Appetizers and Dips--Page Index

Guacamole Nacho
Nachos
Sauteed Mushrooms
Grilled Onion
Grilled Mushrooms
Salsa
Hummus
Black Bean Nachos
Pinto Bean Chili Dip and Chips
Stuffed Mushrooms
Hot Spinach Artichoke Dip
Spinach Dip
Bruschetta
White Bean Bruschetta
Sourdough Bread with Olive Oil Dip

Guacamole Nachos (Gluten Free)

Guacamole Mixture
2 avocadoes
¼ cup vegannaise
½ cup salsa

Nachos
4 cups chips
4 cups iceburg lettuce
1 cup salsa
1 tomato
½ yellow onion
Guacamole mixture

Place chips in four bowls. Top chips with guacamole, salsa, lettuce, onion, and tomato.

Nachos (Gluten Free)

8 cups of organic gluten free tortilla chips
4 cups Native American Beans
½ avocado
1 cup shredded lettuce
Pico de Gallo to taste

Pico de Gallo
2 tbsp olive oil
1 tomato
2 jalapenos
2 cloves garlic
½ onion
½ teaspoon salt
1/8 cup fresh cilantro

Chop vegetables for Pico de Gallo and put in a bowl. Add salt and olive oil and mix. Heat left over pinto beans in a pot. Take a baking plan and cover bottom with tortilla chips. Top with pinto beans and another layer of tortilla chips. Top second layer of chips with more pinto beans, pico de gallo, avocado and shredded lettuce. Add sliced jalapenos if desired.

Sautéed Mushrooms (Gluten Free)

1 carton button mushrooms
4 cloves garlic
3 tbsp olive oil
¼ cup white wine
1 tsp salt

In a stainless steel skillet sauté garlic in olive oil. Add wine, salt and sliced mushrooms. Sauté until tender.

Grilled Onion (Gluten Free)

2 white or yellow onions
¼ cup canola butter spread

Quarter onion and place in tinfoil. Cube up butter spread and put in tinfoil with onion. Place on Barbeque and cook until onion becomes tender.

Grilled Mushrooms (Gluten Free)

2 cartons button mushrooms
¼ cup canola butter spread
2-3 gloves of garlic

Cut up mushrooms and place in tinfoil. Cube up buttery spread and add to tinfoil. Add whole garlic gloves. Place mushrooms on Barbeque and cook until mushrooms are soft.

Salsa (Gluten Free)

1 onion
3-4 cloves garlic
3 Serrano chilies
½ bunch cilantro
3 tbsp olive oil
½ lime
1 tomato
¼ small can tomato sauce

Sauté onion in olive oil for 3-4 minutes. Add chopped up garlic and Serrano chilies and sauté another 3-4 minutes. Add chopped cilantro and sauté for approximately 2 minutes. Place mixture in a blender and add juice from half a lime and tomato sauce. Blend mixture for about 15 seconds. Add tomatoes and pulsate blender two to three times. Place in a glass jar and cool in the refrigerator.

Hummus (Gluten Free)

1 can chickpeas or 2 cups cooked chickpeas
¼ cup olive oil
¼ cup tahini
2 cloves garlic
rock salt
½ teaspoon cumin

Use a mortar and pestle to crush garlic with salt and make a paste. In a blender blend chickpeas, tahini, garlic paste and rock salt. Slowly add olive oil until mixture is smooth and creamy.

Black Bean Nachos (Gluten Free)

2 can black beans
1 yellow or orange bell pepper
1 onion
2 cloves garlic
2 jalapenos
1 tbsp cumin
1 tbsp cayenne pepper
2 tbsp olive oil
1 avocado
1 tomato
1/8 cup fresh chopped cilantro
½ bag tortilla chips
salt and pepper to taste

In an iron skillet sauté garlic ½ the onion, and 1 jalapeno in olive oil. Drain 1 can of the black beans and add to skillet. Mash up the black beans in the second can and add to the skillet. Add cumin, cayenne pepper and salt and pepper. Cook bean mixture at medium heat until heated all the way through, about 10 minutes. While beans are cooking, cut up the avocado and put in a bowl. Mash avocado, add the other half of the onion, the second jalapeno, tomato and cilantro. Put a layer of tortilla chips on the bottom of a large glass baking dish. Top the chips with beans and then add another layer of chips. Top the second layer of chips with beans and then finish with a layer of the avocado mixture.

