Jalapeno Hummus

I’ve commented over and over again about how much I love hummus, so I won’t go into it again.  I’ll just leave you with this kicked up version of hummus for the folks who love jalapeno like us.  Enjoy!

Sorry no picture here, but it looks just like my regular hummus only with tiny green flecks in it from the jalapeno.

Jalapeno Hummus

2 jalapeno peppers, ribbed and seeded {You could go with 1-3 depending on your tastes}

2 small cloves of garlic, peeled

1 (14 oz) can of chickpeas, drained

juice of 2 small lemons

1/4 cup tahini

4-6 Tbsp water

2-3 Tbsp extra virgin olive oil

pinch of salt

1/4 tsp cumin

Combine the jalapenos, garlic, and chickpeas in the bowl of a large food processor.  Pulse into coarse paste.  Add lemon juice, tahini, some water {start with 4 Tbsp}, salt, and cumin.  Process until fully ground.  Scrape down sides of bowl.  With the machine running, add the oil through the feed tube.  Scrape sides of bowl again and then process for a few more seconds to ensure that everything is combined.  May need to add more water to reach desired consistency.

Transfer to a storage container and refrigerate before serving to allow flavors to blend.

Jalapeno Popper Dip

Sometimes I’m torn about whether or not to post certain food pictures.  I personally like to see a picture with every recipe that I want to make, but some of my pictures are so bad that I think they detract from the food itself.  This is one of those instances where you probably won’t want to make this dish based on the picture, but it’s there anyway.  You’ll just have to trust me that it tastes good.

I’ll point out that this makes a ton of dip, but the kind person who I found this recipe from also has a use for the leftover dip.  I took advantage of that recipe too and its coming up in my next post.

Jalapeno Popper Dip

{source:  adapted from a blog that I couldn’t find again????}

dip:

3-5 slices of bacon, diced

5-6 fresh jalapenos, coarsely chopped {can use more or less to taste}

two 8 oz. packages of cream cheese, softened {I don’t know why I bothered, but I used low-fat cream cheese.}

1/2 cup mayonnaise

1 cup shredded cheese {Mexican blend was listed, but I just used cheddar}

two 4 oz. cans of chopped green chilies

1 clove of garlic, peeled

topping:

1 cup panko bread crumbs

1/2 cup Parmesan cheese

1/2 cup shredded Mexican blend or cheddar cheese

1/2 stick {1/4 cup} butter, melted

Directions:

Preheat oven to 375 degrees and grease a 2 quart baking dish.

In a frying pan, saute bacon over medium heat until starting to brown.  Stir in the chopped jalapenos and continue to saute until bacon is fully cooked but not burnt, about 10 minutes.  Drain and set aside.

In a food processor, add the rest of the dip ingredients and process until smooth.  Add the cooked bacon and jalapenos and pulse until incorporated, but not smooth.  Spread into the prepared dish.

Make the topping by combining the breadcrumbs and cheese in a bowl.  Pour melted butter over the top and mix well.  Sprinkle evenly over the dip and bake for about 25 minutes or until top is browned and dip is heated through and bubbles around the edges.

Serve hot with chips.

RP: Hummus

Sliced cucumbers with hummus is one of my favorite snacks, especially at my desk during the workday.  And we have tons of cucumbers coming out of our garden, so I decided to whip up a batch of hummus.  I have posted this recipe before, but it’s another one that I feel got lost within another post from over a year ago.  So, here it is again.

Hummus

(adapted from Good Things Catered)

Ingredients:
one 12-oz can chick peas
1-2 large cloves garlic {I prefer one}
2 Tbsp extra virgin olive oil
2-3 heaping Tbsp tahini {sesame paste}
juice of 1 lemon
1/4 tsp salt

Optional- pinch of cumin and pinch of paprika

Directions:

-Drain water from the can of chick peas into a small bowl and reserve.
-In a food processor, mix together the chick peas with the remaining ingredients, being careful to add second half of lemon juice and tahini slowly, stopping to taste.
-Slowly add some of the reserved liquid from beans for correct consistency, (about 1-2 minutes) until a smooth, slightly fluid paste is formed.
-Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Can top with a drizzle more of EVOO and chopped parsley for serving if you like.

Cookie Dough Dip

Of all the food served at the recent baby shower I hosted, this dip was probably talked about the most.  I think everyone liked it and several people asked how to make it.  It is a nice sweet alternative to the typical savory dips/appetizers served at parties.  Its also totally addictive!

