Mexican Five Layer Dip

Mexican Five Layer Dip
Mexican Five Layer Dip

1 large avocado; mushy
3 tomatoes
2 packages taco seasoning mix
1 cup mayonnaise
1 can pitted black olives
1 package shredded cheddar cheese

Peel avocado and cut up – layer in the bottom of a 10″ pie plate or quiche pan.

Cut tomatoes and layer on top of avocado.

Mix 1 cup of mayo with the 2 taco seasoning mixes and layer on top of tomatoes.

Slice olives and layer on top of mayo mixture.

Spread cheddar cheese over the top.

Chill for 2 hours. Serve with nacho chips

Servings: 8

Tomatillo Guacamole

Tomatillo Guacamole
Tomatillo Guacamole

2 tomatillos, husked, rinsed, quartered
1 garlic clove
1/4 cup green chiles, diced
3 sprigs cilantro or parsley
1 avocado, peeled, pitted, chunked
3 tablespoons sour cream
Salt and pepper to taste
Fresh lemon juice, optional
1/4 cup diced onion
1/3 cup diced tomato

Puree tomatillos, garlic, chiles, and cilantro in a blender or food processor. Add the avocado and sour cream, processing just until combined.

Pour into container. Season to taste with salt, pepper, and lemon juice.

Rinse onion with cold water; pat dry. Stir diced onions and tomatoes gently into avocado mixture.

Smoked Oyster Spread

1 (8 oz) pkg cream cheese, softened
3 tablespoons mayonnaise
1 (3 1/2 oz) can smoked oysters, chopped
1/2 teaspoon onion salt
2 tablespoons grated parmesan cheese

Whip cream cheese and mayonnaise until creamy. Add oysters, onion salt and cheese.

Mix well and dip or spread on crackers.

Chef’s Star Chip and Dip Plate, Appetizer Platter – Great for Chips, Dips, Salad and Other Snack Foods

Ginger Fruit Dip

1 (3 oz) pkg cream cheese, softened
1 (7 oz) jar marshmallow cream
1/2 cup mayonnaise
1 teaspoon ground ginger
1 teaspoon grated orange rind

Beat cream cheese at medium speed until smooth, add marshmallow cream and the next 3 ingredients. Stir until smooth.

Serve with fresh fruit sticks.

KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

Creamy Tuna Dip

1 6-oz can tuna, drained
3/4 cup sour cream
2 tablespoons chopped fresh parsley, chives, or dill
1 tablespoon prepared horseradish
1 teaspoon Worcestershire or soy sauce
Salt and freshly ground pepper to taste

Combine all the ingredients in a bowl and stir to combine thoroughly.

Serve chilled with chips, crackers, pita bread, or raw vegetables for dipping.

Makes about 1 and 1/2 cups

Pyrex 18 Piece Simply Store Food Storage Set, Clear

Championship Bean Dip

16 oz. can refried beans
1 cup picante sauce
1 cup (4 oz.) shredded Monterey Jack cheese
1 cup (4 oz. ) shredded cheddar cheese
3/4 cup sour cream
3 oz. pkg. cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin
Tortilla chips and salsa

In a bowl, combine beans, picante sauce, cheeses, sour cream, cream cheese, chili powder and cumin; transfer to a slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice.

Serve with tortilla chips and salsa.

Makes 4 1/2 cups

Crock-Pot 6-Quart Programmable Cook & Carry Slow Cooker with Digital Timer, Stainless Steel

Olive and Baked Garlic Spread

12 cloves garlic, peeled
1 cup olive oil
1/2 cup pitted black olives
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Preheat oven to 375 degrees F. Place garlic cloves in a heat-proof dish and pour olive oil over top. Be sure garlic is well coated with oil. Bake for 40 minutes.

Remove from the oven and set aside for 30 minutes to cool.

Remove from dish using a slotted spoon and transfer to a food processor with a metal blade.

Set oil aside. Add olives, salt and pepper, and process. While processing, gradually add the olive oil which was in the dish with the garlic. Process until smooth.

Transfer to an airtight container. Store in the refrigerator for up to 5 days.

Makes 2 cups.

Pyrex 18 Piece Simply Store Food Storage Set, Clear

Smoked Salmon and Fresh Herb Mousse

10 ounces cold smoked salmon
zest of 1 lemon
1 pinch salt and white pepper
1/2 bunch dill — leaves picked and chopped
7 fluid ounces light cream
2 ounces butter — melted
1/2 bunch chervil — finely chopped
1/2 bunch chives — finely chopped
1/2 bunch parsley — finely chopped
To serve: — toasted bread, crackers, and/or crudites

Place salmon, zest, seasoning and dill into the bowl of a food processor and pulse until broken down, but not smooth.

Add cream and continue to pulse until salmon is creamy and smooth. Be careful not to overprocess.

Spoon into ramekins or dishes and top with melted butter and some mixed fresh herbs. Cover and refrigerate for at least one hour before serving.

Serves 6

Note: the melted butter acts as a natural ‘lid’ to preserve in the fridge. It can be scooped off before serving.

Bellemain 4 oz. Porcelain Ramekins, Set of 6

Smoked Trout Spread with Capers

1/2 pound cream cheese — at room temperature
4 ounces smoked skinless trout fillet — (1 fillet), flaked
1 1/2 tablespoons capers — coarsely chopped
1 tablespoon minced flat-leaf parsley
1 tablespoon minced shallot
1 teaspoon finely grated lemon zest
Freshly ground pepper
To Serve: — Bagels and sliced tomatoes

In a medium bowl, using a spatula, mix the cream cheese with the trout until blended but still slightly chunky. Fold in the capers, parsley, shallot and lemon zest and season with pepper. Scrape the spread into a small bowl and serve with bagels and sliced tomatoes.

Make Ahead: The spread can be refrigerated overnight.

Makes 1 1/2 cups (24 one-tablespoon servings)

Pyrex 18 Piece Simply Store Food Storage Set, Clear

Bubbly Brie Party Dip

12 – 14 oz brie
1 small jar (approx 7 oz) preserved chestnuts
1/2 cup pitted dates
1/2 cup water
1/4 teaspoon nutmeg
1/4 teaspoon ginger
Pinch of salt
2-3 grinds of black pepper (optional)
1/2 cup dried cranberries
1-2 tablespoons demerara or light brown sugar

Preheat the oven to 350 degrees.

Using the edge of a knife, gently scrape off most of the white coating from the brie (don’t worry about the grooves) and place it in a small lidded baking dish or ramekin.

Chop or break up the chestnuts with your fingers into large chunks and sprinkle on and around the brie.

In a food processor, chop the dates until finely minced.

Bring the dates, water, nutmeg, ginger, salt, and pepper to a simmer in a small saucepan for about 5-7 minutes.

Spread the date mixture over the brie and chestnuts. Sprinkle with the dried cranberries. Cover and bake 20-25 minutes until brie is melted and bubbly. To add additional sweetness, sprinkle the top with the sugar and pass under the broiler for a minute or two.

Serve hot or at room temperature. Serves 4-6 as an appetizer.

Cooking with Brown Sugar: 51 Recipes