Tuesday, March 21, 2017

White Bean Dip with Salsa Macha Swirl

Thanks to Good Health Snacks for providing chips and inspiration for this post! 

White Bean Dip with Salsa Macha Swirl \\ Loves Food, Loves to Eat #enjoygooddipping I’ve tried two new things this March!

The first is March Madness. I had never filled out a bracket before because I care approximately negative zero percent about watching college and/or professional basketball. I should like it, but I’m just not that into it. Here’s my history with basketball: when I was in 5th or 6th grade, all I wanted in life was a Space Jam basketball, and I got one for Christmas (along with a black bomber style jacket with Looney Toons characters on the back, and fake brown leather sleeves. Around the same time, I had my first sort-of French kiss outside the gym during a high school basketball game…that my silly parents somehow let me go to unsupervised. But clearly that jacket was the hot fire, amiright!?). My Space Jam basketball was black and had the logo and characters painted on it. What I didn’t have was a basketball hoop. My dad installed one, nailed to a wooden post on the top, flat part of a sloping dirt and poky weed-covered hill on our country property. And every time I missed the backboard, I had to run down the little hill into a thorny thicket and hope the ball didn’t go into or under the barbed wire fence. I played basketball in school, from 5th-ish to 8th grade, and scored exactly once. When I was in high school, I was a basketball cheerleader for two years, and I became weirdly good at making three point shots. One time, at a basketball tournament in the middle of nowhere in Oregon, I won a 3-point contest at half time. In my cheerleading uniform. My prize was a two liter of soda. I’d like that to be my claim to fame, but literally no one has ever talked about it since basically the moment it happened. All of this is to say, I know about basketball. I don’t hate it? I don’t know.

White Bean Dip with Salsa Macha Swirl \\ Loves Food, Loves to Eat #enjoygooddipping So this year, for the first time, I’m participating in March Madness at work. And while I haven’t watched one game, my competitive spirit has taken over, and I’m checking the leaderboard constantly. If my team makes it to the end, I might even tune in to a game. We’ll see.

The second new-to-me thing of the month is salsa macha! I had it for the first time at a restaurant a couple weeks ago, and fell in love. If you’re not familiar: it’s an oily paste of ground dried chilis, nuts, garlic, and sesame seeds… things I never would have thought to combine. It has a unique nutty-smoky (but not spicy!) flavor.

White Bean Dip with Salsa Macha Swirl \\ Loves Food, Loves to Eat #enjoygooddipping When I saw that Good Health’s Organic Black Bean and Rice Tortilla chips pair well with salsas and the like, I knew I had to try my hand at salsa macha. But then I read that their Sea Salt Eat Your Vegetables chips pair best with hummus-type dips, I decided to kill two birds with one stone, and make a creamy white bean dip swirled with oily salsa macha. The bean dip has lemon for acidic tang, and garlic for a slight bit of bite, but I kept it pretty mild, compared to other white bean dips out there, since we’re topping it with salsa macha and I wanted the flavors to jive. The combo is really, really good. Even if my team loses the sports thing, I’ll consider myself a winner (I’d like my coworkers to consider me a winner as well, since we put money on this).

White Bean Dip with Salsa Macha Swirl \\ Loves Food, Loves to Eat #enjoygooddipping March Madness. Good Health chips. Creamy white bean dip with salsa macha swirls. This is essentially the chip and dip version of winning a 3-point contest in a cheerleading uniform with a Space Jam basketball.

White bean dip with salsa macha swirl
Salsa Macha slightly adapted from this recipe
This makes extra salsa macha, but not to worry, it’s fabulous on roasted vegetables, eggs, chips, tacos, a spoon… 

White Bean Dip
2 cans of white beans (I like Great 
Northern), drained and rinsed
2 cloves garlic, diced
¼ cup fresh lemon juice
¼ cup olive oil
1/8th teaspoon salt (plus more for 
taste, as desired)

Salsa Macha
1 cup olive oil
½ cup peanuts (or almonds, if you’re 
allergic) + 1 tablespoon chopped for garnish
5-6 cloves garlic, chopped
5 mild dried Mexican chili peppers (I 
used 4 guajillo peppers and 1 ancho, 
but feel free to add a spicy pepper into 
the mix), stems and seeds removed, torn or 
cut into smaller pieces
2 teaspoons apple cider vinegar
1 teaspoon salt
1 heaping tablespoon sesame seeds

For the White Bean Dip
In food processor or high power blender, pulse together dip ingredients until smooth and creamy. Taste, and add more salt as needed. 

For the Salsa Macha
Heat a large, high-sided skillet over medium heat, and add olive oil. 

Add 1/2 cup of peanuts and the garlic, and cook a couple of minutes, until lightly golden and fragrant. Add peppers, and cook another minute or two. Make sure garlic and nuts don’t burn. 
Remove from heat, let cool about 10 minutes. 

Add vinegar and salt, and add to blender or food processor. Pulse until you have a well incorporated but slightly gritty paste. 
Stir in sesame seeds. 

To serve, scoop dip into bowl, and top with a swirl of salsa macha. Add extra peanuts for garnish. Serve with Good Health chips!

Wait, there's more! #EnjoyDippingGood with these other tasty dips + Good Health chips! And thanks to Chicano Eats for hosting such a delish link party! 

Salvadoran Chimol by Sour Then Sweet
3 Dips en menos de 5 minutos by The Blog By Taina
Mango & Pineapple Salsa by BearsnUnicornsLA
Roasted Red Pepper, Thyme, and Goat Cheese Dip by Appeasing a Food Geek
Poza Rica-Style Peanut and Chipotle Salsa by Flan & Apple Pie
Sambal Tahini Carrot Dip by Wit & Vinegar
Charred Carrot and Avocado Dip by Sun Diego Eats
Chunky Guacamole by Chicano Eats

SHARE:

Thursday, March 9, 2017

Chicken Salad Pita Sandwiches with Lemon, Dill, & Pancetta

Chicken Salad Pita Sandwiches with Lemon, Dill, & Pancetta // Loves Food, Loves to EatThe last few weeks have been full of: cold but sunny blue skies, blooming cherry blossom trees, pouring rain, hail, and snow. The glimpse of clear-skied weather on the horizon, paired with an even more soggy dreary grey, has me longing for spring and summer so hard. I miss sitting on a patio, sipping a cool crisp white or rose as the sun sets. I miss using the grill and watching things grow in my garden bed. I miss jogging outside with bare arms. I miss sun ripened berries and stone fruits. Deargod I miss nectarines.
SHARE:

Friday, March 3, 2017

Raw Layered Cashew Cheesecake



A few months ago I decided to do the Whole 30. But really, I decided to do a Whole 5. If you don’t know about Whole 30, the gist is that it’s a 30-day elimination diet, wherein you don’t eat things that cause inflammation, including dairy, grains, legumes, processed sugar and maybe a few other things. Then at the end of the 30 days, you’re supposed to slowly add back in those items, which should help you find out if you have particular sensitivities. They can’t stress enough the importance of doing the entire 30 days, and they basically say you shouldn’t even bother doing just one week, because that’s not enough time for the toxins or whatever to leave your body.
SHARE:
© Loves Food, Loves to Eat. All rights reserved.
Designer Blogger Template by pipdig