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Tag: Dips & Dippers

Red Pepper Feta Dip

Red Pepper Feta Dip

No mezé, or hors-d’oeuvre, platter is complete without a dip, and this simple one is intensely flavorful. Serve with pitas, flatbreads or crisp vegetables.

2 Large sweet red peppers
1 cup Crumbled feta cheese
2 tsp Red wine vinegar
Pinch Each granulated sugar and cayenne

Place peppers on greased grill over medium-high heat; close lid and cook, turning often, for 15 to 20 minutes or until charred. Let cool; peel and seed. In blender or food processor, purée together peppers, feta cheese, vinegar, sugar and cayenne. (Dip can be refrigerated in airtight container for up to 5 days; let stand at room temperature for 30 minutes.)

Hot Reuben Spread

Hot Reuben Spread

 

1 package of softened cream cheese (8 oz.)

5 oz. of sliced corned beef – chopped

1-1/2 C. shredded swiss cheese

1/2 C. drained sauerkraut

1/2 C. Thousand Island dressing

 

Spray inside of crock pot with cooking spray. Put all ingredients in slow cooker and mix well. Cook in slow cooker on low heat for 1 to 1-1/2 hours. Stir as needed. Spread on small rye bread, crackers or pumpernickel bagel pieces. This can also be spread on full pieces of bread for open faced sandwiches.

Hot Bacon Cheese Dip

Hot Bacon Cheese Dip

2 pkgs. (8 oz. each) cream cheese, cubed

4 C. shredded Cheddar cheese (1 lb)

1 C. half and half

2 tsp. Worcestershire sauce

1 tsp. each prepared mustard and dried, minced onion

16 strips bacon, cooked and crumbled

Tortilla chips or baguette slices for dipping

 

In 1 1/2 qt. slow cooker, combine all but the bacon. Cover and cook 2 hours or until cheeses are melted, stir occasionally. Fold in bacon just before serving.

Hot Artichoke and Spinach Dip

Hot Artichoke and Spinach Dip

2 (8 oz.) pkg. Light Cream Cheese
1 (8 oz.) pkg. Grated Parmesan Cheese
1 (8 oz.) container Sour Cream
2 sm. cans Artichokes (chop finely)
1 (10 oz.) pkg. Frozen Spinach
2 tsp. Olive Oil
1 tsp. Marjoram

Crushed Red Pepper to taste

Mix all ingredients together and place under a broiler until the dip browns, and is hot and bubbly.

 

 

 

Artichoke & Spinach Dip II

 

1/2 C. Grated Romano cheese
1 lg. Clove Garlic
10 oz. Frozen Chopped Spinach, thawed, firmly squeezed to remove moisture
1 (6-1/4 oz.) Jar Artichoke hearts, drained, patted dry
1 (8 oz.) Container of soft garlic-chive cream cheese
2 Large Eggs
1 C. shredded mozzarella or Italian mix cheese
Tortilla chips, sour cream, salsa

 

Preheat oven to 375 F. Put Romano cheese in a food processor with metal blade. Add garlic and mince. Add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into  medium bowl. Fold in mozzarella. Transfer to a 2 to 3 C. baking dish; bake until heated through,  20-25 minutes. Serve hot with tortilla chips, sour cream and salsa. Makes 16 servings. Serve with picante sauce and sour cream.

Basic Guacamole

Basic Guacamole

 

2 green onions, cut in 1″ lengths

1 T. cilantro, chopped, or parsley

2 ripe avocados

2 tsp. lime juice, (1 lime)

1 tsp. medium or medium hot picante sauce

1/2 tsp. salt

1/8 to 1/4 tsp. liquid red pepper seasoning

 

Place green onion and cilantro in food processor. Whirl until chopped. Halve avocados. Peel and pit. Cut avocados into 2-inch pieces. Add about half of avocado to green onion mixture in processor. Add limejuice, picante sauce, salt and red-pepper seasoning. Whirl using on/off pulses until finely chopped. Add remaining avocado. Whirl with on/off motion to desired consistency. Scrape guacamole into serving dish.

