Great Game Day Dips!
The Big Game is Sunday, February 6 and it’s usually a day when we’re munching on snacks and junk all day long. Here are two easy-to-whip-together dip recipes that you’ll want to keep digging into and don’t have to feel guilty about! The perfect (and healthier) way to indulge in a bowl of guacamole is my Edamole Broccomole; the addition of the edamame and broccoli cut the fat and calories by 60% plus it has all the protein benefits of edamame and cancer-fighting benefits of broccoli. You’ll notice the guacamole continues to stay green longer but you won’t have to worry about that – this one will be gone fast! The Salsa Ranchera is a staple and goes great with just about anything. It’s always best to use fresh ingredients so I recommend planning your trip to the grocery store or farmer’s market on Thursday or Friday to gather all your ingredients and beat the crowds.
Game day not your bowl of dip? Check out our Super Spa Sunday package at Glen Ivy Hot Springs!
Edamole Broccomole Dip
Preparation time: 15 minutes
Ingredients:
1/2 cup shelled edamame (fresh soybeans) fresh or frozen
1/2 cup peeled broccoli stalks
2 avocados, peeled and stoned, mashed in a medium sized bowl
4 cups water
1 scallion thinly sliced
1/4 cup red onion diced
1 garlic clove, minced
1/2 jalapeno, minced
1 lime, juiced
1 medium tomato, diced
4 tablespoons fresh cilantro minced
Sea salt to taste
Method:
1. Bring 4 cups of water to a boil in a small saucepan.
2. Reduce to a simmer and add the edamame and simmer for 30 seconds or until cooked.
3. Drain the beans and set aside to cool.
4. Repeat with the broccoli spears. Steam about 30 seconds until soft or just until cooked al dente.
5. Drain the broccoli and set aside to cool.
6. Place the edamame in a food processor and pulse to combine. Run the processor 20 seconds or until the beans resemble coffee grounds.
7. Repeat with the broccoli.
8. Place everything in a bowl and mix well to combine.
9. Season to taste and serve or refrigerate until needed.
Salsa Ranchera
Yields: 4 cups
Ingredients:
1 tablespoon olive oil
1 onion chopped
6 cloves garlic
6 Roma tomatoes
1 jalapeno halved
6 tablespoons fresh cilantro chopped
sea salt to taste
Method:
Pre-heat oven to 375°
Place the onions, garlic, tomatoes and chiles in a bowl with the oil and toss.
Place on a sheet pan and bake [30] minutes.
Remove from the oven and add to a blender and pulse [10] seconds.
Add the cilantro and blend pulsing [10] seconds.
Salsa should be slightly chunky.
Season to taste.
Serving size: 1 oz.
Calories: 20; Fat: 2g
—Chef Bill
