Dips & Salsa
February 1, 2008
The Hass Avocado Board has created two guacamole recipes that represent the Patriots and the Giants.
New England's recipe features lobster.
The New York recipe is traditional. Serve the dip with blue corn tortilla chips and the dish will represent the team’s colors.
New England Halftime Guacamole
4 ripe, fresh avocados, peeled and pitted
1 tsp. salt
2 Tbsp. lemon juice
2 tsp. chopped garlic
1/2 lb. cooked lobster meat, chopped
1 medium shallot, minced
In a medium bowl, coarsely mash avocados and combine with salt, lemon juice and garlic.
Fold in lobster meat and shallot.
Serve with tortilla chips or toasted crostinis.
Serves: 8
Prep Time: 15 minutes
New York Kickoff Guacamole
4 ripe, fresh avocados, peeled and pitted
1 tsp. salt
2 Tbsp. fresh lemon juice
2 tsp. chopped garlic
1/2 cup minced white onion
1 medium tomato, chopped
Blue corn tortilla chips
In a medium bowl, coarsely mash avocados and combine with salt and lime juice.
Mix in garlic, white onion and tomato.
Serve with blue corn tortilla chips.
Serves: 8
Prep Time: 15 minutes
Note: Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Posted by Gail Ciampa 
at 9:00 AM | Permalink
January 28, 2008
Weight Watchers offers a simple recipe made with low-fat cheese, and doesn't suggest you serve it with bread or crackers.
Beer and Cheese Fondue
1 12-oz. can or bottle light beer
1 teaspoon dry mustard
1/4 teaspoon ground red pepper
1 pound low-fat cheddar or colby cheese, shredded
3 tablespoons all-purpose flour
In a medium saucepan over moderate heat, warm beer until it boils; stir in mustard and pepper.
In a bowl, toss cheese with flour. Slowly add cheese to beer mixture, stirring. Continue stirring until mixture is smooth and thick, about 6 minutes total.
Yields about 1/4 cup per serving.
(Tip: Serve this dip with cubes or rolled slices of lean ham and smoked turkey as well as carrots, celery sticks, baked tortilla chips or cubes of crusty bread.)
Posted by Sheila Lennon at 9:39 AM | Permalink
December 16, 2007
In the December/January issue of Every Day with Rachael Ray, we learn how to turn artichoke hearts into a last-minute appetizer.
Don't forget the crackers.
Chipotle Artichoke Dip
¼ cup chopped cilantro
1 small clove garlic
1 canned chipotle chile in adobo sauce
1 14-ounce can artichoke hearts, drained
½ cup grated Mexican while cheese, such as cotija
¼ cup extra-virgin olive oil
1 tablespoon lime juice
Plantain chips, for serving
Using a food processor, finely chop the cilantro, garlic and chipotle, scraping down the bowl once or twice. Add the artichokes, cheese, olive oil and lime juice and pulse for 8 seconds until combined. Serve the dip with the chips.
Makes 2 Cups
Prep Time: 5 min
Posted by Gail Ciampa at 9:00 AM | Permalink
December 2, 2007
This comes from a story by Kathy Carrier at The Grand Rapids (Mich.) Press. I would use salmon bits, which are less expensive than whole fillets.
Smoky salmon ball
4 smoked salmon fillets (4 ounces, each)
4 packages (8 ounces, each) cream cheese, softened
1 cup shredded plain Gouda cheese
1 cup shredded extra sharp white cheddar cheese
2 tablespoons dried dillweed, divided
1 tablespoon good quality lemon pepper
1 teaspoon paprika
1 teaspoon Cajun jerk seasoning
Flake the salmon, removing all bones and skin. In mixing bowl, combine the flaked salmon, cream cheese, Gouda cheese, cheddar cheese, 1 tablespoon dillweed, lemon pepper, paprika and jerk seasoning. Mix well by hand. Form into a ball, and sprinkle with remaining dillweed on top and sides for presentation.
Wrap well in plastic wrap, and chill until ready to serve.
To serve, unwrap and serve with crackers or bagel chips.
Serves 16.
Posted by Sheila Lennon at 6:16 AM | Permalink
November 12, 2007
A light spread to serve with bagel chips or on thin slices of baguette.
