Category Archives: Dips

Pineapple Jalapeño Salsa.

Posted on by
3

This recipe is so versatile.  It can be served with tortilla chip at your next soiree or atop fish or chicken for a healthy option.  You can control the spice level with the amount of jalapeño you use or if you remove the inner seeds which contain all the heat.

IMG_1909

Ingredients:
1 bell pepper (I used red), diced
1/2 pineapple, chopped into bite sized pieces
1 cup of cilantro leaves, washed and roughly chopped
1 jalapeño, finely chopped.  If you want  more heat – leave the seed in, if not, remove before chopping
Drizzle of good olive oil

Directions:

Combine all of the ingredients and place into a bowl.  Refrigerate for at least 2 hours to let the flavors enhance and combine to make their magic.

PinterestShare

Spinach Cumin Hummus.

Posted on by
2

I admit, I do love a good hummus and be to honest, I much prefer making it at home to purchasing the store-bought versions.  Homemade hummus is not only so easy, it is incredibly flavorful and you control the ingredients – so it’s healthier.

My oldest daughter and I are attending a party tonight and I wanted to bring an appetizer to share with our host.  This will be perfect to share although I may need to make another batch because I keep eating this one. Perks of styling food today.

Ingredients:

1 can of low sodium chickpeas, drained
2 cups of fresh baby spinach (I used organic)
1/4 cup of tahini
3 garlic cloves
2 tablespoons of lemon juice
1 tablespoon of low sodium soy sauce
1/3 cup of water
1/4 cup of olive oil
1 teaspoon of ground cumin
1 teaspoon of salt
ground pepper
Optional garnish ideas:  Drizzle olive oil, pine nuts or walnuts on top.
Directions:

Add all of the ingredients to your food processor or Vitamix.  Pulse until you have the consistency that you wish to have.  Taste and adjust the seasonings.

Serve with crackers, veggies or pita chips.

PinterestShare

Peanut Butter Chocolate Chip Hummus.

Posted on by
4

Hummus doesn’t always have to be savory.  My kids love it and let’s face it… it’s better than a cookie for a snack.  This creamy hummus will captivate the youngest of taste buds and have them coming back for more.  Easy recipe, unbelievable flavor.  Great for your next party!

Ingredients:

1 can of drained and rinsed garbanzo beans
1/2 cup of all natural peanut butter
1/4 cup of maple syrup, agave or honey
1 teaspoon of vanilla extract
Pinch of sea salt
1/3 cup of dark chocolate chips

Directions:

Into your food processor or Vitamix, blend the first 5 ingredients until smooth.  Then by hand stir in the chocolate chips.  Serve with graham crackers, apple slices or cinnamon and sugar tortilla chips.

PinterestShare

Sea Salt Caramel Sauce.

Posted on by
15

Okay I don’t know about you, but one of my hand’s down weaknesses… sea salt caramel. I could eat my body weight in it if I had to.  In fact when I made this, I knew it was nuclear hot and I still put a spoon in my mouth to try it!  Ha ha!  Lunatic, yes, I know!

Ingredients:

1 cup of sugar
1/2 cup of water
6 tablespoons of butter
1/2 cup of heavy whipping cream
Sea Salt

Directions:

Okay, first step first.  Collect all of your ingredients and place them right next to your stove.

In a heavy stock pot (3 quarts or so), add your water and sugar over a medium-high flame.  More so to the higher side of the flame.  Whisk until the sugar melts and the mixture starts to boil. This takes a few minutes due to the water having to evaporate.  Once it boils, stop whisking and literally stand there and watch it.  The sugar mixture will turn amber – once a medium golden amber color, add the butter (it will bubble up so be mindful) and whisk until it melts.  Once the butter has melted, remove from the flame.  Add the cream and again, be mindful this mixture will foam up again.  Whisk until the caramel looks smooth and creamy – 30 seconds or so.  Let the sauce settle for 2 minutes.  Sprinkle with sea salt and then pour into a glass jar that you can seal with a lid once the mixture has cooled.  Avoid dipping a spoon into this molten lava mixture or you may fry your tongue!  I speak from which I know.  Ha ha.

 

PinterestShare

Sweet Pumpkin Hummus.

Posted on by
7

Hummus doesn’t always have to be savory.  I whipped this little dish up last fall, of course, pumpkin inspired, and I had to make it again.  I just love it!  My kids love it too with sliced apples.  In fact, I have it all ready for them when they get home from school.  Great snack and so healthy!  You have to give this one a whirl.