Dilly Zucchini Dip

Dilly Zucchini Dip

 

1 C. finely shredded zucchini, squeezed dry

1 C. (4 oz.) shredded sharp cheddar cheese

3/4 C. mayonnaise

1/2 C. chopped walnuts

1 tsp. lemon juice

1/2 tsp. dill weed

1/4 tsp. pepper

Assorted fresh vegetables

 

In a large bowl, combine the first seven ingredients. Cover and refrigerate for 1hour or until chilled. Serve with vegetables.

Creamy Seafood Dip

Creamy Seafood Dip

4oz. Cream Cheese

1 pint Low-fat Cottage Cheese

3 tsp. Lemon Juice

2 tsp. Prepared Horseradish

1/4 tsp. Tabasco

1/4 C. Chopped Green Onion

1 can Minced Clams, Shrimp, or Crab, drained

 

Allow cream cheese to sit to room temperature.  Blend with cottage cheese and following three ingredients until smooth.  Stir in onions and seafood.  Serve with raw vegetables or crackers.

Crab Dip

Crab Dip

 

1 pkg. ( 3 oz.) cream cheese, softened

1/4 C. each mayonnaise and sour cream

1 can (6 oz.) crabmeat, drained (or us equivalent imitation krab)

1/4 C. minced onion

1 T. lemon juice

1/8 tsp. hot pepper sauce

 

Beat cream cheese until fluffy. Stir in remaining ingredients. Spoon into oven-proof dish.  Bake at 350° for 30 minutes. Makes 1 C.

Clam Fondue in a Bread Bowl

Clam Fondue in a Bread Bowl

 

 

3 cans (6-1/2 ounces each) minced clams

2 packages (8 ounces each) cream cheese, cubed

1 T. minced fresh parsley

2 tsp. lemon juice

2 tsp. Worcestershire sauce

2 tsp. minced chives

1/2 tsp. salt

6 drops hot pepper sauce

2 round loaves (1 pound each) sourdough bread

 

Drain two cans of clams and discard liquid. Drain remaining can, reserving the liquid. In a food processor, combine the clams, cream cheese, parsley, lemon juice, Worcestershire sauce, chives, salt, hot pepper sauce and reserved clam juice; cover and process until smooth.  Cut the top fourth off one loaf of bread; carefully hollow out loaf, leaving a 1-in. shell. Set removed bread aside. Fill shell with clam mixture; replace top. Wrap tightly in heavy-duty foil; place on a baking sheet. Bake at 350° for 40-45 minutes.  Meanwhile, cut reserved bread and the second loaf into cubes. Wrap in heavy-duty foil; place in oven during the last 15 minutes of baking. Unwrap bread bowl and remove top. Serve with bread cubes.

Chili Con Queso

Chili Con Queso

 

1 C. chopped onion

2 T. butter

3 cloves garlic, minced

1 can (16 oz.) petite diced tomatoes, drained

2 cans (4 oz. each) chopped green chili peppers, drained

1/4 tsp. pepper

1 lb. processed cheese, cut in cubes

 

Cook onions in butter with garlic until tender. Stir in tomatoes, chili peppers and pepper; heat thoroughly. Add cheese. Stir until melted. Serve with nachos or vegetable crudités.

Calico Dip

Calico Dip

4 C. shredded Monterey jack cheese

1 can {4-oz} chopped green chilies

1 can {2 1/4-oz} sliced ripe olives, drained

4 green onions, sliced

3 medium tomatoes, seeded & diced

1/2 C. minced fresh parsley

1 envelope Italian salad dressing mix

Tortilla chips

 

In a mixing bowl, combine the cheese, chilies, olives, onions, tomatoes, & parsley. Prepare salad dressing mix according to pkg directions; pour over cheese mixture & mix well. Serve immediately with tortilla chips.