Pinto Bean Chili Dip and Chips (Gluten Free)
This is a great recipe for using up left over pinto beans.

1 onion
3 cloves garlic
2 jalapenos
2 tbsp chopped fresh cilantro
1 tomato
4 cups leftover Native American Beans, slightly mashed
1 package tortilla chips

In an iron or stainless steel skillet sauté garlic, onion, and jalapenos in olive oil. Add tomato and fresh cilantro and cook until tomato begins to soften. Add beans and cook until warmed all the way through. Put bean mixture in a bowl and serve with tortilla chips.

Stuffed Mushrooms

20 large mushrooms
1 cup bread crumbs
½ yellow or white onion
3 garlic cloves
2 tbsp canola butter
1 cup vegan shredded cheese

Preheat over to 350 degrees. Heat canola butter in a stainless steel skillet and add 4 chopped mushrooms, garlic and half a chopped onion and cook until onions begin to become translucent. Remove stems from mushrooms. Add bread crumbs to garlic, onions, and mushrooms. Stuff de-stemmed mushrooms with bread crumb mixture and top with shredded cheese and place in the oven. Cook mushrooms until cheese melts. Remove from oven and serve.

Hot Spinach Artichoke Dip

1 jar plain artichoke hearts
1 package frozen spinach
½ cup vegannaise
1 cup vegan sour cream
1 cup vegan mozzarella cheese
2 baguettes

Preheat oven to 350 degrees. Completely thaw spinach and drawn all fluids. Put artichoke hearts in a blender and pulsate until finely chopped but not pureed. In a bowl mix spinach artichoke hearts vegannaise, sour cream and mozzarella cheese. Put in a small casserole dish and place in the oven. Heat for about 20 minutes. Slice baguettes and brush with olive oil. Once you remove dip from the oven, place baguette slices in oven on a baking sheet and cook until bread slices begin to brown. Remove from the oven and serve dip with bread slices.

Spinach Dip (*see gluten free alternative)

1 cup vegannaise
2 cups vegan sour cream
1 package vegan vegetable soup mix
1 package organic chopped spinach
1 large sourdough bread round
1 box crackers

Thaw and drain spinach, but do not cook. Mix vegannaise, sour cream, vegetable soup mix and chopped spinach. Put dip in the refrigerator for at least four hours to allow flavors to mix. Cut top off of sourdough round and hollow out center. Save pieces of sourdough bread to serve on the side. Fill bread bowl with dip and serve with sourdough bread pieces and crackers. *To make gluten free spoon dip into a glass serving bowl and serve with assorted raw vegetables.

Bruschetta

1 French bread or sour dough bread baguette
4-5 Roma tomatoes
1/8 cup fresh chopped basil
8 tbsp olive oil
4 cloves garlic
1 teaspoon kosher salt
1 cup vegan mozzarella cheese

Preheat oven to 350 degrees. Cut baguette into slices. Brush baguette slices oil from first four tbsp of olive oil and rub with half of one garlic. Place in the oven and cook until it begins to brown. Cut up tomatoes and place in a bowl. Add chopped basil, chopped garlic, salt and 4 tbsp olive oil and mix together. Top toasted baguette slices with tomato mixture and sprinkle with cheese. Place in oven until cheese has melted.

White Bean Bruschetta

White Bean Topping
1 16oz can Canellini Beans
4-5 Fresh Basil leaves
4 cloves garlic
A pinch of Salt
3 tbsp olive oil

Toasted Baguette Slices
1 baguette, sliced thinly
3 tbsp olive oil
A pinch of salt
1 clove garlic

Preheat oven to 350 degrees. Put olive oil for baguettes in a small bowl with salt and garlic. Slice baguette thinly and brush with olive oil mixture. Toast in the oven for about 4-5 minutes. When tops begin to become golden remove from the oven. Put all ingredients for white bean topping in a blender and pulsate briefly 2-3 times. Do not puree mixture, but make it a chunky. Smooth mixture on toasted sour dough or French bread baguette slices.

Sour Dough Bread with Olive Oil Dip

1 cup olive oil
2 sprigs fresh oregano chopped up
4-5 fresh leaves of basil chopped up
1 small pinch kosher salt
1 baguette

In a small bowl mix olive oil, oregano, basil and salt. Cut baguette up into slices and serve on a platter with olive oil mix.