Tag Archives: dip

Homemade Ranch Seasoning Mix

Ingredients

1/3 cup dry powdered buttermilk (*see note below)
2 tablespoons dried parsley
1 1/2 teaspoons dried dill weed
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried onion flakes
1 teaspoon ground black pepper
1 teaspoon dried chives
1 teaspoon salt

Directions

Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.

Store in a sealed container (here is the jar I used) in the refrigerator for up to 3 months.

* 3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix

To Make Ranch Dressing:

Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine. You can also substitute Greek yogurt for the mayo.

** You can omit the buttermilk powder if you would like to use fresh buttermilk, or if you would just like the straight spices for the seasoning mix. **
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Coconut Cream Pie Dip

This sweet and silky Coconut Cream Pie Dip calls for only 6 ingredients and 10 minutes of prep time. Great for parties!

Servings: 12

Ingredients

1 box (3 ounce) instant coconut cream Jell-O pudding
2 cups whole milk
8 ounces cream cheese, softened
1 cup powdered sugar
1 container (8 ounces) Cool Whip topping, thawed
1 cup sweetened coconut flakes
toasted coconut flakes, for serving
graham crackers, Nilla Wafers, or banana, for serving

Directions

In a large bowl, combine the pudding powder and milk; whisk vigorously for 2 minutes until very thick. Set aside.

In another large bowl with an electric mixer, beat the cream cheese and powdered sugar until combined and fluffy; add in the Cool Whip and continue to mix until combined. Fold in the sweetened coconut flakes.

Combine the pudding mixture with the Cool Whip mixture.

Chill in the refrigerator for 1-2 hours to thicken and set completely.

Sprinkle some toasted coconut flakes over the top and serve with graham crackers, Nilla Wafers, or banana!

Recipe Notes: This can be stored in the refrigerator for up to 4 days.
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Corn and black bean salsa

Ingredients

1 (15 ounce) can of sweet corn (drained)
1 (15 ounce) can of black beans (rinsed and drained)
3- 4 tomatoes
1 red bell pepper
2 avocados from Mexico
1/4 cup onion
3/4 cup cilantro
1 teaspoon salt
1 teaspoon sugar
2 limes

Directions

Combine the corn and beans into a medium sized bowl. Dice the onion, pepper, avocados and tomatoes then mix them in the bowl. Chop the cilantro finely and mix that in with the salt and sugar. Squeeze fresh lime juice over the top. Add more salt and lime to taste. Gently stir and enjoy with your favorite chips!

To make this a meal, grab a wheat tortilla, some chicken, put a few spoonfuls of salsa in and roll it up. You could also top over lettuce with chicken. This makes a quick and easy lunch.
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Avocado Hummus

Instructions

1 can chickpeas, drained (~14oz)
1 large avocado, 7.5 oz whole
3 tbsp tahini (sesame paste)
1 1/2 tbsp olive oil
1/4 cup coriander / cilantro leaves, packed
1/2 large lemon, juice only (plus more to taste)
1 large garlic clove
Salt and pepper to taste
Pine nuts, toasted (optional)

Directions

Place all ingredients in a food processor. Start with just a pinch of salt because canned chick peas vary in saltiness. Whizz until smooth.

Adjust: sour with lemon, salt, pepper, and dip consistency with water (1 tbsp at a time). Whizz again.

Serve it traditional hummus style: Pour onto plate. Use teaspoon to make swirls on top. Drizzle over olive oil, sprinkle to pine nuts, reserved chick peas, garnish with coriander sprig.

Serve with chips, crackers or pita bread!
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Spinach Artichoke Dip 2


Serving 8 to 10

Ingredients

1 (10-ounce) package frozen chopped spinach, thawed and excess moisture squeezed out
1 (14-ounce) can artichoke hearts, drained and finely chopped
1 1/2 cups (6 ounces) shredded Monterey Jack cheese, divided
1 1/2 cups (6 ounces) finely shredded or grated Parmesan cheese, divided
6 ounces cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup milk
1/4 cup heavy cream
2 garlic cloves, finely minced
1 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions

Preheat the oven to 350 degrees F.

In a large bowl, combine the spinach, chopped artichokes, spinach,1 1/4 cups of Monterey Jack cheese, 1 1/4 cups of Parmesan cheese, cream cheese, mayonnaise, sour cream, milk, heavy cream, garlic, red pepper flakes, salt and pepper, and stir well to combine.

Spoon the mixture into a 1 1/2-quart baking dish. Sprinkle the remaining 1/4 cup Monterey Jack and 1/4 cup Parmesan cheeses on top. Bake for 25 to 35 minutes, or until browned and bubbly. Serve warm with tortilla or pita chips, crackers, vegetables, or in a bread bowl. Leftovers can be stored in the refrigerator, covered, for up to 4 days.

Recipe Notes:

The dip can be assembled a day in advance, covered and refrigerated. Bring to room temperature before baking.

You can double the recipe and bake in a 9×13-inch dish or other 3-quart baking dish.

To make in a slow cooker, assemble exactly as directed above, cook on low for 2 hours, then stir together and serve.

You can replace the mayonnaise and sour cream with Greek yogurt.
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Avocado egg rolls

Ingredients

Cilantro Dipping Sauce:

3/4 cup cilantro
1/3 cup sour cream
1 seeded jalapeno
2 tbsp mayonnaise
1 garlic clove
1 juiced lime
Salt & pepper

Egg Rolls

1 cup vegetable oil
3 avocados
1 diced tomato
1/4 cup diced red onion
2 tbsp chopped cilantro
1 juiced lime
Salt & pepper
Egg roll wrapper

Recipe

To make the cilantro dipping sauce, combine the sour cream, cilantro, jalapeno, garlic, lime juice, mayonnaise, salt and pepper, and blend together in a food processor until smooth. Set the sauce aside.

To the make the egg roll, begin with mashing the avocados in a bowl. Add in the lime juice, cilantro, onion, tomato, salt and pepper, and toss to combine.

Place a spoonful of the avocado mixture into each egg roll wrapper and roll tightly until the top of the wrapper is reached. Using a small brush, or your finger, rub the top of the wrapper with water and fold the paper to the seal. Repeat with the remaining wrappers and avocado mixture.

Fry the egg rolls in hot oil until they are golden brown and crispy on each side, about 2-3 minutes per side. Transfer the egg rolls to a drying rack.

Serve with cilantro dipping sauce
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Beef Enchilada Dip

Ingredients

1 1/2 – 2 pounds ground beef
1/2 medium onion, diced
2 cloves garlic, minced
2 cups enchilada sauce
2 cups grated Monterrey Jack or cheddar cheese
Sour Cream (optional)
Tortilla Chips (optional)

Directions

Brown ground beef in a large skillet. Drain. Add in onion and garlic and cook until tender, about 3 minutes.

Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about 3 more minutes.

Top with sour cream and serve with tortilla chips.
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