Buffalo Chicken Dip

Buffalo Chicken Dip

4 to 5 C. cooked skinless, boneless chicken, cubed or diced

1/2 pound low-fat cream cheese, at room temperature

1 12-ounce bottle Frank’s Buffalo-wing sauce

2 4-ounce packages reduced-fat feta cheese, crumbled

Finely shredded sharp cheddar cheese

Tortilla chips, Fritos, or celery sticks, for serving

 

In a microwave-safe glass bowl, combine the cream cheese and hot sauce. Heat on 60 percent power for 4 minutes or until cheese is softened and mixture will stir. Remove to the bowl of a food processor or mix in bowl of electric mixer to combine. Add feta or blue cheese and chicken and stir well by hand. Put mixture into ovenproof baking dish. Note: This can be done night before serving and refrigerated to this point. Before serving, sprinkle with cheddar cheese and bake for 30 minutes at 325°. Serve surrounded by chips and celery sticks. Put out bottle of hot sauce for those who prefer a hotter dip.

Best-of-the-Border Three Bean Dip

Best-of-the-Border Three Bean Dip

3 scallions, cut in 1-inch lengths
2 tsp. vegetable oil
2 garlic cloves, peeled
1 tsp. fresh lime juice
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground red pepper (cayenne)
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans (chick-peas), rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces ) mild green chiles
1 C. reduced-fat sour cream
1 C. mild or medium-spicy salsa
Cilantro sprigs, for garnish

 

In food processor, process scallions, oil, garlic, lime juice, chili powder, cumin, salt and red pepper until scallions are very finely chopped. Add beans and chiles; process until well blended, but not totally smooth. Spoon half into medium glass serving bowl. Spread with 1/2 C. sour cream and 1/2 C. salsa. Add remaining bean mixture, spread with remaining sour cream and dollop with remaining salsa. Garnish with cilantro sprigs.

Artichoke Sunflower Dip

Artichoke Sunflower Dip

1-15 oz. can cannelli or other white beans, rinsed and drained

2-3 garlic cloves

1-15 oz. can artichoke hearts, drained and chopped

1/3 C. reduced fat mayonnaise

1-2 oz. jar diced pimentos

1/4 tsp. salt

Juice of one lemon or lime

4 oz. feta cheese, crumbled

1/2 C. roasted and salted sunflower kernels

 

Puree beans and garlic in a food processor; empty into a mixing bowl. Stir in artichoke hearts, mayonnaise, pimentos, salt and lemon juice. Turn into a glass pie pan and sprinkle with cheese and sunflower kernels. Broil 4-6 inches from heat for 5-7 minutes, until bubbly and golden brown. Serve warm with crackers, pita or toasted bread.

Tangy Lemon-Caper Dip

Tangy Lemon-Caper Dip

1 8-oz.carton light sour cream

1/2 C. plain low-fat yogurt

1 T. drained capers, finely chopped

2 tsp. snipped fresh dill or thyme or 1/2 tsp. dried dill or dried thyme, crushed

1/2 tsp. finely shredded lemon peel

Finely shredded lemon peel (optional)

Fresh dill or thyme (optional)

Assorted vegetable dippers

 

In small bowl stir together sour cream, yogurt, capers, the 2 tsp. snipped dill, and the 1/2 tsp. lemon peel. To serve, top with additional lemon peel and additional fresh dill or thyme. Serve with vegetable dippers.

Cilantro Pesto Dip

Cilantro Pesto Dip

1/3 C. walnuts
1 large bunch cilantro, leaves and stems intact
1 garlic clove, peeled
1/4 C. extra-virgin olive oil
3 T. reduced-fat sour cream
2 tsp. fresh lemon juice
1/4 tsp. salt

Heat oven or toaster oven to 275F. Spread walnuts on a baking tray and bake until fragrant and lightly browned, about 10 minutes. Cool slightly, about 3 minutes.
Chop cilantro, garlic, and walnuts in a food processor, about 25 seconds. With machine running, add oil in a steady stream. Add sour cream, lemon juice, and salt. Pulse a few times to combine. Serve or refrigerate until needed.

