Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Spicy Radish Crab Dip
Details
- Servings: 12
- Gluten-Free: True
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Cuisine
- antipasti
- condiment
- starter
- snack
- appetizer
- dip
- antipasto
- hor d'oeuvre
- spread
Ingredients
- 1/2 cup grated Asiago
- 1/2 cup oven roasted button white mushrooms
- 1 can organic crab meat. I bought mine from Whole Foods Market.
- 1/4 teaspoon dry mustard
- 1 to 2 garlic clove(s), minced
- 2 tablespoons fresh lemon juice
- 3/4 cup low fat Greek yogurt
- 2 teaspoons hot pepper sauce
- 1/2 cup roughly chopped radish
- Sea salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- 1/2 cup grated Parmesiano Regiano
Instructions
Combine all ingredients in a large bowl.
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