Green Goddess Dressing and Dip

2 cups fresh basil — or cilantro leaves
2 cups fresh parsley leaves
1 cup chopped scallions
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt — (or more to taste)
1/4 cup reduced-calorie mayonnaise
2 tablespoons fresh lime juice — (or more to taste)

Combine all ingredients in a food processor or blender; process until smooth.

Makes 12 servings, Yields about 1 2/3 tablespoons (5 teaspoons) per serving.


Cooking with Basil

Cooking with Basil

Baked Queso Blanco

1 whole mini queso blanco cheese (about 1 pound)
2 teaspoons unsalted butter
4 ounces mushrooms, trimmed and sliced
1/4 cup walnuts, toasted and coarsely chopped
1 tablespoon chopped red peppers
10 sheets frozen phyllo dough, thawed and cut into 12-inch squares
4 tablespoons unsalted butter, melted
Fresh tomato slices or homemade chunky salsa as garnish

Place the cheese on a plate, pierce the top of the cheese with the tip of a knife in several places. Let stand at room temperature while you prepare the other ingredients.

Melt the butter in a large skillet and saute the mushrooms over high heat until golden brown. Remove from heat and set aside to cool.

Arrange the cooled mushrooms on top of the cheese, followed by the walnuts and red pepper. Set aside.

Place the phyllo dough sheets on a dry work surface and cover with a damp towel. Brush a baking sheet with some of the melted butter. Lightly brush a sheet of phyllo dough with the melted butter. Place the dough on the baking sheet. Repeat process with 4 more sheets, placing each one at an angle to the previous one.

Brush 4 more sheets of dough and lay them at angles to each other on top of the cheese. Pick up the cheese, tuck the overhanging pieces of dough under it, and carefully center the cheese on the sheets of dough on the baking sheet. Gather up the edges of the bottom layers of dough and bring them up toward the top of the cheese.

Brush the remaining sheet of dough with melted butter and tear it into 2-inch strips. Wrap the strips around the cheese to create a smooth collar. Brush the collar with additional butter. Cover the cheese loosely with plastic wrap and refrigerate until ready to bake.

About 30 minutes before serving, preheat oven to 400°.

Place the cheese in the oven and bake 18 to 20 minutes or until lightly browned. Remove from the oven and let cool 10 minutes.

To serve, transfer cheese to serving platter. Garnish with tomato slice or fresh salsa and serve with large tortilla chips.

Yield: 6 to 10 servings


Cooking with Walnuts: 51 Recipes using Walnuts

Broccoli Dip

1/4 cup butter or margarine
1/4 cup chopped onion
1/3 cup chopped celery
10 ounces frozen chopped broccoli — partially thawed
10 1/2 ounces canned cream of mushroom soup
6 ounces garlic cheese roll — cut up
4 ounces canned chopped mushrooms — drained well

Melt butter in skillet. Sauté onion, celery and broccoli until crisp-tender.

Combine broccoli mixture with remaining ingredients in Crock*ette or 1/2 qt. crock pot. Stir thoroughly. Cover and cook 1 1/2 to 2 hours.

Serve with corn chips.


Proctor Silex Portable Oval Slow Cooker, 1.5-Quart

Cream Cheese Chive Dip

8 oz cream cheese, softened
1 cup sour cream
1 tablespoon dried chives
2 teaspoons dried minced onion
1 teaspoon lemon pepper seasoning
1/4 teaspoon garlic powder
1/8 teaspoon black pepper

Combine and allow to stand, covered, in the refrigerator for a couple of hours to allow flavors to develop.

Can be served warm; simply microwave on high for about a minute before serving.

Makes 2 cups.


Pyrex 18 Piece Simply Store Food Storage Set, Clear

Mexican Slow Cooker Dip

1 pound hot Jimmy Dean sausage
1 pound ground beef
1 medium package Velveeta cheese
1 medium package Velveeta Mexican cheese
1 medium jar Pace picante sauce, hot
1 can crushed tomatoes, drained

Fry the sausage and ground beef and drain oil. Put drained meat into slow cooker. Cut cheeses into 1-inch cubes and add to slow cooker. Add picante sauce and tomatoes to slow cooker.

Cook at medium-high heat until cheeses have melted. Stir mixture.

If you want to tone down the “heat” of the dip, you can use Jimmy Dean mild sausage, and mild or medium Pace Picante sauce.


Crock-Pot Programmable Cook and Carry Oval Slow Cooker, 6-Quart


Creamy Avocado Dip

1 avocado, pitted and cut into chunks
1/4 cup sour cream
1/4 cup snipped fresh chives
1 tablespoon fresh lemon juice
coarse salt and ground black pepper
raw cup vegetables or chips for dipping

In food processor, combine avocado, sour cream, chives and lemon juice. Process until smooth, 1 to 2 minutes. Season with salt and pepper. Process until combined.

Garnish with chives and serve with vegetables or chips.


Hamilton Beach Bowl Scraper Food Processor

Ultimate 7-Layer Dip

1 can (16 oz.) refried beans
1 tablespoon taco seasoning mix
1 cup Breakstone’s Sour Cream
1 cup salsa
1 cup lettuce
1 cup Kraft Mexican Style Cheese
1/2 cup chopped green olives
2 tablespoons sliced pitted black olives

Mix beans and taco seasoning mix. Spread onto bottom of 9 inch pie plate.

Layer remaining ingredients over bean mixture; cover. Refrigerate several hours or until chilled.

Serve with tortilla chips or assorted crackers.


Pyrex Glass Bakeware Pie Plate 9″ x 1.2″

Spinach Dip

1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 (16 oz.) container sour cream
1 cup mayonnaise
3 scallions, chopped
1 (1.4 oz.) envelope Knorr Vegetable Soup & Recipe Mix
1 (8 oz.) can water chestnuts, drained and chopped
1 large unsliced oval or round loaf of bread, hollowed out (optional)

In medium bowl stir all ingredients until well mixed.

Cover; chill 2 hours to blend flavors. Stir before serving.

If desired, spoon dip into hollowed-out bread loaf

Makes about 4 cups.


Fiesta 19-Ounce Medium Bowl, Scarlet