Fresh Spinach & Basil Spread

Surprisingly rich, this versatile dip/spread might fool you into thinking it has full-fat cream cheese and sour cream.  Only 46 calories per 2 Tbs - with 2.3 grams of protein.  

If you don't prefer the intense green color - reduce (or eliminate) the spinach.  The original recipe suggests using a food processor, but my Blendtec handled it just fine.  Adjust blending time for smooth or chunky texture.

Source:  slimsanity.com

Fresh Corn Dip

It's a sad day when fresh corn is almost gone.  I love to buy it during the too-short season, but I have a tough time using up a dozen ears.  As a result, I usually have at least a few leftover ears of cooked fresh corn in my refrigerator I need to use up.  There are lots of ways to use up fresh cooked corn, but I had never tried it in a dip before. 

Usually corn dip is baked (and it's fabulous, by the way), but this fresh version is so unique & different than other summer dips.  If I were to make it again (cold) - I would eliminate the cheese.  You just don't need it.  But if you are baking it - by all means, don't forget it.  

A friend I work with in my mission is 88 years (young), but has had some recent heart problems.  When I bring something to share with everyone, I try to adapt it so she can enjoy it too.  "Slimming down" a recipe can be tricky - no salt, no fat, no sugar, etc...  I took a chance and put together a small portion for her by eliminating the garlic salt, mayo, sour cream, and cheese.  I substituted greek yogurt for the mayo & sour cream - adding just enough to hold it together.  Garlic powder instead of garlic salt.  I was totally surprised - I preferred the healthy version hands down.  It tasted so FRESH and not so heavy.  Next time I'll skip all the extras, and feel good about enjoying it.

Dill Pickle Dip

Green Onion Cheeseball

Simple & Delicious Dill Dip

Every family has their favorite dip for chips & veggies.  Ours has always been the cop-out variety (Hidden Valley Ranch mix with a pint of sour cream).  I was looking for something a little more unique when I brought veggies & dip to share with friends I work with last week.

Everyone loved this dip.  The subtle dill flavor left everyone asking "what's IN this?".  A touch of Worcestershire sauce and Tabasco sauce gave it a little kick as well.  

And... (depending on what side of the "food additive fence" you sit on) MSG is an optional ingredient.  Personally, I don't have a problem with modest, occasional use - and unbeknownst to most of us - it's still hidden in a wide variety of foods (see this article for more information, and to decide where YOU stand on it)

Make this at least 3 hours before, and chill before serving.  Overnight is even better.  (And, yes - the photos are marginal - but the dip disappeared before I had a chance to do any better)

Simple & Delicious Dill Dip

1 cup mayonnaise
1 cup sour cream
1 to 1-1/2 tsp dill weed
1 tsp dried minced onion
1 tsp dried parsley
1 tsp seasoning salt (such as Lawry's)
1 tsp Accent seasoning (MSG - optional.  See note/link above)
1 tsp Worcestershire sauce
1 dash Tabasco sauce

Mix & chill.  Serve with crackers, veggies, etc...

Irene's Easy Holiday Cheeseball

Cheeseball is one of our favorite holiday foods.  Put it out on the counter with crackers, and it doesn't last long.  This recipe is particularly easy.  It doesn't have a long list of ingredients, and everyone seems to love it.  

I got this recipe from a friend I worked with at the LDS Conference Center for several years.  Every time I make it, I think of Irene Furness.  Thanks Irene!

I love to give it away as a gift, and this year I found a convenient container to put it in.  The "Cafe Rio" type take-out containers with foil backed lids are perfect - I use the large size so there is room for a variety of crackers.  

Trace the lid onto (any) holiday themed scrapbook paper and glue it on - you're done!

Irene's Easy Holiday Cheeseball

2 8-oz pkgs cream cheese, at room temperature
1/2 of a 20-oz can crushed pineapple, drained well
1/2 of a green pepper, diced
1/2 to 1 tsp Lawry's Seasoning Salt (to taste)
1 cup chopped nuts - pecans or walnuts work well

Whip softened cream cheese until fluffy.  Beat in seasoning salt.

Fold in diced green pepper and crushed pineapple.

Line two small bowls with plastic wrap.  

Divide mixture in two, and press into plastic-lined bowls.

Close plastic wrap around each portion and refrigerate until more firm.

Divide chopped nuts into two bowls.

