Showing posts with label dip. Show all posts
Showing posts with label dip. Show all posts

Thursday, December 26, 2013

SCRUMPTIOUS BAKED CLAM DIP!

THIS RECIPE COMES FROM MY SIS IN LAW ANDREA.  IT'S A WINNER AND ALWAYS A HIT!  EASILY MADE GLUTEN FREE-JUST USE ALEIA'S GF BREAD CRUMBS.

IN A POT MELT:
1 STICK ( 8 OUNCES BUTTER)

STIR IN :
1 CUP BREAD CRUMBS
1/2 CUP PARMESAN CHEESE
1 CAN MINCED CLAMS AND JUICE FROM CAN

TURN OFF HEAT AND STIR IN:
8 OUNCES SHREDDED MOZZARELLA

PRESS INTO OVEN SAFE DISH AND BAKE AT 350 FOR 20 MINUTES OR UNTIL BUBBLING.  SERVE WITH CRACKERS OR CHIPS!

Monday, September 16, 2013

FIESTA CORN DIP





WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE LIZZY'S FIESTA CORN DIP!  FOOTBALL SEASON IS HERE
...TRY THIS ONE OUT!!!!


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FIESTA CORN DIP:

Ingredients:
8 ounces Monterey Jack cheese, shredded
3 cups frozen corn, defrosted
2 cups Hellman's mayonnaise 

1/4 cup chopped green chiles (small can), drained
1/2 cup roasted red bell peppers, minced
1 cup grated Parmesan cheese                                                                          

Directions:
Preheat oven to 375ยบ. Mix all ingredients together. Spread evenly in casserole dish and bake 45-60 minutes till top is golden. Serve with tortilla chips.



Sunday, February 3, 2013

GUACAMOLE





4 HAAS AVOCADOS, SCOOPED OUT (RESERVE A FEW SLICES FOR TOPPING THE BOWL)
1 RED ONION, FINELY DICED
1 LEMON, SQUEEZED
1 TSP SALT
1 MINCED GARLIC CLOVE
FRESH PEPPER TO TASTE
5 DASHES HOT SAUCE
PLACE ALL IN A BOWL AND MASH TOGETHER UNTIL CONSISTENCY YOU LIKE.
TOP WITH:
2 SLICES CRISPY BACON, CHOPPED AND RESERVED AVOCADO SLICES
ADAPTED FROM INA

Saturday, February 2, 2013

ROASTED RED PEPPER & CAPER DIP







Roasted Red Pepper, Caper & artichoke dip

Combine everything in the food processor and blend until well combined. Chill covered until ready to serve.
ONE 7 oz. jar roasted red peppers, drained
16 oz. jar marinated artichoke hearts, drained
1/2 cup minced fresh parsley
1/2 cup fresh grated parmesan cheese
1/3 cup extra virgin olive oil
1/4 cup capers, drained
4 cloves garlic, chopped
1 Tbsp. fresh lemon juice
salt and pepper to taste
Hope you enjoy this simple and delish dip!!!!
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