Here’s a compilation of our favorite Pasolivo dips for entertaining during the holidays. Enjoy!
Smokey Spice Hummus
INGREDIENTS:
• 3 Tbsp Pasolivo Cucina Olive Oil +1 tsp, divided use
• 4 tsp Pasolivo Smokey Spice Blend + more to sprinkle
• 1 15 oz can of garbanzo beans, drained & rinsed
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup tahini
• 1 tsp Pasolivo Garlic Sea Salt
DIRECTIONS:
Into food processor, add 3 Tbsp Pasolivo Cucina Olive Oil, Pasolivo Smokey Spice Blend, beans, lemon juice, tahini, and salt. Process for a minute. Scrape down the sides. Process again while pouring water through the top, until smooth. Put into a serving bowl. Drizzle 1 tsp Pasolivo Cucina Olive Oil over the top. Sprinkle lightly with spice and serve. Add additional salt as needed.
Rosemary White Bean Dip
INGREDIENTS:
1/4 cup Pasolivo Rosemary Olive Oil
2 cloves of garlic, peeled and minced
2 cans (15 oz each) of white beans drained and rinsed
2 Tbsp fresh lemon juice
2 tsp. Pacific Blue Kosher Sea Salt
DIRECTIONS:
In a 10-inch frying pan over medium heat, stir half of the Pasolivo Rosemary Olive Oil and 2 cloves of garlic about 1 minute. Pour Pasolivo Rosemary Olive Oil and garlic into food processor. Add white beans, lemon juice and salt to food processor and whirl until smooth. Pour into a serving bowl. Drizzle the remaining half of the Pasolivo Rosemary Olive Oil over the top of the dip. Ready to serve.
Spicy Lime Sweet Potato Dip
INGREDIENTS:
2 big or 3 small sweet potatoes or yams
2 large minced garlic cloves
1/2 tsp. salt
1 tsp. hot sauce (any kind)
1/4 tsp. cayenne pepper
1/4 cup juice from 2 limes
2/3 cup Pasolivo Lime Olive Oil
2/3 cup chicken broth
DIRECTIONS:
Cook the potatoes in the microwave until soft, 10 – 12 minutes, or roast until soft. When cool enough to handle, pull away the peel.
Pour all ingredients except the Pasolivo Lime Olive Oil and chicken broth into a food processor and puree. With the machine running, gradually add the Pasolivo Lime Olive Oil. Continue, adding the broth (through the feeder tube of processor) until the spread is light and silky.
Serve with thick cut potato chips or crackers.
Spring Herb Dip
INGREDIENTS:
8 oz. (1 cup) sour cream or Greek yogurt
1/2 tsp. Pasolivo Roasted Garlic Sea Salt, or to taste
3 Tbsp Pasolivo Lemon Olive Oil
1-2 tsp. Pasolivo Spring Blend
DIRECTIONS:
Mix all ingredients together and taste for seasoning. Keep in refrigerator until ready to serve. Makes about 1 cup. Best if prepared a few hours ahead or overnight.
*Make-ahead method: Double or triple the recipe as desired. Extra can be used for fish, vegetables, chicken or chips.
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