Peach Salsa

On a bit of a peach kick here! Hard not to be with perfectly ripe peaches in every market. This is the perfect summer salsa made with seasonal fruits and vegetables; all you need is a food processor to create the right consistency. Its colorful presentation and delicate balance of sweet, spicy, and fresh flavor makes this salsa very well received. I am particularly fond of the sweetness from the peaches that helps balance out the acidity from the tomatoes and lime. This can be served as a dip with chips or alongside your favorite grilled chicken or fish as your new light and refreshing summer condiment. Make it soon while all of your ingredients are in season!

Peach Salsa
Adapted from Pink Parsley 
http://www.pink-parsley.com/

2 ripe peaches, peeled and  chopped
3 medium tomatoes, seeded chopped
1/2 medium sweet onion, diced
1/2 jalapeno, seeds and membranes removed, and diced
1/2 cup cilantro leaves
1 garlic clove, minced
1 Tablespoon red wine vinegar
juice of 1 ½ limes
¾ teaspoon salt
1/8  teaspoon freshly cracked pepper

Combine all ingredients in a food processor, and pulse 10-15 times, or until desired consistency is reached. Add salt, pepper or lime to taste.

Black Bean Dip

Over the past 4 years, my husband and I have been part of a supper club consisting of a group our dearest friends that get together once a month to have dinner. It has truly become such an enjoyable time for us all to get together, try new foods, and catch up on our busy lives. I always look forward to the amazing foods that my friends prepare each month; as they are all fabulous and inspiring cooks. Today I am sharing a black bean dip recipe that one of my girlfriends served a few years back. It has remained a staple on my appetizer rotation over the years for its simplicity and crowd pleasing effect. If you have a microwave, a can opener, no time and an appetizer to make, then this one is for you!

Black Bean Dip
Recipe courtesy of Kathie Stronach
Serves 8-10

1 can black beans
1 8 oz block reduced fat cream cheese
¼ cup diced red onion
4 Tbl jalapeño jelly or any hot jelly

Mix well and microwave the beans and cream cheese, once warmed add onions and jelly. Serve with tortilla chips.

Mexican Spinach Dip

I love the Super Bowl!  Not because I care at all about football, but because it is an excuse to indulge in foods that I do not eat that often.   Everyone has their favorite Super Bowl snacks and one of mine is spinach dip.  Please don’t yawn with boredom, as I too have gotten pretty tired of seeing it in the line up of usual suspects somewhere between the hummus and the cheese platter.   For that reason, I have revamped this old classic with some new flavors.  I have been served two variations of this Mexican inspired spinach dip and both have been absolutely wonderful.  As usual, I played with both of those recipes to create my favorite balance of flavor and texture.  Below is my version of Mexican Spinach Dip that I serve with tortilla chips or pita chips.  I know the chopped pecans sound a little different, but trust me, you want them there! 


Mexican Spinach Dip
Serves 10-15

Ingredients
8 oz cream cheese ( I use 1/3 less fat)
1/3 cup sour cream ( I use low fat)
1 jalapeno chili seeded and chopped
2 10oz cans of Rotel, drained
1 small onion, chopped
1 ten oz frozen spinach, thawed and squeezed
1 ½ cups monterey jack cheese  
1 teaspoon salt
1/4 teaspoon black pepper
1/2+  teaspoon chili powder
1/2+  teaspoon cumin
1 cup chopped roasted pecans (I like the spicy ones from Trader Joe’s)

Directions
Preheat oven to 350 degrees and spray your casserole dish with cooking spray.
Combine cream cheese, sour cream and jalapeno.
Fold in Rotel, onion, spinach, 1 cup of cheese, salt, chili powder and cumin.
Top with remaining cheese and pecans.  Bake in 350 degree oven about 30 minutes until bubbly.