Difference between revisions of "Moroccan Ginger Dip"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
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# That's it! if you want a smoother dip, put it in the blender for a minute or so. | # That's it! if you want a smoother dip, put it in the blender for a minute or so. | ||
| − | [[Category:Moroccan Appetizers]] | + | [[Category:Moroccan cuisine]] |
| + | [[Category:Appetizers Recipes]] | ||
[[Category:Dip Recipes]] | [[Category:Dip Recipes]] | ||
[[Category:Ginger Recipes]] | [[Category:Ginger Recipes]] | ||
Revision as of 09:28, 9 May 2012
Description
This lovely dip combines sweet with sour, hot with mild. The dip is good for any hors d'oevre and is native to Morocco.
Ingredients
- 400g black beans (drained)
- 3 large tomatoes (diced)
- 1 vidalia onions (diced)
- 400g green chilies
- ¼ cup fresh shredded ginger
- ½ cup olive oil
- ½ cup balsamic vinegar
- ¼ cup finely chopped garlic
- ½ cup finely chopped cilantro
- 1 medium cucumber (peeled,chopped, and pureed)
- ½ cup sweet corn
- salt and pepper
Directions
- Prepare the ingredients as stated above and then mix them together in a bowl.
- Chill before serving.
- That's it! if you want a smoother dip, put it in the blender for a minute or so.
