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!

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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. 

Cookie Dough Dip #FilltheCookieJar

It’s Fill the Cookie Jar time! This month’s theme was Snowflake, Healthy or New Year. I struggled with this one as some of the cookie recipes I’ve recently made fit into the healthy category. I have yet to master a sugar cookie, so I knew snowflake was out and I wasn’t sure what to do for New Year cookies….so off to search around for inspiration. I searched high and low through my cookbooks, Pinterest and other blogs I follow….and I finally thought about doing something outside of the norm and not make a cookie but something inspired by cookies – healthy cookie dough dip!

I know, you can’t fill your cookie jar with these but it’s a little indulgence when you’re trying to keep one of those New Year resolutions the first month of the year. My daughter gobbled it up with sliced apples. I thought it was ok, I have some issues with texture and it wasn’t as smooth as I had hoped. I’m thinking if I would have removed the skins on the chickpeas before pureeing everything together. And I apologize for the picture…not the best lighting at night!

15 oz can chickpea or white beans, rinsed and drained

dash of salt
2 tsp vanilla extract
1/4 to 1/2 cup honey
1/4 cup or less of skim milk
1/3 cup mini chocolate chip cookies
In a food processor, puree together the beans, salt, vanilla and honey. Add the milk in tablespoon at a time until the desired consistency is reached. Place in a bowl and stir in the chocolate chips. Cover and refrigerator until chilled. Enjoy with apple slices, graham crackers, pretzels….anything you want!

Source: Chef in Disguise

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Edamame Basil Hummus

I had all intentions of getting this post up earlier but the hard drive on my computer crashed while I was downloading photos of this recipe. NO!!!!! Not what I need right now! I had designed these really cute we’ve moved post cards to announce our new address and they’re gone. Now we need to figure out whether we’re going to replace the hard drive or the entire thing.

Onto the hummus, it’s my new favorite variety. It’s so good and tastes fresh! Ross loved it and I had to take the container away so he didn’t eat all of it. I’m so glad I did, otherwise there would be no photo with this post. I’d love the addition of the hummus and the basil really brings it up a notch. Delicious!

2 cups shelled edamame
2/3 cup chickpeas, drained and rinsed
3 garlic cloves
1/2 cup fresh basil
1/4 cup fresh lemon juice
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/3 cup extra-virgin olive oil

In the bowl of a food processor, puree the edamame, chickpeas, garlic, basil, lemon juice and salt and pepper. Once pureed, stream in the olive oil until the mixture is smooth and blended well. Taste and season with additional salt and pepper if needed.

Pour it into a serving bowl and top with extra edamame, chickpeas and a drizzle of olive oil. Serve with chips and veggies.

Source: Two Peas & Their Pod

Garlic Feta Dip – A Virtual Christmas Party

It’s holiday party season and I’m always looking for a new recipe to bring to a party. While this dip isn’t kissing friendly, it’s really good. 🙂 I love the combination of garlic and feta and the little hint of dill. It’s super simple to make and pairs great with crackers or veggies.

I’m also excited to be participating in my first virtual party. Amy at Amy’s Cooking Adventures put together a virtual Christmas party to wrap up her Twelve Weeks of Christmas Treats. After the dip recipe, you’ll see the rest of the recipes part of the party. Make sure you check them out! There’s some great ideas and you still have a couple days before Christmas to change your menu to include one of these or how about something for New Year’s eve!

4 oz fat free crumbled feta
4 oz light cream cheese, softened
1/3 cup mayo
1 garlic clove, minced
1/4 tsp dried basil
1/4 tsp dried oregano
1/8 tsp dried dill
1/8 tsp dried thyme

In a small bowl, mix together all the ingredients. Place in an airtight container and refrigerate for at least 2 hours for flavors to combine. Serve with crackers and vegetables.

Source: Food.com
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Ho Ho Ho, Merry Christmas!
It’s that time of year when Christmas parties abound, and you are all invited to ours! 
So sit back, relax, and peruse.  We’ve got a bit of everything to share with you today, just click the links below the pictures to meet all of our wonderful participants and their contributions.
















10.  & 11. Pamela from Pamela’s Heavenly Treats:  Candy Cane Peppermint Cupcakes & Red Velvet Cupcakes

Jalapeno Popper Dip

I’ve been wanting to make this dip for months and finally got around to it…AND I wish I wouldn’t have waited so long. It was so good and much easier than making jalapeno poppers. I think it might be my new dish to take for pot luck dinners! The heat of the dip will definitely depend on the jalapenos; I used 6 and it wasn’t crazy hot.

16 oz fat-free cream cheese, room temperature
1 cup light mayo
8 pieces of bacon, cooked and chopped
6 jalapenos, diced
2 garlic cloves, minced
1/2 tsp cumin
1 1/2 cups shredded cheddar cheese

Topping
1 cup panko breadcrumbs
1 cup parmesan cheese
4 Tbsp unsalted butter, melted

Preheat oven to 375 degrees. In a medium bowl, mix together all ingredients (except for the topping ingredients). Pour the mixture into a greased 9×13 baking dish. I used a 2 quart dish and it worked fine, just a thicker dip.

