Category Archives: Dip

Mexican Sour Gherkin Salsa.

We love new things in the garden. You might recall last year we grew mini Sweet Pea Red Currant Tomatoes that were so lovely in my Quinoa Caprese Salad. This year we went for mini cucumbers! They are just as stinking cute as the tomatoes were. This dish could even be made with both the mini tomatoes and the mini cucumbers and be the cutest tea party addition ever. In any case, I have been mixing it with some of our garden tomatoes to make a quick salsa/dip that goes well with corn chips, nachos, tacos, Potato Enchinados, just about everything.

Mexican Sour Gherkin Salsa. Serves two as a condiment with dinner.

Ingredients

8-10 Mexican Sour Gherkins, sliced

1 large garden tomato, diced (I used a purple cherokee)

1 small jalapeño, seeded and deveined, unless you like heat, and diced small

1/4 red onion, diced small

1 T cilantro, finely chopped

1 T cider vinegar, I used Bragg

1 t olive oil

pinch of kosher or sea salt

pinch of fresh cracked black pepper

Combine cider vinegar through pepper in a small bowl, whisking until oil is incorporated. Add remaining ingredients and toss to coat. Refrigerate until ready to use.

 

Enjoy!

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Filed under Appetizer, Condiments and Seasonings, Dairy Free, Dip, From the Garden, Gluten Free, Grain Free, Snacks, Vegan, Vegetables, Vegetarian

Sweet Potato Texas Caviar.

Both black eyed peas and sweet potatoes are things that I have had to come to terms with. I did not like either during most of my life, but I have embraced them both. Texas caviar was my first introduction to black eyed peas. And you what, I like it! Sweet potatoes I am still a little hesitant about. But got it into my head that I was going to replace the black beans in traditional Texas caviar with them and you know what? It worked. The combination of all of the flavors cuts the overt sweetness that you sometimes get with sweet potatoes. In all, this was a fantastic side (can also be served as a dip with chips) to Serrano/garlic burgers and grilled sweet corn. It’s also super quick and easy to whip up.

Sweet Potato Texas Caviar. Serves 4.

Ingredients

2 sweet potatoes

1 can of black eyed peas, drained and rinsed

2 T cilantro, chopped

1 medium red onion, chopped

1 large bell pepper, chopped

1 jalapeño, seeded and chopped

1 t kosher salt

1/2 t fresh cracked black pepper

1/4 C apple cider vinegar (I used Bragg’s)

1 T agave or honey

juice of 1/2 lime

2 T olive oil

Process

Peel and dice potatoes into 1/4-1/2 inch pieces. Cover with water and boil over high for 8-12 minutes, until the potatoes are tender but not mushy. Remove from heat, strain and run cold water over potatoes to stop the cooking process.

While the potato boil, combine beans, cilantro, onion and peppers in a medium bowl. Add potatoes when cooled and mix.

To make sauce combine remaining ingredients, except the olive oil, in a bowl and whisk well. Add oil slowly, whisking the entire time to emulsify the sauce. Add to the bean and potato mixture. Mix to combine.

Refrigerate for at least an hour before serving.

***A note! I was thinking of adding corn to this, but I did not because we had corn on the cob with our meal, but I am going to do this next time!! Let me know if you try it out and love it :)

Enjoy!

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Filed under Appetizer, Beans, Dairy Free, Dip, Gluten Free, Grain Free, Potatoes, Side Dish, Vegetarian

Super Bowl 46 – Some Appetizers!

I just love the Super Bowl because it is all about football food! It is a great “holiday” to make lots of fun little bites for. Especially out here on the West Coast, where festivities begin at noon, there are many hours of eating that happen. Growing up we always had snacks, but being that in the East the game doesn’t start until dinner time, we focused mostly on a big pot of chili and cornbread muffins. So, I really enjoy this new world of an appetizer “holiday’! In honor of the big game, I came up with these appetizers for this year’s party at a friend’s house. I know I am posting this past the big day, but these are versatile enough for any party.

Buffalo Chicken Cups. Makes 32 mini cups. (Recently I have seen similar recipes around, however, I thought this up on my very own before seeing any others.)