The only change I make is adding more powdered sugar than what is called for.  I like a thicker dip, so I would guess I added closer to 1 cup but I just eyeballed it.

Cookie Dough Dip

Ingredients

1/2 cup butter

1/3 cup brown sugar

1 tsp vanilla extract

1 {8 oz) package cream cheese, softened

1/2 cup confectioner’s/powdered sugar {I used maybe 1 cup?}

3/4 cup mini chocolate chips, plus more for garnish

1/2 cup chopped nuts – optional {I always omit}

Nilla wafers or graham crackers for dipping

Directions

Melt the butter with the brown sugar in a small saucepan.  Stir until the butter is melted and sugar dissolves.  Remove from heat and stir in the vanilla.  Set aside to cool.

In the bowl of a stand mixer, beat the cream cheese and powdered sugar until combined and fluffy.  Slowly add the cooled butter mixture and beat to combine.

Stir in the chocolate chips and nuts.  Place in serving bowl, cover and refrigerate. 

Add additional mini chocolate chips before serving for garnish if you choose.

Layered Fiesta Dip

This is a staple for so many parties that we host or attend.  It is a real crowd-pleaser and can be adapted a dozen different ways.  Some call it 7-layer dip or 8-layer dip or various other names.  But no matter how many layers go into it, the important thing is just to make however you like it.

Below I’ll list the possible layers, but go ahead and add/omit based on what you like and have on hand.  Layer everything in a shallow dish {preferably clear to see layers} starting with the refried beans.

Layered Fiesta Dip

1 can fat free refried beans {leave plain or stir in cumin and garlic powder or other spices to taste}

approximately 1 cup guacamole or 2-3 mashed avocados mixed with juice of 1/2 to 1 lime and a pinch of salt

8 oz sour cream mixed with one packet {1/4 cup} taco seasoning

shredded lettuce

1 cup shredded cheese

cooked and crumbled bacon

1 can black olives, sliced

3-4 green onions, sliced

1 or 2 medium tomatoes, chopped

Cover and refrigerate at least one hour to allow flavors to meld.  Serve with tortilla chips.

Enjoy!

Chicken Enchilada Roll-ups

I love spicy chicken enchiladas so I knew I would love this recipe.   One great thing about it is that it can be served as a chip dip instead of rolls too.  It is great to have that option.  It is also ideal that it can be made ahead of time which I always look for when searching for party recipes.

Chicken Enchilada Roll-ups

{source:  adapted from Sing for you Supper originally from Gooseberry Patch “Come on Over”}

Ingredients

one 8-oz. package cream cheese, softened
2/3 cup shredded cheddar cheese
1 teaspoon minced garlic (I used 2 cloves)
2 tsp chili powder
1/2 teaspoon cumin
1/4 tsp cayenne pepper or to taste
salt to taste
2 boneless, skinless chicken breasts, cooked and shredded {about 1 cup}
1 bunch cilantro, chopped – I omitted
3 green onions, chopped  
10-oz. can Rotel diced tomatoes with green chilies, drained well

approximately 6 tortilla shells

Directions

Cook chicken and allow it to cool, then shred and set aside. {Or buy chicken already cooked from the store 🙂  }

Mix remaining ingredients together until well blended; add the chicken and combine.

Spread a layer of filling over tortilla shells and roll.  Place on cutting board and cut into 1″ pieces.

Cover and refrigerate for at least 1 hour.

Serve cold or at room temp.

For the shower, I also made a different kind of roll-up.  I spread the tortilla shells with store-bought veggie cream cheese or chive and onion cream cheese, added a layer of deli meat {I used smoked ham, but turkey or anything else you like would be fine.}  Roll and slice.  The addition of sliced olives between the cream cheese and meat is also good, but I left them out this time.

Hot Pizza Dip

Update 9-9-10:  added pictures 🙂

This was a new recipe that I made for the first time at my sister’s baby shower and I thought it was wonderful.  In the future it will definitely be a party staple just like the famous buffalo chicken dip.  Tim quickly gobbled up the leftover dip after the party!

The recipe says that you can heat it in the microwave for 5 minutes.  But I made it in advance and kept it in fridge overnight.  Then before serving, I baked it at 375 degrees {uncovered} for 20-25 minutes.

Hot Pizza Dip

{source:  allrecipes.com}

Ingredients

1 {8 ounce} package cream cheese, softened

1/2 tsp dried oregano

1/2 tsp dried parsley

1/4 tsp dried basil

1 cup shredded mozzarella cheese {I used 1/2 monterey jack and 1/2 mozzarella}

1 cup grated parm cheese

1 cup pizza sauce or tomato sauce

2 tablespoons chopped green bell peppers – I have omitted before and have also substituted sliced jalapeno

2 ounces turkey pepperoni, chopped

2 tablespoons sliced black olives

Directions

In a small bowl, mix together the cream cheese and dried spices.

