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!

Spicy Seven Layer Dip | Join Us, Pull up a Chair

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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!

Creamy Dill 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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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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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

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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