Ingredients

8 large egg roll wrappers

1 12.5 oz can of chicken breast meat, drained

1/4 C Frank Red Hot Sauce, or your favorite wing sauce

4 oz 1/3 less fat cream cheese, room temperature

2 oz blue cheese crumbles

3 green onions

blue cheese dressing

celery sticks

Process

Preheat oven to 350.

Combine chicken, hot sauce, cream cheese and blue cheese crumbles in a bowl. Cut egg roll wrappers into quarters. Using a mini cupcake tray, grease cups (I use coconut oil, but you can use cooking spray) and line each one with one of the wrapper quarters. Fill each cup with a scoop of chicken mixture. Bake for 15 minutes. sprinkle with green onions. Serve with celery and blue cheese dressing.

Chocolate Chip Cheesecake Dip. (Recipe inspired by Healthy Food for Living)

Ingredients

8 oz 1/3 less fat cream cheese, room temperature

1/4 C Greek yogurt

4 T turbinado sugar

1/2 t vanilla extract

1/4 t kosher salt

1/2 C mini chocolate chips

Process

With a hand mixer, combine cream cheese, yogurt, sugar, vanilla, and salt. Using a spatula, fold in chocolate chips. Put mixture in a serving dish and serve with dippers of choice, I like to use apple slices and graham crackers.

Go team!

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Filed under Appetizer, Casseroles/Bakes, Cheese, Chicken, Dip, Gluten Free, Grain Free, Holiday, Vegetarian

Guest Recipe: Homemade Nutella.

Growing up, my very dear friend Katy and I spent many an afternoon baking with our Easy Bake Oven or creating and cooking concoctions in the microwave (which you can a little about here…sorry about the boxed brownies, they are no more in my house, scratch only now!). Later in life as I was getting really interested in cooking and other gardening and homesteading practices, Katy was out experiencing the world, earning multiple degrees (I got but one) and conducting any number of shenanigans.

But it seems this has all changed. You see, Katy got married this past summer. And since this event (and even a bit leading up to it) I have received many more food oriented text messages and blog comments from my dear friend. It seems she is getting the itch, and she has told me her hubs surely doesn’t have it, though he does like to eat her good food! So you see, it came as no surprise when I received a text the other day, simply stating “Made homemade nutella!” I told her I would love to put it on the blog and to send me the recipe…so she says, “a lotta nuts some cocoa and smidge of sugar.” Bahahaha! She cracks me up, so I ask where she got the recipe and as it turns out, she made it up! Totally awesome. So I got some more details and wanted to share the recipe with you all on her behalf today.

Homemade Nutella. Recipe written by Katy, photos provided via iPhone by Katy.

Ingredients

1-2 C of hazelnuts

2 t pure cocoa powder (more for flavor if needed)

sugar

Process

Crack hazelnuts open if needed. Process in a food processor until they are consistency of peanut butter. Add cocoa and blend. Taste and add sugar to sweeten to your liking.

Enjoy!

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Filed under Condiments and Seasonings, Dairy Free, Dessert, Dip, Gluten Free, Grain Free, Vegan, Vegetarian

Taco Dip for a Crowd.

Before I launch into this I have to tell you all something, this is the third time I have made this recipe for the blog. The first time was during our Eastern Oregon trip. I made the dip, but the measurements were altered because I did not have the right dish to make it in. The second time was this past weekend. I made a perfect batch for our camping trip…only to put it in the bottom of the cooler and have it fill with water. It was a complete loss. So I resolved to make this again and get it on the blog already! However, you will see in the photo below, I am just plain cursed…I forgot the cheese! Don’t fret, I added it to the top before we munched on it, but still! I cannot win with this one. So, onward!

This is one of my oldest recipes. It really isn’t a recipe at all. It is a combination of foods that are simply layered together in a typical party salad fashion. This dish was born out of my dislike for traditional seven layer salad. The one with the mayo and peas. Yuck! So in college I came up with this variation, which is actually just a taco dip. I will tell you though, I thought I was so smart!

Anyway, I still use this recipe when going to summer parties. It is quick, cheap and ingredients can easily be subbed if you don’t have something on hand. It is also plain enough to be enjoyed by even the pickiest of eaters.

Taco Dip for a Crowd.