Tip each ball into one bowl to coat with nuts.  Then tip upside down into second bowl to coat other side.

Package, or place on serving platter with crackers.

Keep refrigerated.

Artichoke Spinach Dip

I've always loved this dip, but I have learned to be careful when ordering it in a restaurant.  It's so yummy and tempting when they deliver it to your table - bubbling hot with a wonderful aroma.  That's what gets me into trouble - I dive right in and end up burning my mouth.  Ever done that?  You'll never forget to wait a while the next time around.  

I made this for Christmas Eve dinner, and then served the leftovers the next day.  The second time around, we loved it even more when it was cold.  Somehow, the flavors intensify when it is not so hot.  See what you think...

This couldn't be easier to throw together in a hurry.  Canned/bottled artichokes are a breeze to chop, and you can substitute frozen chopped spinach if you wish.  I used fresh spinach because I was fortunate enough to have it in my refrigerator.  I never bother with fresh garlic - it takes a lot of time, and I think dehydrated minced garlic is just as tasty.  10 minutes is all it took to get it ready for the oven.  

Artichoke Spinach Dip  
(recipe source:  seasonsandsupers.ca)

4 cups loosely packed fresh baby spinach (about 1/2 of a 10-oz package frozen spinach - thawed and drained)
2/3 cups drained & coarsely chopped artichoke hearts (marinated or water packed - doesn't matter)
4 oz cream cheese (1/2 of an 8-oz block) softened.
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, minced (or use 1/4 tsp dried minced garlic)
1/4 - 1/2 tsp hot sauce (I used Tabasco)
1/4 cup grated parmesan cheese (not the 'green can' variety)
1/4 to 1/2 cup mozzarella cheese, shredded + more for topping
Salt & pepper

Coarsely chop drained artichoke hearts, placing in fine mesh strainer.  

If using frozen spinach, cook as per package directions in microwave.  Add to the artichoke hearts in strainer to drain and cool. 

If using fresh spinach, sauté' in a non-stick pan until wilted.  When cool, chop well. 

Meanwhile, beat cream cheese until smooth.  Add sour cream and mayonnaise.  Season with hot sauce and salt & pepper to taste.  

Add drained/cooled artichoke hearts & spinach to creamed mixture.  Fold in gently. 

Add parmesan and mozzarella cheeses, folding in until well combined.

Add mixture to a round, flat baking dish (a pie plate, or similar works well)

Sprinkle with a generous layer of additional grated mozzarella (I use a 3-cheese blend of mozzarella, provolone, and cheddar).

Bake at 350-375° until mixture is hot and bubbling.  This typically takes 20 minutes when dip is at room temperature - adjust accordingly if previously refrigerated.

Serve with crackers, baguette bread, or similar edible "utensils".

Tzatziki - Cucumber/Yogurt/Dill Dip

This hard-to-describe dip/sauce/condiment is great all by itself, or even better with fish, grilled meats, and triangles of soft pita or naan bread.  With cucumbers in full swing right now - whip them into this healthy snack and enjoy.  If you don’t particularly love yogurt - you’ll be surprised at how good this is.

My neighbors are wonderful - they leave gifts on my porch in the summer after their gardens start producing.  I’ve had a LOT of cucumbers left at my house and I love to use them in smoothies and drinks.  But I was ready for something new.

Occasionally I enjoy Greek food - and I’ve had Tzatziki a few times. It is always served cold, sometimes as an accompaniment, and even served with bread for the first course of a meal.  Greek restaurants serve it with Souvlaki (meat/vegetables grilled on a skewer) and gyros (a sandwich with roasted meat, tomato, and onion - wrapped in a pita).

For me, however, I love this so much I don’t need another course in a meal where this is served.  The yogurt is a healthy dose of protein, the cucumbers add a wonderful freshness, and the garlic & dill keep it from being the least bit boring.  

I love it with naan bread.  Naan is like pita bread (on steroids).  I cut it into triangles and spoon this dip over the top.  Heaven.  It’s easy to find refrigerated naan bread if you don’t make your own.  I have yet to master naan bread... but there’s always tomorrow to learn.

For the very simple recipe, go to:
www.changeabletable.com

Marshmallow Fluff Fruit Dip

Marshmallow Creme is the “magic” ingredient in this dip that will reel you in before you know what’s happening.  Set a bowl of this pastel pink dip in the center of a platter of fruit and let the magic begin.  Substitute the raspberry syrup with orange juice, vanilla, frozen jam, or even cherry juice.

