Showing posts with label dip. Show all posts
Showing posts with label dip. Show all posts
Saturday, June 13, 2015
Just In Time for Memorial Day Nuevo Latino Layered Dip Featuring Wholly Guacamole Products
Simply assemble this appetizer in a pretty pie plate a few hours before your party and refrigerate until serving time. When your guests arrive, open up a big bag of sturdy tortilla chips, and let everyone dig in! This dip is also perfect for transporting to a potluck if youre a guest instead of the host. I was really impressed with how much time the Wholly products saved me. The salsa was fresh and chunky...and the avocados were creamy and perfectly ripe. Sometimes I think an avocado is ripe when I buy it, then I bring it home and it’s not the right consistency inside when I go to use it. This pre-packaged avocado was the perfect chunky consistency for the guacamole layer of this dip.
Step 1: Using a spatula, evenly spread one can of refried beans in the bottom of a pie plate or pretty platter. Note: my preferred brand is Amys Organic. Next, combine one package Wholly Guacamole 100% fresh chunky avocado, the juice of 1/2 lime, 1 tsp. salt, and 1 tsp. dried cilantro. Evenly spread this rustic guacamole over the beans in the dish.
Step 2: To make the crema, combine 1 container fat-free Greek yogurt, the juice of 1/2 lime, a pinch of salt, and 1/2 tsp. chipotle chile powder in a small bowl. Carefully spread the chile-lime crema over the guacamole in the dish. Next, drain the excess liquid from a container of Wholly Red Pepper Mango Salsa. Spread the salsa evenly over the crema, but dont fret if it doesnt quite reach the edges.
Step 3: At this point, you can cover the dish with plastic wrap and refrigerate until youre ready to serve. Just before serving, top the dip with: 2 sliced green onions, 1/2 cup crumbled feta or cotija cheese, and 3 slices crumbled bacon. Serve with a big bowl of sturdy tortilla chips...I use Frontera Grills Thick and Crunchy chips. Thin chips are no match for this thick dip...trust me!
This dip is a total fiesta of flavors: creamy, spicy, salty, smoky, and sweet...all at once. The bacon may seem out of place, but it provided a nice smoky counterpart...and it played really nicely against the beans and feta. I hope that you’ll give this dip a try at your next cookout or family get-together. To find out where you can purchase Wholly Guacamole products near you, please visit the store locator at their website.
While you’re there, you can find all kinds of yummy recipes...and be sure to Like them on Facebook to receive a coupon for $1.50 any Wholly product for the holiday weekend. And...I’m going to be giving away three Wholly Guacamole Prize Packs during the long holiday weekend. Pay attention to my Facebook and Twitter feeds...you never know when you’ll get a chance to win!!
P.S. Lucy sez, "Come back on Sunday for a FANTASTIC recipe for Sparkling Watermelon Sangria as part of #SundaySupper!!"
Nuevo Latino Layered Dip
a Weekend Gourmet Original
Step 2: To make the crema, combine 1 container fat-free Greek yogurt, the juice of 1/2 lime, a pinch of salt, and 1/2 tsp. chipotle chile powder in a small bowl. Carefully spread the chile-lime crema over the guacamole in the dish. Next, drain the excess liquid from a container of Wholly Red Pepper Mango Salsa. Spread the salsa evenly over the crema, but dont fret if it doesnt quite reach the edges.
This dip is a total fiesta of flavors: creamy, spicy, salty, smoky, and sweet...all at once. The bacon may seem out of place, but it provided a nice smoky counterpart...and it played really nicely against the beans and feta. I hope that you’ll give this dip a try at your next cookout or family get-together. To find out where you can purchase Wholly Guacamole products near you, please visit the store locator at their website.
While you’re there, you can find all kinds of yummy recipes...and be sure to Like them on Facebook to receive a coupon for $1.50 any Wholly product for the holiday weekend. And...I’m going to be giving away three Wholly Guacamole Prize Packs during the long holiday weekend. Pay attention to my Facebook and Twitter feeds...you never know when you’ll get a chance to win!!