Yield: 8 servings
Serving Size: 1 T.

Calories: 100
Fat: 10g
Fiber: 0g

Ghoul’s Breath Dip

Ghoul’s Breath Dip

1 lb. firm-ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
1/4 C. finely chopped red onion
1 serrano chile pepper, seeded and minced
1 garlic clove, minced
3 T. minced fresh cilantro
3 T. fresh lemon juice
1/8 tsp. hot pepper sauce, or to taste
1 C. fat-free sour cream

In a medium bowl, combine all ingredients except sour cream. Cover and refrigerate for at least 1 hour. Fold in sour cream and let stand for at least 30 minutes before serving with raw vegetables.

Yield: 4 Cups
Serving Size: 1/2 C.

Calories: 24
Fat: 0g
Fiber: 0g

Caramelized Onion and White Cheddar Dip with Apples and Dark Bread

Caramelized Onion and White Cheddar Dip with Apples and Dark Bread

4 T. butter

2 large onions, finely chopped

1 bay leaf, fresh or dried

1 tsp. dried thyme or poultry seasoning

Salt and pepper

3 green apples

1/2 lemon, juiced

1 small, round loaf crusty pumpernickel bread, cut into bite-size cubes, 1 pound

3 T. all-purpose flour

2/3 C. dry white wine

2 C. half-and-half

1/2 tsp. freshly grated nutmeg

A pinch or 2 of ground cloves

2 1/2 C. shredded sharp white Cheddar

 

Heat a heavy bottomed medium pot or deep skillet over medium heat. Melt butter in pot and add onions, raising heat slightly. Add bay, thyme, salt and pepper to onions and cook, stirring occasionally, until onions are soft and caramel in color, 20 minutes. While onions cook, slice apples and douse with a little lemon juice to slow browning. Arrange the apples and bread on a board or platter. When onions are soft and sweet, add flour and cook a minute. Whisk in wine, cook a minute then whisk in half-and-half. When the liquid comes up to a bubble, season with nutmeg and cloves and adjust salt and pepper, to taste. Stir in Cheddar and melt then remove from heat and serve in fondue pot or transfer to a small, warmed sauce pot which you can return to the stove top to reheat sauce as necessary. Dip apples and bread in warm cheesy sauce and enjoy.

Avocado Green Onion Party Dip

Avocado Green Onion Party Dip

1/2 medium avocado, seeded and peeled
1 C. low fat cottage cheese
3/4 C. plain, non-fat yogurt
1/2 C. green onions, sliced
1/4 C. carrots, shredded
1 T. fresh lemon juice
1/4 C. non-fat mayonnaise
2 C. broccoli florets
1 C. cucumber slices
28 melba toast rounds

Dice avocado into small pieces, toss with lemon juice and set aside. In food processor or blender, blend cottage cheese, yogurt and mayonnaise until smooth. Add cottage cheese mixture to avocado, gently stirring in onions and carrots. Cover and chill. Serve with vegetable crudits and melba toast rounds, allowing 1/2 C. vegetables, 4 melba toast rounds and 8 T. dip per serving.

Yield: 7 servings
Calories: 90
Fat: 3g
Fiber: 2g

Tomato-Herb Yogurt Cheese

Tomato-Herb Yogurt Cheese

4 sun-dried tomato halves (not oil-packed)
1 C. Yogurt Cheese
1/4 C. chopped basil
1 garlic clove, crushed
1/2 tsp. minced thyme
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

In a small bowl, soak the tomatoes in warm water until pliable, about 10 minutes. Drain and chop the tomatoes. In the small bowl, combine the tomatoes, Yogurt Cheese, basil, garlic and thyme. Refrigerate, covered, until chilled, at least 1 hour. Stir well before serving.

