dip

Easy Peasy Ranch Dip

Hello there! Long time no see! I’ve been so busy the past couple of weeks between finishing up school, order graduating, writing speeches, throwing parties, visiting with family, and lots of other really great stuff. I’ll write more of that later but for now, I just want to share this really easy and tasty dip.

Yesterday I was at my friend’s graduation party, and her mom had made a veggie dip. She was nice enough to give me the “recipe” which ended up not being a recipe but just two ingredients mixed together. Since our oven isn’t working pretty much at all now and summer is approaching, I’m looking for lots of no-bake recipes. I made this tonight to have along with dinner (hamburgers, grilled veggies, chips, corn, watermelon :).

I loved eating this with carrots and tortilla chips!

Easy Peasy Ranch Dip

16oz sour cream

1 (1 oz) package of ranch powder

Directions:

Mix together and enjoy! Eat with veggies and chips. Refrigerate leftovers.

Jalapeno Popper Dip

I love this dip. I’ve made it three times now (for New Year’s Eve, diet the Superbowl, search and one time randomly for dinner) and each time my family has loved it. We used to make Jalapeno Poppers a lot, health but this dip is just as good (maybe even better) and really easy to make.

Sometimes jalapenos are not spicy at all. And sometimes they are. I was trying these jalapenos to see how spicy they were (to decide how many to put in the dip), and I just placed a tiny piece on my tongue and thought I was going to die. I was drinking milk and eating sugar and seriously nothing would help the pain!

In general, though, this dip is not very spicy. I put two (large) jalapenos in it and we like it that way, but you could always put more if you like things extra hot. This dip is creamy and cheesy with pieces of bacon and jalapeno, topped with a crunch breadcrumb/Parmesan topping. The texture and taste are perfect! We usually eat it with tortilla chips, but I also like eating it with carrot sticks and crackers :)

Jalapeño Popper Dip

Ingredients:

8 ounces cream cheese, at room temperature
1/2 cup mayonnaise (low-fat is ok)
4 pieces of bacon, cooked and chopped up (I’ve used real bacon and microwave bacon…both work great)
2-3 jalapeños, minced (if you can’t get fresh, substitute a 2-ounce can diced jalapeño peppers, drained)
1/4 teaspoon cumin
1 cups shredded cheddar cheese

Topping:
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter, melted

Directions:

  1. Preheat oven to 375 degrees F.
  2. Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a 8 by 8in baking pan or 5 by 9in pan.
  3. Combine the panko breadcrumbs, Parmesan cheese and melted butter in a small bowl, mixing together with a fork (or your hands) until everything is incorporated. Sprinkle evenly over the cream cheese mixture.
  4. Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. Serve with your favorite tortilla chips, crackers, vegetables, etc.

Note: These are the directions for half of the original recipe. It makes the perfect amount for my family (usually there are 3 people eating it). To make more of the dip, double the recipe and bake it in a 9 by 13in casserole pan.

Recipe slightly adapted from Brown Eyed Baker :)

Hot Spinach Dip

Yesterday I had my first Black Friday shopping experience! But I only went to Joanns…and it was 2pm…so there was a serious lack of greedy, pharmacy angry mobs. Don’t worry, troche I shoved several women looking at fabrics just for the experience.

Just kidding.

I had a 50% off coupon for one item and used it on a donut pan. I’ve wanted one for a while but I didn’t feel like spending the money on one. Finally this coupon gave me the perfect excuse. I’m trying to figure out what donut to make first. I’m determined to use this pan often. I want to make sure I get my $6 worth!

After my excursion at Joanns, infertility my sister and I went to see Breaking Dawn (insert middle school girls screaming here).

Here’s what I thought:

  • Taylor Lautner’s shirt was off within the first 15 seconds.
  • I didn’t notice Kristen Stewart’s rapid blinking during this movie…a huge improvement!
  • Kristen Stewart had emotion in this movie! Woah!
  • Rob Pattinson’s hair is kinda ridiculous…very poofy.
  • Rob Pattinson looks sorta cute when he actually smiles. Who knew???
  • They followed the book closely.
  • Best scene= wedding speeches. Hahaha oh Emmett and Charlie…Remind me not to let anyone give toasts at my wedding.
  • The movie had a good combo of well-done scenes and totally awkward scenes…kept my sister and me interested and laughing.
  • Werewolf scenes=awkward.
  • Taylor Lautner trying to sound angry=hilarious.

I think that pretty much sums it up! All in all, it way surpassed by expectations and I’m glad I went to see it. Will I ever watch it again? Meh it’s a possibility :) I see a Twilight marathon in my future once part 2 of Breaking Dawn comes out.

With no transition whatsoever…here’s spinach dip. I already shared the Pumpkin Pie dip I made for one of our Thanksgiving appetizers so here is the second dip I made. I have been wanting to make this for a long time and am glad that I finally got the chance to make it. Everyone really loved it :)

It’s funny that I like spinach dip because I don’t like most of the ingredients that go into the dip. But I really like it and this recipe was great. For some extra flavor and a bit of spice, I added red pepper flakes to the original recipe. The addition was definitely a good choice.