P.S. Lucy sez, "Come back on Sunday for a FANTASTIC recipe for Sparkling Watermelon Sangria as part of #SundaySupper!!"
Friday, April 10, 2015
Baked Cajun Seafood Dip Featuring Chobani 0 Plain Greek Yogurt
I love to make dishes lighter and healthier when I can…but I refuse to sacrifice flavor or texture! One of my favorite tricks for reducing fat while keeping dips super-creamy is to use fat-free Greek yogurt. Chobani recently sent me more of their yummy Greek yogurt to create a couple of fun new dishes for you! I love their yogurt, because I don’t have to sacrifice flavor or texture to eat more healthfully. I‘ve been developing one sweet and one savory recipe to share with y’all…first up is today’s offering: Baked Cajun Seafood Dip. You’d never know that it’s lower in fat…it’s creamy and full of the big flavors we love at Casa Garcia. The creamy base is a mixture of Chobani 0% plain yogurt, reduced-fat cream cheese, and 2% shredded co-jack cheese. To that, I added a bit of Tabasco and Cajun seasoning for a nice kick…and lots of shrimp and crabmeat.This dip is perfect with sturdy chips or thin slices of warm crusty bread! This is one of those recipes you’re going to want in your hip pocket for the upcoming holiday entertaining season: it’s simple to make, easier on the waistline, and totally delish. Simple mix together the ingredients, pop into the oven to bake until bubbly, and set it out for your guests to devour. I’m betting that no one will have a clue that you’ve shaved fat and calories from typical creamy dips…without sacrificing texture or flavor. That’s a win-win situation in my book!
Baked Cajun Seafood Dip
adapted from Southern Living
Step 1: Preheat oven to 375. Add the following ingredients to a mixing bowl: 1 package softened low-fat cream cheese, 1 cup Chobani 0% plain Greek yogurt, 1 cup shredded 2% co-jack cheese, 4 ounces lump crab, 2 sliced green onions, and 1 tsp. salt. Set aside while you cook the shrimp.
Step 2: Add 2 tbs. butter to a non-stick skillet over med-high heat. When the butter is melted, add 1/3 cup finely diced shallot, 1 tbs. Tabasco, 1 tbs. Cajun seasoning, and 1/2 lb. diced shrimp -- make sure the pieces are bite-sized. Saute until the shrimp are cooked through, then turn off heat and let the mixture cool for a few minutes.
Step 3: Add the spicy shrimp mixture to the bowl with the other ingredients. Stir until the mixture is evenly incorporated...be gentle so you dont break up the crab too much! Spread the dip in an 8x8 square pan. Top with an additional 1 cup of the shredded 2% grated co-jack cheese.
Step 4: Bake until the cheese is melted and the dip is bubbly. Remove from oven and let cool for 5 minutes before serving. I served this dip with slices of San Francisco sourdough baguette and scooped tortilla chips...but any cracker or chip would likely work perfectly well with this dip!
This dip is really fabulous! It’s creamy and comforting…with just enough spice to make it interesting. Feel free to vary the amount of Tabasco and Cajun seasoning you use, depending on the heat level you like; the amount I used makes for a medium level of spice. The sweet shrimp and crab play really nicely against the savory shallot and green onion, making this dip downright addictive. I hope you’ll give this appetizer a try at your next football-watching party…or during the upcoming holiday season. I’m planning to share this dip at our family Thanksgiving spread this year.
Tuesday, February 10, 2015
Pillsbury Baguette Chips Giveaway and Creamy Cajun Crawfish Dip
I’ve got a super-busy few days coming up, friends: my birthday is Friday, we have a family reunion to attend nearby in New Braunfels this weekend, and I’ve got my Eat St. television tapings with Cooking Channel on Sunday and Monday afternoons. I’m going to be moving a mile-a-minute between now and next Tuesday, but it’s all such fun and exciting stuff that I’ll manage to fit it all in somehow! That means I might be a bit off-the-radar this weekend...but I’ll make sure to share all the fun with y’all next week!! Just so you know, I’ll likely leave out pictures of me in my bathing suit tubing on the Guadalupe River...but you know how that goes.
