Tag Archives: dip

Green Chile Artichoke Dip

If you haven’t realized, I like to take classic recipes and give them a bit of a spin!  The typical artichoke dip is no exception.  I took the hot, cheesy concoction and amped it up with a couple cans of green chiles and diced hot peppers.  What was usually tasty, but quite bland, now has a real kick of flavor and your guests will love the welcome change!

*IF you have any leftover, you can served warm over grilled chicken breasts and rice.

The Starting Lineup

  • 2 cans diced green chiles, (one 4oz hot, one 7oz regular)
  • 1 can quartered artichoke hearts, drained
  • 1-2 fresh jalapenos, diced (I keep seeds in)
  • 1 cup mayonnaise
  • 8oz cream cheese, softened
  • 1 cup shredded parmesan cheese

Preheat oven to 325 degrees.  Drain the artichokes and pat dry.  In a large bowl, thoroughly combine all the ingredients and transfer to an 8-inch cast iron pan (preferred, to hold in the heat) or 8×8 baking tin.

Place in the preheated oven for 25 minutes, until hot and bubbly, and then pop under the broiler till the top is a golden brown, 2-3 minutes.  Serve with tortilla chips, baguette bread or fresh veggies.

GreenChileArtichokeDip

Red, White & Blue Cheesecake Dip

My country, ’tis of thee, sweet land of liberty, of thee I sing….

Arguably my favorite holiday, since a young child, has been the 4th of July!  I love the comradery of being American with thy fellow neighbor, I love the food and the smell of a lit charcoal grill and I still light up with the sound and sight of popping fire crackers and works!

Let’s also talk about the potluck’s, given everyone I’ve ever met celebrates this holiday outdoors, there is always a picnic of sorts to be had!  This “no-bake” cheesecake dip is the perfect dessert to bring with you to your 4th celebration.  It takes just minutes to prepare, can chill in a cooler if needed and will be gone as fast as it took to make!  Enjoy!

The Starting Lineup

  • 2 (8oz) blocks cream cheese, softened
  • 1 cup powdered sugar
  • 8oz tub Cool Whip, slightly thawed
  • 2 tsp vanilla extract
  • 1 Tbsp lemon juice, fresh
  • 1 cup hulled and halved strawberries
  • 1/2 cup blueberries
  • Graham crackers and vanilla wafers for dipping

*You can use low-fat cream cheese and whipped topping.  Fat-free is not recommended.

*Can be made with other fruits, color-coordinated for other celebrations or be “New York style” plain!

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Beat the softened cream cheese and powdered sugar together till smooth.  Add in the Cool Whip, vanilla extract and lemon juice; whip till just combined.  Gently fold in fresh fruit; cover and refrigerate for 45-60 minutes.

Serve with graham crackers and/or vanilla wafers for dipping.

RWBcheesecakeDip

Southwest Succotash

Ah, good ol’ succotash!  An American classic that has been served on supper tables for decades and, for some reason, is one of my favorite words to say.  Today though, we’re giving the southern staple quite a southwestern twist!  The added ingredients of avocado, black beans and jalapeno are balanced out with a tangy and sweet vinaigrette.  Now, by all means, please add in the original versions most popular ingredient, lima beans (I really do like them).  Though, I suppose they can be optional and given there are still beans in the mix, no one will be the wiser…

 

The Starting Lineup

  • 2 cups cooked/grilled corn, fresh or frozen *grilled fresh is ideal
  • 2 avocados, cut into 1/2″ cubs
  • 1 pint cherry tomatoes, halved
  • 1/2 cup finely diced red onion
  • 1 cup black beans, rinsed and drained
  • 1 jalapeno pepper, seeded and finely chopped 
  • 1/2 cup frozen, thawed lima beans (optional)

Vinaigrette

  • 3 Tablespoons extra virgin olive oil
  • Juice of 1 fresh lime, plus zest
  • 2 Tablespoons honey
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon salt and pepper, each or to taste

 

In a large bowl, combine the prepared vegetables and beans.  In a small separate bowl, whisk together the vinaigrette ingredients.  Make sure to taste for seasoning (i.e. more salt? pepper?  Maybe an added tablespoon of honey?)

