October is breast cancer awareness month and a host to many birthdays in my family. Today's birthday is very special. Happy Birthday to my sister Diane! She is a two time breast cancer winner and survivor. She is also many things to so many, a devoted daughter, loving wife, proud mother, grandmother that is adored, sister and best friend, friend to so many and a hero to all.
Happy Birthday Diane! You fought the battle and won the fight. You keep inspiring me with your strength and beautiful smile. You are my story behind the Pink Love Dip.
Pink Love Dip
If you are from Texas and visited HEB Central Market then you are familiar with Love Dip. It is addictive and fattening (Isn't everything). I can sit down and woof the entire bowl with a loaf of french bread in one sitting . I wanted to copy the recipe (which calls for a whole package of cream cheese) but make a healthier version. I found a recipe for Pink Hummus on one of my favorite blogs Garlic and Sea Salt http://garlicandseasalt.blogspot.com/2010/03/pink-hummus.html that inspired the changes. So I put two and two together and came up with this.
1 15 oz can Cannellini Beans (drained)
1 roasted medium size beet (pickled beet would work to)
1/2 cup chipolte salsa
1 clove of peeled garlic
1/2 cup Tahini Paste
Juice of 3 Lemons (my lucky day I had Myer Lemons in the fridge)
zest from one of the lemons
1 tablespoon Onion Creek Kitchen Chimayo Spice Mix* (or teaspoon cumin)
1 sprig chopped mexican marigold leaves (fresh or dried tarragon will work)
1 teaspoon Sea Salt
Put all the ingredients in a food processor and process until smooth
Serve with fresh vegetables or grilled bread. This would also be good on grilled vegetables or fish.
* Onion Creek Kitchen at Juniper Hill Farms is located in the heart of Texas Hill country. Visit her site for recipes and information on upcoming cooking classes and overnight stays. Her products can be purchased on her site. With lots of great recipe ideas.