Gallery Cafe's healthy dips - Fox 2 News Headlines

Gallery Cafe's healthy dips

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Chef Jim Kokenyesdi of the Gallery Cafe stopped by the Fox 2 Cooking School to make healthy dips to enjoy this summer.

Serves: 6, ½ cup per serving
Prep time: 20 minutes
Cook time: none
· 2 large ripe mangoes
· 1 small cucumber
· 2 medium green onions
· 1 medium jalapeño pepper
· 2 medium limes
· ½ teaspoon salt
· Pinch of cayenne pepper
· 1 medium bell pepper (optional)
· ¼ cup fresh cilantro (optional)
· Cutting board
· Measuring spoons
· Medium bowl
· Sharp knife
· Plastic wrap
1. Rinse mangoes, cucumber, green onions, jalapeño pepper, limes, and bell pepper,
if using.
2. Peel mangoes. Cut mango flesh from the pits.
3. Cut cucumber in half lengthwise.
4. Remove seeds. If using bell pepper, cut in half lengthwise. Remove stems and
5. Dice mangoes, cucumber, and bell pepper, if using. Finely chop green onions.
6. Cut jalapeño pepper in half lengthwise. Remove stems and seeds and dice.
7. If using, rinse and chop cilantro.
8. Cut limes in half. Squeeze juice from each half into a medium bowl. Discard seeds.
9. Add mangoes, cucumber, green onions, jalapeño, salt, and cayenne pepper to bowl
with juice. If using, add bell pepper and cilantro. Mix well.
10. Cover and refrigerate for at least one hour before serving.
1. Mangoes usually feel a little softer when ripe. If mangoes are not in season or not in
your store, use canned peaches or pineapple, packed in juice. Drain before using.
2. Serve salsa as a dip with Homemade Corn Tortilla Chips. Or, use as a topping for
fresh fish or pork, black bean soup, or tacos.

Serves: 6, ¼ cup per serving
Prep time: 15 minutes
Cook time: none
· 2 cloves garlic
· 1 (15½ ounce) can cannellini beans
· ⅓ bunch fresh parsley
· ¼ cup water
· 1 Tablespoon canola oil
· ¼ teaspoon salt
· ½ teaspoon ground black pepper
· Pinch of cayenne pepper
· Can opener
· Colander
· Cutting board
· Measuring cups
· Measuring spoons
· Sharp knife
· Small bowl
· Blender
1. Peel and mince garlic cloves.
2. Drain and rinse cannellini beans.
3. Rinse and chop parsley.
4. In a blender, add garlic, cannellini beans, water, canola oil, salt, ground black

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