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08 Yasmina - FOOD,FOOD AND MORE FOOD.

Hey! Welcome to my blog, here is a bit about me :) I love sports such as Soccer, Volleyball, Basketball and much more. My favorite color is green and turquoise. My horoscope is cancer and my birthday Is July 7th. My favorite fruit is watermelon and that's some basic stuff about me, hope you enjoy my blog! 

Homemade Dips (Part 12)

posted Apr 25, 2014, 8:02 PM by nam820@rtms.ca

Cheesy Baked Party Dip

It's the party dip that everyone gravitates to, and you can't do without! Our mouthwatering Cheesy Baked Party Dip served inside a hollowed out bread loaf is always a hit!

Ingredients
  • 1 cup mayonnaise
  • 1 cup sour cream
  • (8-ounce) package cream cheese, softened
  • medium cucumber, peeled, seeded, and chopped
  • 1 tablespoon chopped fresh parsley
  • 1 cup chopped scallions (green onions)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped fresh dill or 1/2 teaspoon dried dillweed
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper

Directions
  • Place all ingredients in a food processor or blender jar; process until almost smooth. 
  • Pour into a bowl, cover, and chill for 2 hours to "marry"" the flavors.

Homemade Dips (Part 11)

posted Apr 25, 2014, 7:45 PM by nam820@rtms.ca   [ updated Apr 25, 2014, 7:50 PM ]

Cucumber Dill Dip


This Cucumber Dill Dip features Pennsylvania Dutch flavors, and it's just what you'll wanna mix up when summer gardens are overflowing with fresh cucumbers and dill.


Ingredients

  • 1 cup mayonnaise
  • 1 cup sour cream
  • (8-ounce) package cream cheese, softened
  • medium cucumber, peeled, seeded, and chopped
  • 1 tablespoon chopped fresh parsley
  • 1 cup chopped scallions (green onions)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped fresh dill or 1/2 teaspoon dried dillweed
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper

Directions
  1. Place all ingredients in a food processor or blender jar; process until almost smooth. 
  2. Pour into a bowl, cover, and chill for 2 hours to "marry"" the flavors.

Homemade Dips (Parts 10)

posted Apr 25, 2014, 7:42 PM by nam820@rtms.ca   [ updated Apr 25, 2014, 7:43 PM ]

Mushroom-and-Bacon Dip


Loaded with wild mushrooms and smoky, salty bacon, this creamy cream-cheese dip is a favored pick for MVP of the snack table.

Ingredients
  • 3 dried porcini mushrooms
  • 1/2 cup(s) boiling water
  • 8 slice(s) thick-cut bacon
  • 1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and washed well
  • 4 clove(s) garlic, finely chopped
  • 1 pound(s) cremini, white, or shiitake mushrooms, cleaned and chopped, plus sliced mushrooms for garnish (optional)
  • 1 teaspoon(s) coarse salt
  • 1/4 teaspoon(s) freshly ground pepper
  • 1 1/2 teaspoon(s) finely chopped fresh thyme
  • 1 package(s) (8-ounce) cream cheese, softened
  • 2 cup(s) sour cream
  • 3 tablespoon(s) sliced scallions (dark-green parts only), plus more for garnish
Directions
  1. In a small bowl, soak porcini in the boiling water until soft, about 20 minutes. Working over the bowl, lift out porcini, and squeeze out liquid. Coarsely chop porcini. Pour liquid through a fine sieve into another bowl, and reserve.
  2. Cook bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels. Pour off rendered bacon fat, reserving 1/4 cup. Wipe skillet clean. Coarsely chop bacon.
  3. Return 3 tablespoons bacon fat to skillet. Add leek and garlic; cook over medium heat, stirring occasionally, until trans-lucent, about 2 minutes. Add fresh mushrooms and porcini, then the salt and pepper. Raise heat to high; cook, stirring, until mushrooms are tender, 5 to 8 minutes. Add thyme; cook 2 minutes more. Transfer to a plate; let cool.
  4. With an electric mixer, whisk cream cheese in a medium bowl until smooth. Gradually add sour cream; whisk until smooth. By hand, stir in mushrooms, three-quarters of the bacon, scallions, and 2 tablespoons porcini liquid. If necessary, add more porcini liquid to reach desired consistency.
  5. Garnish dip with scallions and remaining bacon. If desired, cook sliced mushrooms in remaining tablespoon bacon fat in a medium skillet over medium heat, stirring occasionally, until golden brown, about 2 minutes. Scatter over dip. Serve with chips if desired.

