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Creole Creation
Black-Eyed Pea Dip
Sweet n' Sour Salsa
Mushroom and Sour
Cream Dip
Hot Crab Spread
Layered Taco Dip
Super Olive Dip
Chipper Chip Cookies
Zebra Dip
Popeye's Delight
Take a Hike Trail Mix
Snacker's Peanut Shake
Chips in Spinach Dip
The Sideline Special
The Quarterback Crunch
Mexican Scoop
Creole
Creation
1
19 oz. can red or kidney beans, washed and rinsed
2 tablespoons finely chopped green peppers
2 tablespoons minced tomatoes
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon dried oregano leaves
¼ teaspoon black pepper
Pinch of cayenne pepper
Pinch of paprika
Pinch of dried thyme
Mix all ingredients
in a blender or food processor until smooth. Add water sparingly
if the mixture appears dry.
Black-Eyed
Pea Dip
1
19 oz. can black-eyed peas
¼ cup fresh parsley, minced
2 tablespoons lemon juice (fresh if
possible)
1 tablespoon olive oil
2 teaspoons minced garlic
½ teaspoon dried tarragon
¼ teaspoon black pepper
Mix all ingredients
in a blender or food processor until smooth. If desired, garnish
with additional sprigs of parsley.
Sweet
n' Sour Salsa
2
cups diced pineapple
¼ cup golden raisins
½ small red onion, finely diced
2 tablespoon minced red pepper
1 tablespoon minced fresh cilantro
1 jalapeno pepper, seeded and minced
1 tablespoon lemon juice (fresh, if
possible)
Combine all
ingredients.
Mushroom
and Sour Cream Dip
2
onions, diced
1 pound mushrooms, coarsely chopped
1 cup sour cream
2 tablespoon fresh dill, chopped
Salt & pepper to taste
Olive oil
Paprika for garnish
Sauté onion
in olive oil until golden brown; set aside on paper towel to
drain. Sauté mushrooms in olive oil for approximately
10 minutes. Mix together onions and mushrooms with sour cream,
salt, pepper and dill. Garnish with paprika.
Hot
Crab Spread
1
7-1/2 oz can lump crabmeat
1 8 oz package cream cheese, softened
¼ cup finely chopped onion
2 tablespoons mayonnaise
½ tablespoon lemon juice
1 drop Tabasco sauce
Pine nuts for garnish
Drain excess
liquid from crab, and remove any shell or cartilage. With a
fork, lightly flake crab meat. Mix together all ingredients
except pine nuts. Then top with pine nuts. Bake at 375° degrees
in a pie plate or other shallow dish for 25-30 minutes or until
lightly browned. Serve warm.
Layered
Taco Dip
1
8 oz. package cream cheese, softened
¼ cup chopped cilantro
1 garlic clove, minced
1 small green pepper, chopped
1 10 oz. can black beans, rinsed & drained
1 cup salsa (as spicy or mild as you
prefer)
¼ cup grated Monterey Jack cheese
¼ cup grated cheddar cheese
Mix together
cream cheese, cilantro, garlic and green pepper. Spread in
bottom of an 8-inch square baking dish. Follow with layers
of beans, salsa and cheese.
Super
Olive Dip
¼ cup
mayonnaise
1 4 oz. can chopped green chilies (as
spicy or as mild as you prefer)
½ cup pimento-stuffed olives,
drained
1 cup sour cream
½ teaspoon salt
½ teaspoon chili powder (or more,
if you prefer)
Blend together
the mayonnaise, chilies and olives at medium speed until finely
chopped (but not pureed). Mix in remaining ingredients; the
result should be blended but somewhat lumpy. Refrigerate for
at least one hour before serving - the longer you can wait,
the better it will taste. This tastes best accompanied by corn
chips, but let your mouth decide.
Chipper
Chip Cookies
Makes approximately 2 dozen cookies.
½ cup
(1 stick) butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 egg
½ teaspoon vanilla
½ cup flour
½ teaspoon baking soda
1 cup oatmeal
1 cup crumbled potato chips (about 3
large handfuls broken into 1/4" to 3/4" pieces)
¾ cup chocolate chips
Cream together
butter and sugar until smooth. Add egg and vanilla and mix
until thoroughly blended. Mix in flour and baking soda, making
sure no lumps remain. With a large spoon (NOT an electric mixer),
stir in oatmeal, crumbled potato chips and chocolate chips.
Drop dough by rounded teaspoonful onto ungreased baking sheet
(leaving approximately 2 inches between cookies). Bake at 350° degrees
for 8-12 minutes. Cool on cookie sheet for 2 minutes, then
remove to cooling rack.