It dawned on me yesterday that I haven’t done a giveaway in here in quite a while...so I’m going to rectify that situation today! General Mills, via MyBlogSpark, recently sent me some of their new Pillsbury Baguette Chips to try, then share my thoughts with you. These snacks are sliced from oven-baked bread and topped with flavorful seasonings. They come in two varieties: Italian Cheese & Herb and Cheddar Sundried Tomato. I enjoyed both flavors in a variety of ways over the past couple of weeks: as an after-work snack with cheese, a topping for salads, and with a flavorful dip as an appetizer. If I had to pick a favorite, it would be the Italian Cheese & Herb...but both are really good!
It dawned on me yesterday that I haven’t done a giveaway in here in quite a while...so I’m going to rectify that situation today! General Mills, via MyBlogSpark, recently sent me some of their new Pillsbury Baguette Chips to try, then share my thoughts with you. These snacks are sliced from oven-baked bread and topped with flavorful seasonings. They come in two varieties: Italian Cheese & Herb and Cheddar Sundried Tomato. I enjoyed both flavors in a variety of ways over the past couple of weeks: as an after-work snack with cheese, a topping for salads, and with a flavorful dip as an appetizer. If I had to pick a favorite, it would be the Italian Cheese & Herb...but both are really good!
These little baguette chips have one other good thing going for them: they contain 50% less fat than traditional potato chips, and each generous 21-piece serving is just 130 calories! I had some leftover ingredients in my kitchen from when I made my Creamy Shrimp Egg Rolls last week. I decided to use the extra ingredients to whip up a tasty dip to pair with these flavorful chips. Inspired by our upcoming trip to New Orleans next month, I created Creamy Cajun Crawfish Dip for us to enjoy before dinner earlier this week. This warm dip is creamy, spicy, and topped with a generous layer of melted cheese. Its flavors pair perfectly with both varieties of this crispy baguette chips!
Creamy Cajun Crawfish Dip
a Weekend Gourmet Original
a Weekend Gourmet Original
Step 2: Stir the ingredients well, until everything is thoroughly incorporated and no white streaks of cream cheese show. Transfer the dip mixture to the gratin dish and top with Monterey jack cheese.
Step 3: Bake until the cheese is melted and the dip is bubbly, turning the dish around after about 10 minutes. For me, it took about 20 minutes to bake this dip. Place the gratin dish on a serving plate, and scatter the Pillsbury Baguette Chips around the platter. Dig in!
This dip is spicy-good! It’s creamy and spicy...and the layer of ooey-gooey cheese takes it right over the top! This dip can also be served with tortilla chips or slices of garlic bread on the side.
How would you like to try some of these yummy Pillsbury Baguette Chips for yourself? One of you is going to win a prize pack containing three bags of both flavors: Italian Cheese & Herb...and Cheddar Sundried Tomato! To enter, simply leave a comment below telling me how you would enjoy these snacks if you’re the winner. I will accept entries until Sunday at 1159 p.m., and the winner will be notified via e-mail next Monday. Please MAKE SURE to include your e-mail address with your comment so it’s easy to find you. In the meantime, everyone can download and print a coupon to save.75 on one package of these baguette chips by visiting http://bit.ly/PBCcoupon. Good luck!
Disclosure: The product, gift pack, information, and additional sample have been provided to me by General Mills through MyBlogSpark. As always, the opinions expressed in this post are solely mine.
Sunday, February 8, 2015
Bolthouse Farm Shakedowns and Dressing Featuring Zesty Garden Feta Dip
Lucy and Maggie are famous now! Theyre my unofficial sous chefs, so Im pretty excited to get them much-deserved attention. Shakedowns can be found in the Produce department in most large grocery chains in Texas, so I hope youll find some and give them a try. Im totally addicted to the Ranch flavor. Now...how about that dip recipe?
I decided to use the Italian Vinaigrette to create a healthy and versatile dip. My Zesty Garden-Feta dip is full of chunky veggies and tangy, salty feta. Just before serving, its tossed with some of the vinaigrette and placed in a serving bowl. I served it with pita crackers for a veg-friendly football party food...but its very versatile. It can also be used as a side salad or spooned over the top of grilled chicken or fish as a light and healthy accompaniment. Its a snap to whip up...all it takes is about 15 minutes of chopping and a few seconds to give it a quick toss with the dressing. If you have time, a couple of hours in the fridge give all the ingredients time to mingle and for some of the dressing to be absorbed. 
