Avocado Tomato and Feta Dip

Guacamole is a weekly staple in our house. Hubs, the little one and myself all love it. Since hubs lived in New Mexico growing up, he has special ingredients that he uses to make his guac. I've tried to replicate his recipe many times, but I don't come close. It's famous among our friends and always a favorite at a party.

Since I did the menu planning and most all of the cooking for the 4th of July, I wanted to surprise him with a new guac recipe. Not to replace his, but something different. I found this recipe on Pinterest. As someone who loves feta cheese, I knew I would love it. I was a tad worried about what everyone else would think. 

Results: A welcomed change to the normal guac appetizer. Unbelievably fresh and full of flavor. Perfect for summer BBQ's! 

Avocado, Tomato and Feta Dip

Adapted from A Sunshiny Day

Ingredients

• 2 hass avocados diced and slightly mashed
• 1 cup cherry tomatoes (quartered)
• 3/4 cups crumbled feta cheese
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1/2 tsp garlic salt 
• 2 tablespoons fresh chopped parsley

Directions

1.	Combine all of the ingredients together in a large bowl.
2.	Serve with tortilla chips.

Restaurant Style Salsa

I'm loving football season.  I'm especially loving all of the football parties and tailgates.  And, what football party is complete without chips and salsa?  I decided to make my own this past weekend and used a very popular Pioneer Woman recipe.  The salsa was super easy to make with my large food processor and provided lots of leftovers.  I over pulsed mine to get rid of all the chunks.  I would make this again instead of buying the jar, just to have salsa without chunks! 
When you buy the ingredients, make sure to get one can of mild Rotel.  I used original for both cans and I thought it had a little too much of a kick.  Use one mild and one original, I'm sure it will give you the perfect amount of heat.  Enjoy!

Pioneer Woman Salsa 

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Preparation Instructions

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Fruit Dip

Since the weather has been so gorgeous around here, we had a cook out tonight.  We've eaten out a bunch this weekend so I didn't want a heavy dessert.  I decided on fruit with dip.  I made this fruit dip from All Recipes.com.  It was pretty darn tasty.  I did make some modifications, which I noted below.   This one would be great to bring to summer cookouts! 

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) jar marshmallow creme

Directions

1. Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly.

**I folded in a container of cool whip to the mix and served.  

Green Chili Artichoke Dip

I've made this dip twice over the holidays and it was a smashing hit both times.  Even my hubs, who doesn't like artichokes loved it.  I did make a few changes, which I noted in red.  And, like always- my favorite part of this recipe was how simple it was to make! Enjoy!

Baked Artichoke and Jalapeño Cheese Spread

INGREDIENTS

1

package (8 oz) cream cheese, softened

1/2

cup mayonnaise or salad dressing (mayo)

1

jar (6 oz) marinated artichoke hearts, drained, coarsely chopped

1/4

cup finely chopped red bell pepper

8

to 10 Old El Paso® pickled jalapeño slices (from 12-oz jar), drained, chopped (2 tbs. green chili)

1/2

cup grated Parmesan cheese

1/3

cup Progresso® panko crispy 


bread crumbs

72

water crackers (Sociables & Pepperidge Farm crackers)

DIRECTIONS

• 1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• 2. In medium bowl, stir together cream cheese and mayonnaise. Stir in artichokes, bell pepper and jalapeños. Reserve 1 tablespoon of the cheese; stir remaining cheese into artichoke mixture.
• 3. Spread cheese mixture evenly in bottom of pie plate. Sprinkle evenly with bread crumbs and reserved tablespoon cheese.4.Bake about 20 minutes or just until top is lightly golden. Serve warm with crackers.**This recipe is from Pillsbury.  I changed the name since I didn't use jalapenos. 

Chili Cheese Dip

My mom has made this dip for longer than I can remember. No matter the occasion...it's always a hit. I love it because it takes less than 10 minutes!

Ingredients:
1 package of cream cheese (8oz)
1 can of chili (I used w/o beans)
2 cups of shredded cheddar cheese

Directions:
1. Spread cream cheese on the bottom of a glass pie dish
2. Pour chili on top of the cream cheese. 3. Top with shredded cheddar cheese.
4. Cook in the microwave for about 7 minutes or until cheese is melted.
*Serve with tortilla chips

Enjoy!

Corn Salsa

This past weekend was my friend Christina's 30th birthday party. Everyone was asked to bring a dish to share to the party and I couldn't wait to find a new recipe to bring! I have seen a lot of corn salsa recipes on websites and blogs recently, but I've never eaten it or made it. I love tortilla chips and anything that goes with them, so I decided to give it a try. I did a lot of online searching for a recipe I wanted to try. Here is where I found "the one". It came out perfect. The ingredients were so fresh, it is my new favorite recipe. I took 1/2 of the salsa to the party and kept the other 1/2 for the next day, for another party I was hosting. It was just as great the next day, not a drop left over. So, if you're searching for a light and delicious summer dip, look no further!!

