Smoked Salmon Dip
10 oz container Sabra Classic Hummus
2-4 oz Smoked Salmon
Chive, snipped or cut for garnish
Pita Chips
Celery
In medium bowl, slightly break apart one to two layers of smoked salmon, depending on size.
Empty hummus into bowl and stir until evenly distributed, refrigerate until ready to serve.
Transfer to serving blow and top with chive garnish, serve with celery sticks and pita chips.
Watermelon & Tomato Summer Salad
One small watermelon
1 pint yellow cherry tomatoes sliced in half
1 pint red cherry tomatoes sliced in half
8-10 sprigs of fresh mint leaves, thinly sliced
1/2 cup feta cheese
Fresh lime juice (2-3 limes)
Slice watermelon into thin pieces, then use a cookie cutter to cut out different size rounds. Arrange on plate and top with sliced tomatoes, mint and feta. Squeeze lime juice generously over before serving.
Stuffed Mini-Peppers
1 container Sabra Roasted Red Pepper Hummus
8-10 mini sweet peppers of various colors
Cut tops off peppers and set aside for use later.
Use a small knife to remove seeds from peppers, tap pepper lightly to remove any stray seeds.
Transfer hummus to a small zip top bag, snip the end off the bag and pipe in hummus slightly over the top of pepper (or use a small spoon). Place top of pepper back on hummus filled pepper. Keep chilled until ready to serve.
Veggie Pinwheel Bites
One package burrito size flour tortillas
2-3 Carrots, shredded
Cucumber, thinly sliced
1 container Sabra Spinach Artichoke Hummus
Fresh parsley, finely chopped
2-3 Scallions, finely chopped
Bunch of scallions (separated, cleaned and set aside)
Hot water
Lay tortilla flat on cutting board and spread layer of hummus to cover.
Place thin sliced cucumber over hummus. Add layer of shredded carrots and top with parsley and chopped scallion.
Carefully roll burrito starting from bottom. With seam side down, cut rolled burrito into 1 ½ inch pieces.
Add whole scallion strips to hot water for about a minute to make more pliable.
Tie scallion around each piece of rolled tortilla and serve.
Local
Milk Chocolate Café Truffles
12 ounces milk chocolate chips
1/3 cup International Delight Iced Coffee, any flavor
1 tbsp. butter
Chocolate sprinkles, cocoa powder, crushed candies, for rolling
Combine chocolate, Iced Coffee and butter in a saucepan over low heat.
Cook, stirring constantly, until chocolate melts and mixture becomes smooth.
Be careful not to let chocolate burn. Pour mixture into a shallow bowl and refrigerate overnight.
To prepare, scoop out teaspoons of mixture and roll between palms to form balls. Roll each ball in sprinkles, cocoa or candy.
Place truffles on a cookie sheet and refrigerate until set, about 15 minutes. Store truffles in the refrigerator.
