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Courtesy of Cookinglight.com

When I was a little whipper-snapper, all I wanted was a doll that looked like me.  I know what you’re thinking:  a toy-maker could never capture my beauty.  An impossible mission.

Joking aside, I wasn’t all that into the whole Barbie thing, mainly because the gal was a tall, skinny, blue-eyed blonde, and I was, well, pretty much the exact opposite of that:

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Where was I going?  Not sure.  But I was going to be fabulous.

Studies show that girls desire to play with dolls that most mirror themselves, and I was no exeption:  I wanted an olive-skinned, short, dark and curly-haired doll, preferably one with high ambitions and little patience. My poor mother’s best solution was a Native American doll, thinking that the hair and skin would be a closer match than Barbie.

Now, Barbie has launched a new campaign with a wider range of dolls:  there are tall, curvy, and the original skinny B’s with a variety of styles.  But…. what about us average gals?  I know Matel cannot please everyone, but how about a brunette with green eyes, and normal height and weight?  Maybe they thought the most popular combination of female attributes was too obvious…

Anyway, given the way my weight fluctuates the search for the doll in my image is futile.  If they can come up with a doll that is constantly stressed at work, eats like a linebacker, then guilt’s herself into losing the weight a few times a year, I’m game.

Here’s a binge-worthy recipe for you!  I got this recipe from Cooking Light, and it was a HUGE hit at my Superbowl gathering.  I served it slightly warm, with sliced french bread.  Enjoy!


 

Materials:

  • mixing bowl
  • aluminum foil
  • small pot with lid
  • food processor
  • measuring cups and spoons

Ingredients:

  • 1 package of sun-dried tomatoes, not packed in oil
  • 1 c water
  • 1 head of garlic
  • 1 T olive oil
  • 1 can of white beans, drained
  • salt and pepper to taste
  • 1/4 c lime juice (optional)

Directions:

  1. Preheat oven to 375 degrees.
  2. Remove paper coating from garlic.
  3. Cover garlic with olive oil. Wrap garlic in aluminum foil, and roast for about 12 minutes.
  4. While garlic is roasting, place sun-dried tomatoes and water in a small pot.  Boil until tender, about 5 minutes.  Drain.FullSizeRender (5)
  5. Remove garlic head from the oven, carefully popping out the cloves from the shells.FullSizeRender (4)
  6. In a food processor, combine all ingredients.  FullSizeRender (3)
  7. Pulse until well-combined.  It should have the consistency of hummus.FullSizeRender (2)
  8. Serve warm with bread.  Enjoy!FullSizeRender (1)

 

Sun-dried Tomato and Roasted Garlic Dip

  • Servings: 4-6
  • Difficulty: medium
  • Print

Materials:

  • mixing bowl
  • aluminum foil
  • small pot with lid
  • food processor
  • measuring cups and spoons

Ingredients:

  • 1 package of sun-dried tomatoes, not packed in oil
  • 1 c water
  • 1 head of garlic
  • 1 T olive oil
  • 1 can of white beans, drained
  • salt and pepper to taste
  • 1/4 c lime juice (optional)

Directions:

  1. Preheat oven to 375 degrees.
  2. Remove paper coating from garlic.
  3. Cover garlic with olive oil. Wrap garlic in aluminum foil, and roast for about 12 minutes.
  4. While garlic is roasting, place sun-dried tomatoes and water in a small pot.  Boil until tender, about 5 minutes.  Drain.
  5. Remove garlic head from the oven, carefully popping out the cloves from the shells.
  6. In a food processor, combine all ingredients.
  7.  Pulse until well-combined.  It should have the consistency of hummus.
  8. Serve warm with bread.  Enjoy!

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