DIPS TO Tweet About

Chattanooga Times Free Press - Parade - - TABLE - Ali­son Ash­ton

This trio of tasty dips gives a whole new def­i­ni­tion to short and sweet. They’re from Recipe Shorts by An­drea Ste­wart, a col­lec­tion of fun and easy recipes writ­ten Twit­ter-style, where 140 char­ac­ters is the limit. In four char­ac­ters: yum! Visit Pa­rade.com/dips for the Twit­ter ver­sions of th­ese recipes.


Com­bine 8 oz feta, ½ cup ri­cotta, ½ cup roasted red bell pep­pers, 2 Tbsp le­mon juice, 1 Tbsp ex­travir­gin olive oil, 1 tsp fresh thyme, 1 tsp fresh oregano and 1 tsp red pep­per flakes in a blender or food pro­ces­sor. Puree. Gar­nish with ad­di­tional red pep­per flakes. Makes 2 cups.


Com­bine 1 (15-oz) can can­nellini beans, 1 pit­ted and peeled av­o­cado, 1 minced gar­lic clove, ½ cup flat-leaf pars­ley, ¼ cup le­mon juice, ¼ cup ex­tra-vir­gin olive oil and salt to taste in a blender or food pro­ces­sor; pulse to puree. Serve driz­zled with olive oil. Makes 2 cups.

‘Can a recipe be de­li­cious, in­spir­ing and easy to fol­low us­ing just 140 char­ac­ters? Yes!’ —An­drea Ste­wart, au­thor of Recipe Shorts


Pre­heat oven to 350°F. Com­bine 1 drained (14-oz) can ar­ti­choke hearts, ¾ cup may­on­naise, ½ cup grated Parme­san cheese, 2 Tbsp chopped pars­ley and ¼ tsp gar­lic pow­der in a blender or food pro­ces­sor. Pulse un­til ar­ti­choke hearts are coarsely chopped. Scrape into a small greased oven­proof dish. Bake about 45 min­utes. Makes 1½ cups.

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