Creamy Cucumber Ranch Dip

from Tealmama

Notes: Would make a day ahead for a little more flavor but could make day of. Just cut off seeds of cucumber to make it less runny. Liked with chips or carrots.

Oh So Simple Creamy Cucumber Dip

Creamy cucumber dip – super easy and so flavorful.

• Prep Time: 20m
• Total Time: 20m
• Serves: 10

Ingredients

• 2 cucumbers
• 1 package cream cheese
• 16 oz sour cream
• 1 package of ranch dip seasoning

Instructions

1. Set the cream cheese out to soften.
2. Chop the cucumbers into large chunks, set aside.
3. Once the cream cheese is soft, add to a medium size mixing bowl and use a hand mixer to blend until creamy.
4. Add the sour cream and blend again until silky smooth.
5. Add the ranch dip seasoning packet and mix well.
6. Add the chopped cucumbers.
7. Refrigerate until you’re ready to serve.
8. Add to a serving dish and pair with tortilla chips, pita chips, crackers or veggies.

Microwave 5 min. Hummus

from Minimalist Baker

BEST EVER 5 MINUTE MICROWAVE HUMMUS

 

Prep time

1 min

Cook time

4 mins

Total time

5 mins

 

6-ingredient hummus that comes together in 5 minutes and magically transformed into the best hummus thanks to the MICROWAVE! Trust me. It’s the best hummus I’ve ever made at home!

Author: Minimalist Baker

Recipe type: Appetizer

Cuisine: Mediterranean, Vegan, Gluten Free

Serves: 8

Ingredients

• 1 15-ounce can chickpeas, NOT drained
• 2-4 cloves garlic (depending on how garlicky you prefer it)
• 1/2 cup tahini
• 2 Tbsp fresh lemon juice
• 3/4 – 1 tsp sea salt, depending on how salty you prefer it
• 1-2 Tbsp extra virgin olive oil

Instructions

1. Microwave undrained chickpeas and whole garlic cloves in a mixing bowl for 4-5 minutes.
2. Add to blender or food processor and process with lemon juice, salt and tahini. Stream in olive oil while mixing.
3. Process until smooth and creamy, scraping down sides as needed. Taste and adjust seasonings as you prefer. I find 3/4 tsp salt to be the perfect amount.
4. Garnish with a little more olive oil and paprika, and serve with veggies, crackers and pita. Leftovers keep in the refrigerator for up to 1 week or more. It tastes even better refrigerated, as it has time to thicken up and develop in flavor.

Notes

*Recipe created by Rebekah and Justin Hubbard, and shared by my lovely friend, Lisa.

Nutrition Information

Serving size: ~1/4 cup Calories: 157 Fat: 10g Saturated fat: 1.4g Carbohydrates: 12.9gSugar: 2.7g Sodium: 239mg Fiber: 1.4g Protein: 5.2g

Corn Dip

from Walters

Ingredients:
1 can of shoe peg corn
8 oz chopped banana peppers
8 oz. shredded cheddar/Monterey jack
2 t mayo
2 T sour cream

Directions:
Drain the corn and peppers. Mix it all together.

Baba Ghanoush

from Food.com


Notes: I really do enjoy this with pita, naan, carrots, etc. Was great even a few days later. Maybe better as gave it time to blend tastes.

• Ingred:
• 1large eggplant
• 1⁄4cup tahini, plus more as needed
• 3garlic cloves, minced
• 1⁄4cup fresh lemon juice, plus more as needed
• 1pinch ground cumin
• salt, to taste
• 1tablespoon extra virgin olive oil
• 1tablespoon chopped fresh flat-leaf parsley

Directions:

1. Prepare a medium-hot fire in a charcoal grill.
2. Preheat an oven to 375°F.
3. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
4. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
5. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
6. Remove from the oven, let cool slightly, and peel off and discard the skin.
7. Place the eggplant flesh in a bowl.
8. Using a fork, mash the eggplant to a paste.
9. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
10. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
11. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
12. Drizzle the olive oil over the top and sprinkle with the parsley.
13. Serve at room temperature.

Watermelon Pico de Gallo

from Pioneer Women

Print Recipe

Ingredients

• 1/2 whole Small Seedless Watermelon, Diced
• 1/2 whole Red Onion, Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 1 whole Green Bell Pepper, Seeded And Finely Diced
• 1 whole Yellow Bell Pepper, Seeded And Finely Diced
• 2 whole Jalapeños, Seeded And Finely Diced
• 1 whole Bunch Cilantro, Chopped
• 2 whole Juice Of 1 To 2 Limes
• 1/2 teaspoon Salt

Preparation Instructions

Throw all the ingredients into a large bowl and toss it together. Taste with a chip and adjust ingredients as needed.