Homemade Dips (Part 9)

posted Apr 25, 2014, 7:39 PM by nam820@rtms.ca

Seven-Layer Bean Dip


Assemble this classic Mexican-style dip in a glass serving dish to show off each zesty, appetizing layer. For individual eating ease, try dishing up this dip in short glass jars for each guest.

Ingredients
  • 4 tablespoon(s) safflower oil
  • 1 cup(s) plus 2 tablespoons chopped onion (from 1 medium onion)
  • 4 clove(s) garlic, minced
  • 2 can(s) (15 1/2 ounces each) pinto beans, drained, liquid reserved
  • 2 medium tomatoes, finely chopped
  • 1/2 teaspoon(s) coarse salt
  • 2 ripe avocados, halved, pitted, and peeled
  • 1 to 2 pickled jalapeno chiles, minced
  • 1 cup(s) plus 2 tablespoons sour cream
  • 2 tablespoon(s) fresh lemon juice
  • 3 ounce(s) cheddar cheese, grated (1 cup)
  • 6 scallions, thinly sliced
  • 6 ounce(s) pitted black olives, chopped
  • 1 to 2 bags tortilla chips, for serving
Directions
  1. Heat oil in a large pan. Add 1 cup onion and the garlic, and cook over low heat until translucent, about 2 minutes. Stir in beans, and cook for 3 minutes. Roughly mash with the back of a spoon, adding reserved liquid as needed to attain desired consistency.
  2. Mix tomatoes with remaining 2 tablespoons onion and the salt. Mash avocados with jalapenos, 2 tablespoons sour cream, and the lemon juice.
  3. Spread 1/2 inch mashed beans into bottom of each jar. Top with 2 tablespoons cheddar, 1 tablespoon scallions, cup tomato mixture, 3 tablespoons avocado mixture, 2 tablespoons sour cream, then 2 1/2 tablespoons olives. (Alternatively, layer all ingredients in a large bowl.) Serve with chips.

Homemade Dips (Part 8)

posted Apr 25, 2014, 7:36 PM by nam820@rtms.ca

Hot Spinach Dip


Hot, bubbly, and brimming with spinach, cream cheese, and mozzarella cheese, this vegetarian dip is a heavy hitter as well as a make-ahead favorite.

Ingredients
  • 2 teaspoon(s) olive oil, plus more for baking dish
  • 1 medium onion, diced
  • 2 clove(s) garlic , minced
  • 2 pound(s) spinach, cleaned, trimmed, and coarsely chopped
  • 1/2 cup(s) milk
  • 6 ounce(s) reduced-fat bar cream cheese
  • 3 dash(es) Worcestershire sauce
  • 3 dash(es) hot sauce, such as Tabasco
  • 3/4 cup(s) shredded mozzarella
  • Coarse salt and ground pepper
  • Baguette slices, breadsticks, or crackers, for serving
Directions
  1. Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
  2. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
  3. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
  4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

Homemade Dips (Part 7)

posted Apr 25, 2014, 7:32 PM by nam820@rtms.ca

Herbed Shrimp Dip


Since this dip calls for chopped shrimp, choosing a bag of smaller-size shrimp is cost-effective.

