Gallery Cafe's healthy dips - DC Breaking Local News Weather Sports FOX 5 WTTG

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

MANGO SALSA
Serves: 6, ½ cup per serving
Prep time: 20 minutes
Cook time: none
INGREDIENTS
· 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)
MATERIALS
· Cutting board
· Measuring spoons
· Medium bowl
· Sharp knife
· Plastic wrap
DIRECTIONS
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
seeds.
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.
CHEF'S NOTES
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.

SPICY WHITE BEAN DIP
Serves: 6, ¼ cup per serving
Prep time: 15 minutes
Cook time: none
INGREDIENTS
· 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
MATERIALS
· Can opener
· Colander
· Cutting board
· Measuring cups
· Measuring spoons
· Sharp knife
· Small bowl
· Blender
DIRECTIONS
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