Smoked Salmon Paté
4 ounces smoked salmon, flaked
2 (8-ounce) packages fat-free cream cheese, softened
2 tablespoons minced fresh chives
3 tablespoons chopped fresh dill
3 tablespoons lemon juice
Dash of hot pepper sauce
In a food processor, combine half the salmon and all remaining ingredients. Pulse until mostly smooth. Use a rubber spatula to scrape down the sides of the bowl as needed.
Transfer the pate to a bowl and mix in remaining salmon. Cover and refrigerate several hours to let flavors develop.
Source: LowFatLifestyle.com via the Associated Press
Posted by Sheila Lennon at 9:07 AM | Permalink
November 4, 2007
This is a fun, though calorie-laden snack treat.
Horseradish Cream Sauce:
3 tablespoons prepared horseradish with beets
1 cup (8 ounce container) light sour cream
Pureed Squash and Ginger Sauce:
12 ounce package frozen, cooked and pureed squash (thawed)
1 1/2 teaspoon freshly grated ginger root
1 tablespoon soy sauce
2 teaspoon honey
Roasted Pepper and Herb Sauce:
12 ounce jar roasted red peppers, drained
1 tablespoon balsamic vinegar
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
Barbecue Sauce:
3/4 cup bottled chili sauce
1/4 cup steak sauce
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 tablespoon dry mustard
Horseradish Cream Sauce:
1. Combine ingredients in a medium mixing bowl. Stir together well. Season to taste with salt if desired.
Pureed Squash and Ginger Sauce:
1. Combine ingredients in a medium mixing bowl. Stir together well.
Roasted Pepper and Herb Sauce:
1. Combine ingredients in a medium mixing bowl. Stir together well. Transfer mixture to a blender or food processor and process until smooth. Season to taste with salt if desired.
Barbecue Sauce:
1. Combine ingredients in a medium mixing bowl. Stir together well.
Approximate nutritional analysis per serving: Horseradish Cream Sauce: 53 calories, 3 g fat, 13 mg cholesterol, 71. 7 g sodium, 3 g protein; Pureed Squash and Ginger Sauce: 31 calories, O g fat, O mg cholesterol, 173 g sodium, 1 g protein; Roasted Pepper and Herb Sauce: 19 calories, 0 g fat, O mg cholesterol, 206 g sodium, 1 g protein; Barbecue Sauce: 53 calories, 1 9 fat, O mg cholesterol, 636 9 sodium, 1 g protein
Posted by Gail Ciampa at 9:00 AM | Permalink
October 25, 2007
Okay confession time, I'd serve this dip with pretzels but I know others aspire to more healthful eating. This recipe comes from Stephen Linn's Ultimate Tailgate site.
Asparagus and Sugar Snap Peas with Honey-Mustard Dipping Sauce
½ pound asparagus, trimmed
½ pound sugar snap peas, trimmed
Honey-Mustard Dip:
3 tablespoons Dijon mustard
¼ cup lemon juice
¼ cup honey
3 tablespoons white wine vinegar
3 tablespoons finely chopped fresh dill
¼ cup extra virgin olive oil
½ teaspoon salt
¼ teaspoon pepper
Place 2 to 3 cups cold water in a large stockpot and bring to a rapid boil. Add the asparagus and blanch for 2 minutes. Add the peas and blanch for an additional 1 minute. Remove the vegetables from the stove, drain, and fill the pot with cold water to stop the vegetables from cooking further. Let the vegetables sit in the cold water for 5 minutes, and then drain and pat them dry with paper towels. Once the asparagus and snap peas have cooled, place them in large zip-top plastic bags and store them in your refrigerator.
For the Honey-Mustard Dip, in a medium-size mixing bowl add the mustard, lemon juice, honey, vinegar, and dill. Slowly whisk in the olive oil. Add the salt and pepper and stir. Cover and put the dip into the refrigerator for 30 minutes to chill.
When you are ready to serve the vegetables, place the asparagus and snap peas on a plate and remove the cover from the dip container. Place the dip near the vegetables to serve.