Hot Spinach Dip

Adapted from Skinnytaste.

Ingredients:

10 ounces frozen chopped spinach, thawed

1/2 cup sour cream (reduced fat works fine)

5 tbsp mayo (light mayo works fine)

1/4 cup Parmesan  cheese

1/4 cup cheddar cheese

1/4 cup chopped scallions**

1 cup shredded mozzarella cheese

1/2 tbsp crushed red peppers

Directions:

  1. Make sure your spinach is thawed (I ended up microwaving mine) and squeeze out all the excess water (I ended up using my hand to get all the water out).
  2. Combine all the ingredients in a medium bowl.
  3. Place the mixture in an oven-safe dish (I used a glass pie pan) and bake at 375 degrees for 20-25 minutes, until the cheese is all hot and melty.
  4. Serve right away with crackers, chips, veggies, or whatever you want :)

Note: The turkey was already in the oven and was baking at 325 degrees. So I squeezed the dip on the tray below the turkey and cooked at 325 degrees for 25 minutes which worked out fine!

**I went to Kroger late the night before Thanksgiving because I realized that I hadn’t put a lot of the ingredients of this recipe on my mom’s shopping list. I was wearing my polar bear Christmas pjs, teal boots, and a hoodie. Yep…I looked pretty cool. So I was searching for scallions and I couldn’t find them. I called my mom and asked if scallions are the same as green onions and she said no. So I asked this guy stocking shelves if they had scallions. He didn’t know so he went to get a produce guy. That produce guy was new there so he went to get another produce guy. And this guy said that scallions were the same thing as green onions. And he’s a chef so he should know. So I bought the green onions. And I looked it up when I got home. Scallions are actually green onions! What are not the same as green onions are shallots, which was causing the confusion. Then later that night, I had to go back to Kroger to pick up the ice cream I had forgotten. And then my mom realized she hadn’t purchased a pan for the turkey. I refused to go back out to Kroger so my dad went. So feel free to use scallions or green onions in this dip. But not shallots. Yep. I could have said all that in a couple words (scallions=green onions) but I thought you would enjoy reading this paragraph. :D **

Pumpkin Pie Dip

Oh goodness! Are you guys still full from Thanksgiving dinner? I’m not! I woke up this morning and was huuungry. I was really wanting to eat some of this pumpkin pie dip on a waffle, web but my littlest sister ate the last waffle! Oh well :) Some other time.

How was your Thanksgiving? Mine was really good.I spent the day with my parents, audiologist sisters, and grandparents which was really nice. We made our Thanksgiving dinner and ate around 2:30. We then went on our traditional post-big-meal walk (it was such a beautiful day!) and then we came home and watched Elf and ate pie! Watching Elf on Thanksgiving has become a family tradition and is the perfect way to kick off Christmas. My family loves Elf…we quote it all the time :)

I really enjoyed cooking. I was in charge of the appetizers, a side, and a pie. My middle sister always makes the deviled eggs so I decided to make Pumpkin Pie dip, Hot Spinach Dip, and then we had cheese and crackers, too. I’ll share all the recipes I made (because everything turned out great) but I’m sharing the Pumpkin Pie dip first. I’ll be posting a lot of Thanksgiving recipes the next few days, but you can certainly make them for occasions other than Thanksgiving…they’d be great everyday, party, or Christmas desserts as well!

I settled on making this dip last minute and didn’t know how it would taste. But I really liked it! My family doesn’t really like pumpkin pie, so it’s not a dessert we usually eat, but they all liked this. This dip was super easy to make and was very light and sweet with a slight tang from the sour cream. The blend of spices with the pumpkin make it a perfect seasonal appetizer or dessert. I served it with graham crackers and apple slices which was really tasty.

I got the recipe from The Girl Who Ate Everything. I made some substitutions to make the dip a little lower in fat and calories, but it certainly didn’t taste like it! You can certainly use full-fat cream cheese, sour cream, and cool whip if that’s what you have at home (no judging…calories don’t count on holidays, weekends, birthdays, or days with vowels), but I promise the dip doesn’t taste light at all! We have a lot left over so I’ll be enjoying it the rest of the week. Maybe I’ll get another chance to eat it on waffles! I will make this again, perhaps for Christmas :)

Pumpkin Pie Dip

Recipe adapted from The Girl Who Ate Everything :)

Ingredients:

One 8 ounce package of 1/3 reduced fat cream cheese

1 1/2 cup powdered sugar

1 cup canned pumpkin

1/2 cup reduced fat sour cream

1 tsp. cinnamon

2 tsp. pumpkin pie spice

1/2 tsp. ground ginger

1 cup frozen lite cool whip, thawed

Gingersnaps, apple slices, or cinnamon graham crackers for dipping

Directions:

  1. In a large mixing bowl, beat together the cream cheese and powdered sugar.
  2. Add in the cup of pumpkin puree, sour cream, cinnamon, pumpkin pie spice, and ginger.
  3. Fold in the cup of thawed cool whip until incorporated.
  4. Keep it in the fridge until ready to eat!

Makes…umm a big bowl. We had 7 people munching on it and we didn’t even make a dent.

Enjoy!

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