Serve with chips or on top of grilled chicken or fish...or as a side salad!

Cranberry Salsa

Notes: I skipped the apple juice and cilantro last time, and only put in 1 T of jalapeno pepper and it was great. I think you can adapt a little to what you have on hand.

Got this from a friend in DC

Makes 4 cups

Ingredients:
1 bag fresh cranberries
1 Granny Smith apple, peeled and cored and cut into chunks
1/2 large red bell pepper, cut into chunks
1/2 medium red onion, cut into chunks
3/4 C white sugar
1/3 C apple juice
3 T fresh cilantro
2 T pickled jalapeno pepper (or more, if you want it spicier, 2 T is mild)
1 tsp fresh grated lime zest

Directions:
Combine ingredients in a food processor and serve with tortilla chips. Keeps well for a few days.

Frank's Red Hot Sauce Chicken

from my cousin Ryan W.  (loved this sauce!)

Chicken:
1 C bread crumbs
1 C corn flakes, crushed
1 C flour
1/2 C Parmesan cheese
Salt and pepper to taste
Chili powder to taste
Paprika to taste
2 to 3 chicken breasts
1 to 2 eggs
Oil

Mix dry ingredients into a bowl. Cut chicken breasts into 2 inch cubes.  Dip in egg then into dry ingredients. Then fry in oil or you can bake in oven for a healthier version. Coat in sauce or serve sauce as dipping sauce.

Sauce:
1/2 C white vinegar
1/2 C butter
6-8 oz Frank's Red Hot sauce

Warm sauce in saucepan. And coat or set out as a dip for chicken.

Serve with blue cheese or ranch.

Fresh Tomatillo Salsa

from Martha Stewart

This was even better the second day. Be SPARING on the salt initially as tends to be easily overdone. Tasted great with Cafe Rio pork.

• Yield Makes 2 1/2 cups

Ingredients

• 1 pound tomatillos (husks removed), washed and quartered
• 1/2 small red onion, chopped
• 1 jalapeno chile (ribs and seeds removed, for less heat), coarsely chopped
• 1 cup fresh cilantro
• 3 tablespoons fresh lime juice
• Coarse salt (Go easy on the salt, didn't add much and was strong)

Directions

1. In a food processor, combine tomatillos, onion, jalapeno, and cilantro with lime juice. Pulse until finely chopped; season with salt. Serve with chips, over seared fish, or with eggs.

Cook's Note

Refrigerate tomatillos up to 1 week; remove the husks and wash off the sticky coating before using.

Cucumber Dip

from Mom

Ingredients:
2 grated cucumber (strained, peeled)
1 C mayonnaise
1 tsp Accent
1 8 oz cream cheese
salt
pepper
 5-8 green onions

Mix altogether. Chill. Serve with sliced veggies.

Tavia's Black Bean Salsa

Ingredients:
8-10 Roma tomatoes
6-10 sprigs cilantro (or more)
1 medium purple onion
2 can black beans
1 can white shoepeg corn (Green Giant)
6 oz Zesty Italian dressing

1. Rinse and drain beans and corn

2. Mix together and serve with chips.

Bachelor Bean Dip

from Jenn Gillins

Ingredients:
1 8 oz cream cheese
1 can chilli

Mix together and warm.

Serve with tortilla chips.

Robyn's Artichoke Dip

from Robyn E.

Ingredients:
1 C mayonnaise
1 C fresh Parmesan cheese (grated)
1 can (12 oz) artichokes (drained & chopped)
1 pkg frozen spinach (drained, squeezed)
chopped red pepper
1 C pepper jack, Monterrey jack, or mozzarella cheese

1. Mix all ingredients except cheese together and spread evenly in an oven safe serving dish/pan.
2. Sprinkle cheese on top
3. Warm in oven for 10 minutes shortly before serving

Serve with lightly toasted sliced baguettes

Guacomole

from Aunt Bree

Ingredients:
2 avocados, mashed
1 T mayonnaise/sour cream
1 T lemon juice
chopped onion
tomatoes
Worcestershire sauce
Tabasco sauce
salt

Mix altogether shortly before serving