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Secret Recipe Club
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Entries in Dip (13)


Cowboy Salsa

Cowboy salsa

It's Secret Recipe Club reveal day! This month, I was assigned to Kirstin's blog, Loving Life, where she shares stories about life along with great recipes. She's been blogging since 2007, so it took me quite a while to get through every single post and choose a recipe to make. While there were many delicious sounding recipes, this was the one I chose to go with. It screamed summer to me, possibly because it reminded me of a dish my friend brought to a picnic last summer. Some of my out of town family came in for a bicycling event this past weekend, and to celebrate, my aunt and uncle had everyone over to their cottage for a cookout. Even though my aunt told everybody not to bring anything, I thought that this would be the perfect thing to share with my family, and I was right. Since the sauce is not cream-based, it was safe to be outside on a hot day. Everybody enjoyed it very much. Thanks for sharing, Kirstin!

1 can Black Beans, drained and rinsed
1 can Shoe Peg Corn, drained
1 small Onion, diced
2 Avocado, diced (I only used one)
1 small jar Chopped Pimiento, drained
1/2 cup Oil
1/2 Sugar
1/4 cup White Wine Vinegar
1/4 cup Red WIne Vinegar
2 tablespoons Tiger Sauce (I couldn't find this, so I used Tobasco instead) 

In small bowl, whisk together the oil, sugar, vinegars, and hot sauce. In a large bowl, mix together the black beans, corn, onion, avocado, and pimiento. Pour the dressing over the top and toss to coat evenly. Chill until ready to serve. Serve with tortilla chips.

SOURCE: Loving Life


Buttermilk Ranch Dressing

Buttermilk ranch

When it comes to salad, I typically prefer vinaigrette dressings. However, if ever a way to eat raw vegetables, dipped in ranch dressing is the way to go. I happened to have an open carton of buttermilk in my fridge, which may have been my inspiration in the first place, and bottled dressing tastes too artificial to me, so I searched for a recipe and had a jar of homemade ranch within minutes. In the past week, I feel like I've eaten my weight in raw vegetables and a side of ranch!

1 cup Buttermilk, well shaken
1/4 cup Mayonnaise
3 tablespoons Sour Cream
3 tablespoons Parsley, finely chopped
2 tablespoons Chives, finely chopped
Salt and Pepper, to taste

Place all ingredients in a jar with a tight fitting lid. Seal the jar tightly and shake until well combined. Refrigerate for about 1 hour before using. This dressing will keep for up to a week in the refrigerator.  

SOURCE: Slightly adapted from Chow


Mango Guacamole

Mango Guac

Mangoes were on sale at our grocery store and I remembered seeing this recipe on How Sweet It Is a while back, so I picked a few up so that I could give it a try. Guacamole isn't something that I've always liked. It took me a while to get around to trying and liking avocado, but I am so glad that I do now! The sweetness of the mango and the spiciness of the jalapeño really help balance this guacamole. It ended up pairing so well with our magic enchiladas on Friday night, too!

4 Avocados
1 Tomato, chopped
1/2 cup Mango, chopped
1/3 cup Red Onion, chopped
1 small Jalapeño, seeded and chopped
1/2 teaspoon Salt
1/4 teaspoon Pepper
Juice of 2 Limes
Handful of Cilantro, chopped

Remove the flesh from the avocado and place it in a bowl. Add the tomato, jalapeño, onion, mango, and cilantro and mix until combined. Add the salt, pepper, and lime juice and mix until the desired consistency is reached. Makes about 1 1/2 cups.


Spinach Artichoke Dip

This week's recipe swap had a theme of tailgate and appetizer foods.  I received this recipe from The Nest What's Cooking member named asilsjf.  She originally got this recipe from the September 2007 issue of Cooking Light, submitted by Krista Ackerbloom Montgomery.  Since we were going to a family reunion for my mother-in-law's family, I figured it would be a great time to make this dip, so that it can be shared by multiple people, rather than just by me and Joel!  I put a little bit of the dip into a small ramekin and baked it along with the big foil pan, so that I could try it hot out of the oven.  Let me tell you, I'm so glad I was making this for a party because I don't think I would have had a hard time eating the whole pan's that good!

2 cups Shredded Mozzarella Cheese, divided
1/2 cup Sour Cream
1/4 cup Parmesan Cheese, divided
1/4 teaspoon Black Pepper
3 Garlic Cloves, crushed
1 (14 ounce) can Artichoke Hearts, drained and chopped
2 bricks (8 ounces each) of Cream Cheese, softened
1/2 of a 10-ounce package Frozen Chopped Spinach, thawed, drained, and squeezed dry

Combine 1 1/2 cups of mozzarella, sour cream, 2 tablespoons of Parmesan, pepper, garlic, artichokes, cream cheese, and spinach in a large bowl.  Stir until well blended.  Spoon mixture into a 1 1/2 quart baking dish.  Sprinkle with the remaining 1/2 cup of mozzarella and remaining 2 tablespoons of Parmesan. Bake at 350 degrees for 30 minutes, or until bubbly and golden brown.  Serve with tortilla chips.


Caramelized Onion Dip

My friend held her second annual wine tasting party tonight.  This year, in addition to bringing a bottle of wine, each attendant was asked to bring either an appetizer or a dessert.  I brought a bottle of gewürztraminer and this dip, which I found here on Pink Parsley, originally from Ina Garten.  I enjoyed this dip very much.  The cayenne gives it a little punch of heat and the caramelized onions are amazing!  It didn't see too many others eat it, which disappointed me a little bit since I rushed home from work to make it, but it left more for me to enjoy, since it was my dinner!

2 Vidalia or Yellow Onions (I only used 1)
3 tablespoons Butter
3 tablespoons Olive Oil
1/4 teaspoon Cayenne Pepper
1 teaspoon Salt
1/2 teaspoon Black Pepper
4 ounces Cream Cheese, at room temperature
1/2 cup Sour Cream
1/2 cup Mayonnaise

Cut the onions in half and slice them into 1/8-inch thick slices.  There should be about 3 cups total.  Heat the oil and butter in a large sauté pan over medium heat.  Add the onions, cayenne, salt, and pepper and sauté for 10 minutes.  Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized.  Allow to cool slightly.  In a bowl, combine the cream cheese, sour cream, and mayonnaise and beat with an electric mixer until smooth.  Add the onions and mix until well combined.  Taste for seasonings.  Serve immediately or chill to serve later.