Two great looking dip recipes I found on other blogs

I just thought these two dip recipes looked amazing

1) A black bean dip topped with cheese and broiled to perfection

2) A white bean and rosemary dip that also looked amazing

Sweet Potato Quesadillas

8 Tortillas

1 large sweet potato
2 large onions
3 Tbsp butter
1/2 tsp. sugar
3 oz. cheddar cheese, grated
3/4 can black beans, drained
3/4 can corn, drained
1/2 bunch Fresh Cilantro, chopped

Melt butter and in a large skillet. Add onions and saute until tender. Add sugar and let the onions brown a bit over medium heat. Heat, stirring occasionally until the onions are caramelized.

Meanwhile, prick the sweet potato all over and microwave until soft. Mash

Combine the mashed sweet potato, half of the caramelized onions, and cheese.

Heat the remaining onions, add the corn and cook a few minutes until the corn starts to get golden in spots. Add the black beans.

Divide the sweet potato mix evenly between the tortillas and spread on half. Sprinkle with a generous amount of chopped fresh cilantro. Top with bean and corn mix.

Heat a splash of oil in a pan, the one you used on the onions is fine, and cook each tortillas on either side until golden.

Tuscany Bean Soup

1 can tomatoes, drained
2 stalk celery, chopped
1 medium onion, chopped
2 carrots, cut into quarters lengthwise then then into 1/2 chunks
2 cloves garlic, minced
1 can white beans, drained
4 c. chicken broth (or imitation)
2 c. vegetable broth
1 zucchini, quartered and sliced
3 large handfuls spinach, chopped
1/4 c. fresh basil, chopped
1/4 c. pine nuts
1/4 c. milk
1/3 c. flour
1/2 tsp. Mortons Nature Seasons
Salt to taste

Saute onion, celery, garlic, and carrots in olive oil until onions are starting to get tender. Add vegetable broth and simmer until carrots and celery are tender.

Process the pine nuts in a food processor until chopped very finely, but not turned into butter.

When the carrots are tender add the tomatoes, white beans, chicken broth, zucchini, spinach, basil, and Nature seasoning. Simmer until vegetables are tender.

Stir in the milk and nuts. Combine the flour and enough water to make a thin paste. Stir into the soup and simmer until starting to thicken.

Puree about 1/4 of the soup either in a traditional blender or using an immersion blender for a few seconds, just make sure not to puree all of the soup.

Heat through and serve with crusty bread

Corn and Tomato Bisque

4 Tbsp. butter, divided
2 Tbsp olive oil
2 large shallots, chopped
2 loves garlic, minced
1 (6 oz.) can tomato paste
2 (15 oz.) cans tomatoes, undrained
2 Tbsp. sugar
1 Tbsp. dried basil
4 c. chicken broth (Or Edward&Sons Vegan imitation)
1/2 tsp. salt
1/4 tsp. freshly cracked black pepper
3/4 c. heavy whipping cream
3 oz. bleu cheese
1 can corn, drained
1 can white beans, drained

Melt 1 Tbsp butter with olive oil in a large pot over medium heat. Add the shallots and saute 3 minutes until shallots are tender. Stir in garlic and tomato paste and saute 1 minute. Add tomatoes, sugar, and basil; saute 3 minutes.

Add the chicken broth, salt, and pepper. Bring to a boil. Reduce heat to low and simmer, stirring often, for 30 minutes. Stir in whipping cream, and simmer, stirring often, for 15 minutes.

Meanwhile, combine bleu cheese and remaining 3 Tbsp butter in a bowl. microwave on high 25 seconds or until cheese melts. Whisk until well combined. Toss with corn. Pour onto a wax lined baking sheet and broil for a few seconds until starting to crisp a bit but not turn black.

When the corn is done add it and the beans to the soup. Simmer until heated through.

Potato Curry

olive oil
1 onion, chopped
4 cloves garlic, minced
1 Tbsp. freshly grated ginger
1/2 tsp. mustard seeds
5 or 6 large red potatoes
1/4 head cauliflower, cut into florets
1 can garbanzo beans
1/2 lb. greens, chopped (spinach, kale, or collards all work)
Water
Enough chicken or vegetable bouillon cubes to accommodate the water
3 Tbsp. Green Curry paste
1 tsp. curry powder
Salt and pepper to taste



Cut the potatoes into quarters and slice thin.

Saute the onion in olive oil until tender. Add the garlic and ginger and saute just until fragrant. Add mustard seeds and cook 10 seconds longer. Mustard seeds taste really bitter when overcooked so make sure you have the potatoes and water ready to add right away.

Add the potatoes and cauliflower and just enough water to cover. Add the appropriate number of bouillon cubes for however much water you used.

Add remaining ingredients, except cilantro, and simmer until potatoes are very tender and most of the liquid is absorbed.

Taste and adjust seasonings.

Baba Ganoush Wrap

Tortilla
big glob of baba ganoush
1/4 c. garbanzo beans
leaf lettuce

I used a tortilla but a more traditional bread would bet better here. More like naan or lavash. Even a soft pita would work.

Mash the garbanzo beans pretty well but not puree. Season with salt and pepper to taste. Spread the tortilla with the baba ganoush, a leaf of lettuce on top and spread with bean mix. Roll up and eat.

Israeli Couscous and Greens Vegetables

This also works with garbanzo beans, just add 1 can of drained beans in when the directions say to add the lentils.

1 c. lentils
1 c. Israeli couscous
1 onion, chopped
olive oil
1 c. frozen green beans
3 large handfuls spinach, chopped
2 zucchini, sliced
2 1/2 c. beef broth (imitation or vegetable work too)
2 Tbsp. tomato paste
1/2 tsp. fresh thyme
1 bay leaf
1 tsp. parsley
1/4 tsp tarragon
Salt & Pepper to taste

Simmer lentils in lightly salted water until tender.

Meanwhile, saute onion in olive oil until tender. Add green beans and spinach. Saute until vegetables are starting to cook. Add the broth, tomato paste, zucchini, herbs and couscous. Simmer until couscous and vegetables are tender, about 10 minutes. Remove bay leaf and season with salt and pepper to taste.

Stir in cooked lentils. and heat through.