Zebra
Dip
1
cup canned black beans
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon chili powder
1 cup canned cannelloni (white) beans
2 cups cooked corn
1/2 cup chopped jalapeño peppers
(remove the seeds for a less spicy salsa)
1/2 cup chopped red bell pepper
1/2 cup chopped fresh cilantro
Blend together
black beans and spices until somewhat smooth. Stir in cannelloni
beans, corn, peppers and cilantro. Serve with tortilla chips.
Popeye's
Delight
2
cups fresh spinach, chopped or 1 10 oz. package frozen
chopped spinach, thawed
1 bunch green onions, chopped
1 8 oz. can water chestnuts, sliced
1 package vegetable soup mix
2 tablespoons reduced-fat or fat-free
mayonnaise
1-1/4 cup plain low-fat or nonfat yogurt
1 carrot, shredded
1 round loaf rye, pumpernickel or sourdough
bread
Combine all
ingredients and chill in refrigerator for at least three hours
before serving. Hollow out loaf of bread and use as bowl for
dip. Yields 3-1/2 cups.
Take a Hike Trail Mix
3
tablespoons raisins
2 tablespoons
peanuts
2 tablespoons
sunflower seeds
2 tablespoons
unsweetened, shredded coconut
1 tablespoon
semi-sweet mini-chocolate chips
Handful of
pretzel wheels
Handful of
potato sticks
Mix all ingredients
together. Store in airtight container.
Snacker's Peanut Shake
2
cups cold skim milk
1 cup peanuts
or 1 cup mixed nuts
2 tablespoons
honey
1 banana, sliced
6 to 8 ice
cubes, crushed
Place all ingredient
except crushed ice cubes in blender. Blend on low speed. Add
ice. Blend on low speed until smooth. Pour into chilled glasses
and serve. If desired, add whipped cream to serve as dessert.
Yields 3 cups.
Chip
in Spinach Dip
2
cups sour cream
1 box frozen
chopped spinach, thawed
1 envelope
dried vegetable soup mix
Mix all ingredients
thoroughly. Chill and serve with chips.
The Sideline Special
(a.k.a. low-fat,
spiced-up guacamole dip)
1/2
cup canned peas, rinsed and drained
1/2 yellow
pepper, chopped
2 tablespoons
low-fat mayonnaise
1 tablespoon
lemon juice
1/4 medium
avocado, peeled, pitted and slightly mashed
1/2 cup chopped
tomato
1/4 cup finely
chopped red onion
1/4 teaspoon
garlic salt
1/4 teaspoon
chili powder
In a food processor
or blender, blend peas, yellow pepper, mayonnaise and lemon
juice until very smooth. Transfer to a mixing bowl and stir
in remaining ingredients. Cover and chill for at least one
hour. Serve with baked tortilla chips.
The
Quarterback Crunch
1
cup crushed cheddar cheese crackers
1/4 cup flour
1/4 teaspoon
cayenne pepper
1/2 teaspoon
black pepper
1 tablespoon
dried cilantro
1 cup plain
yogurt
3-3-1/2 pound
broiler-fryers chicken, cup up; or 4 chicken breast halves
Pre-heat
oven to 400° . Spray baking sheet with cooking
spray. Mix together crackers, flour, cayenne pepper,
black pepper and cilantro in a plastic bag. Add chicken
parts or cut chicken breasts into strips, coat pieces
in yogurt, then shake (two or three at a time) in the
plastic bag of topping until covered. Place chicken
on baking sheet and spray lightly with cooking spray.
Bake uncovered for one hour, flipping chicken after
30 minutes to ensure even cooking. Serve with low-fat
ranch dressing. (Note - cook chicken until juices run
clear, which could take longer than an hour.)
Mexican
Scoop (10 servings)
1
bunch romaine lettuce
2 14-ounce
cans black beans
1 bunch green
onions
1/4 cup orange
juice or lime juice
1 jalapeño
pepper, stem removed and seeded
2 tablespoons
canola oil
1 medium jimaca,
peeled and diced
1 15.5-ounce
package tortilla chips
Salt to taste
Wash lettuce
and pat dry; chop finely. Rinse and drain beans. Chop onions.
In a blender, blend orange juice and jalapeño pepper
well. Slowly add in oil with blender on high speed. Mix in
lettuce, beans, onions and jicama. Slowly add the dressing.
Add salt to taste. Garnish out edge of serving dish with tortilla
chips to scoop the dip.
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