Serves 6
Posted by Gail Ciampa at 9:00 AM | Permalink
October 14, 2007
This recipe comes from Taste of Home's October/November issue. The garlic promises to be mellow and sweet and people who don't like brie (why I don't know) are converted, promises Lara Pennell, creator of the recipe. The prep work is about 35 minutes and baking is for 45 minutes so you still have time before today's big game at 4:15 p.m.
Baked Brie with Roasted Garlic
1 whole garlic bulb
1 1/2 teaspoons plus 1 tablespoon olive oil divided
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 round loaf (1 pound) sourdough bread
1 round (8 ounces) Brie or Camembert cheese
1 loaf (10 1/2 ounces) French bread baguette, sliced and toasted
Red and green grapes
Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off bulb. Brush with 1 1/2 teaspoons oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425 degrees for 30 to 35 minutes or until softened.
Meanwhile, cut top fourth off loaf of bread; carefully hollow out enough of bottom of bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread.
Cool garlic for 10 to 15 minutes. Reduce heat to 375 degrees. Squeeze softened garlic into a bowl and mash with a fork; spread over cheese. Replace bread top; brush outside of bread with remaining oil. Wrap in a heavy-duty foil. Bake for 45 to 40 minutes or until cheese is melted. Serve with toasted baguette, grapes, and reserved bread cubes.
Serves 8.
Posted by Gail Ciampa at 9:00 AM | Permalink
October 5, 2007
Land O Lakes, the butter company, has one great source for recipe and cooking information at www.landolakes.com.
Here's one example, a dip that goes great with the season's apples. Wouldn't it be easy to serve when tailgating or in your living room. If you use rum instead of extracts, just give the fruit to the kids.
CARAMEL RUM FRUIT DIP
1/2 cup butter
1 (14-ounce) package caramels, unwrapped
1/4 cup chopped pecans
1 tablespoon milk
1 teaspoon rum extract (see note)
Cut-up fresh fruit
Melt butter and caramels in 2-quart saucepan over low heat, stirring occasionally, until caramels are melted (12 to 15 minutes). Stir in pecans, milk and rum extract. Stir vigorously to incorporate butter. Keep warm; use as a dip for cut-up fresh fruit.
Microwave Directions: Place butter and caramels in medium microwave-safe bowl. Microwave on HIGH, stirring occasionally, until caramels are melted (3 to 4 minutes). Stir in pecans, milk and rum extract. Stir vigorously to incorporate butter. Serve as directed above.
(Note)Substitute 1 tablespoon rum.
Preparation time: 15 min
Cooking time: 12 min
Yield: 1 1/2 cups
Posted by Gail Ciampa at 9:00 AM | Permalink
September 26, 2007
Those college alums know how to eat.
I like this recipe from Stephen Linn, author of The Ultimate Tailgater's ACC Handbook.
Boston College Game Day Bean Dip
1 - 8 oz. can of refried beans, any variation
1 - 8 oz. container of sour cream (regular is best as the light varieties can make the dip runny)
1 pkg. taco seasoning mix
1⁄2 small head iceberg lettuce
3-4 medium-sized tomatoes (more if you use Italian tomatoes)
1 medium-sized sweet onion (Vidalia, when in season, is best)
1-2 cans black olives
1 pkg. shredded cheese - Mexican style
1 - 8oz. jar salsa -- medium
1 - 8oz. jar salsa -- hot (optional)
Jalapeno-stuffed olives for garnish (optional)
2-3 bags of tortilla chips
This is shown off best if placed in a clear bowl that is wider at the top than the bottom. The dip has eight distinctive layers and makes a great presentation.
The bottom layer is the beans. Use a spatula to smooth out the layer. Mix the sour cream with the taco seasoning to taste. Scoop onto beans to make the second layer. Use a clean spatula to smooth out the layer. Shred the lettuce and place on top of the sour cream to make the third layer. Dice the tomatoes and let drain in a sieve to get most of the juices out. When ready, gently add as the fourth layer. Looking at the side of the bowl you can judge if you need to cut more tomatoes, etc. Dice the onions and add as the fifth layer. Drain the olives and cut in half as many as you need to rim the bowl. Place the olives with the cut side facing out. Dice or chop the rest of the olives to fill in this sixth layer.
