Maidanosalata Parsley Dipspread Food
MAIDANOSALATA (GREEK PARSLEY SPREAD)
A classic greek dish which is oh so easy to make and is full of flavour and color. A fun "share" dish, served with pita chips or crackers.
Provided by Mayas Mama
Categories Spreads
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Soak bread in about 1/4 cup of water for about 5 minute.
- Squeeze the soaked bread to remove excess water. Discard any hard parts.
- place half the bread in a food processor with the onion, garllic, chili pepper, and half the parsley.
- Process until everything is reduced to a paste.
- Add the remaining parsley and bread to the blender along with the egg yolk, lemon juice, and half the olive oil.
- Blend again.
- alternate adding and blending the remaining oil and vinegar to give a creamy emulsified consistency.
- taste, and adjust seasoning if needed.
- garnish with olives. and enjoy on pita chips.
CHICKPEA, MINT, AND PARSLEY SPREAD
Fresh herbs and vegetables are the focal point of this Greek-inspired meal that includes chickpea spread on pita.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- Heat 1/4 cup oil in a saucepan over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook, stirring, 2 minutes. Add chickpeas, and cook 3 minutes. Remove from heat; let cool 15 minutes.
- Add chickpea mixture, mint, parsley, lemon juice, and salt to a food processor, season with pepper, and puree. With machine running, add remaining 1/4 cup oil in a slow, steady stream, mixing until emulsified. Transfer to a serving bowl, and drizzle with oil. Serve with pitas.
RANCH SPREAD
This is an awesome and well liked dip/spread that is always well-received wherever I take it. I never have leftovers! Very easy to make! Best if made ahead of time and refridgerated overnight. Great for food days at work or baby/wedding showers.
Provided by ellem8675309
Categories Potluck
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Soften cream cheese.
- Combine all ingredients in small bowl.
- Blend well.
- Serve with wheat or butter crackers.
Nutrition Facts : Calories 167.6, Fat 16.2, SaturatedFat 10.1, Cholesterol 52.3, Sodium 190.2, Carbohydrate 1.9, Fiber 0.2, Sugar 0.3, Protein 4.3
MAIDANOSALATA (PARSLEY DIP/SPREAD)
Make and share this Maidanosalata (Parsley Dip/Spread) recipe from Food.com.
Provided by evelynathens
Categories Spreads
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Dampen the stale bread with water, squeeze out the excess water and crumble.
- Put the parsley and onion in the food processor and blend until smooth.
- Add the bread and the egg yolk and continue to blend.
- Slowly add in olive oil, lemon juice and vinegar, alternating between each, blending until the mixture is creamy and completely emulsified. Taste and add more lemon juice if you think necessary.
- Season to taste with salt and pepper.
- Serve at room temperature or cool.
PARSLEY SPREAD
Provided by Molly O'Neill
Categories condiments, side dish
Time 15m
Yield Two cups
Number Of Ingredients 10
Steps:
- Soak the bread in water for 5 minutes. Squeeze the bread out to remove excess water and discard any hard parts. Place half of the bread in a food processor with the onion, garlic, chili pepper and half of the parsley. Process until reduced to a paste. Add the remaining parsley, bread, lemon juice, salt and half of the olive oil. With the machine running, slowly add the remaining olive oil and vinegar. Taste and adjust seasoning if needed. Scrape the spread into a bowl and garnish with the olives.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 13 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 288 milligrams, Sugar 2 grams, TransFat 0 grams
PARMESAN CHEESE DIP / SPREAD
This yummy recipe comes from my friend Elaine. She brought it to a party and after only one bite everyone was asking for the recipe. It is very good with your favorite crackers but is even better w/ sliced fresh bread. I think it would even be good over steamed broccoli as well. The next time I make it I plan to bake some in bite sized pastry shells and see how that turns out.
Provided by Joanna570
Categories Spreads
Time 35m
Yield 3 cups, 20-30 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together until well blended.
- Bake in a small ungreased covered casserole dish for 20 minute @ 400 degrees.
- Allow to cool a little before serving. Serve warm with your favorite crackers/bread.
- A note about the Mayonnaise. She didn't give me a measurement but I would say start with about a 1/4 cup and add more if it still seems too thick. The mayonnaise adds flavor but it can make the dip too thin if you use to much.
Nutrition Facts : Calories 129.3, Fat 11.2, SaturatedFat 6.9, Cholesterol 34.9, Sodium 240.6, Carbohydrate 1.4, Sugar 0.2, Protein 6.1
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