Spinach and Artichoke Dip

Oct 18, 2009 - People Magazine, January 2003I had a little pumpkin carving gathering last night and made this dip. It was delicious! It's one of those recipes I clipped out of a magazine years ago, but never got around to making. - 6 Comments

French Dip Sandwiches

Aug 09, 2009 - French Dip Sandwicheshttp://best-recipes4u.blogspot.comits a nice french sandwich INGREDIENTS1 long loaf French bread 1/2 pound cooked roast beef (from deli or leftovers) 1 package roast beef au jus gravy 4 tablespoons butter 1 teaspoon garlic powder DIRECTIONSCut French bread in half lengthwise. Spread with butter and sprinkle with garlic. Wrap in foil and heat in oven until warm. - 1 Comment

Non-Tahini Hummus

Jul 08, 2009 - http://www.recipezaar.com/Super-Healthy-Hummus-90086I thought it tasted great, and its real low in calories...cheap to make as well. The garlic you can adjust to your own personal preference... INGREDIENTSIngredients 3 garlic cloves, minced, more if you like 1/4 cup plain low-fat yogurt 1 tablespoon lemon juice 1 teaspoon olive oil 1/4 teaspoon salt 1/4 teaspoon paprika 1/8 teaspoon pepper 1 (19 ounce) can chickpeas, drained and rinsed 1 tablespoon fresh parsley, chopped - optional DIRECTIONS1. - 0 Comments

Seven-Layer Bean Dip

Jun 01, 2009 - Seven-Layer Bean DipFrom Better Crocker INGREDIENTS1 can (16 oz) refried beans 1 package (1 oz) taco seasoning mix 1 package (8 oz) cream cheese, softened 1 can (4.5 oz) chopped green chiles 1 cup chunky salsa 2 cups shredded lettuce 2 cups shredded Cheddar or Mexican cheese blend 1 can (2.25 oz) sliced ripe olives, drained 1 medium tomato, diced (3/4 cup) Tortilla chips, if desired DIRECTIONS

In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter.

In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture.

Top with salsa, lettuce, cheese, olives and tomato. - 0 Comments

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Ranch Dip with Vegetables

Jun 01, 2009 - Ranch Dip with Vegetables From Sara Moulton INGREDIENTS3/4 cup sour cream 1/2 cup mayonnaise 1/3 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh chives 1/4 teaspoon minced garlic 1/4 teaspoon salt 1/4 teaspoon black pepper 4 carrots, cut into sticks 6 celery ribs, cut into sticks 1 seedless cucumber (usually plastic-wrapped), cut into sticks 1 small jicama, peeled, halved lengthwise, and cut into sticks 1 1/2 cups grape or cherry tomatoes (9 ounces) thick cut, crinkle potato chips (optional for serving) DIRECTIONS

Stir together sour cream, mayonnaise, parsley, chives, garlic, salt, and pepper in a bowl until combined well. Chill dip, covered, until slightly thickened, at least 1 hour (for flavors to develop).

Serve dip with vegetables and potato chips.

Serves 12. - 0 Comments

Guacamole

May 01, 2009 - GuacamoleModified from Rick BaylessUsing the most ripe avocados is the key to a successful guacamole. INGREDIENTS4 medium ripe avocados 2 clove garlic, peeled and finely chopped or crushed through a garlic press 1/2 teaspoon Salt 2 tablespoons chopped cilantro Fresh lime juice, from one lime 1 jalapeño, seeded and finely chopped DIRECTIONS

Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pits and pull the halves apart. - 0 Comments

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Black Bean Salsa

Apr 27, 2009 - Black Bean SalsaFrom Everyday with Rachael Ray INGREDIENTSTwo 15-ounce cans black beans, 1 drained 1/4 cup finely chopped white onion 3/4 cup finely chopped plum tomatoes 1 clove garlic, finely chopped 1 jalapeño, seeded, finely chopped 2 tablespoons fresh lime juice 1/4 cup chopped cilantro 1/2 teaspoon salt 1/2 teaspoon Tabasco sauce DIRECTIONS

Place the 2 cans of black beans in a large bowl. Using a potato masher or your hands, partially mash the beans until coarse and slightly pasty.

Add the remaining ingredients and mix until well incorporated. Season to taste with salt and Tabasco sauce, if necessary. - 0 Comments

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Artichoke Dip

Apr 24, 2009 - Artichoke DipFrom Bon Appétit INGREDIENTS2 8-ounce packages cream cheese, room temperature 1/3 cup sour cream 1/4 cup mayonnaise 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 garlic clove, minced 1 teaspoon Worcestershire sauce 1/2 teaspoon hot pepper sauce 3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped 1 cup grated mozzarella cheese (about 2 1/2 ounces) 3 green onions, finely chopped 2 teaspoons minced seeded jalapeño chili 6 6-inch pita rounds, each cut into 6 triangles Olive oil DIRECTIONS

Using electric mixer, beat first 8 ingredients in large bowl to blend.

Fold in artichokes, mozzarella cheese, green onions and jalapeño. Transfer to 11x7x2-inch glass baking dish. Can be made 1 day ahead. - 0 Comments

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Expert Vegetables With Green Goddess Dip

Apr 21, 2009 - Expert Vegetables With Green Goddess DipFrom Food & Wine INGREDIENTS1 cup extra-virgin olive oil 1/2 cup finely chopped basil Salt and freshly ground pepper 6 Asian eggplants (about 2 pounds), sliced lengthwise 1/2 inch thick 6 portobello mushrooms, stemmed 2 fennel bulbs, stalks and feathery fronds discarded, bulbs sliced lengthwise 1/2 inch thick through the core 2 medium zucchini, sliced lengthwise 1/2 inch thick 2 medium yellow squash, sliced lengthwise 1/2 inch thick# 1 medium cauliflower, core trimmed, head sliced lengthwise 1/2 inch thick 2 large red bell peppers, cored and quartered Green Goddess Dressing: 1/2 cup coarsely chopped flat-leaf parsley 6 anchovy fillets, finely chopped 2 garlic cloves, finely chopped 2 tablespoons minced tarragon 1/2 cup sour cream 1/2 cup mayonnaise 2 tablespoons fresh lemon juice Salt and freshly ground pepper DIRECTIONS

Make the dressing: In a mini food processor, combine the parsley, anchovies, garlic and tarragon and process to a fine paste. Blend in the sour cream, mayonnaise and lemon juice. Scrape the dressing into a bowl and season with salt and pepper. - 0 Comments

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