Libyan Cheese Dip Recipes

Steps:

• Put cheese in a medium bowl and add 3 tablespoons yogurt and lemon juice.
• Using back of fork, mash until mix is smooth and creamy.
• If you need more yogurt to make smooth, add just a bit more to do so.
• Add dill OR fennel and parsley and stir to mix well.
• Transfer to small serving bowl, cover with wrap and refrigerate until you are ready to use.
• TO serve, drizzle top with a little olive oil.
• Prepare a basket of crackers/chips to serve with dip.
• You can also serve with crudites.

Steps:

• Combine all of the ingredients in a food processor. Process until smoothly pureed. Transfer to a serving bowl. Cover and refrigerate until needed or serve at once.
• A BUFFET OF EASY APPETIZERS:
• Light Cheese Dip (this page) with a platter of raw vegetables
• Hot Bean Dip (page 235) with stone-ground tortilla chips
• Dried Tomato Tapenade (page 240) with crisp breads or toasted Italian bread
• Spinach and Yogurt Dip (page 232) with whole grain crackers
• Calories: 53
• Total Fat: 3g
• Protein: 6g
• Carbohydrate: 2g
• Cholesterol: 10mg
• Sodium: 162mg

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir couscous in the melted butter until slightly toasted, 2 to 3 minutes.
• Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until most of the stock is absorbed and the couscous have plumped, 6 to 7 minutes.
• Stir heavy cream and pimientos into couscous; add cayenne pepper and cook until couscous is tender, 2 to 3 minutes. Add more broth if needed.
• Remove from heat and stir in Cheddar cheese until melted; add chives and stir to combine. Season with salt, black pepper, and cayenne pepper to taste.