09.10.09

More Delish Dips For Game Day

Posted in appetizers, dips at 12:00 am

My neighbor Shannon made a dip similar to this at one of her parties and I never thought to get the recipe so I invented this one and it come pretty close to hers. Hope ya’ll enjoy it.

 

Beef and Cheese Dip:

1 pound lean ground beef

1/2 cup chopped green onion

1/2 cup chopped green bell pepper

1/4 cup chopped red bell pepper or roasted red bell pepper

1 can (8 ounces) chili no beans

1 can (4 ounces) chopped mild green Chiles

1 tablespoon Worcestershire sauce

1 pound processed cheese spread (Kraft Velveeta), cubed

1/2 to 1 teaspoon cayenne pepper

1/2 teaspoon paprika

 

Crock Pot instructions:

Brown beef and drain well. In slow cooker, combine beef, onion, pepper, and chili. Cover and cook on low for 2 to 3 hours. An hour before serving, add cheese, cayenne, and paprika. Stir occasionally. Serve with tortillas chips.

 Stove-top instructions:


Brown beef and drain well. Add onion, peppers, tomato sauce, Chiles, Worcestershire sauce, cheese, cayenne, and paprika. Simmer for 1/2 hour, stirring occasionally. Serve warm with tortillas chips.

09.08.09

Game Night Dips

Posted in appetizers, dips at 12:00 am

 

This is a collection of dips that I use for mine and Tim’s football get together’s. I hope you find something that you can use and that you give them a try and let me know what ya’ll think.

 

Low Fat Guacamole Dip:

1 cup low-fat cottage cheese

1 tablespoon grated sweet onion or 1-1/2 teaspoons dried onion flakes

1 clove garlic, minced, or 1/8 teaspoon garlic powder

1 teaspoon salt

Pinch of cayenne pepper

2 teaspoons lemon juice

1 ripe avocado, peeled and cut in chunks

1 tomato, peeled and chopped

 

Place cottage cheese, onion, garlic, salt, cayenne pepper, lemon juice, and avocado in a food processor or heavy-duty blender. Process until smooth. Pour into serving dish and fold in chopped tomato. Cover with plastic wrap, making sure the plastic touches the entire surface of the dip ( this is done to help prevent browning), and refrigerate for 2 hours.

 

Creamy Onion Dip:

1 cup dairy sour cream
8 ounces softened cream cheese
3tablespoon onion soup mix
2 tablespoons fresh, snipped parsley

Thoroughly combine sour cream, mayonnaise or salad dressing, onion soup mix and parsley. Cover; chill until serving time. Serve with your choice of chips or crackers.

07.14.08

Baba Ghanoush

Posted in appetizers at 5:37 pm

Jay I read your request for Baba Ghanoush and this is a recipe that I have made trying to duplicate one for the Baba Ghanoush that I used to buy at Katz or Shalom’s out in Rockville Maryland. I hope it is what you were looking for.

BABA GHANOUSH:

2 medium eggplants about 1 to 1 1/4 pounds each

1 glove garlic minced finely

3 tbsp Tahini ( a sesame paste)

juice of 1 lemon

1/8 teaspoon of kosher salt

1/8 tsp fresh ground black pepper

Preheat the oven to 425 * .Place the eggplant directly over the flame, turning once in awhile until the skin is slightly charred. 8 to 12 minutes.Transfer the eggplant to a baking sheet and continue to bake for about 30 to 35 minutes or until the eggplants have shriveled and are very soft to the touch. Remove from the oven and let sit till cool enough to handle.

Slit each eggplant open and scoop out the insides. Place in a large bowl. Don’t worry if a little skin gets in the mixture. Discard the skin.

Mash the eggplant with a fork, or put in a food processor.Add the rest of the ingredients. Adjust the flavorings as desired. Chill till serving.Serve with pita bread. Serve at room temperature.

Jay I hope this is what you were looking for. Let me know if I can help with any thing else.

Hope to see ya’ll soon.