Spread mixture in the bottom of a 9″ pie plate that is microwave/oven safe.

Sprinkle 1/2 cup of mozz and 1/2 cup parm on top of cream cheese.  Spread pizza sauce over all.  Sprinkle with pepperoni, olives, and peppers.  Then top with remaining 1/2 cup cheese.

Cover and microwave for 5 minutes.  Serve HOT with crackers, Italian bread, crusty french bread, or tortilla chips.

Beer & Cheese Dip

I decided to make a snack for us to nibble on during a lazy Sunday and decided on this dip that I have seen on a few other blogs.  It was great!  We both like beer a lot so we definitely like finding ways to incorporate it into our food. 🙂

The ranch flavor is quite strong, so I’ll probably reduce the amount used next time.  Overall, this was a nice alternative to my usual cheese dip recipe.

Beer & Cheese Dip

{source: adapted from Vintage Victuals and Milk & Honey}

I cut the recipe below in half.

INGREDIENTS:

  • two 8-ounce packages cream cheese, softened
  • two 5-ounce jars of Kraft Old English Cheese (or 10 ounces Cheese Whiz)
  • one 1-ounce package dry ranch dressing mix
  • 1/2 cup beer or as much as needed to reach desired consistency
  • 1/2 cup toasted pecans, roughly chopped – I omitted
  • Pretzels, crackers, chips, carrots, or crusty bread for dipping

DIRECTIONS:

  1. Heat the cream cheese and Old English Cheese together in a large bowl for about 40 seconds in the microwave.
  2. Stir in ranch mix. Add beer gradually as you stir, until it reaches the desired consistency.
  3. Transfer to serving bowl. Sprinkle your toasted pecans evenly over the surface of the dip. Chill for 1 hour or up to 2 days. Serve with dippers of your choice.

Salsa

A great way to use fresh produce is obviously salsa.  And since Mexican food is probably our favorite type, we use a lot of it.  So instead of buying jar after jar of it at the store, why not make our own!  It tastes better and saves money too.

This recipe comes from a friend that Tim used to work with.  If you haven’t noticed, we like a lot of heat so I leave the seeds and ribs in the jalapeno, but you can remove those if you need to.

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Salsa {makes about 6 cups}

Ingredients:

4 large tomatoes, washed and cored

8 whole jalapenos {or 2 jalapenos for every 1 tomato}, cleaned and stems removed

5 cloves of garlic, peeled

small bunch of cilantro leaves

1 medium onion, peeled and quartered

salt to taste

shot of tequila 🙂

Directions:

Bring a stock pot of water to boil. Wash tomatoes, jalapenos and cilantro.  Once water boils, drop in the 4 cored whole tomatoes and leave in the water until skins crack {about 5 minutes}.  Remove the tomatoes from the water and carefully peel the skins off.  Place the tomatoes and all other ingredients in a food processor and pulse to desired consistency.

Enjoy with chips or in your favorite mexican meals.

Roasted Red Pepper Hummus

Wow, I haven’t posted in a loooong time!  Sorry about that!  We’ve been adjusting to some new work schedules, eating things that I’ve already posted, and grilling out a ton!   I don’t think there is much to say about throwing a steak, hamburger, or pork chop on the grill and serving it up with a side of steamed broccoli and baked potato.

But in any case, I do have a few recipes to share at the moment.  Starting with this dip that I made for Memorial Day weekend.  I wanted to have something to snack on over the course of the holiday weekend and this was perfect with crackers and raw veggies.

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Roasted Red Pepper Hummus

(loosely adapted from Robin Miller at foodtv.com)

  • 1 (15-ounce) can chickpeas, lightly drained
  • 1 jar roasted red pepper, drained
  • 1/3 cup tahini (sesame paste)
  • 2 tablespoons lemon juice – or to taste
  • 3 to 4 cloves garlic
  • 1 teaspoon ground cumin
  • Salt and ground black pepper to taste
  • dash of paprika to taste

Drain pepper and chickpeas (some liquid is OK) and place in food processor.  Add remaining ingredients and pulse to combine. Taste and adjust seasonings if necessary.  If consistency is not as smooth as desired, stream in some EVOO while processor is running.  Serve with raw veggies, pita, or crackers.