I am a minimalist when it comes to my guacamole. All I do is mash up two avocados, add some diced Roma tomatoes, then a little salt and a clove or two of minced garlic. And commence inhalation. So when I saw this recipe for a guacamole seasoning, I was a bit hesitant at first because I love my simple guacamole.
But now that I’ve tried it, I would love to make a big batch of this seasoning and store it for later use. Might be a good gift too (since we are becoming ever closer to that gift-giving time of year). I also tried this guacamole with the Trader Joe’s black bean quinoa chips which were fabulous themselves. First time trying those too, and in combination with the guacamole I just might’ve eaten the entire bowl by myself O:-).
One year ago: Breakfast Quesadillas
Makes about 1-1/2 tsp seasoning for 2 avocados-worth of guacamole
1/2 tsp garlic powder
1/4 tsp dried minced onion or onion powder
Pinch of cumin, to taste
1/4 tsp dried cilantro
1/8 tsp cayenne pepper
1/4 tsp salt
- Combine all ingredients. Store in an air-tight container if not using immediately.
- Too make guacamole, mash two avocados with the seasoning, then stir in 1 chopped Roma tomato. Add 1/4 tsp lime juice to prevent browning. Serve.
Source: Adapted from Peas and Crayons.
This dip has been on my list of things to make since I first saw it – in January! I unfortunately don’t have the opportunity to make appetizers much since I am typically cooking for one, so the occasions for which I could make this dip were kind of slim. But with the rise of football season, I no longer needed much of an excuse to make it. I even substituted out some of the sour cream for Greek yogurt. It totally makes up for all that cheese and bacon, right? I guess you could use turkey bacon if you’d like. Personally, I prefer the real thing, especially when it plays such a major role.
Traffic court attempt #2 this morning. I’m sure I’ll have some sort of rant ready for you tomorrow.
In case you were unaware, Lauren of Keep It Sweet Desserts has been chosen as a finalist for the Martha Stewart American Made Awards. The winner will be selected based on votes and will be honored at the American Made event in New York City and appear in Martha Stewart Living magazine. On top of that, Keep It Sweet Desserts would get $10,000 to help grow the business.
Even though I have not purchased any of her cookies since she started her business (shame on me), I have tried a couple of her recipes and they are delicious and worthy of recognition! You can help by voting EVERY DAY between now and September 24th! Vote here: http://americanmade.
I’ve done it again – another dip using dry cake batter mix and Greek yogurt. But I added back in some of the cream cheese from my first take on cake batter dip because what’s carrot cake without cream cheese? This dip is also practically health food with the addition of carrots and walnuts to complete the carrot cake batter ensemble. Serve with graham crackers or baby carrots!
Would you believe me if I said I had another cake batter dip idea? I feel like the possibilities are endless!
I am back in Memphis after my month-long stay in Knoxville, capped on the end by a weekend trip to Boston, and it’s been a whirlwind. Especially since it’s not over because I am off to a wedding in Nashville and a conference in San Francisco next! Apparently I am incapable of sitting still and although it has been fun, I am definitely looking forward to putting an end to all this traveling for a little while so I can get my apartment back into some sort of order.
Going back in time… I made this cheese ball before I left for Knoxville for an ArtjamN outing with my friend Brandi before she moved away to NC for her post-doc. Yes yes, I know I just posted a cheese ball recipe on Saturday, but that was a sweet version, this one is savory! And when I was given this recipe, I was told that this cheese ball drives people crazy. That might be an understatement because it vanished in under 30 minutes.
The cheese ball is very easy to put together, but you absolutely must prepare this ahead of time in order to allow the flavors to fully blend and enhance each other. As a result, your cheese ball will have a flock of people circling around it until every last smear of it disappears. Who knew a little bleu cheese mixed into cream cheese and then covered in bacon and pecans could create such a crazed group of people!
College game day has finally arrived! My Ohio State Buckeyes are starting off the season at #18 with Urban Meyer as the new head coach. Unfortunately I will likely be unable to view our first game since it is only being televised on the Big Ten Network. It’s just Miami of OH anyway, shouldn’t be too exciting (or at least I would hope not). But the Alabama (2) vs. Michigan (8) game tonight is something worth watching. And as much as it pains me to cheer for the Wolverines, I think I have to being that they are Big Ten. Cheering for one’s rival team is better than a member of a rival conference, right?
Regardless of what game I am watching, peanut butter and chocolate treats are not far away. For week 1 of the season, I am sharing a “cheese ball” made of peanut butter, cream cheese, powdered sugar, and coated with chocolate chips. This sweet, dessert-style cheese ball was a huge hit served with both graham crackers and apple slices. Whip it up and watch it disappear right before your eyes!