Serves 10
From Ellen Svenning, Boston College
Posted by Gail Ciampa at 9:00 AM | Permalink
September 24, 2007
From the Colfax (Calif.) Record, near Reno, comes the simple signature dish of the new, upscale Bella Sera Italian Restaurant & Vino. If you're doing low carbs, this is your dish, using fresh vegetables or Dreamfields pasta. If you're avoiding fat, avoid this rich warm dip.
Bella Sera's Creamy Gorgonzola Sauce
¼ cup unsalted butter
½ cup heavy cream
¼ cup Gorgonzola cheese, crumbled
2 tablespoon Parmesan cheese, grated
Crusty Italian bread or cut-up raw vegetables
In sauce pan melt ¼ cup butter over medium heat. When butter foams add ½ cup whipping cream and heat till very hot but not boiling. Add ¼ cup crumbled gorgonzola cheese and 2 tablespoons grated Parmesan cheese.
Heat well, stirring constantly until thickened. Serve over pasta or as a bread dip.
Makes approximately one cup of sauce for topping pasta, or as a dip for crusty Italian bread, so double or triple it.
Posted by Sheila Lennon at 11:26 PM | Permalink
September 13, 2007
Serve with tortilla chips.
2 large tomatoes (about 1 pound), peeled, seeded and finely diced*
1/2 medium red bell pepper, cored, seeded and diced (about 1/2 cup)
1/2 medium yellow bell pepper, cored, seeded and diced (about 1/2 cup)
1 large carrot, peeled and diced (about 3/4 cup)
1/2 cup corn kernels (about 1 medium ear)
2 tablespoons fine-chopped cilantro, plus extra leaves for garnish
2 tablespoons fine-chopped Italian parsley
1 jalapeno, seeded and finely chopped
2 tablespoons fresh lemon juice
Salt and fresh-ground black pepper, to taste
1 medium avocado, peeled, pitted and cut into 1/2-inch pieces
Combine tomatoes, peppers, carrot, corn, fine-chopped cilantro and parsley, jalapeno, lemon juice, salt and pepper. Refrigerate 1 hour.
Spoon into a serving bowl. Right before serving, add the avocado and taste for seasoning. Garnish with cilantro leaves. The salsa may be prepared up to 4 hours ahead without the addition of the avocado, covered well and kept in the refrigerator. Makes about 4 cups.
*To peel a tomato: Dip into boiling water about 15 seconds, drain and run under cold water. Slip off skin.
-- South Florida Sun-Sentinel
Posted by Sheila Lennon at 7:03 PM | Permalink
The caramelized onions trump any dehydrated onion dip.
Pan-Fried Onion Dip
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
Cut the onions in half, and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions) Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well.
Taste for seasonings.
Serve at room temperature.
Note: Make this the night before. It needs to sit in the fridge for the flavors to develop. If you don't want onion strings, chops the cooked onions into small pieces before added to the cheese/mayonnaise mixture.
-- From The Barefoot Contessa Cookbook By Ina Garten
Posted by Sheila Lennon at 11:50 AM | Permalink
September 6, 2007
½ cup mayonnaise
½ cup sour cream
4 ounces cream cheese, softened
½ cup sun-dried tomatoes packed in oil, chopped
4 cloves garlic, minced
¼ cup fresh basil, chopped
Salt/ pepper to taste
In a bowl, cream together the mayonnaise, sour cream, and softened cream cheese until smooth.
Add the chopped sun-dried tomatoes, minced garlic, chopped basil and salt and pepper to taste.
Blend well and chill.
Serve with pita, crackers, or veggies such as roasted asparagus, endive leaves, zucchini, bell peppers, fennel and radicchio.
Posted by Sheila Lennon at 12:46 AM | Permalink
September 5, 2007
1 large tomato, diced
1 large red pepper, diced
1 tablespoon freshly chopped cilantro
1/2 large sweet white onion, chopped
1 teaspoon freshly chopped jalapeño pepper, de-seeded
2 cups fresh chopped pineapple
1 teaspoon sugar
pinch salt and black pepper
Combine all ingredients in small mixing bowl. Mixing well until sugar is dissolved. Cover and refrigerate.
Makes 4 servings
From Jamie & Bobby Deen, The Deen Brothers Cookbook at ABC's Good Morning America Recipes.
Posted by Sheila Lennon at 11:48 PM | Permalink