In a separate bowl, combine the topping ingredients with a fork.. Sprinkle over the cream cheese mixture.

Bake for 25 to 30 minutes or until top is golden brown. Let rest 5 minutes before serving. Serve with crackers, chips and vegetables.

Source: Brown Eyed Baker

Baked Spinach Dip Mini Bread Bowls…and a BIG SURPRISE!

I’ll start out with my big surprise….

Drumroll please………………………………………………………………………………………………………………..

My husband and I expecting baby #2! We’re all super excited especially our daughter. She’s ready to be the big sister. I’m a little over 12 weeks and ready to be past this first trimester. This pregnancy hasn’t been so kind to me. I’ve been dealing with all day nausea (notice the lack of new recipes) and metal mouth. I’m slowing feeling better and trying to get back into the kitchen, even though my husband says he’s taking over the meal planning and cooking duties. Since he left cooking in a local restaurant almost 5 years ago, he hasn’t done much cooking in our house…I don’t think it’s going to change anytime soon.

And now onto the food….

I saved this recipe since the first time I saw it on Picky Palate. I love spinach dip and then add it to bread bowls….YUM! It made the perfect amount for appetizers for Thanksgiving at my mom’s house. My daughter loved them and I had to stop her from eating a second and save room for lunch! Next time I made them, I’m going to add in some chopped artichoke hearts and bake them in mini phyllo cups for a bite-sized treat.

13.3 oz roll of refrigerated french bread
2 Tbsp olive oil
2 cups fresh spinach, coarsely chopped
1 clove garlic, minced
3 oz cream cheese, softened
1/2 cup light sour cream
dash of chili pepper, garlic powder, kosher salt and fresh ground pepper
1/3 cup shredded mozzarella cheese

Preheat oven to 350 degrees. Spray 10 muffin cups with non-stick cooking spray, set aside. Unroll the package of french bread. Slice it into 10 equal sizes about 1 inch thick. Press each slice into a 3 inch round piece of bread. Press into the bottom and up the sides of the muffin cup.

In a medium skillet, heat the oil. Cook and stir the spinach until wilted and then add the garlic. Cook for another minute and remove from the heat. Let cool 5 minutes.

In  medium bowl, combine the cream cheese, sour cream, cooked spinach mixture and spices. Mix well until combined. With a medium cookie scoop, scoop the dip into the center of the bread bowls. Top evenly with the mozzarella cheese.

Bake for 15-18 minutes or until the edges start to turn brown. Remove from oven and let cool in the pan for 5 minutes before removing them the muffin tin. Serve warm.

Source: Picky Palate

Strawberry-Honey Butter

They’re here, they’re here!!!! Fresh strawberries!!! I am so excited for fresh strawberries! There’s nothing better than a fresh strawberry and so much better than what you can buy at the grocery store. I’m practically drooling thinking about strawberries right now. ::giggling::

I’m growing a pot of strawberries this year, but unfortunely the birds are getting to them before us. Oh those birds! I was so mad when our first strawberry was eaten by a catbird – I caught it in the act of eating it! I’ve covered the plant with netting, but it’s just not working. Luckily for us, there’s plenty of local farms that grow strawberries.

I had about a pint of strawberries left over from last week and didn’t want to waste them. I found this recipe for strawberry-honey butter and it’s so delicious! I spread some on toast this morning and it was the perfect amount of sweetness I needed with breakfast.

1 pint strawberries, hulled
2 Tbsp local honey
2 tsp fresh lemon juice
pinch of salt
1 1/2 sticks unsalted butter, softened

In a food processor, puree the strawberries. Using a fine mesh sieve, push the puree through into a saucepan. Add the honey and lemon juice. Boil the mixture, continously stirring for 3 minutes or until it has thickened. Allow the strawberry mixture to cool to room temperature. Season with salt to taste.

In the bowl of stand mixer (trust me – use a stand mixture unless you want your white shirt covered with strawberry stains – just saying…), begin to cream together the butter and strawberry mixture until it is well bleneded. Continue beating the mixture for several mnutes until the butter becomes smooth and creamy. Let the butter stand, covered in a cool place for 1 hour to allow flavors to develop.

Store in an airtight container in the refrigerator.

Source: The Kitchen Sink Recipes

Dried Beef Dip

This is probably one of my favorite dips to make and I know it’s my husband’s favorite dip to eat! It makes a lot of dip and it’s best after sitting for at least 24 hours. The flavors really blend together and it’s delicious with pumpernickle bread.

I made this as part of our Super Bowl dinner, along with sweet & sour meatballs, crackers & cheese and veggies. Just something simple for the three of us to share before the game started.

1 pt sour cream
1 pt mayo
2 rounded Tbsp minced onion
2 rounded Tbsp dried parsley flakes
2 rounded tsp dill week
8 oz dried beef, ripped apart

In a large bowl, mix everything together but the dried beef. Once combined well, stir in the dried beef. Cover and refrigerate for at least 24 hours.

The best way to serve this dip is to hollow out a round loaf of bread. Cut the bread that was removed into chunks and fill the hollowed bread out with dip right before serving. Fat free sour cream and mayo can be used to help make this dip a little more figure friendly. 🙂