Yield: 4 servings
Calories: 55
Fat: 0g
Fiber: 0g

Low Fat Thousand Island Dressing

Low Fat Thousand Island Dressing

1/3 cup low-fat mayonnaise
2 tablespoons ketchup
2 tablespoons fresh lemon juice
2 tablespoons minced red bell pepper
1 tablespoon minced onion
1 tablespoon minced fresh parsley leaves
1 tablespoon sweet pickle relish
Pinch cayenne pepper
1/4 cup water
Salt

In a blender or food processor blend all ingredients and salt, to taste, until smooth, adding up to 2 tablespoons additional water, if necessary, to thin to desired consistency. Dressing keeps, covered and chilled, for 1 week. Serve dressing with crisp lettuce, sliced tomatoes, or seafood salad.

Serving Size: 1 T.
Calories: 12

Hot Crab Dip

Hot Crab Dip

Nonstick spray coating
1 C. chopped fresh mushrooms
1/2 C. Florida Orange Juice
1/4 C. lemon juice
1 14-ounce can artichoke hearts, well-drained and chopped
2/3 C. fat-free mayonnaise dressing
1/3 C. sliced green onions
1/3 C. grated Parmesan cheese
1/4 C. diced pimiento
1 6-ounce can lump crabmeat, drained, flaked, and cartilage removed

Spray an unheated medium saucepan with nonstick coating. Heat over medium-highheat. Add mushrooms; cook and stir until tender. Remove from heat. Add orange and lemon juice, artichokes, mayonnaise dressing, onions, cheese, and pimiento.Gently fold in crabmeat. Transfer to a 1-quart casserole. Bake, uncovered, in a 400 oven for 20 to 25 minutes or until bubbly. Cool 5 minutes. Stir before serving. Serve warm with pita chips, vegetable dippers, or assorted crackers. Makes about 3-1/2 C..

Yield: 12 servings
Calories: 55
Fat: 1g
FIber: 1g

Beany Ranch Dip

Beany Ranch Dip

1 15-oz. can Great Northern beans, rinsed and drained
1/4 C. water
1/2 C. plain low-fat yogurt
1/2 tsp. garlic powder or 1 T. of roasted garlic
pinch cayenne pepper
1/4 tsp. pepper
1 T. chopped fresh chives
1 T. chopped fresh parsley
1/4 tsp. dried tarragon
1/4 tsp. salt
1 T. lemon juice

Whiz the beans and garlic in a blender, adding enough water to achieve the desired consistency. Blend for 2 full minutes to make it silky-smooth. Use a spatula to scrape the mixture into a medium bowl. Stir in the yogurt, cayenne, chives, parsley, and tarragon, salt and lemon juice. Serve in a bowl surrounded by spring vegetables such as sugar snap peas, tiny radishes, baby carrots, and lightly steamed baby new potatoes.

Yield: 8 servings
Serving Size: 1/4 C.

Calories: 40
Fat: .5g
Fiber: 2g

Crispy Mushroom Chips

Crispy Mushroom Chips

Nonstick Cooking Spray
1/2 lb. large Mushrooms

Preheat the oven to 250 degrees. Coat a large baking sheet with cooking spray and set aside. Using a sharp knife (a mandolin or v-slicer makes this much easier), slice the mushrooms very thin, then transfer to a baking sheet, arranging the slices in a single layer. Bake uncovered for 2 1/2 – 3 hours or until crisp and completely dry.

I personally use nonstick “release” foil and don’t coat it with cooking spray. Instead I spray it ON the mushrooms once they are lined on the pan and then sprinkle them with a little salt free lemon pepper and some garlic powder.

Yield: 2 cups
Serving Size: 1/2 C.

