A co-worker of mine made this last week for a pot luck we had a work and wow it was good. It sounded really easy to put together and it hits the chocolate spot for sure. I made this for the Super Bowl get together we're going to (Go Packers!) and it would be fantastic for Valentine's day as well.
Whip Chocolate Dip
large container cool whip, thawed
1 bag of semisweet chocolate chips
cinnamon to taste (about 1/2 tsp)
rum extract to taste (about 1/2 tsp)
strawberries and angel food cake cut in bite size pieces for dipping
Melt the chocolate chips in a microwave safe bowl for 1 1/2 to 2 minutes, stirring every 30 seconds. Fold in the thawed cool whip and add the cinnamon and rum extract. Stir well. To serve, dip in strawberries and angel food pieces. Yummy!
Showing posts with label Dip. Show all posts
Showing posts with label Dip. Show all posts
Sunday, February 6, 2011
Tuesday, September 8, 2009
Vegetable Dip
We are harvesting many tomatoes, cucumbers, carrots and peppers from our garden right now. I like raw veggies, but my husband is not the biggest fan. He is getting much better and I can sneak chopped up cukes in salads and even tomatoes sometimes and he'll eat them. More often though, he gives me all of the veggies that he doesn't eat from dinner. I found this recipe and whipped this up to enjoy with some cut up carrots, cukes and yellow peppers. Ryan did eat the yellow pepper, but passed on the rest of the veggies. I'll have to just keep trying I guess!
Vegetable Dip From Our Dairy Specialties cookbook
1 cup sour cream
3 tsp onion flakes
3 tsp dill flakes (fresh if available)
1 cup mayo
3 tsp parsley flakes (fresh if available)
3 tsp seasoned salt (or less)
Mix all together at least 1 hour before serving. Good with any vegetable.
Vegetable Dip From Our Dairy Specialties cookbook
1 cup sour cream
3 tsp onion flakes
3 tsp dill flakes (fresh if available)
1 cup mayo
3 tsp parsley flakes (fresh if available)
3 tsp seasoned salt (or less)
Mix all together at least 1 hour before serving. Good with any vegetable.
Wednesday, July 29, 2009
Frijole-Mole
I'm branching out a bit from the cookbook that I've been using a lot lately-Simply in Season.
I read an awesome book a few months ago that has really helped change the way I look at food and what my husband and I eat. It was called Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver. Her family grew, gathered, harvested, raised most of the food that they ate for a whole year. What they couldn't grow, they searched for local sources to provide such as meat and milk, etc. There are many really excellent points that the author brings up about the benefits of supporting your local food system as much as you can. Even though I don't buy all organic food, I try to buy humanely raised meat, eggs, and dairy versus the cheapest I can find. There really are many more benefits to free-range, pasture raised meat and dairy and not supporting the commercial farms is one way to help improve our environment and decrease pollution. Anyway...I'll get off my soapbox about that, but I really do encourage people to learn more about where their food comes from-support local sources as much as you can and read the above book-it really is eye opening.
This recipe comes from the above book. I had to figure out a way to use up the beans from my garden and since my husband doesn't like them, I try to figure out ways to sneak them in so he can't really tell they're there. This was a delicous spread. I was a little hesitant to try it, but it turned out great. Very filling!
Frijole-Mole
1/2 lb. trimmed green beans
1 coarsely chopped onion
1 T olive oil
3 hard boiled eggs
2 cups fresh basil leaves
1 T lemon juice (optional)
Mayo or yogurt
salt and pepper
cayenne pepper or red pepper flakes (optional- I didn't add, but I wish I would have. We like spicier food and I will add this next time)
Steam beans until tender. Sautee onions in olive oil over medium heat until they become slightly transparent. Combine beans, cooked onions, eggs, basil and lemon juice in food processor and blend into a coarse puree. Remove puree to a bowl and combine with enough mayo or yogurt to hold together (you don't need much, about 1/4 cup). Add salt and pepper to taste. This spread is fantastic served on crusty bread, crackers, or rice cakes. We used tortilla chips to scoop it up.
