Category Archives: Dips

Spicy Seven Layer Dip

For #CookoutWeek, I’ll be taking you through an entire meal, course by course – perfect for your next bbq, picnic, cookout or just for dinner! I’m starting out with an appetizer – spicy seven layer dip. Ironically, I’ve never made a layered dip before, but this will be made over and over again. It’s super easy especially since I’m using store-bought hummus and guacamole. My husband and I loved it and the spice the hummus had. I served it with blue multi-grain tortilla chips, but you could serve it with a veggie tray and it would be delicious too!

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Creamy Dill Dip

I’ve been trying to get both of my kids to eat more veggies and they love being able to dip them into something – dip, hummus, anything really. So when my neighbor gave me some fresh dill, I knew I would make a delicious dip with them. I whipped this recipe together in 5 minutes and 8 hours later, we had a creamy and homemade dip to enjoy as an afternoon snack. You could easily substitute dried herbs if you didn’t have fresh on hand. It would also make a great spread for a sandwich or wrap!

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Cheesy Roasted Brussels Sprouts Dip

This recipe is one I had saved for years and I finally had a chance to make it and I’m kicking myself for not making it sooner. It was delicious, unique and would make a great dip to bring to a holiday party! I used to HATE brussels sprouts – my mom used to eat them all the time but would microwave a bag of frozen ones and I’d have to eat at least one. They were always mussy and gross. Over the past few years, I’ve found that I like them either roasted or sauteed….no steaming of sprouts in this house!

Cheesy Roasted Brussels Sprouts Dip | Join Us, Pull up a Chair

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Pepperoni and Cheese Dip – Secret Recipe Club

If you’re looking for an appetizer to take to your next party, this dip is for you! I’m excited to share today’s recipe from my Secret Recipe Club reveal, Our Table for Seven. Erin’s blog is all about her experience in cooking and baking. We have very similar styles and I found so many recipes that my family would enjoy – including Cheesy Chicken & Rice Soup, Grilled Cheeseburger Wraps and Pumpkin Scones.

Back to the dip, it tastes just like pepperoni pizza! It was the perfect snack while watching football yesterday (yes, I waited to make this recipe the day before I had to post it). Unfortunately, the Eagles lost….but we lifted our spirits by devouring this dip. Erin made this in a slow cooker, but I decided to whip it up on the stove top and worked out perfectly.

Pepperoni and Cheese Dip | Join Us, Pull up a Chair #secretrecipeclub

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Black Bean Salsa

This has become my new favorite snack in the summer! It is so refreshing and I love that I can use so many fresh veggies straight from the local farm or from my backyard. It has a little heat from the jalapeno, but you could always leave them out if you don’t want the spice. I have been eating it lately with tortilla chips – it would go great over grilled chicken!

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Kale Basil Pesto

Last week, I picked up a CSA share and it a had kale it in. I was planning to make kale chips for the kids, but didn’t get a chance to with the busy weekend we had and celebrating Cooper turning FOUR!!! I decided to not let it go to waste and made a batch of kale basil pesto. This was a new recipe for me and it’s a keeper! It was so good and I can’t wait to have it again for dinner tomorrow night.

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Sour Cream Fruit Dip

My husband was quite skeptical when I told him I was making this dip. He wasn’t sure since it was with sour cream and not like the fruit dip he remembers as a child – you know the one with cream cheese and marshmallow fluff. I told him to trust me and I knew when he was scrapping the bowl, he believed me. He should know by now that after 11 years of marriage!

The dip was the perfect creamy consistency and I loved the hint of vanilla. I always double up on vanilla and will use some dried vanilla beans next time I make this to amp up the vanilla flavor. I know I’ll be making this dip over and over again this summer once all the fresh, local fruit comes in. I can’t wait to try it with peaches!

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Peanut Butter Yogurt Dip – The Secret Recipe Club

It’s time for Group C’s reveal for the Secret Recipe Club! This month my assignment was Debbi Does Dinner…Healthy & Low Calorie. Debbi’s blog focuses on delicious dinner options that are 500 calories or less…and you’re not going to be hungry after them, they’re super filling. Debbi is also the hostess for our group and it’s always an honor to have the group hostess as your assignment for the month!

