Food & Travel

DIPS FOR SUMMER

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The Cricket T20 World Cup 2016 is on and that means you’ll find yourself plunked down in front of the telly (or your laptop considering the load shedding) for a considerable amount of time. Chips and dips are an essential for you to enjoy the games along with the mandatory beers. Now the best way to enjoy your chips is with the proper dip, and we’ve got you covered. Try out these easy to make dips that will add to the experience of the games and help you enjoy it even more.

EASY GUACAMOLE

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  • Serves: 4
  • Hands-On Time: 15 min
  • Total Time: 15 min

NUTRITIONAL VALUE

Per Serving

  • Calories: 135 calories (76 calories from fat)
  • Fat 11 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 361 mg
  • Protein 3 g
  • Carbohydrate 10 g
  • Sugar 1 g
  • Fiber 3 g
  • Iron 1 mg
  • Calcium 6 mg

INGREDIENTS


  • 1/2white onion, finely chopped
  • 1jalapeno (seeded for less heat, if desired), finely chopped
  • 1/4cup fresh cilantro, chopped
  • kosher salt and black pepper
  • 2ripe avocados, diced
  • 2tablespoons fresh lime or lemon juice

DIRECTIONS


  • In a large bowl, combine the onion, jalapeño, cilantro, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Using the back of a fork, mash the vegetables until they begin to release their juices.
  • Add the avocados and lime juice and stir to combine.

This recipe makes 2 cups.

CARAMELIZED ONION DIP

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  • Serves: 8
  • Hands-On Time: 40 min
  • Total Time: 1 hr

NUTRITIONAL VALUE

Per Serving


  • Calories: 196 calories
  • Fat: 18 g
  • Sat Fat: 11 g
  • Cholesterol: 58 mg
  • Sodium: 282 mg
  • Protein: 3 g
  • Carbohydrate: 5 g
  • Sugar: 3 g
  • Fiber: 0 g
  • Iron: 0 mg

INGREDIENTS


  • 2tablespoons unsalted butter
  • 2medium onions, thinly sliced
  • kosher salt and black pepper
  • 18-ounce bar cream cheese, at room temperature
  • 1cup sour cream
  • 2tablespoons chopped fresh chives
  • thick-cut potato and vegetable chips, for serving

DIRECTIONS


  • Melt the butter in a large skillet over medium-low heat. Add the onions and 1⁄2 teaspoon salt and cook, stirring occasionally, until deep golden brown, 30 to 35 minutes. Remove from heat and let cool.
  • In a medium bowl, mix together the onions, cream cheese, sour cream, chives, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper. Serve with the chips.

GAZPACHO SALSA


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  • Makes: 6
  • Hands-On Time: 15 min
  • Total Time: 15 min

NUTRITIONAL VALUE

Per Serving


  • Calories: 41 calories (21 calories from fat)
  • Fat: 2 g
  • Sat Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 83 mg
  • Protein: 1 g
  • Carbohydrate: 5 g
  • Sugar: 2 g
  • Fiber: 1 g

INGREDIENTS


  • 2plum tomatoes, seeded and diced
  • 1small yellow bell pepper, diced
  • 1Kirby cucumber, diced
  • 1/2red onion, diced
  • 1tablespoon red wine vinegar
  • 1tablespoon extra-virgin olive oil
  • kosher salt and black pepper
  • dippers (such as crostini and endive)

DIRECTIONS


  • In a medium bowl, combine the tomatoes, bell pepper, cucumber, onion, vinegar, oil, and 1/4 teaspoon each salt and pepper. Serve with the dippers.

SPINACH AND PARMESAN DIP

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  • Serves: 6
  • Hands-On Time: 5 min
  • Total Time: 5 min

NUTRITIONAL VALUE

Per Serving


  • Calories: 116 calories (74 calories from fat)
  • Fat: 8 g
  • Sat Fat: 5 g
  • Cholesterol: 30 g
  • Sodium: 303 g
  • Protein: 5 g
  • Carbohydrate: 4 g
  • Sugar: 2 g
  • Fiber: 2 g

INGREDIENTS


  • 110-ounce chopped spinach, thawed
  • 1cup sour cream
  • 1/4cup grated Parmesan (1 ounce)
  • 1clove garlic, finely chopped
  • kosher salt and black pepper
  • dippers (such as carrot sticks and pretzels)

DIRECTIONS


  • Squeeze any excess liquid out of the spinach.
  • In a medium bowl, combine the spinach, sour cream, Parmesan, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the dippers.

 

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