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04.20.2006

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vegetarian dips & spreads 
by Emily Meyer
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continued from page 1

layered dips, two ways

layered taco dip The classic party dip is always that big, beautiful taco monstrosity taking center stage of any appetizer table. Here's a vegetarian version, with one simple substitution.

16 oz. cream cheese, softened
1 lb. bag soy crumbles
1 packet taco seasoning
shredded lettuce
chopped tomato
salsa or taco sauce
optional: sour cream, guacamole and cilantro to garnish

Cook soy crumbles with taco seasoning according to package directions. In a mixing bowl, beat cream cheese until smooth, mix in taco "meat" mixture. Spread into the bottom of a large pie plate or platter. Spread salsa or taco sauce over, then top with layers of lettuce and tomato. Set out bowls of sour cream, guacamole and chopped cilantro for guests to garnish. Serve with tortilla chips.

southern BBQ bean dip Another layered dip, this time with some traditional southern barbeque flavors. It's kind of a cross between barbecue pizza and hummus.

1 package meatless BBQ rib patties (I like Gardenburger brand)
1 15oz. can black eyed peas, drained
6 oz. frozen collard or mustard greens, thawed and all water squeezed out
2 Tbsp. canned chopped green chiles
2 Tbsp. white wine vinegar
1 Tbsp. minced seeded jalapeno pepper
1 Tbsp. chopped fresh cilantro
1 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. ground cumin
1/8 tsp. pepper
1 garlic clove, minced
bottled barbecue sauce
1/3 cup finely chopped red onion
1 cup shredded cheddar cheese

In a food processor, crumble cooked rib patties and pulse a few times until broken up, resembling ground beef. Put into a bowl, and add barbecue sauce to taste, enough to coat it well. Toss and set aside.

Preheat oven to 350 degrees F. In the food processor, combine remaining ingredients except for onions and cheese. Blend together until smooth. Spread the bean mixture on the bottom of a metal pie plate. Top with barbecue mixture, and sprinkle with onions and cheddar cheese. Wrap in foil and warm in the oven until cheese melts, 15-20 minutes. Serve immediately with corn chips. This can be reheated on the grill, later, if you're at a picnic.

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