Preparation time: 15 minutes. Servings 12-15.

Ingredients:

2 jalapenos, seeded and finely chopped (remember the gloves please)
2 tomatoes, cored and diced
2 tablespoons cilantro, chopped
1/2 cup lime juice, freshly squeezed
2 cloves garlic, finely minced
4 cups fresh or frozen corn (preferably not canned)
Kosher salt and fresh black pepper
Instructions:

Mix all ingredients in a bowl and season with salt and pepper
Allow to sit for one hour before serving, stir occasionally
Taste and adjust seasoning

Artichoke Dip

This recipe was one that I received at my bridal shower from one of my bridesmaids, Keri. She made it for the shower and it was a hit. Everyone was gathered around it the whole time. I was thankful that this was the recipe she chose to give me for my bridal recipe book. I made this this past weekend at the beach house and it again was a favorite. My favorite part of the dip is the green olives!

Ingredients:
2 cans of quartered artichokes (drained and cut into bite sized pieces)
2 5 oz. packages of grated parmesan cheese
1 8 oz. package of shredded mozzarella cheese
1 cup of mayo
12 sliced green olives (I used 16)

Directions:
1. Mix all ingredients together.
2. Pour into a casserole dish.
3. Bake at 350 for 40 minutes
4. Serve with crackers (I used Triscuits)

ENJOY!!

Black Bean Dip

This weekend my husband and I went to Islamorada with two other couples for a mini vacation (more about out mini vaca on Happily Herring). We had such a fabulous time with lots and lots of tasty food. I made all of the appetizers and desserts for the long weekend and can't wait to share all the recipes with my Simply Made friends. My goal is to get them all posted by the end of the week. To start it off...here is a recipe for black bean dip that was given to me at my bridal shower from my friend Christi (who was with us this weekend).
Black Bean Dip
2 15oz. cans of black beans
1 16 oz. can of pinto beans
1 package of taco seasoning
1/2 cup diced tomato (I used 1 whole fresh tomato)
1 cup chopped cilantro (I used 1/2)

**I added 1/3 cup shredded cheddar cheese and 2 tbs. green chili salsa to this recipe. I would also recommend having a side of sour cream and salsa set out at the table.

Directions:
Drain and rinse beans well. Mix all ingredients together and enjoy with tortilla chips!

Annie's Fruit Salsa

MUST TRY RECIPE!!! I found this recipe a few years ago on AllRecipes.com and it has become a must have for every party. The dip is simple to make and takes no time at all. Instead of making home made cinnamon chips (which I attempted once), I buy Stacy's Cinnamon Sugar Pita Chips. They are the perfect match for this delicious dip, and half the work. ENJOY!


Ingredients:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

Directions:
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves.
2. Cover and chill in the refrigerator at least 15 minutes.

Cinnamon Chips:

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Man Dip #2

I decided to try the buffalo chicken dip aka "man dip" in the oven, instead of the crock pot this time. I liked this recipe much better than the first one I posted. Perfect for any super bowl party!

Ingrediants:
1/3 cup of blue cheese dressing
1/3 cup of buffalo wing sauce
3 cups of shredded rotisserie chicken meat
1/2 cup of mozzarella or cheddar cheese
8oz package of cream cheese

Directions:
1. Preheat oven to 350.
2. Spread cream cheese into the bottom of an 8x8 casserole dish.
3. Mix blue cheese, wing sauce, and chicken in a medium size bowl.
4. Pour mixture over cream cheese and spread evenly.
5. Top with mozzarella cheese.
6. Cook for 20 minutes.

**Serve with celery, tostodo chips, or crackers.

Apple Pie Dip

First, sorry for the blurry picture (I will post a new one when I make it again). So, I was determined to find some new recipes for my holiday parties. I came across this one on Kraftfoods.com and it caught my eye. I prepared the dip a few hours before the party and made a few additions. I added a few more spices (cinnamon & pumpkin pie) to the top of the dip before I put it in the oven. I also served it with Stacy's Cinnamon & Sugar pita chips. Overall, a simple and delicious recipe.

1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 Tbsp. brown sugar
1/2 tsp. pumpkin pie spice
1 apple, chopped, divided
1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 Tbsp. finely chopped PLANTERS Pecan Pieces
WHEAT THINS Original Crackers

Make It!
HEAT oven to 375°F.

MIX reduced-fat cream cheese, sugar and spice in medium bowl until well blended. Stir in half of the apples.

SPREAD into pie plate or small casserole dish. Top with remaining apples, Cheddar and nuts.

BAKE 10 to 12 min. or until heated through. Serve with crackers.