Mediterranean Dips (Spoodles)

By ArmySister

Baba Ghanoush, Chermoula Dip, Hitipi Dip

Ingredients

• Baba Ghanoush:
• 1 eggplant
• Extra virgin olive oil
• 3 oz Tahini
• 1/4 cup roasted garlic
• 1/3 cup fresh lemon juice
• Salt & pepper, to taste
• Tabasco Sauce, to taste
• Chermoula Dip:
• 3/4 cup chopped cilantro
• 4 cloves of garlic, crushed
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp ground chili pepper (optional)
• 6 Tbsp peanut oil OR extra virgin olive oil
• Juice of one lemon
• Hitipi Dip:
• 1 lb feta cheese
• 6 & 1/2 oz plain yogurt
• 4 & 1/2 oz sour cream
• 1/2 oz pureed roasted garlic
• Salt & pepper, to taste

Preparation

Step 1

Baba Ghanoush
Preheat oven to 350. Pierce eggplant all over and lightly coat with olive oil. Roast for 40 minutes. Allow to cool. Remove & discard skin. Combine with other ingredients in a food processor and process until smooth.

Chermoula Dip
Place all ingredients in food processor and process until smooth.

Hitipi Dip
Place all ingredients in food processor and process until smooth.