Calories: 16
Fat: 0g
Fiber: 1g

Notes: Don’t expect to be able to pick these up and eat them like potato chips. Mushrooms have a lot of water and as you cook them it evaporates, and they shrink to 1/3 or even 1/4 of thier starting size. I use these to add a little crunch to a salad instead of croutons or maybe to top a bowl of soup.

Black Bean Dip

Black Bean Dip

2 C. Cooked and Drained Black Beans
4 tsp. Tomato Paste
3 T. Water
1 Clove Garlic, minced
2 tsp. Lime Juice
1/2 tsp. Ground Cumin
2 Green Onions, chopped fine
2 T. Mild Green Chili, chopped

In a food processor or blender mix the black beans, tomato paste, water, garlic, lime juice, and cumin. Whirl for 1 minute, or until it forms a smooth paste. Stir in the green onion and chilies after transferring to serving dish.

Servings: 8
Serving Size: ~ 1/4 C.

Calories: 39
Fat: 0g
Fiber: 2.9g

Creamy Bleu Cheese Dressing

Creamy Bleu Cheese Dressing

1 C. nonfat cottage cheese
1/3 C. nonfat buttermilk
1/4 C. crumpled blue cheese
Black pepper to taste

Combine first two ingredients in a blender or food processor and blend until smooth and creamy. If thinner consistency is desired, add more buttermilk. Stir in cheese & pepper. Cover and refrigerate.

Note: This works out to about 15-20 calories per T., depending on how much buttermilk you add. I made double the recipe, blending in 1/4 C. blue cheese with the cottage cheese to give more flavor throughout I still thought it was a little bland so I tossed in about 1/2 T. white wine vinegar, some garlic powder, extra pepper, and some chopped parsley and it was better.

Herbed Yogurt Cheese Dip

Herbed Yogurt Cheese Dip

3 C. Yogurt Cheese
1 16oz. Container non-fat cottage cheese, drained
1 10ox. Pkg. Frozen Spinach, thawed and squeezed dry
1 Roasted Red Bell Pepper, seeded and chopped
1 8oz Can sliced water chestnuts, drained
3 Cloves Garlic, finely chopped
6 Green Onions, chopped
1 Carrot, shredded
1 tsp. Tabasco
1 T. Capers
1 T. Basil, chopped
1 T. Oregano, chopped
1 T. Thyme, chopped
1 T. Curry Powder (if you don’t love curry, go easy on it, try half as much, its strong in this)
Juice of two lemons
Pepper

Mix all ingredients and refrigerate at least 4 hours before using. Serve with assorted fresh vegetables for dipping.

Feta and Yogurt Cheese Spread

Feta and Yogurt Cheese Spread

1/2 cup yogurt cheese
1/2 cup, feta cheese, crumbled
1 clove garlic, crushed (or more if you love garlic)
2-3 T. chopped fresh herbs (mint, oregano, parsley, dill, basil, or any combination
ground black pepper, to taste

Mix together in a small bowl. Cover and refrigerate overnight to allow flavors to develop. Makes one cup cheese spread. Feta and Yogurt Cheese Spread can also be formed into a cheese log or small bite-sized balls. Serve with crackers or pita bread triangles. Also good as a sandwich spread or omelet filling. It keeps at least a week in a tightly closed container in the fridge. The yogurt cheese will give up a little more liquid as the dip sits, just pour it off or stir it back in.

1/4 C. = 80 calories and 3g of fat

Note: I usually take half the dip after its been mixed and put it in the blender or food processor and whir it up very smooth and creamy, and then stir it back into the rest, gives it a softer smoother texture.

It doesn’t take 1/4 C. usually, either. I can get by with 1 or 2 T., tops for a big plate of veggies.

