I hope this admission doesn’t make you think poorly of me. But I am not a big football fan. The only time that I really enjoy watching the game is when there are lots of people around and the event is stocked with good snacks. As a child, I looked forward to the weekends when my dad had his friends over to watch the game…but only because of the bowls filled with chips, salsa and guacamole.
Not much has changed since then, except that I like a wider variety of snacks! And since the Superbowl is coming up, I thought I’d share a yummy kid-friendly appetizer recipe that I just made from my friend Carrie’s new book, Deliciously Organic. I met Carrie at BlogHer Food in San Francisco at a media training workshop. She was instantly loveable and I was giddy when she sent me a copy of her book to use with my family.
After years of debilitating migranes, Carrie started to modify her diet to see if it would help her symptoms. Low and behold, when she started using only organic foods, her headaches went away. It’s pretty good evidence that humans haven’t been taking very good care of our food system. I have been a believer for a long time that the chemical fertilizers and artificial ingredients that are added to our foods aren’t good for our bodies…and Carrie has experienced this firsthand. She is like the canary in the coalmine.
So, even though I probably won’t be watching the big game, I know that lots of you will be. And I hope you enjoy this family-friendly recipe as much as we did.
Pete’s Black Olive Pesto Dip
from Deliciously Organic, by Carrie Vitt
2 cups black olives, drained
1 cup walnuts
1 cup grated Pecorino Romano
1/4 tsp. sea salt (optional)
2 cloves garlic
1/2 cup extra-virgin olive oil
8 ounces cream cheese, room temperature
Whole wheat bread, preferably sourdough, sliced into small pieces and toasted or crackers
Preheat oven to 350 degrees and adjust rack to middle position.
Add olives, walnuts, Pecorino, salt and garlic to a food processor or blender and process until smooth. With machine running, slowly add the olive oil until the pesto becomes smooth and thick.
Spread softened cream cheese evenly in the bottom of an oven-safe 8×8-inch dish. Pour pesto over the cream cheese and spread on top evenly. Bake for 30 minutes or until bubbling. Serve with toasted whole wheat sourdough or crackers.
What kinds of party food and appetizers does your family enjoy?
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