Fresh fruit is so plentiful during summer that I start to take it for granted even before July.  It never hurts to set out a little temptation to go along with it.  

There can’t be an easier recipe than this one.  The hardest thing about it is remembering to set out the cream cheese to soften beforehand.  

It makes a grundle if you make the full recipe.  It’s easy enough to split in half - just use one package of cream cheese and a SMALL jar of marshmallow creme. 

What is marshmallow creme you ask?  It’s packaged in jars as a semi-liquid marshmallow mixture.  It’s both creamy and sticky at the same time.    It was invented in the early 20th century - after (what we know as) “regular” marshmallows were already in production.  It has most of the same ingredients as marshmallows (sugar, corn syrup, vanilla) - but it might also contain egg whites (in powdered form - no problem with salmonella).  The egg whites tend to stabilize the mixture, while gelatin is the stabilizer in marshmallows.  It doesn’t firm up - so it can set out for a while.

I changed my friend Jennie’s recipe somewhat.  She uses maraschino cherry juice for flavor/color - and I switched it to use raspberry flavoring syrup.

For the recipe - go to:
www.changeabletable.com

Ninfa's Green Sauce

This sauce has been served alongside a fiery red sauce at Tex-Mex eateries throughout the Houston area for over a decade.  It’s a cooling antidote for those times you’ve indulged in a little too much hot salsa with your chips.  A combination of tomatillo, avocado, jalapeno, sour cream, cilantro, etc.

“Mama” Nifa Rodrigues Laurenzo has been gone for many years, but her famous sauce lives on.  I tried a version of it at a local mexican restaurant called “Los Cucos” in the Salt Lake Valley.  I didn’t know what it was called at the time - but by googling the ingredients I thought it contained, I found it: Ninfa’s Green Sauce.

Avocados & sour cream make this a cooler sauce than your standard salsa - but it’s the tomatillos & jalapenos that give it a little tangy kick.  It’s not spicy at all (unless you add a lot of jalapenos).  If you aren’t a fan of cilantro - you can omit it (but I wouldn’t recommend that)  Add a lot more than it calls for if you enjoy cilantro.

You’ll find this sauce will hook you after a handful of chips.  But it’s also good in tacos, on fish, or in place of guacamole with any southwest dish.  

You can adjust the ‘chunkiness’ to your liking.  Some of my kids prefer a little less sour cream, others want to lose the cilantro.  But the majority of us like it just the way it is.

For the recipe - go to:
www.changeabletable.com

Herb Oil for Dipping Bread

The best thing about enjoying dinner at a (good) Italian restaurant is fresh crusty bread with dipping oil.  When my favorite place closed, I decided to drown my sorrows by making my own dipping oil.  Although this uses dried herbs, mixing them with fresh minced garlic brings them back to life.

I rarely make something like this at home, mainly because it’s my favorite thing to have when I go out.  It’s so easy and fast, I really don’t know what kept me from trying it before.

I have a favorite (fast & easy) baguette bread recipe that I make all the time (link is HERE), and it was perfect with this dipping oil.  

This has the right proportions of herbs and oil - and you can totally change the flavor by adding good quality balsamic vinegar.  

We loved it either way - plain, and with balsamic. We enjoyed it so much that I didn't want to stop and take a picture once we added the vinegar - but trust me, it was amazing...

For the recipe, go to:

www.changeabletable.com

Fast-Track Spinach Artichoke Dip

Have you ever craved Spinach Artichoke Dip, then dismissed it because you know it’ll have to bake before you can enjoy it?  This may not have the gorgeous cheese layer that is baked until golden brown - but it has all the same delicious ingredients and tastes as good (or better) than the “long” version.

I can never resist Spinach Artichoke Dip at a restaurant - probably because I didn’t have to make it myself.  It’s not rocket-science, or food-snobbery - it’s just inconvenient.  

When I saw this idea, I thought it might be alright, but never as good as the original.  I was wrong... I think I like it better than the baked version.  

The cheese is spread throughout, and I really enjoyed it without the thick, heavy layer on top.

Next time you see this on a restaurant menu - make a mental note to try this on your stovetop.  

You can warm the leftovers the same way - right on the stovetop.  A microwave works also, just don't overdo it, as it can easily burn.

You'll find the recipe here, at:

www.changeabletable.com