I can now find reduced fat feta cheese which cuts back a wee bit more on the calories and fat

Lemon Avocado Dip

Lemon Avocado Dip

Lemon Avocado Dip

 

1 ripe avocado, halved, seeded, and peeled

1 tablespoon lemon juice or lime juice

½ cup light dairy sour cream

1 clove garlic, minced

â…› teaspoon salt

 

Lemon wedge (optional)

4 medium red, yellow, and/or green sweet peppers, seeded and cut into strips

 

In a medium bowl, use a fork to mash avocado with lemon juice. Stir in sour cream, garlic, and salt. If desired, garnish with a lemon wedge. Serve with pepper strips. To make ahead: Prepare as directed. Cover surface of dip with plastic wrap; chill for up to 4 hours.

Garlic Pita Chips

Garlic Pita Chips

6 (6-inch) pitas
Butter-flavored cooking spray
1/4 tsp. garlic powder

Preheat oven to 425 degrees. Coat one side of each pita with cooking spray; sprinkle with garlic powder. Cut each pita into 8 wedges; arrange wedges in a single layer on baking sheets. Bake at 425 degrees for 6 minutes or until golden. (Another recipe says bake at 350 for 20 minutes)

Enlightened Guacamole & Chips

Enlightened Guacamole & Chips

1 green onion (ends trimmed), cut into 2-inch pieces
1 fresh jalapeo chili, stemmed, seeded, and coarsely chopped
2 T. coarsely chopped fresh cilantro
1/4 C. thawed frozen peas
3 T. coarsely chopped cooked artichoke bottom
1 soft-ripe avocado (3/4 lb.), pitted, peeled, and coarsely chopped
2 T. lime juice
Salt
8 C. (about 4 1/2 oz.) low-fat baked tortilla chips

In a food processor, whirl onion, chili, cilantro, peas, artichoke, avocado, and lime juice until a chunky paste. Scrape mixture into a bowl and add salt to taste. Serve with chips for dunking.

Yield: 6 servings
Calories: 161
Fat: 7.3g
Fiber: 2.7g

Creamy Artichoke Dip

Creamy Artichoke Dip

 

8 ounces cream cheese

2 ounces (about 1/2 C.) frozen artichoke hearts, thawed

1/3 C. freshly grated parmesan

1 T. chopped fresh parsley

2 tsp. fresh lemon juice

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1/4 tsp. freshly grated lemon zest

1 small garlic clove, finely chopped

 

Whirl all ingredients in a food-processor bowl until mixture is blended and artichokes break into small pieces.

Edamame Dip

Edamame Dip

16 ounces shelled, cooked, and cooled edamame, about 3 cups

1/4 C. diced onion

1/2 C. tightly packed parsley leaves

3 large garlic clove, sliced

1/4 C. freshly squeezed lime juice

1 T. brown miso

1 tsp. kosher salt

1/2 tsp. red chili paste

1/4 tsp. freshly ground black pepper

3 T. olive oil

 

Place the garlic in the processor. I find that it gets to be a finer mince if it is alone. Add the edamame, onion, parsley, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for for about a minute. Scrape side of bowl. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Avocado Ranch Dipping Sauce

Avocado Ranch Dipping Sauce

½ Avocado

¼ Cup Mayonnaise

¼ Cup Sour Cream

1 T. Buttermilk

1½ tsp. White Vinegar

1/2 tsp. Salt

1/2 tsp. Dried Parsley

1/2 tsp. Onion Powder

Dash Dill Weed

Dash Garlic Powder

Dash Ground Black Pepper

2 T. Tomato. Chopped

1 T. Onion, Chopped

 

Place the avocado in a bowl and mash with a fork until its smooth. Some small lumps are ok and add to the flavor. Add in the rest of the ingredients EXCEPT the chopped tomato and onion. Stir until everything is mixed well. Place in a small serving bowl and top with the chopped tomato and onion.

Sydney’s Dill Dip

Sydney’s Dill Dip

Having a dip in your refrigerator allows for many options during the week. It can be thinned with some half and half and used as a dressing for your favorite salad, mixed with diced cucumbers and sweet vadalia onions for a topping for grilled mahi mahi, spooned into hollowed out cherry tomatoes for a quick appetizer, or served as a dip with potato chips and cut up celery, carrots, and sugar snap peas.

