Chestnut and Spinach Dip
Serve with crackers, pita chips or raw veggies.
Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks
Dip can be made one day ahead and chilled, covered. Bring to room temperature before serving. Pitas can also be grilled in a lightly oiled well-seasoned ridged grill pan over moderately high heat.
Double-Salmon Dip
Be sure to use the whipped cream cheese sold in tubs - it will give this dip a smooth, light texture -and not the regular cream cheese in blocks. If the dip seems a little salty, just serve it with unsalted chips.
Eggplant and Red Pepper Relish with Feta Butter
Spread mildly tart Feta Butter on whole grain crackers and top with Egglpant and Red Pepper Relish, a salad-like blend of summer vegetables which keeps for up to five days in the refrigerator.
Fig and Pistachio Chutney
Combine first 11 ingredients in a medium saucepan over medium heat. Bring mixture to a simmer; cover, reduce heat, and simmer 30 minutes. Uncover and simmer an additional 30 minutes or until fruit is tender and liquid is slightly syrupy, stirring…
Figgy Spread
Use this anywhere you would normally spread jam or cream cheese. In a blender, place figs, cheese and cinnamon. Blend until figs are coarsely chopped. Cover and refrigerate. Makes about 2 cups.
Fruit Chili Sauce
Cooks in Southern Ontario adapted a traditional tomato chili sauce to take advantage of the wealth of fruit available to them from the Great Lakes area, especially from the Niagara Peninsula.
Green Goddess Dip
Paulette Mitchell recreates this old favourite with a healthy tofu twist in her book ''The Complete Soy Cookbook.''
Hemp Hummus
Combine all ingredients in a blender or food processor. Blend on low, stopping to turn the mixture until smooth.
Mango Salsa
Mix all ingredients in small bowl. Season with salt and pepper. Cover and chill. (Can be made 6 hours ahead.) Makes about 2 3/4 cups.