Super Bowl Spicy Date Dip {12 Healthy Recipes – #3}

January 22, 2012

NFL Playoffs are underway, and the teams that will be playing on Superbowl Sunday will be decided in a couple of hours!  I love Superbowl Sunday, but it can mean lots of fattening finger foods, fried foods, and dips.  So, for Recipe #3 in our 12 Healthy Recipes series, I thought I would give you a healthy, organic, and natural dip to make for your Superbowl Sunday party!

This dip is sweet and delicious, but it also has lemon and spicy to make it interesting and layered.  It’s super easy and quick too.  You start out by pitting (most efficient way I’ve found is shown above) and chopping the dates, and then the mix simmers a while on the stove.  That’s it!

I served this dip with warm whole wheat pita bread slices drizzled with olive oil and sea salt to continue the healthy theme.  You could also serve this with whole wheat pita chips.

The flavors pop in this so much that your guests won’t know that they are eating something healthy and natural!

Happy Super Bowl Sunday SaucyPants!

Print Spicy Date Dip Recipe!

Spicy Date Dip
Inspired by JoytheBaker
Serves: 8                        Oven Temp: 350 degrees F                           Total Time: 20 minutes

Ingredients:
1 large package of dates (about 2 cups)
1/4 cup fresh lemon juice
1 1/2 cups water
1 Tablespoon lemon zest
1 teaspoon ground cumin
1 teaspoon red pepper flakes
sea salt + pepper to taste
pita bread slices
3 Tablespoons olive oil

Directions:
Preheat oven to 350 degrees F.  Pit dates. The most efficient way to do this I discovered is to slice the dates vertically down the center, open the date, and take out the seed. Chop off the “top” (stem side) of the date. Drizzle 1 Tablespoon of olive oil in a medium saucepan.  Over medium heat, simmer chopped dates, lemon juice, water, zest, and spices until almost all of the water has been absorbed by the mix and the dates begin to break down.  When done (about 20 minutes), the mix will resemble a very thick stew. Let the mixture sit a bit to allow it to cool. While mix is cooling, cut pita bread into pie-shaped slices. Drizzle pita bread with remaining olive oil and sea salt.  Warm in oven for 5 minutes at about 350 degrees F.  Place mix in a food processor or blender. I don’t have a food processor, and the blender worked out well. The dip ends up a bit thicker but just as tasty! The blender doesn’t blend it much since it’s so thick, so in actuality you don’t even need that. You could just give it a good spoon job! Serve warm with pita bread slices.

 

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