I learned this recipe from my cousin Sherri and she got the recipe from her friend Monica and I have to say it is one of the easiest dips I have ever made and probably the most popular. I made it first for Easter as an appetizer and I saw 6 people devour half of it in 10 minutes and then attempt to lick the bowl. I then made it again for my cousins' graduation party and I was asked for the recipe about 10 times, so here it is.
Santa Fe Ranch Dip
2 blocks softened cream cheese (the softer the better)
1 pack ranch mix
1 4 oz can chopped black olives
1 4 oz can chopped green chilies
1 11oz can Green Giant Chipotle Corn
1 cup shredded cheese
2 T Texas Pete Hot Sauce
Directions: Combine all ingredients until well blended and serve with Frito Scoops. You can serve this hot or cold depending on what you prefer and your party prefers. It is great for tailgating and football parties or something kids can help with in the kitchen.
Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts
Saturday, August 27, 2011
Thursday, February 3, 2011
Almost Guilt Free Game Day Food
Well being an Alabama fan it's really easy to start grinding out all sorts of Tailgate like foods. I am a front page of Yahoo! junkie and I found this Spicy Buffalo Tenders with a Healthier Spin recipe a few days ago so I decided to give it a swing, along with making up my own Spinach and Roasted Corn Ranch Pasta Salad. I also did change up the recipe just to fit my measuring cups and techniques to have minimal dirty dishes, because I hate doing dishes. Overall it was a definite yummy and relatively quick meal that could have fed a lot more than just the 3 of us.
Spicy Blue Cheese Dip
2/3 cup reduced-fat sour cream
2/3 cup crumbled blue cheese
1 Tablespoon distilled white vinegar
1/4 teaspoon Salt
1/4 t Garlic Powder
1/4 t Poppy Seeds
1/4 t Paprika
Directions:
Stir together all ingredients in a small bowl. Cover and refrigerate until ready to serve.
Buffalo Tenders
3 tablespoons buttermilk
2 tablespoons hot sauce, such as Frank’s RedHot
2 tablespoons distilled white vinegar
2 pounds chicken tenders
6 tablespoons whole-wheat flour
6 tablespoons cornmeal
1/2 teaspoon paprika
2 tablespoons oil, I used olive oil
Baby Carrots
Directions
-To prepare tenders: Mix buttermilk, 2 tablespoons hot sauce and 2 tablespoons vinegar in a large freezer bag until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
-Meanwhile, mix flour, cornmeal, and paprika in a shallow dish.
-Remove the chicken from the marinade, pat of the excess marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.)
-Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each piece in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary to prevent burning. Transfer to the platter. Drizzle the chicken with hot sauce to taste. Serve with carrots, celery and Spicy Blue Cheese Dip.
**With your leftovers you can make a spicy chicken dip with the rest of the blue cheese dip, shred the chicken tenders, add some more sour cream, cream cheese, blue cheese, and hot sauce. You can find the recipe on the back of Frank's Hot Sauce.** This dip is now just sitting in our fridge for some snacky food for the rest of the weekend
Spinach and Roasted Corn Ranch Pasta Salad
1 cup uncooked pasta
1 cup washed spinach, chopped
2 cans whole kernal corn
1 cup ranch dressing
1/2 cup cheese
Directions
-Cook pasta as directed, rinse with cold water and set aside
-Roast corn in oven Directions here and add to pasta along with washed and chopped spinach, toss with ranch dress and cheese. I made homemade ranch with the Hidden Valley ranch packet because in my opinion it's the best ranch.
-Serve cold and if the salad seems dry you can add more dressing, I just added some reduced fat sour cream and a little more milk
For your "awwwww" moment of the night her is a picture of my little "helper" after I woke her from her sleep to take her picture.
Rebecca
Spicy Blue Cheese Dip
2/3 cup reduced-fat sour cream
2/3 cup crumbled blue cheese
1 Tablespoon distilled white vinegar
1/4 teaspoon Salt
1/4 t Garlic Powder
1/4 t Poppy Seeds
1/4 t Paprika
Directions:
Stir together all ingredients in a small bowl. Cover and refrigerate until ready to serve.
Buffalo Tenders
3 tablespoons buttermilk
2 tablespoons hot sauce, such as Frank’s RedHot
2 tablespoons distilled white vinegar
2 pounds chicken tenders
6 tablespoons whole-wheat flour
6 tablespoons cornmeal
1/2 teaspoon paprika
2 tablespoons oil, I used olive oil
Baby Carrots
Directions
-To prepare tenders: Mix buttermilk, 2 tablespoons hot sauce and 2 tablespoons vinegar in a large freezer bag until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
-Meanwhile, mix flour, cornmeal, and paprika in a shallow dish.
-Remove the chicken from the marinade, pat of the excess marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.)
-Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each piece in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary to prevent burning. Transfer to the platter. Drizzle the chicken with hot sauce to taste. Serve with carrots, celery and Spicy Blue Cheese Dip.
Spinach and Roasted Corn Ranch Pasta Salad
1 cup uncooked pasta
1 cup washed spinach, chopped
2 cans whole kernal corn
1 cup ranch dressing
1/2 cup cheese
Directions
-Cook pasta as directed, rinse with cold water and set aside
-Roast corn in oven Directions here and add to pasta along with washed and chopped spinach, toss with ranch dress and cheese. I made homemade ranch with the Hidden Valley ranch packet because in my opinion it's the best ranch.
 |
| Corn Roasting |
-Serve cold and if the salad seems dry you can add more dressing, I just added some reduced fat sour cream and a little more milk
For your "awwwww" moment of the night her is a picture of my little "helper" after I woke her from her sleep to take her picture.
Rebecca
Monday, December 6, 2010
Toffee Dip
Toffee Dip
1 8oz pack of Heath toffee bits*
1 8oz pack of softened (reduced fat)** cream cheese
1/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla
Blend all ingredients and serve with cookies or fruits, whatever strikes your fancy. I like to serve with store bought ginger snaps and apple slices.
*These are found on the baking aisle at most stores I used Heath Bar bits that also have chocolate with them and it tasted just as amazing
**In our house we just use reduced fat cream cheese
1 8oz pack of Heath toffee bits*
1 8oz pack of softened (reduced fat)** cream cheese
1/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla
Blend all ingredients and serve with cookies or fruits, whatever strikes your fancy. I like to serve with store bought ginger snaps and apple slices.
*These are found on the baking aisle at most stores I used Heath Bar bits that also have chocolate with them and it tasted just as amazing
**In our house we just use reduced fat cream cheese
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