Dip

Cranberry Pepper Jelly Dip

November 19, 2015 by Lynsey Leave a Comment

One of the simplest dip recipes I’ve ever made is the ever so popular red pepper jelly dip. I mean it’s hardly even a recipe; a block of cream cheese with pepper jelly poured over the top. But, it’s so good and so addicting.

Since we are officially in the “seasons of food” I decided to give that infamous dip a little holiday twist with the addition of cranberries. I promise, this addition doesn’t complicate the recipe at all. It’s still a matter of opening a package of cream cheese and a jar of jelly, but you mix in a touch of cranberry sauce to add a nice holiday twist.

The spicy pepper jelly is complimented by the tartness from the cranberry sauce and it all pairs perfectly with tangy cream cheese. Drag a butter Club cracker through it and you’ve got a perfectly delicious appetizer that will definitely be a crowd pleaser at your holiday gatherings.

Cranberry Pepper Jelly Dip

Ingredients:

Half a jar of pepper jelly, regular or spicy
1/4 Cup + 2 Tbsp Cranberry sauce , homemade or store-bought
8 Oz cream cheese, room temperature

To serve-
Crackers

Directions:

Spread cream cheese in an even layer on a shallow serving dish.

Combine jelly and cranberry sauce in a bowl and mix to combine. Spread over the cream cheese. Serve with crackers.

*If not serving immediately, cover with plastic wrap and refrigerate until ready to serve.

Recipe source: A Lynsey Original

Caramel Apple Dip

November 16, 2015 by Lynsey Leave a Comment

When I think of fall there are several things that come to mind but there are two things that really stick out; pumpkin and apples. Right now it’s nearly impossible to look around and not spot something involving one of those two flavors.

Caramel apples are one of my favorite fall desserts. There’s something so enticing, so mesmerizing, so magical about an apple dipped and coated in caramel. It’s my weakness.

But, sometimes dunking those big juicy apples in buttery caramel just isn’t in the cards. Enter this caramel apple dip. This dip is easy to make, only requires a few very simple ingredients, and comes together very quickly. It’s creamy, sweet, and smooth, just like traditional caramel sauce. And it goes perfectly with apple slices.

This dip is so delicious, so addicting and makes a great appetizer or snack. This would be a great appetizer for Thanksgiving, or any gathering. It’s sweet, without being overly sweet, light, goes perfectly schmeared on an apple slice and it’s incredibly addicting.

Oh…and you just may want to double the recipe if you’re serving a crowd because it disappears as quickly as it’s made!

Caramel Apple Dip

Ingredients:

16 Individually wrapped caramels, unwrapped
1/4 Cup water
1 (8oz) Package cream cheese
1/2 Cup brown sugar
1 Tsp vanilla

Directions:

Place a medium saucepan over medium-low heat. Add the caramels and water and allow to melt, being sure to stir frequently. Once the caramels are melted and the mixture is smooth remove from heat and set aside.

Place cream cheese, sugar and vanilla in a medium bowl and beat on high to cream. Once the ingredients are completely combined, fold in the caramel mixture. Serve immediately with apple slices.

Recipe source: Chef In Training

Roasted Beet Hummus

October 9, 2015 by Lynsey Leave a Comment

I have long been a fan of hummus. A deliciously simple dip that’s bright and lemony with a healthy amount of garlic. It’s also perfect for dunking lightly salted pita chips and assorted veggies. Oh, it’s also sooooo easy to make.

Now, all that’s a winning combo in my opinion.

I’ve played around with a few flavor variations of hummus, the most bold addition to the dip was roasted red pepper, which was awesome, So when I saw a recipe for roasted beet hummus I was excited, intrigued, and a bit nervous.

First and foremost I was drawn in by the color of the dip. I mean, it’s pink so what’s not to love?!? Then I read about it and learned it got it’s intense color from roasted beets. I’ve always loved beets but wasn’t quite sure how they’d be added to hummus. But, there’s only one way to find out, right?

