Recipes | Ontario Greenhouse Vegetable Dip Trio
Ontario Greenhouse Vegetable Dip Trio
Three for one! By combining fresh Ontario produce in unique and exciting ways, you can make easy, delicious dips that can be used with chips, crackers, or freshly-cut Ontario vegetables! Try combining several of these dips in small bowls to serve to guests, or try doubling the batch of your favourite kind to keep in the fridge whenever you have a snack attack.
Ingredients
Servings
Roasted Red Pepper Hummus
- 1 Cup Ontario Greenhouse Red Bell Pepper, Roasted & Chopped*
- 1 Can Chickpeas, Drained and Rinsed
- 1 Clove Garlic, Minced
- 1/4 Cup Lemon Juice
- 3 Tbsp. Tahini
- 2 Tbsp. Olive Oil
- 2 Tbsp. Fresh Parsley
- 1 Tbsp. Soy Sauce
- 1/2 Tbsp. Ground Cumin
- 1/2 Tsp. Ground Red Pepper
Ontario Greenhouse Tomato Dip with Canadian Bacon
- 1 Cup Sour Cream
- 1/2 Cup Mayonnaise
- 4 Oz. Cream Cheese
- 1/2 Cup Cheddar Cheese
- 1/4 Cup Chopped Green Onion
- 1/4 Cup Diced Ontario Greenhouse Green Pepper
- 1 Large Ontario Greenhouse Tomato, Seeded and Diced
- 1 Pound Canadian Bacon, Cooked Crisp, Drained, and Crumbled
- 1/2 Tsp. Garlic, Minced
- To Taste Black Pepper
Oven Dried Tomato Dip
- 1 Pound Ontario Greenhouse Tomatoes, Dried in the Oven
- 8 Oz. Cream Cheese, Softened
- 1 Tbsp. Extra Virgin Olive Oil
- 2-3 Cloves Garlic, Minced
Instructions
Step 1
For the Roasted Red Pepper Hummus: • In a food processor, add all ingredients EXCEPT ½ cup (125 g) roasted bell peppers. Process until smooth. • Place mixture in a small bowl and add the reserved roasted red bell peppers. Mix evenly.Step 2
For the Ontario Greenhouse Tomato Dip with Canadian Bacon: • In a mixing bowl, combine sour cream, mayonnaise, cream cheese, cheddar cheese, onion, garlic, green pepper, and black pepper. • Add crumbled bacon and chopped tomatoes. Mix evenly.Step 3
For the Oven Dried Tomato Dip: • Preheat oven to to 350°F/180°C. • Slice Ontario greenhouse tomatoes thinly and place on a perforated oven sheet to dry for 30 – 45 minutes. • In a blender, combine the cream cheese, tomatoes, garlic and olive oil. Process until ingredients are mixed, not creamy.
* Roasting Method
Coat peppers with a light layer of vegetable oil. Rotate peppers over open flame, either on a bbq or gas stove, until peppers turn black and blister. If an open flame isn’t available, a broiler can be used. Slice the pepper in half and remove the core, seeds and membrane. On a broiler plate, place peppers open side down and broil until skins are black and blistered. Cover peppers in a bowl and allow to rest
for 15 minutes. Peel the black skin off.
Finishing Touches
Serve all dips with flat bread and/or fresh Ontario greenhouse vegetables, such as tomatoes, cucumbers or bell peppers.
