Spinach Dip

Had  to use up some spinach while fresh and had enough salad with the  bunch I had.

So put it in my blender added a large garlic clove, sour cream a bit of cream cheese
herbs from the patio and viola!

Surprise Bob even liked it.

Hummus Dip

Ingredients

    1 can  chick peas, rinsed and drained
    3/4 cup  roasted cashews , divided
    1/2 cup Real Mayonnaise
    1 large shallot, coarsely chopped
    1 clove garlic, coarsely chopped
    2 Tbsp. lemon juice
    1 tsp. ground cumin
    1/4 tsp.sea  salt
    1/8 tsp. cayenne
    1 Tbsp. olive oil, (optional)


Directions

   Blend chickpeas, 1/2 cup (125 mL) cashews, Mayonnaise, shallot, garlic, lemon juice, cumin, salt and cayenne in food processor until smooth. Spoon into serving bowl.
  If desired, with olive oil. Sprinkle with remaining 1/4 cup cashews. Serve with your vegetable dippers.

Mango Chuntney

Mango's are ripe and flavorful time to preserve  my chutney.
for my larder. Goes well with chicken, pork or beef.

Pickled beets

One of my favorites, so many combinations you can do.
Add garlic or onions. Or fresh herbs from the garden.
Use white vinegar or cider to get different flavors.

Pickled Beans and Carrots

So easy to do and makes an nice side plate on the table