And the solution. Well, I HAD to make it. And I decided to try it out at the perfect time. October. The month of pink!

All I can say is, where have you been all my life roasted beet hummus?

This dip, my friends, is an absolute must. Aside from the intoxicating color it’s smooth, creamy, bright and packed with garlic goodness. Oh, and it’s also good for you, loaded with various vitamins and minerals. Perfect for appetizer, snack or a side.

Just like all other hummus recipes, it’s simple. Once the beets are roasted and cooled, proceed like normal. Toss all the ingredients in the food processor and viola, you’re set!

Roasted Beet Hummus

Ingredients:

1 Small roasted beet
1 (15oz) can cooked chickpeas, mostly drained
Zest of a lemon
Juice of half a lemon
Hefty pinch of salt and black pepper
2 Large cloves garlic, mined
2 Heaping Tbsp tahini
1/4 Cup extra virgin olive oil

Directions:

Peel and quarter the roasted beet and place in the food processor. Turn on processor and let run until only small bits remain. Add the lemon zest, lemon juice, salt, pepper, garlic and tahini and blend until smooth. While the processor is still running, stream in the olive oil and mix until incorporated.

Taste, adjust seasonings if needed. If it’s too thick add a splash of water.

Serve with pita chips and assorted veggies.

Store in the refrigerator for up to a week.

Recipe source: Minimalist Baker

Grilled Corn and Chile Dip

September 15, 2015 by Lynsey Leave a Comment

This summer has been a summer of outdoor cooking for us. We’ve used the smoker and smoked I don’t know how many times and we’ve also fired up the grill more times than I can count. I’ve grilled the norm; steaks, burgers, brats, and dogs. I’ve also ventured out to the garden snatched up some peppers and tomatoes and thrown those on the grill to make some pretty awesome dips and sauces.

Like with roasting, broiling and baking; grilling vegetables adds a whole other depth of flavor to a dish. It takes those delicious, refreshing veggies and really enhances the flavor. Which is the case with this dip.

The dip. Um, where do I start?

Let me start by saying it’s truly amazing.

Sweet charred corn, smoky grilled poblanos, tangy sour cream, brightness from a hint of lime and a hint of spice from a splash or two of hot sauce.

This dip has it all and will having you diving in face first. I promise. We dove into this pan of dip like we hadn’t eaten in months, it disappeared in no time and we were literally scraping the bottom of the pan.

We made it according to the recipe instructions, but it can be served cold or the pan can even be popped on the grill to warm it up. Making this dip ideal for all occasions; bbq’s, picnics and even tailgates.

Oh, and I highly recommend doubling this recipe because it will be gone before you can turn around!

Grilled Corn and Chile Dip

Ingredients:

6 Ears corn, husked

4 Poblano chiles

3 Scallions

1 Clove garlic, grated

8 Oz crème fraiche

8 Oz sour cream

1 Tbsp fresh lime juice

3 Tbsp hot sauce, plus more for serving

Kosher salt and freshly ground black pepper

For serving-

Pork Rinds, Corn or Tortilla Chips

Directions:

Preheat grill to a medium-high heat.

Place corn and chiles on the preheated grill and cook, turning occasionally until well charred, about 10-15 minutes. Remove from grill.

Place the chiles in a bowl and cover with plastic wrap and allow to sit for 15 minutes. Remove skin, stems and seeds from chiles and chop into 1/4 inch pieces. Add to a large bowl.

Cut kernels from cob and place in the bowl with the chiles.

Preheat oven to 450.

Add scallions, garlic, crème fraiche, sour cream, lime juice and 3 tablespoons hot sauce to the bowl of corn and chiles and stir to combine. Season with salt and pepper and stir to incorporate. Taste, adjust seasonings if needed. Transfer to a 10″ oven-safe skillet or a 2 quart baking dish. Place in a preheated oven and bake until the edges begin to bubble, about 10-12 minutes.

Drizzle additional hot sauce over the dip and serve with chip of your choice.

