Trio of Dips…
Tomato & Basil Bruschetta, White Bean & Olive Tapenade, & Artichoke & Roasted Red Pepper Dip
Every month or so we like to get the ladies together to enjoy an evening of wine, appetizers, & girl talk. This time we decided to get together at my friend Colleen’s lovely home. I spent an afternoon in the kitchen whipping up a “Trio of Dips” with flavors that would compliment each other, as well as the wine.
I started off making a “Tomato & Basil Bruschetta” from Raw Beets. I substituted the romas for sweet campari tomatoes, & also added a dash of olive oil & balsamic vinegar to make it extra flavorful. It was light & fresh. Served over warm crostini.
Next, I made this amazing “White Bean & Olive Tapenade” from Yumology. This was the hit of the party - so rich & flavorful. Served with crackers.
To round out the trio, I made an “Artichoke & Roasted Red Pepper” dip from Fat Free Vegan. The flavors were nice & mild, but the roasted pepper added a little smokiness. Serve with pita bread.
All three turned out super yummy &, best of all, were very simple to prepare! Perfect compliment to crisp white wine on a warm summer evening!
Cheers!