Pour the dressing over the corn salad, toss to coat and chill in the refrigerator for 1-2 hours.  Serving suggestion:  Plate under grilled chicken, steak or fish or serve with tortilla chips.

SouthwestSuccotash

Southern Comeback Sauce

I’ve had a little break from here as of late and it’s not because I was tiring of it.  It was due to my husband and I purchasing our first home (yay!!) and packing and Christmas and New Years and moving and unpacking and two very young kids and life and….oh man am I beat!!  However, my (much much larger) kitchen is at least unpacked and ready to be lovingly used!  Ecstatic doesn’t even describe it!

So I figured it only fitting that for my food blogging comeback, I make a delicious southern favorite, Comeback Sauce!!  More commonly known on the west coast as the simply put fry sauce.

Now the ingredients can vary a bit in this recipe, but one thing remains true of this Mississippi classic..it must contain chili sauce!  It really does take it up a few notches in flavor as opposed to the west-coast strictly Mayo/ketchup blend.  I promise!

One last great thing about the ever famous Southern Comeback Sauce is that it is darn good on everything.  Like everything.  French fries, onion rings, a burger or BLT spread, veggies, fried chicken strips, shrimp or oysters..I could go on and on, but…I’m hungry!  Enjoy!!

*and hey, if you’re not so inclined on making your own, you can buy bottles of this stuff from many southern retailers online! 😉

The Starting Lineup

  • 1 1/4 cup mayonnaise 
  • 1/4 cup chili sauce (2+ Tbsp more if desired)
  • 2 tbsp ketchup
  • Juice of 1 lemon
  • 2 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1+ tsp Cajun seasoning
  • A couple dashes of Tabasco sauce
  • A pinch of salt and black pepper
  • Small drizzle of olive oil 

This tasty, glorified “fry sauce” could not be easier to prepare!  I absolutely let my little ones in on helping me here since it’s nearly impossible to mess it up.  

In a medium size bowl while using a whisk, simply combine ALL of the above ingredients together.  Make sure to taste and add a bit more Tabasco for heat, maybe more salt or Cajun seasoning or even more mayo if that’s how you like it!  It’s all up to you my friend.

Once just combined, cover with plastic wrap or transfer to a lidded mason jar and refridgerate to allow those flavors to meld.  When ready and if you’re feeling real fun that day…pour into those little paper or plastic fast-food ketchup cups and serve with a big platter of fries, burgers, onion rings, hush puppies…whatever!  It’s good on all!!

Pizza Rolls

Do you remember growing up and eating those famous Totino’s Pizza Rolls after school??  You know, the little crunchy squares filled with gooey cheese, sauce & meat that would always burn the roof of your mouth because you couldn’t wait for them to cool off?.. 

Well these are them recreated on steroids!  Soooo good!  What’s also great about these is that you can fill them with any pizza topping of your choice!  Make these upscale with roasted vegetables, salami, pesto, feta cheese or keep it the original way of mozzarella, marinara and pepperoni!!  Kids and adults alike will enjoy these to no end!

The Starting Lineup

  • Spring roll wrappers
  • 1 lb Italian sausage
  • 1 cup pepperoni, chopped
  • 1 cup mozzarella cheese
  • 1 jar marinara sauce
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 2 tsp Italian seasoning
  • Kosher salt & pepper, to taste
  • 1/2 cup rice flour
  • 1 egg, beaten
  • 2 tbsp extra virgin olive oil
  • Vegetable oil (for frying)  

Begin by heating up the extra virgin olive oil in a sauté pan over medium heat while chopping & dicing the vegetables and pepperoni.  Also turn on your deep fryer to 350 degrees (or bring vegetable oil up to temp in a large heavy bottomed pan).

Next add the diced onion to the hot pan and sauté for 2-3 minutes, followed by the minced garlic for another minute. 

 Add the Italian sausage, Italian seasoning and S&P to the onion & garlic and brown till cooked through.  Drain on a paper towel lined bowl. 