Ingredients

1 can refried beans

10 oz sour cream

1/4-1/2 C taco sauce (use your favorite)

1-2 C cheddar cheese, shredded

1/2 C shredded lettuce or green cabbage

1 large tomato, seeded and diced (drain on paper towel to avoid excess water in your dip)

15 black olives, sliced

2 scallions, chopped (can sub 1/4 C red onions if you prefer) ~ optional (I don’t normally add either)

1 bag of tortilla chips

Spread beans out in a 2 quart oblong baking dish. Combine sour cream and taco sauce in a bowl. Spread over beans with a spatula. Top with cheese, lettuce, tomato, olives, and scallions. Refrigerate for 1 hour. Serve.

And this is what it looks like when I remember all of the ingredients!

Enjoy!

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Filed under Appetizer, Beans, Cheese, Dip, Gluten Free, Grain Free, Mexican Inspired, Snacks, Vegetables, Vegetarian

Edamame Humus.

I really like homemade humus. It is just the right texture with just the right amount of garlic to make my heart swoon. I got to thinking, how else can I make humus? I always see it at the store in an array of variations and recently I saw some recipes for edamame humus. So I used my standard humus recipe, but subbed edamame for the garbanzo beans. The result was lovely and led me to another idea which you will see later this week!

Edamame Humus

Ingredients

16 oz frozen shelled edamame

4 garlic cloves, minced

1/2 C roasted tahini

1/4 C fresh lemon juice

1/4 C water

2 T olive oil

1/2 t kosher salt

parsley for garnish

Boil edamame in a medium pot for 5 minutes. Remove from heat and drain, rinsing with cold water to cool. Pulse edamame and garlic in food processor for 15 seconds. Add remaining ingredients and process until smooth, scrapping sides of the processor with a spatula as needed.. Serve with pita chips.

Enjoy!

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Filed under Appetizer, Beans, Dairy Free, Dip, Greek Inspired, Vegan, Vegetarian

Sour Cream Guacamole.

I love guacamole. I love all kinds of it. But as much as I love a ripe avocado dip, I love sour cream. What could better than combining them?? Not much! I know the traditionalists will turn up their noses, but this is the only way I make the stuff at home anymore.

Sour Cream Guacamole

2 large ripe Hass avocados

4 T C sour cream

2 T hot sauce

2 T chopped cilantro

2 T lime juice

Cut avocados in half and remove from shells. Dice avocados and add to a medium sized mixing bowl. Add sour cream, hot sauce, cilantro, and lime. Combine with a fork, using the fork to smash the avocado against the side of the bowl until creamy but still chunky.

Serve up with some chips or something more exotic like Grilled Quesadillas!

Enjoy!

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Filed under Condiments and Seasonings, Dip, Gluten Free, Grain Free, Mexican Inspired, Vegetarian

White Chocolate Huckleberry Cheesecake Dip.

So last week I told you about the Peanut Butter Cheesecake Dip that Healthy Food for Living made. And I loved it sooo much, and so did everyone else who tried it at the Super Bowl gathering. But I am not the hugest peanut butter fan out there…and because of this recipe I have left over white chocolate chips and greek yogurt. So I have been thinking about what variation I could make of this dip.

As it turns out I still have 6 quarts of huckleberries in the freezer that were procured during last year’s anniversary expedition to the Gorge. Lots of you in the middle of the country are not able to get these little delicacies, so unfortunately you will have to use blueberries in this one. It is really too bad because huckleberries are smaller and taste a lot different than blueberries…but in this dip, they will look the same. Just be sure to use frozen, not fresh.

White Chocolate Huckleberry Cheesecake Dip. (Inspired by Healthy Food for Living)

Ingredients

8 oz 1/3 less fat cream cheese

1/4 C fat free Greek yogurt

4 T sugar

1/2 t vanilla extract

1/4 t kosher salt

1 C frozen huckleberries, thawed

1/2 C white chocolate chips

Process

With a hand mixer, combine cream cheese, yogurt, sugar, vanilla, and salt.

With a spatula, fold in berries and chips, reserving a few of each to garnish.

Serve with sliced fruit, pound cake, or rice crackers.

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Filed under Appetizer, Dessert, Dip, Fruit, Gluten Free, Grain Free, Snacks, Vegetarian