Recipe source: Bon Appetit, August 2015

SRC: White Bean and Basil Hummus

April 27, 2015 by Lynsey 18 Comments

I’ve long been a fan of hummus. It’s light. Refreshing. Delicious. Oh, and it’s good for you…which means you can eat even more, right?

Aside from being addicting it’s so easy to make and can be made with multitude of different ingredients depending on what you have on hand. Granted, tradition hummus is comprised of garbanzo beans, tahini and a few other ingredients. But just like everything else that makes it way to the states, hummus is made with a variety of different ingredients and in several different flavors.

I’ve made and indulged in the traditional hummus more times than I can possibly count. I love it and when I top a a pita chip with it, well it’s just like any other chip and dip combo. They just keep on making their way into my mouth and I just can’t stop. But, as much as I enjoy traditional hummus nothing is going to stop me from trying as many different varieties as I possibly can. Such as a white bean variation!?!?

I tried white bean hummus for the very first time a few weeks ago. And well, it was just as good as the traditional stuff. My hand just kept getting chip after chip and scooping the dip as quickly as it possibly could. It was almost like an out of body experience. Almost! I was hooked on the white bean version just like the traditional.

So, when I came across a recipe for white bean hummus on Jess’ blog, my assignment for this months Secret Recipe Club, I knew this was the recipe I HAD to make. Don’t get me wrong, it wasn’t easy narrowing down my options between the Greek tortellini salad, zucchini lasagna, Thai basil pesto, salted caramel browned butter cookies (and y’all know I’m a sucker for any and everything browned butter), pina colada bars, and blood orange mojitos, just to name a few, I was torn. But I finally decided to make Jess’ hummus.

I must say, this hummus did not disappoint. It was smooth and creamy with just the right amount of garlic throughout, brightness from the lemon zest and juice and the perfect amount of flavor from the basil. Put this on top of a soft or crispy pita chip and you’ve got an amazingly addictive snack or appetizer.

Just when you think it can’t get any better, it can. This dip comes together in a matter of seconds, making it perfect for last minute guests or even a quick snack. It’s great right after being made, but can be chilled for a bit to allow the flavors to meld…if time allows.

Go ahead, whip up a batch and enjoy!

White Bean and Basil Hummus

Ingredients

1 (15oz) Can great northern or cannellini beans, drained and rinsed

2 Cloves garlic, peeled and roughly chopped

Juice from half a lemon juice

Zest of half a lemon

Salt and pepper, to taste

1/3 Cup packed basil leaves

3 Tbsp olive oil

Directions:

Place beans, garlic, lemon juice, lemon zest, salt and pepper, and basil in a food processor. Pulse until roughly chopped. With the food processor running, stream in the olive oil until the mixture comes together and becomes creamy. Taste, adjust seasonings if needed. Serve.

Recipe source: Flying on Jess Fuel, originally from Ambitious Kitchen

An InLinkz Link-up

Hot Crab Dip

January 30, 2015 by Lynsey Leave a Comment

One of the first cookbooks I bought when I moved out of my parent’s house and left for college was Betty Crocker’s Big Red Cookbook. Just like I do now, I took that book home, sat down and started reading every single page and marking my favorite recipes that I just had to try. That cookbook was my Bible in the kitchen and I prepared countless meals from those pages.

One of my many favorites from the class book was a dip. A simple dip that was so easy to make but so incredibly delicious. For the better part of a year it was the most requested recipe I made.
Hot crab dip.

It’s a simple combination of basic ingredients; cream cheese, green onions, sweet crab meat, mayonnaise, a touch of sugar, and parmesan cheese. It’s all mixed together, baked until the bubbly and the cheese is melted and it’s pure perfection. It’s creamy, tangy, slightly sweet and has lumps up tender crab meat in every bite.

Just like my seven layer dip, this crab dip got pushed to the wayside for quite some time. But, it’s recently made an appearance at a get together we had and Spencer and I were quickly reminded just how much we love the stuff. Just like in the past, it disappeared within minutes. So, be sure to make this dip for your next gathering.

