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vegetarian dips & spreads 
by Emily Meyer
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tabouleh salad This is kind of a dip, kind of a salad, as it can be easily scooped into a pita chip. It also makes a great accompaniment to grilled veggie or meat kabobs. Feel free to experiment with different herb combinations to change the flavors. This is a great recipe because it can easily be doubled and you don't have to stick to the measurements on the veggies. Just throw in more of whatever you like. Thanks to my vegan friend Shannon Schwab of Las Vegas for this recipe.

2 cups water
1 cup bulgur wheat
1 medium cucumber, seeded and finely diced
1 large tomato, seeded and finely diced
2 cloves garlic, minced
cup cilantro, chopped (or you could use parsley or mint)
2 Tbsp. red onion minced
2 Tbsp. green onion, minced
salt and pepper to taste
1 Tbsp. lemon juice
cup extra virgin olive oil, approximately

Bring water to a boil and add bulgur wheat. Stir, cover and remove from heat. Let sit for 25 minutes. Add remaining ingredients and toss, coating lightly with olive oil. Refrigerate before serving. Makes approximately 4 cups.

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These recipes are just a few of many great easy vegetarian dishes for parties. Take advantage of the fact that you have the farmer's markets at your disposal to play up the role of fresh vegetables in all of your meals. Instead of the same old carrots, broccoli and celery on your veggie tray, why not offer jicama, zucchini and radishes? The key to pleasing the crowd you are feeding is to keep it interesting. So, spread the veggie love and dip into something delicious today!


Emily Meyer is a prep cook by day, illustrator by night. She currently lives in Waterloo, Iowa, and spends too much time on MySpace and not enough time washing dishes. She welcomes feedback at wonkyone15@hotmail.com.

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