Ingredients
  • 1/2 pound(s) peeled and deveined frozen shrimp (any size), thawed
  • 1/2 cup(s) reduced-fat sour cream
  • 1/2 cup(s) light mayonnaise
  • 2 scallions, coarsely chopped, plus more for garnish (optional)
  • 1/4 cup(s) finely chopped fresh parsley
  • 1 teaspoon(s) finely grated lemon zest, plus 2 teaspoons fresh lemon juice
  • Coarse salt and ground pepper
  • Crostini, crackers, or crudites, for serving

Directions
  1. Fit a large saucepan with a steamer basket, and fill with 1 inch water; cover, and bring to a boil. Add shrimp; cover, and cook, tossing once, until opaque throughout, 30 seconds to 4 minutes (depending on size of shrimp). Immediately transfer to a colander, and run under cold water to stop cooking. Pat shrimp dry with paper towels, then finely chop.
  2. In a medium bowl, combine shrimp, sour cream, mayonnaise, scallions, parsley, and lemon zest and juice; season with salt and pepper. Refrigerate shrimp dip until chilled, at least 30 minutes (and up to 2 days). Serve shrimp dip garnished with scallions, if desired, alongside crostini, crackers, or crudites.

Homemade Dips (Part 6)

posted Apr 25, 2014, 7:29 PM by nam820@rtms.ca

Sweet Onion Dip


Skip the prefab dips in the market; this cooked Vidalia dip is beyond better. The onions are subdued to begin with; cooking them concentrates their sugars for extra sweetness.

Ingredients
  • 1 tablespoon(s) olive oil
  • 2 (1 pound total) Vidalia onions,  finely chopped
  • Coarse salt
  • Ground pepper
  • 1 cup(s) reduced-fat sour cream
  • 2 ounce(s) reduced-fat cream cheese, room temperature
  • 1 1/2 teaspoon(s) white-wine vinegar
  • 1/4 cup(s) chives, finely chopped
  • Potato chips, for serving
Directions
  1. In a large skillet, heat oil over medium. Add onions; season with salt and pepper. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room temperature.
  2. In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives; season with salt and pepper. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 2 days. Serve with chips. 

Homemade Dips (Part 5)

posted Apr 25, 2014, 7:25 PM by nam820@rtms.ca

Hummus

Store hummus in an airtight container in the refrigerator for up to 1 week.

Ingredients
  • 2 can(s) (15 1/2 ounces each) chickpeas
  • 1/3 cup(s) fresh lemon juice
  • 1/4 cup(s) tahini
  • 2 clove(s) garlic, chopped
  • 1/8 teaspoon(s) cayenne pepper
  • 1 1/4 teaspoon(s) coarse salt
Directions
  1. Reserving 1/4 cup liquid, rinse and drain chickpeas. Place chickpeas and reserved liquid in a food processor. Add lemon juice, tahini, well stirred, garlic, cayenne pepper, and coarse salt. Process until smooth.

Homemade Dips (Part 4)

posted Apr 25, 2014, 7:21 PM by nam820@rtms.ca

Feta Dip with Scallions


This creamy, tangy feta dip is studded with bright green scallions for a fresh hit of flavor and color.

Ingredients
  • 8 ounce(s) feta
  • 1 cup(s) reduced-fat sour cream
  • 2 scallions, thinly sliced
  • 1 tablespoon(s) fresh lemon juice
  • Coarse salt
  • Ground pepper
  • Crackers or cut-up raw vegetables, for serving
Directions
  1. Place feta in a small bowl; mash with a fork. Mix in sour cream, scallions, and lemon juice; season with salt and pepper. Serve with crackers or vegetables.

Homemade Dips (Part 3)

posted Apr 25, 2014, 7:16 PM by nam820@rtms.ca   [ updated Apr 25, 2014, 7:26 PM ]

Lemon-Thyme Dip


Serve this simple, elegant dip with crudites, such as carrots, fennel, endive, and broccoli.

Ingredients
  • 1 cup(s) reduced-fat sour cream
  • 1/2 cup(s) light mayonnaise
  • Finely grated zest of 1 lemon (about 1 teaspoon)
  • Juice of 1 lemon (about 2 to 3 tablespoons)
  • 1 tablespoon(s) chopped fresh thyme leaves, plus more for garnish
  • Coarse salt
  • Ground pepper
Directions
  1. In a small bowl, combine sour cream, mayonnaise, lemon zest and juice, and thyme; season with salt and pepper. Transfer to a serving dish and garnish with more thyme; serve with crudites, or cover and refrigerate, up to 3 days. 

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