 In a large bowl, combine the pepperoni, mozzarella cheese, marinara sauce.  Next, fold in the sausage mixture and set aside. 

   Assembly time!!  Now it’s not as tricky as you may think, but please follow along :).  Needed: a bowl of water, a beaten egg and pastry brush, the spring roll wrappers and a shallow dish with the rice flour in it.

Lightly sprinkle your work surface with a bit of rice flour.  Next dip 3 spring roll sheets (individually) into the water for about 15 seconds each and stack on top of eachother on the floured work surface.  Now add a scoop or two of the meat filling in the middle of the wrapper and then brush the beaten egg around the edges of the wrapper. 

 
 Fold up like a burrito and carefully dredge the entire roll with the rice flour and set aside as you finish assembling the rest. 

    Once done, take to the deep fryer and again, carefully drop into th hot oil and allow to fry for a few minutes until a light brown.  (These won’t brown heavily like you might think). 

 To serve, cut on the diagonal and serve with a side of warm marinara sauce for dipping.  Be careful as these rolls are hot…and addictive!! 

 

Redneck Ranch

Ok..I love ranch dressing.   Whether it’s on the obvious salad, a french fry dip, tacos, on pizza…a spoon.  You name the food and ranch dressing is likely a great add-on!

However, one day we apparently ate our fridge worth of bottled ranch and I had to come up with something quick to satisfy our need of fried chicken tender dip, and that I did.  

The below ingredients can be altered (of course) to your specifications, but they do make a great ranch substitute (Hidden Valley) with a bit of a fun tang.  That same tang is excellent with fried chicken, on burgers & fries…and yes, even vegetables..

*I took pictures of both the whisking/bowl “technique” or the mason jar “technique”.  I do hope that the word, technique, is more comical than anything.  You either stir or shake people.

The Starting Lineup

  • 1/2 cup mayonaisse
  • 1/2 cup buttermilk
  • 1/4 cup creole mustard (spicy brown would work too)
  • 3 Tbsp of pimiento peppers
  • Juice of 1 lemon
  • Pinch of cayenne pepper
  • Hefty pinch of ground pepper and salt

Optional

  • Mason Jar (to shake..looks great and keeps the dressing fresh)  

Like I mentioned above, this is silly easy.  You combine all of the ingredients into either a bowl or into a mason jar (with lid) and whisk or shake till combine. 

  

  I prefer to then place the dressing into the refridgerator for at least 30-60 minutes to blend the flavors, but if your’e in a hurry, go ahead and dig in!  Enjoy!  

  

Easy Tzatziki Sauce

This sauce has an unbelievably bright and fresh taste to it!  That mix of Greek yogurt, fresh lemon juice and cucumber will wake any flavors up!  

I like to serve this sauce alongside gyros and as a dip to my Greek fries..simple and delicious!

The Starting Lineup

  • 1 cup Greek yogurt
  • 1/2 large cucumber, seeded and finely diced
  • 1 tsp dill, to taste (fresh is best, but dried in a pinch)
  • 1 Tbsp fresh lemon juice, to taste
  • 1 tsp garlic, minced
  • 1 tsp EVOO 
  • Pinch each of kosher salt and fresh ground pepper   

Start this easy Greek staple by rinsing and then cutting your cucumber in half lengthwise *You’re welcome to peel the skin, but I like a bit of bright green and texture to it.  Next, remove all the seeds with a spoon by simple scraping them out.  This part is easy … like the entire recipe actually. 

Finally, finely dice the cucumber (teeny tiny pieces) and place onto a paper towel *This will help absorb the extra water from the vegetable.  I even (literally) squeeze out as much moisture as I can so that the sauce isn’t too thin.  Now, mince the garlic and get the dill and lemon ready. 

 In a small bowl, combine all of the above ingredients and give it a good stir.  Cover the bowl with Saran Wrap and let chill in your refridgerator so that the flavors meld together (about an hour).  Meanwhile you can start dinner… Enjoy! 

 

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