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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Monday, February 11, 2013

Scraps and Snippets ~ Buffalo Dip or Sandwich Spread ~

This dip was a hit at a potluck. Even with the most meat-loving, anti-Vegan men in the group. Got two thumbs up. And there wasn't much left.

Buffalo Dip or Sandwich Spread

Makes approx 4 cups.

2/3 cup unflavored, unsweetened soy yogurt 
2/3 cup Frank's Red Hot sauce or your favorite buffalo or hot sauce.
1/4 teaspoon ground celery seed
3/4 teaspoon dried parsley flakes
1/4 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon (heaping) ground black pepper
2 TBSP chopped fresh cilantro (or additional 2 TBSP finely diced onions)
2 Cans rinsed and drained garbanzo beans (approx 3 1/3 cups)
1 cup finely diced celery
1 TBSP finely diced onion or 1/2 TBSP dehydrated onions

Pita rounds, cocktail, Italian or French bread, tortilla chips or celery for dipping or sandwich making.


Put drained garbanzo beans in bowl and crush with a fork. Mix in all additional ingredients. Serve with celery sticks, chips, tortillas, pretzels, bread of choice.

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