 cups 2 T. corn oil 1/2 lg. sweet onion, peeled and diced into 3/8 inch squares salt andContinueContinue reading “BOURBON BAKED BEAN SALSA”
SPICY INDIAN SALSA
SPICY INDIAN SALSA Indian flavors meld with the traditional flavors of Mexican salsa. Chili beans, scallions and Garam Masala spice. Exciting and different! Serve with your favorite tortilla chips! Makes 4 cups 24 oz. jar mild thick and chunky salsa (Frito Lay Tostito brand is gluten-free) 15-20 extra-large California black olives, finely chopped 4-6 scallions,ContinueContinue reading “SPICY INDIAN SALSA”
MUSHROOM AND GARLIC HUMMUS MOUSSE
MUSHROOM AND GARLIC HUMMUS MOUSSE with extra virgin olive oil, coconut oil spread, soy sour cream, basil and tarragon. Superb! Makes 2-1/4 cups 15.5 oz. can garbanzo beans (chick peas), drained and rinsed to remove all foam 1/4 c. extra virgin olive oil 3 fresh peeled garlic cloves 1/2 t. sea salt 1 T. lightContinueContinue reading “MUSHROOM AND GARLIC HUMMUS MOUSSE”
AVOCADO DIP FOR POTATO CHIPS
AVOCADO DIP FOR POTATO CHIPS Fresh avocado combined with extra virgin olive oil, lemon, garlic, curry and horseradish, blended till creamy with non-dairy creamer. Served with potato chips! Makes 1 cup 1 lg. ripe Hass avocado, pitted, peeled and cut into chunks; remove all brown spots 2 t. fresh squeezed lemon juice 2 t. whiteContinueContinue reading “AVOCADO DIP FOR POTATO CHIPS”
CURRY REFRIED BEAN AND ROASTED PEPPER DIP
CURRY REFRIED BEAN AND ROASTED PEPPER DIP Vegetarian refried beans combined with salsa, sweet red roasted peppers and curry. Served with tortilla chips! Makes 3 cups 16 oz. can Vegetarian Refried Beans (El Paso brand is gluten-free) ¾ c. mild or medium salsa (Tostito brand is gluten-free) 7 oz. jar sweet red roasted peppers, cutContinueContinue reading “CURRY REFRIED BEAN AND ROASTED PEPPER DIP”
CREAMY BEAN AND SALSA DIP
CREAMY BEAN AND SALSA DIP Pinto beans, tofu, picante sauce, fresh cilantro, garlic and basil blended till creamy. Garnished with additional fresh cilantro and served with tortilla chips. Low fat! Makes 4 cups 12.3 oz. soft Silken type tofu, rinsed and drained 1 c. picante sauce (mild or medium) (Pace brand is gluten-free) 15 oz.ContinueContinue reading “CREAMY BEAN AND SALSA DIP”
BLACK BEAN SALSA DIP
BLACK BEAN SALSA DIP Black beans, salsa and cilantro. Served with tortilla chips. Can’t get much simpler than that for a special occasion hors d’oeuvre! Makes a little over 2 cups 15 oz. can black beans, partially drained ½ c. salsa of choice (Tostito brand is gluten-free) ½ c. fresh cilantro leaves, chopped (no stems)ContinueContinue reading “BLACK BEAN SALSA DIP”
HOT PEANUT BUTTER AND JELLY DIPPING SAUCE
HOT PEANUT BUTTER AND JELLY DIPPING SAUCE Peanut butter, jelly and mustard, served hot as a dipping sauce, for your favorite toasted bread strips. A casual hors d’oeurve to serve when friends drop by unexpectedly. A delicious combination! Serves 1, or as many as you’d like Use equal parts of these 3 ingredients, then makeContinueContinue reading “HOT PEANUT BUTTER AND JELLY DIPPING SAUCE”
BAKED CREAMY REFRIED BEAN SPREAD
BAKED CREAMY REFRIED BEAN SPREAD with seasoned greens, soy sour cream and pickled Serrano peppers. Topped with chopped tomato, cilantro and soy sour cream. Served with fresh flour tortilla wedges! Makes 3-1/3 cups spread 14 oz. can Seasoned Southern Style Mixed Greens; drain, then wrap in tofu cloth and twist/squeeze to remove all excess liquidContinueContinue reading “BAKED CREAMY REFRIED BEAN SPREAD”
CREAMY GUACAMOLE
CREAMY GUACAMOLE with tomato, soy sour cream, fresh garlic, cilantro and pickled Serrano peppers! Makes 1-1/3 cups 2 ripe Hass avocados, pitted and peeled 2 lg. garlic cloves, peeled and finely chopped ½ c. finely diced fresh Roma tomatoes 2 t. finely chopped pickled Serrano peppers ¼ t. sea salt ¼ t. sugar 2 T.ContinueContinue reading “CREAMY GUACAMOLE”
SWEET RED ROASTED PEPPER SPREAD
SWEET RED ROASTED PEPPER SPREAD Sweet red roasted peppers, almond crumbles, avocado, black olive and capers. Flavored with coriander, fresh lemon and garlic. A surprise ingredient: grape jelly! Salty, hot and sweet! Serve topped with additional chopped roasted pepper and capers with pan-fried flour tortilla wedges as dippers, or use as a sandwich spread onContinueContinue reading “SWEET RED ROASTED PEPPER SPREAD”
SUN-DRIED TOMATO PINE NUT SPREAD
SUN-DRIED TOMATO PINE NUT SPREAD Soy cream cheese combined with pine nuts, sun-dried tomatoes, garlic and cilantro. Spread onto toasted rye bread squares and topped with fresh cilantro! Makes 1-1/2 cups spread ½ c. pine (pignoli) nuts 2 oz. sun-dried tomatoes, non-marinated, I used Bon Campo brand 2 fresh garlic cloves, peeled 8 oz. soyContinueContinue reading “SUN-DRIED TOMATO PINE NUT SPREAD”
CREAMY HOT ONION CAPONATA SPREAD (hot means taste not temperature)
CREAMY HOT ONION CAPONATA SPREAD (hot means taste not temperature) High flavors and taste sensations. Whoa! Like that. Makes 2 cups 10.58 oz. Jar Eggplant Appetizer Caponata (I used Roland brand, but use what you want; I try them all) 8 oz. plain soy cream cheese 1/4 c. peeled, minced yellow onion (the small hotContinueContinue reading “CREAMY HOT ONION CAPONATA SPREAD (hot means taste not temperature)”
FRIED PEPPER SOY SOUR CREAM DIP
FRIED PEPPER SOY SOUR CREAM DIP I made this dip to have as we watched the super bowl. A special dip for a special party of two–but any party will do! Makes 2 cups 16 oz. container soy sour cream (I use Tofutti brand; it’s the best there is so far) 1/2 heaping c. FriedContinueContinue reading “FRIED PEPPER SOY SOUR CREAM DIP”
CHEF DAVIES-TIGHT™ 