1 C. Mayo
1 C. Sour Cream
1 T. Horseradish
1 T. Minced Onion
2 T. Parsley
2 tsp. Dill
2 tsp. Season Salt
2 tsp. Lemon Pepper

Combine all ingredients the day before serving.

Green Goddess Dip

Green Goddess Dip

8215b1872c9db996_Green-Goddess-Dip_xxxlarge_2x1 cup chopped avocado (about 1 avocado)
3 or 4 anchovy fillets or 1 1/2 to 2 teaspoons anchovy paste
2 small garlic cloves, chopped
2 scallions, chopped
1/4 cup white wine vinegar
1 1/2 tablespoons lemon juice
1/4 cup Greek yogurt
1/4 cup firmly packed basil, chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped tarragon leaves
Extra-virgin olive oil, for making dressing, optional

Add the avocado, anchovies, garlic, scallions, white wine vinegar, lemon juice, and Greek yogurt to a food processor or blender; process until relatively smooth. Add the basil, parsley, and tarragon; process until smooth. If too thick, thin it out with a glug of olive oil. Serve with crudités as a dip or thin out with olive oil to make a salad dressing. For dressing, add olive oil 1/4 cup at a time, processing constantly until the desired consistency is reached. Toss with salad greens.

Garlic Herb Dip

Garlic Herb Dip

This recipe can be thinned with 2/3 cup milk or buttermilk to make a delicious salad dressing. For a delicious baked chicken, add 2 egg yolks and ¼ cup milk to basic recipe, pour over chicken, then bake until cooked through.

jules-garlic-herb-dip1 C. Sour cream
1/2 C. Real mayonnaise
4 lg. Cloves fresh garlic, minced
4 Full sprigs fresh parsley
Finely chopped
2 T. Worcestershire sauce
1 Heaping T. finely minced
Onion
1 T. Dill weed
1 tsp. Seasoned salt
3 Drops Tabasco

Combine all ingredients thoroughly, cover and refrigerate overnight or up to four days for more potent flavor. Serve with dippers of your choice. Makes about 1 1/2 cups.

Chile con Queso

Chile con Queso

Chile-con-Queso-3-of-31/2 onion diced (about 1/2 cup)
4 cloves of garlic minced
3 Serrano peppers diced
3 jalapeno peppers diced
2 T. of butter
2 T. of flour
1 C. of milk
6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack
1/2 C. of cilantro, chopped
2 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren’t in season)
1/2 C. of sour cream
Salt to taste

Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent. Add the garlic and cook for another minute. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes. Turn heat down to low, and a 1/4-C. at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat. Stir in the sour cream. Add salt to taste.

Roasted Garlic, Feta and Walnut Dip with Toasted Flat Bread

Roasted Garlic, Feta and Walnut Dip with Toasted Flat Bread

1 mediuphotom bulb garlic, end cut off, 1 clove reserved
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 cup walnut halves, toasted
1 1/2 cups feta cheese, crumbles
1/2 cup milk
1 teaspoon dried oregano
1/4 cup flat-leaf parsley, a handful of leaves
Freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 large clove garlic, reserved from above, cracked away from skin
4 flat breads or pitas, cut into wedges and toasted

Preheat oven or toaster oven to highest setting. Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20 to 25 minutes in toaster oven or hot conventional oven. Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper and garlic clove in food processor and pulse process until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with extra-virgin olive oil and serve. When you remove garlic from the oven, turn heat off. Arrange triangles of cut pita or flat brad on a small tray or cookie sheet. Place bread into the hot toaster oven or conventional oven. The bread will be warmed through and lightly toasted in 5 minutes.

Deviled Egg Spread

Deviled Egg Spread

1 d9500f8a7c381c79e33f4e47896421f9dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
Salt & pepper
Paprika for dusting

Perfect Hard Boiled Eggs: In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.

Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.