RED VELVET CAKE BATTER DIP
Recipe can be found HERE.
Source: The Spiffy Cookie original
One year ago: Chocolate Covered Sunflower Seed Cookies
Last night Maggie and I went to an hour-long boot camp workout, and I know at least I sweat more than in 1.5 hrs of spin class. I felt bad for every person I walked within 10 feet of at the grocery store immediately afterwards. But I like a good sweaty workout, it means it’s doing something. It would be a bit of a waste of time otherwise, don’t you think? And since I have such a routine for my workouts (Monday Spin, Tuesday Arms, Wednesday Core & Spin, Thursday Legs or Yoga, etc.) boot camp was a nice change. Might even go back for some more torture.
But anyway, this dip has zero to do with working out. Unless of course you’d like to scoop up the entire bowl and then use that as motivation to burn off calories? Granted, compared to some fruit dips, this one isn’t too terrible for you if you ignore the strawberry marshmallow fluff. Using reduced fat cream cheese and nonfat Greek yogurt, it’s pretty much health food paired with fruit. Am I right?? Quit thinking about the fluff and concentrate on the Greek yogurt.
You could also use strawberry yogurt and regular marshmallow fluff.
STRAWBERRY FRUIT DIP
Makes approximately 2 cups
4oz. reduced fat cream cheese, softened
1 cup strawberry marshmallow fluff
3/4 cup Chobani 0% fat plain Greek yogurt
Fruit for dipping
- In medium bowl, beat cream cheese, marshmallow creme, and yogurt with electric mixer on high speed until smooth.
- Cover; refrigerate at least 1 hour. Serve dip with fruit.
Source: Adapted from Pillsbury.
Hot pizza dip has been all over the place. Was it from anticipation of the Superbowl? If so, they totally got me because that’s exactly what I brought to the Superbowl viewing party I attended. Speaking of anticipating the Superbowl, I knew I would be piling up my plate with all kinds of things, and going for seconds, thirds, fourths… so I made this dip lighter! Totally counters the bacon wrapped stuffed jalapenos that Brandi made O:-).
I also used mini turkey pepperoni because they seemed much more suitable for a dip, being smaller and more scoopable. Although I have to admit, pictures I have seen of this dip on others’ blogs seem prettier with the bigger slices of pepperoni. Leave it to me to choose functionality over appearance. Good thing it still tasted great! Just like pizza, but with a creamy layer of goodness. Yes that would be the cream cheese mixture I am talking about. Cream cheese is, after all, one of my favorite ingredients.
LIGHTER PIZZA DIP
6 oz. reduced fat cream cheese, room temperature
1/4 cup plain nonfat Greek yogurt
1 cup shredded part-skim mozzarella, divided
1 cup grated Parmesan cheese, divided
1 cup pizza sauce
2 oz. mini turkey pepperoni
2 Tbsp green bell pepper, diced
2 Tbsp chopped onion
2 Tbsp black olives, sliced
Italian seasoning (optional)
- Preheat oven to 350 degrees.
- In a small bowl, mix together the cream cheese, oregano, parsley, basil, garlic powder, and red pepper flakes.
- Spread mixture in the bottom of a 9 inch pie plate. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all.
- Microwave the pepperoni for about 30 seconds just to get some of the fat out of them so you don’t end up with a greasy mess on top of your pizza dip.
- Sprinkle with remaining cheese, then top with green pepper, onion, pepperoni and olive slices. Sprinkle with Italian seasoning if using. Bake in preheated oven 20 minutes or until cheese is fully melted and bubbly.
- Serve hot with baguette slices, tortilla chips, bagel chips or Fritos scoops.
This dip is amazing. I made it for yet another trip to Art Jam’N and served it with green apple slices and gingersnap cookies. It ended up being dinner, with a side of hummus and pita chips – totally rounded out meal, am I right?
Make it. And dare you to try and share.
In other news, for those of you who wished me good health for getting over my cold it’s working! Or rather I’m working? Yea I am back to the grind at the ol’ lab. So much to do before I leave for the holidays, ah!!! Oh and don’t forget to enter for some really awesome jewelry!
One year ago: Brownie Peanut Butter Cups
TOFFEE APPLE DIP
Makes 3 cups
8 oz. reduced fat cream cheese, softened
8 oz. toffee bits
3/4 cup firmly packed brown sugar
1/2 cup sugar
1 tsp vanilla
- Mix together cream cheese, toffee bits, brown sugar, sugar and vanilla in a large bowl. Blend well, and serve with sliced green apples. You can keep this for up to 5 days in an airtight container.