I had a hard time deciding on a recipe. We’ve been doing a lot of grilling and it’s been simple meals – a meat and grilled veggies with a side salad. After digging around, I found this recipe for Peanut Butter Dip. My daughter started camp for the summer since school was done last week, so now I have to make her lunch every day of the week. I’ve been looking for different snacks for her to take along and this recipe for dip was perfect! She can dip pretzels or celery in it and I know it will keep her full all afternoon. I’ve been eating it with sliced apples…it’s the perfect little treat after dinner! I’m thinking I might try it with almond butter next time I make it.

Peanut Butter Yogurt Dip | Join Us, Pull up a Chair

1/2 cup plain, nonfat greek yogurt
1/2 cup peanut butter
3/4 tsp cinnamon
1 tsp honey

In a medium bowl, mix all the ingredients together. Debbi added mini chocolate chips to her recipe, but I was completely out of any type of chocolate chips (tragedy!) so I omitted them. I placed it back in the refrigerator to chill it down, but you can eat it at room temperature too.

Click on the icon below to check out all the other recipes from my fellow bloggers from Group C!

Grilled Corn Dip Quesadilla

I found this amazing roadside farm stand last summer and they had the best corn on the cob that I’ve had in a long time. The corn kernels are small, juicy, and we’ve been enjoying corn from them again this summer. I’m actually going to be picking up another 1/2 dozen for dinner tonight after I’m done with this post. I have been wanting to grill corn and bought a couple extra ears that last time, just so I could make this recipe.

The dip is so easy to make and it made enough to take to a party…plus leftovers! One of the recommendations to use this dip was to use it as a filling for a quesadilla. Let me tell you…it was AMAZING!!! Melty, gooey and the crunch of the tortilla…PERFECT! I know I’ll be making this recipe again and again!

4 ears of corn, shucked and grilled 
8 oz cream cheese, softened at room temperature
1 cup sour cream
4 scallions, sliced
4 oz sharp cheddar cheese, shredded
4 oz monterey jack cheese, shredded
4 oz queso fresco
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
salt and pepper
juice of 1 lime
couple dashes of hot sauce
After the grilled corn has cooled, cut the kernels off the cob and set aside. In a large bowl, add the cream cheese, sour cream and scallions. Beat the mixture with a handheld mixer until everything is combined. Stir in the three cheeses and mix until well combined. Add in the spices, lemon juice and hot sauce. Mix in the grilled corn and then transfer to a smaller bowl. Cover and refrigerate for at least two hours for the flavors to combine. 
You can stop right here and eat the dip with tortilla chips, or you can slather into between two whole wheat
tortillas. Place the quesadilla on a warm skillet and cook until the tortilla is browned and the dip is warm and melting. 
Source: The Pioneer Women Cooks: A Year of Holidays

Black Bean and Corn Salsa – The Secret Recipe Club

Welcome to the August edition of The Secret Recipe Club! I was happy to see this month’s assignment hit my email! I have seen posts from Kathy at A Spoonful of Thyme since I joined the SRC. Kathy has created many unique recipes that I haven’t seen before, so it’s always fun to see what she’s been up to in the kitchen. I had a hard time narrowing down a recipe to pick from and I was thinking about her recipe for zucchini fritters, but then I came across this recipe for salsa. It was perfect since I had two ears of corn leftover from dinner the previous night and had a bunch of jalapenos that were ready to be picked.

The salsa is so fresh! I loved the combination of cilantro and jalapenos. It’s the perfect dish to bring to a summer party. I bought an extra can of black beans at the store so I can make this salsa again! Kathy thank you for this great recipe!

1 can black beans, drained and rinsed
2 ears of corn, kernels removed from cob
2-3 firm tomatoes, seeded and diced
1 cup cilantro, minced
2 jalapenos, ribs and seeds removed, diced
1/2 small onion, diced
1/4 cup lime juice
salt 
fresh ground pepper
In a bowl, mix together all the ingredients. Season with salt and pepper. Refrigerate for at least two hours to allow flavor to develop. If desired, serve with diced avocados.