Caesar Veggie Dip

We had hot wings again for dinner tonight and another great veggie dip.  Just a quick post for tonight; I forgot to take a picture but it was fabulous.

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp granulated garlic
  • 1/2 tsp onion powder
  • 2 tsp extra virgin olive oil
  • 1 Tbs anchovy paste
  • 2 Tbs lemon juice
  • 2 tsp Worcestershire sauce
  • 1 Tbs dried parsley
  • 1/2 cup grated parmesan
  • salt and pepper to taste.

Combine all ingredients at least 30 minutes before serving to allow flavors to combine.  Serve with your favorite vegetables.

Enjoy ~ Kimberly

Onion Dip with dill and lemon for Chips or Veggies

I thought I would try a vegetable dip tonight.  It came out pretty good; reminded me quite a bit of a french onion potato chip dip but the hint of lemon lightened it up so it was tasty on the veggies.

  • 1/2 cup sour cream
  • 1 Tbs toasted dried onion flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp dill
  • 1/2 tsp parsley
  • 1/2 tsp lemon zest
  • 1 tsp lemon juice

Combine all ingredients in bowl at least 30 minutes before serving.  Chill until ready to serve.

Enjoy ~ Kimberly

Jalapeno Popper Dip

I was about to stuff some jalapeno peppers with cream cheese tonight when I decided to change gears and go for a dip instead.  Very delicious served with some toasted baguette slices.

  • 4 o.z. cream cheese
  • 2 o.z. soft goat cheese
  • 1/2 cup shredded cheese
  • 1/2 cup jalapeno peppers – diced
  • pepper, cayenne pepper, and extra cheddar

Mix together cream cheese, goat cheese, cheddar, and jalapeno peppers.  Place in greased baking dish and sprinkle with pepper, cayenne and a little bit of cheese.

Bake at 350 degrees for about 30 minutes or until golden and bubbly.

Enjoy ~ Kimberly

Garlic Butter Dipping Sauce

Ok, just a very simple post tonight.  After a long day of work I’d planned to fix some fish and rice with veggies for dinner but when I got home I asked “can’t we just order pizza!” I don’t do this often; in fact we rarely eat out at all. I had Charles make us some dipping sauce for the bread sticks because the sauce is always lousy no matter who brings your pizza.  If nothing else they are made out of unpronounceable ingredients so here was our tasty take on a garlic butter dipping sauce; with real butter.

  • 1/4 cup butter
  • 1/4 tsp oregano
  • 1/4 tsp crushed red pepper
  • 2 cloves garlic ~ very finely minced

Zest the garlic or finely mince or chop.

Combine all ingredients and melt together. Microwave for 30 seconds or melt on stove top.

Enjoy ~ Kimberly

Spicy Hot Buffalo Chicken Dip

I made a spicy buffalo chicken dip tonight.  I added extra hot peppers so it was quite spicy. Loved the flavor and the crunch of the celery was the perfect complement.  We served it with toasted baguette but I am sure tortilla chips would be tasty too if prefered.

  • 1 1/2 cups cooked chicken ~ shredded and diced
  • 1/2 cup franks red hot sauce or your favorite wing sauce
  • 2 stalks celery
  • 2 green onions
  • 1/8 cup diced hot peppers ~ i used some red hot cherry bombs and some tabasco from my garden, but jalapeno would be great too
  • 1 package cream cheese
  • 1/2 cup cheddar cheese

Combine chicken, hot sauce, diced celery, sliced green onion, hot peppers.

Add cream cheese and cheddar. Pour into buttered casserole and top with additional cheddar if desired.

Bake at 350 degrees for 30 – 40 minutes until hot and bubbly.

Enjoy ~ Kimberly

Dill Sauce ~ a perfect condiment for fish

I made a tasty dill sauce to go with some salmon patties.  A great compliment to the salmon (which I will post tomorrow); I am sure this would be delicious with any fish baked or fried.  The dill works very well along side the dashes of cayenne and garlic. I think the balance of lemon juice, sour cream and mayonnaise is the key.

  • 1/4 cup sour cream
  • 2 Tbs mayonnaise
  • 1 1/2 tsp fresh dill
  • 2 tsp lemon juice
  • 1/8 tsp cayenne
  • 1/8 tsp garlic powder
  • salt and pepper to taste

Combine all ingredients ahead of time and refrigerate for 30 minutes or so before using.

Enjoy ~ Kimberly

Cocktail Sauce ~ traditional dipping sauce for shrimp

Just a quick post for some super easy cocktail sauce.  I love the combination of horseradish and lemon juice.  Adjust the horseradish as desired; we like ours a bit spicy.  Of course the spiciness will vary from brand to brand too.