Ingredients:

1 -15oz can of chickpeas, drained and washed
1 heaping cup of pumpkin puree
1/4c nut butter (peanut, almond, cashew)
2 tbl canola oil
2 tbl maple syrup
1 tsp vanilla
1/2 tsp honey
2 tsp ground cinnamon
1 tsp of freshly grated ginger
1/8 tsp nutmeg
1/2 tsp salt

Blend it all in your food processor until hummus consistency. Serve with apples, crackers, graham crackers, gingersnaps etc.

PinterestShare

Jalapeño yogurt dip.

Posted on by
1

I whipped this dip up for topping my roasted tomato soup that I made for dinner this evening but I can be used for so many other things.  I would definitely make this again for a  party as a dip for chips or veggies.  It would also be fantastic as a sandwich spread or to top a burger or chicken.  Super easy and very flexible recipe.  Protein packed and non-fat… what more could you ask for?!   You adjust the spices to your preference.

Ingredients:

1 cup of Chobani non-fat plain yogurt
1 large jalapeño, finely diced with seeds
1 teaspoon of ground cumin
1/2 teaspoon of garlic powder
Pinch salt
Freshly ground pepper
Zest from half of a lime

Directions:

All all of the ingredients into a bowl, mix well and then cover and refrigerate for at least 2 hours.  Adjust the spices after the dip has time to “rest”.

PinterestShare

Mixed olive tapenade.

Posted on by
2

I love olives!  This is one of my favorite go-to appetizers and I’ve been craving this for about two weeks.  I finally purchased some of my favorite olives and just got done making this… I had to share!  Easily prepared ahead of time.  All you need are some toasted baguette slices or even Melba toast.  A great basic that is always well-recieved.  Remember, serve with a great glass of wine :)

Ingredients:

1/2 pound of mixed olives, pitted ( I used garlic stuffed, feta stuffed, green and Kalamata olives)
3 cloves of garlic, peeled
1 tablespoon + 1 teaspoon of capers
5 fresh basil leaves
1/2 of a lemon, juiced
2 tablespoons of olive oil
Zest from one lemon

Directions:

This is super easy!  Toss it all in your food processor and blend until it resembles a chunky paste.  Remove and store in a tupperware container.

PinterestShare

Cake batter dip.

Posted on by
7

I always make this super fun dip for my kid’s birthdays or for fun parties.  The kids, and adults, LOVE it.  It’s very simple.  Relatively low cal and is protein packed thanks to the Chobani yogurt inside.  Give this one a try… you will be so thankful you did.

Ingredients:

1 package of Funfetti or vanilla cake batter mix (box variety)
2 cups of vanilla Chobani yogurt (non fat)
1 1/2 cups of non fat Cool Whip (or any other whipped cream freshly made or store-bought)
1 teaspoon of vanilla extract
2 tablespoons of rainbow sprinkles

Directions:

In your stand mixer, paddle attached, blend all of the ingredients.  Place in a tupperware container, cover and refrigerate for at least 2 hours.  Serve with graham crackers.  Enjoy!

PinterestShare

Gorgonzola Rosemary Cheese Dip.

Posted on by
4

Craving gorgonzola cheese tonight with my Skinny girl margarita.  Whipped this up in a snap and it’s perfect with some crackers or crudités. I have a huge Rosemary bush in my garden and this was a lovely way to use it.

Ingredients:

4 ounces of light cream cheese
1 cup of low fat gorgonzola crumbled cheese
3 tablespoons of chopped fresh Rosemary
Salt and Pepper
1 clove of garlic
3 tablespoons of fresh lemon juice

Directions:

Place all of the ingredients (up to the lemon juice) into your food processor.  Blend for about 2 minutes.  Through the spout, add the lemon juice (you may need more to make creamier) until if has a creamier texture.  Spoon the cheese mixture out into a bowl and serve with crackers or fresh vegetables.

PinterestShare

Mango salsa.

Posted on by
Reply

This salsa is perfect atop of grilled chick, pork or fish.  I also love it served as a appetizer with tortilla chips.  Farm fresh and so easy!

Ingredients:

3 mangos, peeled, pitted and chopped
1 jalapeño, diced (use less for less heat)
1/4 cup of cilantro leaves, chopped
1 red/yellow pepper chopped into small pieces
3 tablespoons of a great quality balsamic vinegar

Directions:

Mix everything in a bowl and drizzle the  balsamic over top.  Mix well and refrigerate for 2 hours to let the flavors blend.  Serve and enjoy!

 

PinterestShare