Dips, Spreads, and Sauces!

Everyone loves a good sauce and once you try these you are going to want to put them on everything! The possibilities for dip and sauce recipes are endless but here are a few of our favorites to get you started.

Basil & Chevre Spread/Pasta Sauce

8 oz. Fresh Goat Cheese
1/4 cup garlic olive oil
1 cup washed and dried fresh basil
1 teaspoon A-Premium Balsamic  or lemon juice
1 teaspoon sea salt (or add salt to taste)

Directions

Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency.  Serve with bread, crackers, pita, vegetables, or as a lovely sauce for pasta or dressing for pasta salad. Adjust seasoning and store tightly covered in the refrigerator for up to three days.

Basic Hummus Recipe

2 - 15 oz. cans organic garbanzo beans, drained

2 cloves garlic

1 teaspoon ground cumin

1 tablespoon Roasted Japanese Sesame Oil

2 tablespoons fresh lemon juice

1/3 cup Certified UP Extra Virgin Olive Oil of your choice or any infused olive oil

2 teaspoons sea salt, or to taste

 Directions

Place all of the ingredients in the bowl of a food processor and process until creamy and smooth. Adjust seasoning as desired.   Refrigerate until ready to serve and drizzle additional, fresh olive oil over the top if desired.

Baklouti Black Bean Dip

¼ cup garlic olive oil

¼ cup baklouti olive oil

2 (15.5 ounce) cans black beans, rinsed and drained

1-1/2 teaspoons salt

1/2 teaspoon ground cumin

2 tablespoons fresh lime juice, from one lime, plus more if desired

A few tablespoons of water if necessary

1/4 cup fresh chopped cilantro, plus more for garnish (optional)

Directions

Add the black beans, olive oil, salt, cumin, lime juice, water and cilantro to the blender. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add a bit of water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.

*The heat comes from the baklouti chili olive oil, so if you like it mild, replace with unflavored extra virgin olive oil or simply double the garlic olive oil used and omit baklouti.

Serve with tortilla chips or pita chips