Cocktail Sauce

  • 1/2 cup ketchup
  • 1 to 1 1/2 Tbs prepared horseradish
  • 1 Tbs fresh squeezed lemon juice

Combine ketchup, horseradish, and lemon juice.  Serve with cooked shrimp.

Enjoy ~ Kimberly

Southwestern Cream Cheese Dip

I thought I’d try a different twist on my cream cheese dip tonight.  I decided to go with a southwestern flair; cilantro, lime, and jalapeno just sounded tasty.  The sweetness of the red pepper and the tartness of the lime worked very well with this spicy combination.  I don’t think I would change a thing. I couldn’t decide if bread or tortilla chips would be better; I tried both but enjoyed the crusty toasted baguette the best. This can be made ahead and baked just before serving.  It also reheats very well should you be lucky enough to have leftovers!

Southwestern Cream Cheese Dip

  • 1 8 o.z. package cream cheese
  • 1/4 cup sour cream
  • 2 Tbs mayonnaise
  • 1/4 cup sweet red pepper ~ diced
  • 1/4 cup jalapeno ~ diced ~ I used 1 large jalapeno
  • 2 Tbs green onion ~ thinly sliced
  • 1/2 tsp lime zest
  • juice of 1/2 lime
  • 1 tsp chili powder
  • 3/4 cup cheddar cheese ~ shredded
  • 1 tsp cilantro ~ chopped

Allow cream cheese to soften at room temperature for about an hour.  Mix in sour cream and mayo until fully incorporated.  Add pepper, jalapeno, onion, lime zest and juice, chili powder, 1/2 cup of cheddar, and cilantro.  Spread into small buttered baking  dish or pie pan.  Top with remaining cheddar cheese.

Bake at 350 degrees for about 30 – 40 minutes until hot and bubbly.

Enjoy ~ Kimberly

Spinach and Artichoke Dip

Spinach and artichoke dip is one of my favorite appetizers.  We make this quite often; sometimes we use different herb combinations and other times we add jalapeno and different cheeses. This is the version that Charles made for me Sunday night.  It was very delicious; this makes a very large batch so cut in half if desired or make more for a crowd.

  • 10 o.z. fresh spinach
  • 1 tsp crushed red pepper
  • 5 cloves garlic ~ minced
  • 16 o.z. cream cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup mozzarella
  • 1/2 tsp marjoram
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1/2 cup fresh grated parmesan
  • 1/2 tsp italian herb
  • salt and pepper
  • 1 can artichoke hearts – drained; quartered

Place half of the spinach in large pan; sprinkle crushed red pepper and garlic on top and add remaining spinach. Add 1 cup of water and bring to simmer over medium heat; cook until spinach is wilted about 5 minutes; drain well squeezing out excess liquid.

In large bowl combine cream cheese and spinach until well blended.  Add sour cream, mayonnaise, herbs, and about 3/4 cup mozzarella and 1/3 cup of the parmesan; add salt and pepper to taste. Fold in artichoke hearts.

Pour into buttered 2 quart baking dish and sprinkle with remaining cheese.  Bake at 375 degrees for about 30 minutes or until hot and bubbly and beginning to brown.  Serve with toasted bread.

 

Enjoy ~ Kimberly

Parmesan Peppercorn Dressing ~ veggie dip and wing sauce!

The past two days I have been so disappointed.  Just as I hit the publish button on my blog I look up to see the clock has turned to midnight and I’ve missed my “daily blog” by seconds.  I had finished writing last night and was doing one final proofread as I heard the rebooting noise of my cable box letting me know I was too late once again!  So back on track I must be.  And hot wings are on tap for dinner.  I am not a big bleu cheese fan and ranch isn’t my cup of tea either so today we tried to make a great dressing and ended up going for a parmesan peppercorn.  I haven’t allowed much resting time for it as we were ready to dig in about 30 minutes after finishing but I think we have a winner.

Parmesan Peppercorn Dressing

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 tsp each granulated garlic, onion powder, salt, and sugar
  • 2 tsp fresh ground black pepper
  • 1/4 tsp Worcestershire sauce
  • 1/8 tsp lime zest
  • 4 tsp lime juice
  • 2 Tbs milk
  • 1/4 cup fresh grated parmesan
  • 1 Tbs fresh minced parsley

Stir together all ingredients in any particular order.  Serve with fresh vegetables if using as a dipping sauce.  I would also think this would be great with a rib eye salad.

Enjoy ~ Kimberly