I read an awesome book a few months ago that has really helped change the way I look at food and what my husband and I eat. It was called Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver. Her family grew, gathered, harvested, raised most of the food that they ate for a whole year. What they couldn't grow, they searched for local sources to provide such as meat and milk, etc. There are many really excellent points that the author brings up about the benefits of supporting your local food system as much as you can. Even though I don't buy all organic food, I try to buy humanely raised meat, eggs, and dairy versus the cheapest I can find. There really are many more benefits to free-range, pasture raised meat and dairy and not supporting the commercial farms is one way to help improve our environment and decrease pollution. Anyway...I'll get off my soapbox about that, but I really do encourage people to learn more about where their food comes from-support local sources as much as you can and read the above book-it really is eye opening.
This recipe comes from the above book. I had to figure out a way to use up the beans from my garden and since my husband doesn't like them, I try to figure out ways to sneak them in so he can't really tell they're there. This was a delicous spread. I was a little hesitant to try it, but it turned out great. Very filling!
Frijole-Mole
1/2 lb. trimmed green beans
1 coarsely chopped onion
1 T olive oil
3 hard boiled eggs
2 cups fresh basil leaves
1 T lemon juice (optional)
Mayo or yogurt
salt and pepper
cayenne pepper or red pepper flakes (optional- I didn't add, but I wish I would have. We like spicier food and I will add this next time)
Steam beans until tender. Sautee onions in olive oil over medium heat until they become slightly transparent. Combine beans, cooked onions, eggs, basil and lemon juice in food processor and blend into a coarse puree. Remove puree to a bowl and combine with enough mayo or yogurt to hold together (you don't need much, about 1/4 cup). Add salt and pepper to taste. This spread is fantastic served on crusty bread, crackers, or rice cakes. We used tortilla chips to scoop it up.
Sunday, February 1, 2009
Buffalo Chicken Dip
Yeah Superbowl Sunday!!!! This is what I am making to take to the party we're going to. I've made it before and when I asked Ryan what we should bring to the party this is what he requested. It is simple to whip up and really good! I'm trying it in a crockpot tody and doubling the recipe so I'm hoping it turns out just as good.
Buffalo Chicken Dip From Taste of Home
8 oz package cream cheese, softened
10 oz can of chunk white chicken, drained
1/2 cup buffalo sauce
1/2 cup ranch salad dressing
2 cups shredded Colby-Monterey Jack cheese
Tortilla chips
Spread cream cheese into an ungreased shallow 1 qt baking dish. Layer with chicken, buffalo wing sauce and ranch dressing. Sprinkle with cheese.
Bake, uncovered at 350 for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips.
Buffalo Chicken Dip From Taste of Home
8 oz package cream cheese, softened
10 oz can of chunk white chicken, drained
1/2 cup buffalo sauce
1/2 cup ranch salad dressing
2 cups shredded Colby-Monterey Jack cheese
Tortilla chips
Spread cream cheese into an ungreased shallow 1 qt baking dish. Layer with chicken, buffalo wing sauce and ranch dressing. Sprinkle with cheese.
Bake, uncovered at 350 for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips.
Tuesday, July 8, 2008
Cheesy Cream Dip
I can't believe it's July already! We had a great 4th of July and enjoyed this dip during our little get together. I have been so busy with my flowers and garden that I haven't had time to add more recipes, but I will be working hard the next few days to try and catch up. We've been enjoying lots of fresh fruits and vegetables, primarily from the store, but I have already picked about 15 zucchini from my garden and a couple of cucumbers. I have peas that are working on getting bigger too! I love summer!
Cheesy Cream Dip from Our Dairy Specialists Cookbook
1 c cheddar cheese, shredded
1 c sour cream
3 T pimento, chopped (omitted since I did not have any)
3 T stuffed green olives, chopped
1/4 tsp salt
1/4 tsp oregano
1/8 tsp pepper
raw vegetables for dippers
Beat cheese and sour cream in small mixing bowl until well blended. Stir in olives and seasonings. Cover and chill 2-3 hours to allow flavors to blend well. Serve with assorted fresh raw vegetables as dippers.
Cheesy Cream Dip from Our Dairy Specialists Cookbook
1 c cheddar cheese, shredded
1 c sour cream
3 T pimento, chopped (omitted since I did not have any)
3 T stuffed green olives, chopped
1/4 tsp salt
1/4 tsp oregano
1/8 tsp pepper
raw vegetables for dippers
Beat cheese and sour cream in small mixing bowl until well blended. Stir in olives and seasonings. Cover and chill 2-3 hours to allow flavors to blend well. Serve with assorted fresh raw vegetables as dippers.
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