1. Olive Dip
1 jar of your favorite olives mostly drained
3 Tablespoons of mayo
Toss it all in the blender or food processor and process until almost smooth. Chill and serve.
2. Eggplant Dip
1 Medium to large sized eggplant
1 Tablespoon or extra virgin olive oil
1 Tablespoon of cider vinegar
Salt and Pepper to taste
Stab the eggplant with a fork about 20 times. Microwave the eggplant until soft about 10-15 minutes. Let the eggplant cool cut it in half and scrape it all out into the blender or food processor. Add olive oil, vinegar, salt, and pepper into the blender or food processor and process until almost smooth. Chill and serve
3. Spinach Dip
1-10 oz bad of spinach washed and stems removed
1 medium onion chopped
2 cloves of garlic
olive oil for sauteing
1 small tub or sour cream (or Tofuti sour cream if it want it to be vegan or non-dairy)
Saute the onions in the olive oil over medium low heat until they start to brown. Add the garlic and spinach to the pan. It will look like a lot of spinach but it cook down to a fraction of the size. Once the spinach is cooked all the way down, turn off the pan and let it cool. In a bowl combine the spinach onion mixture with the sour cream, chill and serve
the simplest way to make eggplant:
bake eggplant, peel the skin, chop in a food processor with some garlic and a little bit of olive oil or mayo and seasoning, like salt pepper, paprika, cayenne pepper, etc.
Thanks everyone. I used the princesses recipe. I did add a little salt to it but everyone at church including the most health consious nit picky (and dearest friend) among them loved it. I was asked for both the tiny bit of leftovers and for the recips. Thanks Princess. And everyone else too.