Zesty Garden-Feta Dip
a Weekend Gourmet Original
Ingredients:
- 1/3 cup diced seedless cucumber
- 1/4 cup finely diced purple onion
- 2 thinly sliced green onion
- 2 ounces block feta, diced
- 1/2 cup diced seeded tomato
- 1/2 avocado, peeled and diced
- 1/2 cup Bolthouse Farms Italian Vinaigrette
- Salt & pepper to taste
Directions:
Step 1: Place the chopped veggies and feta in a mixing bowl. Add the dressing and stir until combined. I recommend using a silicone spatula and gently folding until all ingredients are combined. By doing so, you help prevent the avocado and feta from breaking apart too much.
Step 2: Place the dip in a serving bowl. If time allows, cover the bowl and place in the fridge for an hour or two so the flavors can combine. Serve with chips or pita crackers.
This versatile dip is high in flavor, low in fat...and delicious. With all of the rich and high-calorie party foods that I often see, this is one you can feel good about eating! The veggies, creamy avocado, tangy feta and dressing combine very well together. I hope youll make this dip soon for your healthy-conscious and veggie-loving friends!
Disclosure: Bolthouse Farms sent me Shakedowns and dressings to facilitate this feature. I received no further compensation, and all opinions expressed are my own.
Step 1: Place the chopped veggies and feta in a mixing bowl. Add the dressing and stir until combined. I recommend using a silicone spatula and gently folding until all ingredients are combined. By doing so, you help prevent the avocado and feta from breaking apart too much.
Disclosure: Bolthouse Farms sent me Shakedowns and dressings to facilitate this feature. I received no further compensation, and all opinions expressed are my own.
Sunday, February 1, 2015
November Secret Recipe Club Pepperoni Pizza Dip from The Cookaholic Wife
I made a few minor tweaks to the original recipe. I used Greek yogurt in place of the sour cream in Nicholes recipe, and I used a full 2 cups of mozzarella cheese since Im a cheese fiend. I also used turkey pepperoni to save a bit of fat and calories and subbed in green onions for mushrooms. The best thing about this recipe is that its vert adaptable...simply sub in your favorite pizza toppings to make your own creation. Trust me...youre going to want to make this dip SOON!
Pepperoni Pizza Dip
adapted from The Cookaholic Wife
Step 1: Preheat oven to 375. Combine the following ingredients in a mixing bowl: 4 ounces room-temperature reduced-fat cream cheese, 1/4 cup non-fat Greek yogurt, 1/4 cup reduced-fat mayo, 3/4 cup shredded mozzarella cheese, 1/2 cup parmesan, and salt and pepper to taste. Note: I used a rosemary-infused salt that I like. Stir well to combine all ingredients.
Step 2: Spread the mixture evenly in a pie plate or shallow dish. Top with 1 cup pizza sauce and 1 1/4 cups shredded mozzarella. Cut 8 slices turkey pepperoni into quarters and sprinkle evenly on top of the cheese. Finally, slice one green onion and sprinkle on top of cheese and pepperoni.
Step 3: Bake for 20-25 minutes, until the cheese is melted and the dip is bubbly. Let stand for 5 minutes before serving. You can serve this dip with toasted flatbread or pita chips. I had some frozen garlic toast in the freezer, so I toasted some of that the last 10 minutes that the dip baked.
Mercy...is this dip good! Imagine all your favorite pizza ingredients and creamy cheesy goodness in one bite. Yeah...Ill wait while you wipe up the drool! This dip is perfect for weekend football-watching parties...or for family movie night. Its seriously addictive...were pepperoni lovers, but feel free to use Italian sausage or Canadian bacon if thats what you have on hand. Get creative and have fun!
While youre at it, check out all of the other Group A bloggers and all their amazing recipes. Youre sure to find something that youll want to make!!
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