Hot Artichoke Crab Dip
Hot Artichoke Crab Dip could be just the gluten free recipe you've been looking for. For $2.47
Eggplant Mint and Yogurt Dip
Details
- Servings: 4
- Diet: High-Fiber, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- middle eastern
Ingredients
- 3 small eggplants (1–1½lbs total weight) to make about 1¼ cups when roasted, pulped and strained
- 2 tablespoons olive oil (not extra virgin)
- 1 large onion
- 3 fat cloves garlic
- 1 cup Greek plain yogurt
- ¼ teaspoon saffron threads, soaked in 2 tablespoons warm water
- 2 tablespoons chopped mint
- 2 tablespoans toasted pine nuts
- Dribble of extra virgin olive oil to decorate
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