Hot Crab Dip

Ingredients:

1 (8oz) Package cream cheese, room temperature
1/3 Cup shredded parmesan cheese
4 Green onions, whites and greens, thinly sliced (about 1/4 cup), plus more for garnish
1/4 Cup mayonnaise
1/4 Cup apple juice
2 Tsp sugar
1 Tsp ground mustard
1 Clove garlic, minced
2 (6oz) cans lump crab meat, drained
1/3 Cup sliced almonds

Directions:

Preheat oven to 375.

Place cream cheese, cheese, green onions, mayonnaise, apple juice, sugar, mustard, and garlic in a bowl and mix to combine. Add crab and gently mix until just combined. Pour the mixture in an ungreased pie plate or shallow baking dish and smooth into a even layer. Sprinkle with almonds and place in the preheated oven. Bake, uncovered 15 to 20 minutes, until hot and bubbly.

Remove, garnish with more green onions and serve with crackers.

Recipe source: slightly adapted from Betty Crocker’s Big Red Cookbook

Seven Layer Dip

January 28, 2015 by Lynsey Leave a Comment

I’ve said it before and I’ll say it again, my love for Mexican food runs deep. I could honestly eat it every single day and never get sick of it. Salsa. Cheese dip. Fajitas. Pico de gallo. The list goes on and on. I love it.

Another favorite of mine, is a Mexican inspired classic. The infamous seven layer dip. This dips is so incredibly simple, yet so amazing. Seven (sometimes mores) simple and basic ingredients come together in a beautifully layered dip that is very addicting.

I don’t remember the first time I made this dip. It was probably when Spencer and I were entertaining some friends. I do, however, remembered that the dipped disappeared within minutes and from that moment on became a staple at every gathering we hosted or attended.

To this day it’s still one of Spencer’s favorite dips. I must admit though, that this recipe like many others had gotten pushed to the back of my mind and hasn’t been made for quite some time. All that changed about a month ago when we had some friends over. This dip was one of the things on the menu, and with the first bite I was reminded why we loved this dip so much.

What’s not to love about refried beans, salsa, guacamole, sour cream, cheese, olives, green chiles, lettuce and tomatoes? Layers of flavors and textures piled on top of one another and enjoyed in each and every bite. This dip is made up of several of the MVP’s of the food world, wouldn’t you agree?

It’s a dip that’s incredibly easy to make, I mean it literally comes together in about 5 minutes. It can be made ahead of time and can easily be doubled or tripled making it perfect if you’re feeding a crowd. So go ahead and whip up a batch this weekend for the big game and enjoy!

Seven Layer Dip

Ingredients:

1 (15oz) Can refried beans

1 Small container of guacamole, approximately 1 cup

1 Cup your favorite salsa

1 Small container sour cream

1 Small can green chiles

1 Cup shredded cheese, I used pepper jack

3/4-1 Cup shredded lettuce

1/2 (3.8oz) Can sliced olives

1 Small tomato, chopped and seeded

Directions:

Spread refried beans in a single layer over the bottom of a serving dish. Followed by the guacamole, salsa, sour cream, and green chiles. Sprinkle the cheese over the chiles, followed by the lettuce, olives and chopped tomatoes.

If not serving immediately, cover in plastic wrap and place in the refrigerator until ready to serve.

Recipe source: A Lynsey original

Loaded Baked Potato Dip

January 15, 2015 by Lynsey Leave a Comment

Baked potatoes are one of my favorite foods. Give me a hot potato with a dab of butter and sour cream and I’m good to go. But, let me loose at a potato bar and I’m going to pile it all on. Butter, sour cream, green onions, cheese, bacon and sometime even a schmear of ranch. But, that’s when I really want to indulge, since I know that’s not the healthiest of meals.

My love for loading up those fluffy spuds doesn’t stop with just the baked potato. It goes to loaded potato skins, twice baked potatoes, loaded mashed potatoes, even indulging in a bowl of loaded baked potato soup…topped with a little extra bacon, of course!

