{"id":18025,"date":"2014-11-17T01:11:13","date_gmt":"2014-11-17T01:11:13","guid":{"rendered":""},"modified":"2025-10-15T01:10:50","modified_gmt":"2025-10-15T01:10:50","slug":"marisa-sung-s-delicious-and-healthy-holiday-dips","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=18025","title":{"rendered":"Marisa Sung’s Delicious and Healthy Holiday Dips"},"content":{"rendered":"

During the Holiday Season, guests often drop by unexpectedly. Therefore, it is advisable to keep appetizers in the refrigerator and pantry. An excellent choice would be multi-grain tortilla chips, low-fat pita chips, fresh cut vegetables and frozen cut vegetables. I have two amazing dips to serve over the Holiday Season = Homemade Roasted Red Pepper Hummus and Easy Tzatziki! \ud83d\ude42<\/em><\/strong><\/p>\n

Homemade Roasted Red Pepper Hummus<\/strong>
\nIngredients:<\/strong>
\n16 ounces chickpeas
\n6 ounces roasted red bell peppers
\n1 jalapeno, seeded, diced
\n1 tablespoon chopped garlic
\n3 tablespoons chopped cilantro leaves
\n1 teaspoon paprika
\n3 tablespoons chopped onion
\n1 teaspoon freshly cracked black pepper
\n1 tablespoon chipotle pepper in adobo
\n1\/4 cup extra-virgin olive oil<\/p>\n

Steps:<\/strong>
\nMix all ingredients, except olive oil and pita bread, in food processor until pureed, then slowly add in olive oil.
\nLet set up for 1 hour prior to serving.
\nServe with toasted pita bread or tortilla chips.
\nYield: 8 to 12 servings <\/strong><\/p>\n

Easy Tzatziki<\/strong>
\nIngredients:<\/strong>
\n1 pound (1 pint) plain yogurt (whole milk or low fat)
\n1 hothouse cucumber, unpeeled and seeded
\n1 tablespoon plus 1\/2 teaspoon kosher salt
\n1\/2 cup sour cream
\n1 tablespoon Champagne vinegar or white wine vinegar
\n2 tablespoons freshly squeezed lemon juice (1 lemon)
\n1 tablespoon good olive oil
\n1 1\/2 teaspoons minced garlic
\n1 1\/2 teaspoons minced fresh dill
\nPinch freshly ground black pepper<\/p>\n

Steps:<\/strong>
\nPlace the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
\nTransfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1\/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.<\/p>\n

Yield = 2 1\/2 cups<\/strong><\/p>\n

Seinfeld – The Chip Dip <\/strong>
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