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Aunt Debbie’s Cantaloupe Salsa

Fruit with a bite is the perfect way to describe Aunt Debbie’s Cantaloupe Salsa.  Sometimes I skip the chips and eat it straight out of the bowl with a fork.  My Aunt Debbie married into the family and we warmed up quickly when she brought her famous salsa to a family get together.

Not only is this salsa super healthy, it is also flavorful and versatile.  Aunt Debbie said it is great on top of fish or chicken, she tops the chicken and fish with salsa covers and bakes.  I am going to have to make some to try this out.

Aunt Debbie's Cantaloupe Salsa

Cantaloupe Salsa:

  • 1 ripe cantaloupe seeded, peeled and diced into small bits
  • 2 bunches green onions, chopped
  • 2 -3 sweet bell peppers seeded and finely chopped any color—I like the red ones best
  • 2 large bunches of fresh cilantro—use just the tops and mince finely
  • Juice of 4 limes, you can add some zest if you need more lime flavor
  • 1 tablespoon of fresh ginger—you can use pre-minced if you don’t have fresh
  • 1 or 2 seeded jalapeño peppers,finely chopped
  • Optional—1-2 cloves of minced garlic

Combine all ingredients in a large bowl, best if the flavors are able to develop for an hour or two in the fridge.

This is a really forgiving recipe. Aunt Debbie has stretched the recipe for another meal by adding chopped apples, mango, peaches, or even tomatoes and sweet corn.

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Light Spinach and Artichoke Dip

I fell in love with this Light Spinach and Artichoke Dip.  Not only is it half the calories than normal but I think it tastes twice as good.  I got this recipe out of a Cooking Light cookbook a few years ago.  Be warned this dip feeds a crowd, so either make half or prepare eat this all week-long.  Or just sit and eat the whole thing, I know I could.

Lite Spinach and Artichoke Dip

Light Spinach and Artichoke Dip:

  • 2 cups mozzarella, shredded and divided
  • 1/2 cup fat-free sour cream
  • 1/4 cup grated fresh parmesan cheese, divided
  • 1/4 tsp black pepper
  • 3 garlic cloves, crushed
  • 14 oz. can artichoke hearts, drained and chopped
  • 2 (8 oz.) blocks of 1/3 less fat cream cheese, softened
  • 1/2 (10 oz.) package of frozen spinach, thawed and drained well

Preheat oven to 350 degrees.

Mix 1/2 cup mozzarella and 2 Tbs parmesan cheese, and set aside.

Combine the remaining ingredients, mix until well combined.

Spoon into a lightly greased 1 1/2 quart baking dish.

Sprinkle with the cheese mixture.

Bake for 30 minutes or until bubbly and golden brown.

Serve warm with tortilla chips or crackers.Lite Artichoke and Spinach Dip

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Hot Corn Dip

Hot Corn Dip

I made this dip for Fourth of July and served it with tortilla chips.  It had wonderful flavor, and was easily made the night before and put into the oven before the party.  In no time the dip was gone, and I was asked for copies of the recipe.  Closet Cooking shared the recipe, and inspired me to try something new.

Hot Corn Dip:

  • 1 Tbs butter
  • 2 cup corn kernels or (2 ears of corn removed from cob)
  • salt and pepper to taste
  • 1 Tbs butter
  • 1/4 cup yellow or red pepper, chopped
  • 1/2 cup yellow or sweet onion, chopped
  • 1/4 cup green pepper, chopped
  • 1 jalapeno, seeded and chopped
  • 1/4 cup green onions, chopped
  • 3 cloves garlic, chopped or pressed
  • 1/4 cup mayo
  • 1/4 tsp cayenne pepper (optional)
  • 1 handful of Monterey jack, grated
  • 1 handful of cheddar cheese, grated

Hot Corn DipMelt 1 Tbs of butter in a saute pan, add corn and saute until corn starts to become golden brown.  Place in a bowl and set aside.

Using the same pan, melt the other Tbs of butter and add peppers, garlic, and yellow onion.  Saute until vegetables become tender, add in green onions and saute 2 minutes more.  Add to the bowl of corn.

Mix in mayo, salt, pepper, cayenne, and half of the cheese.  Place in an 8×8 pan or a 9 inch pie plate.  Sprinkle with the rest of the cheese and bake at 350 degrees for 15-20 minutes.  Cheese will be melted and sides bubbly.

Hot Corn Dip

Best Hummus Dip

At one point I had heard the tip to use the liquid in canned garbanzo beans in your hummus.  This made my homemade hummus the best that it can be.  We make hummus often because we are a dipping kind of family.  Everyone including Mr.Picky loves it.

I will cut up a whatever vegetables I have in around and have them ready in the fridge at all times.  It makes for an easy healthy go to snack.  Especially if you place them in a clear container in the front of your fridge where you will see them.

Best Hummus Dip

This recipe makes about 4 cups of hummus which is a lot for us to eat before it goes bad.  My rule for prepared food is usually a week and it’s out of the fridge.  This hummus freezes great.  You can split the hummus up after it is made and freeze what you are not using.  Just thaw in the fridge and give it a good stir before serving.

Best Hummus Dip:

  • 2 (16 oz.) cans of garbanzo beans/chickpeas, liquid reserved separately
  • 1-2 cloves garlic, minced or grated
  • 1/4 cup olive oil
  • 1/4 cup tahini paste, this is sesame paste
  • salt and pepper
  • 2-3 Tbs lemon juice

Best Hummus RecipeCombine all the ingredients in a food processor.  Adding the reserved liquid a bit at a time until you get the desired consistency you wish.  Process until smooth, or keep it chunky if you like.

*I keep roasted garlic frozen in the freezer for a moments notice.  I love to add 4-5 cloves of roasted garlic into the hummus.  Another flavor option is 1/2-1 tsp ground cumin or add both.

 

Guacamole

Guacamole

I love to dip and eat tortilla chips, salty and savory is what I crave.  Not super fond of a guacamole with no chunky goodness.  This is how I make my guacamole.

Guacamole:

  • 4 ripe avocados (reserve one pit from avocado)
  • Juice of 1 large or 2 small limes
  • Cilantro, small handful rinsed and chopped
  • 1/2 tsp sea salt
  • 1 small tomato, diced
  • 1/2-1 (depending on heat) jalapeno, minced
  • 1/4 tsp chili powder
  • 1/4 cup onion (red or sweet), chopped

Combine all ingredients in a bowl.Guacamole

Mix with a spoon until desired texture is reached.  Refrigerate with the pit of one avocado in the bowl, this will keep your guacamole from browning.

Serve with chips, veggies, or as a topping.

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