So, since we’re gearing up for the first foodie holiday of the year I started thinking about the infamous tailgate recipes that we just couldn’t live without on the big day. Of course there’s wings, meatballs, sausage cream cheese dip, cheese dip, and the list goes on and on. Another menu item that’s a must is baked potato skins.

Crispy potato skins, filled with fluffy potatoes and topped with cheese, bacon and a touch of sour cream. Oh my, my mouth is watering just thinking about them. Give me a little bowl of ranch and I’m in heaven. So when I started thinking of the big game, the infamous potato skins popped in my head. But, I wanted to do a little something different than those traditional skins and I started thinking of dips.

Dips are so easy to make and something that can be made ahead of time and easily transported. So, I started thinking about all the things I love on potatoes; the cheese, bacon, green onions and sour cream and thought that would be an amazing dip. Plus it can be made ahead of time and there’s no worry about keeping it warm. It’s a win win.

When ready to serve just open up a bag of your favorite potato chips, or even fry up some of your favorite waffle fries and let the guests dig in. This was a huge hit with my family. It disappeared instantly. So be sure to add this to your menu for the big game, or for any upcoming events you may have!

Loaded Baked Potato Dip

Ingredients:

3/4 Cup Chobani plain Greek yogurt
3/4 Cup sour cream
3/4 Cup shredded sharp cheddar
1/4 Cup shredded pepper jack
1 Package bacon, cooked and crumbled
4 Green onions, sliced

To serve-
Waffle fries
Potato chips

Directions:

Combine yogurt and sour cream in a bowl and stir to combine. Add the cheese and bacon and stir until just incorporated. Add green onions and gently stir to incorporate. Top with additional green onions and bacon. Cover and refrigerate until ready to serve.

Be sure to search #MadeWithChobani on Twitter to find some other amazing recipes.

Recipe source: A Lynsey Original

Cannoli Cheeseball

January 9, 2015 by Lynsey Leave a Comment

I’ve always been infatuated with cannolis. There’s something about that fried pastry dough that’s rolled into a log and filled with that creamy filling. Andy my favorite version is capped off mini chocolate chips. It’s a perfect dessert; crunchy, creamy, with a hint of chocolate. It’s not too heavy or too sweet; it’s the perfect balance.

While I would love to take the challenge of making cannolis at home, I just haven’t found the time. it’s not that it would be hard, but I know my little helper would want to be there every step of the way and I just don’t want to risk him getting burned. So, the traditional cannolis will go on the infamous waiting list.

In the meantime, this cannoli cheese ball will definitely tied me over. And, it’s a perfect recipe for my little guy to help me with. Not to mention it comes together fairly quickly, it’s no bake, portable making it ideal to take to parties or gatherings, and it’s incredibly addicting. Oh, and it’s a cheeseball…and let’s face it, who doesn’t like a cheeseball?

If you’ve never made a cheeseball it’s incredibly simple. They come in all shapes and flavors; sweet and savory. They come together pretty quickly and easily. To make coating them a little easier, and a little less messy, they are chilled for at least an hour and then rolled in the desired coating.

This cannoli cheeseball is amazing. It’s everything you love about the traditional cannoli all rolled up in a cheeseball. To make it even better, it’s rolled in about a cup of mini chocolate chips. It’s creamy, slightly sweet with just a hint of cinnamon and a little texture from the chocolate chips. It can be served with graham crackers, vanilla wafers, or even pound cake crisps.

This dip is delicious and so addicting. You will have to use all your willpower to resist taking the entire ball, cuddling up on the couch and inhaling it yourself. So, the next time you want something sweet or need an easy and impressive dessert make this cannoli cheeseball.

Cannoli Cheeseball

Ingredients:

1 (8oz) block cream cheese, room temperature
1/2 Cup ricotta cheese
1/2 Cup powdered sugar
1 Tsp cinnamon
2 Cups mini chocolate chips, divided

To serve-vanilla wafers or graham crackers

Directions:

Place cream cheese in a medium bowl and beat until smooth. Add the ricotta, powdered sugar and cinnamon and mix to combine. Add 1 cup of chocolate chips and stir to incorporate.

Place the mixture in the center of a piece of plastic wrap. Gather the plastic wrap, bringing it up around the sides of the mixture, and bring the edges together while squishing the mixture into a ball. Place in the refrigerator for at least 1 hour.

Place the remaining 1 cup of chocolate chips on a plate or in a shallow bowl. Open the plastic wrap and turn the cheeseball onto the chips. Using your hands, roll the ball to coat in the chips.

Place on dish and serve with vanilla wafer and graham crackers.

Recipe source: Taste and Tell, who adapted it from The Rachel Ray Show

Salted Caramel Marshmallow Dip

December 19, 2014 by Lynsey Leave a Comment

It is no news to you that I’m a sucker for sweet and salty. I absolutely love the contrast of flavors, and the way the salt helps to balance the sweetness in dishes. And salted caramel, well that ranks right up at the top of my list of faves. I on or in pretty much everything.

While I have a homemade recipe that I adore, I have to say I was over the moon with joy when I came across this sea salt caramel sauce from Bosco’s in the grocery store. It made it in my buggy before I could blink. Once I got home, it was time for the real test. The taste test. Would it live up to my hopes, dreams…and expectations?

I quickly ripped off the seal and squeezed a hefty amount on a spoon. I mean, we are taste testing here so you I had to make sure I got enough in my mouth to really get a good taste. Once that caramel hit my tongue…ohmygoodness…I was ecstatic. It was creamy, buttery, smooth; everything you want in a delicious caramel sauce. And, it had the perfect amount of salt to balance the flavors.

I was beyond excited about this discovery. The wheels in my ol’ noggin started turning and I started thinking about all I could do with this amazing sauce. Not only would it be delicious on ice cream, but on brownies, in frostings and oh-so-good in some sweet dips.

This time of year we are pulled in so many different directions and it seems like there are parties galore. When it comes to parties, I know I don’t like to show up empty handed so I am always looking for quick recipes that can be made in advance, chilled and can sit out at room temperature for an extended amount of time.

And this dip fits all those. It comes together in under 10 minutes, requires very few ingredients and can be made in advance. This dip I’m talking about is salted caramel marshmallow dip. It includes several of my favorite foods; salted caramel, cream cheese, salt and marshmallow fluf.

It’s tangy from the cream cheese which helps balance the sweet from the powdered sugar. The heavy whipping cream and marshmallow fluf help give it a light and fluffy texture and the buttery, salty caramel add so much flavor.

This dip is perfect for those upcoming parties, but also a great gift. Place it in a small mason jar and tie an apple on top for a simple, but oh-so-cute presentation. You could also attach a bag of cookies to the jar for additional dipping “utensils”. This simple but delicious dip will light up the faces of all who have it.

Salted Caramel Marshmallow Dip

Ingredients:

1 (8oz) block cream cheese, room temperature
1/2 Cup powdered sugar
3-4 Tbsp heavy whipping cream
1/4 Cup + 3 Tbsp Bosco’s sea salt caramel sauce, divided
Pinch of sea salt
1/2 Cup marshmallow fluf

Directions:

Place cream cheese in a large bowl and beat on high until smooth, about 1 minute. Add the powdered sugar and 3 tablespoons of cream and mix to combine. Add 1/4 cup and 1 tablespoon of the caramel sauce and mix to combine. Add salt and mix to incorporate. If the mixture is too thick, add a little more cream. Lastly, add the fluf and mix until just incorporated. Taste, add more salt or caramel if desired.

Pour in a bowl in 3 additions, adding the remaining caramel sauce between the layers. Loosely cover with plastic wrap and refrigerate at least 1 hour or until ready to serve.

To serve, drizzle with additional caramel sauce. Serve with apple slices, strawberries, chocolate covered graham crackers, graham crackers, vanilla wafers, or shortbread cookies.

Recipe source: A Lynsey Original

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