An easy and tasty dip. This was the side dish I served with our pork souvlaki n Monday night. We are continuing our fast and easy summer of dinners and this dip is just the thing. I made a few tiny substitutions from the recipe I found in Canadian Living Live Right Now Magazine Spring 2011. Serve with an assortment of crackers, pretzels, and fresh vegetables.
- 1 can (19 ounce) chickpeas
- 3 Tbsp. lemon juice and water
- 2 Tbsp. mayonnaise
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh dill
- 1/4 tsp. each salt and pepper
- 2 Tbsp. fresh parsley
- 2 cloves, minced garlic
1. Drain chickpeas. Add all ingredients to blender. Puree.
2. Eat and enjoy!
Lots and lots to do today, however it is the last ballet class of the season, so one less thing I will have to do every Wednesday every week. Yes, we have reached that glorious time of year when time doesn’t just slow down it turns into a mass of relaxation. This plus the heat makes our kitchens a lot more relaxed and although I do miss the baking of muffins, I also love the quick and easy meals of summer. This is a great little dip, easy and tasty and perfect for the summer months. If you are staying at home this will give you just a wee bit of the tropics.
Recipe from Taste of Home
- 1 can (8 ounces) crushed pineapple
- 1 small box vanilla instant pudding
- 3/4 cup cold milk
- 1/2 cup flaked coconut
- 1/2 cup sour cream
- toasted coconut
1. Add first 5 ingredients to blender. Puree until all mixed together. Scoop into serving bowl.
2. Top with toasted coconut just before serving. Serve with fruit.
3. Eat and enjoy!
Sometimes one needs to make turkey dinner just for fun. No holiday to celebrate, yet still a turkey in the oven. This my friends is a fabulous thing. I actually made homemade cranberry sauce this time around too. A rare feat in this house as I must admit I am partial to the good old canned stuff. Cold though, it must be cold. It is just not the same if it isn’t put in the refrigerator. Guess what, homemade cranberry sauce is super-duper easy!
Recipe adapted from Better Homes and Gardens
- 1 cup water
- 1 cup sugar
- 1 tsp. grated orange peel
- 2 cups frozen cranberries
1. Bring first 3 ingredients to a boil in medium-sized saucepan. Boil for 5 minutes. Add cranberries. Return to a boil. Boil until cranberries pop, about 2 minutes.
2. Refrigerate for at least 2 hours.
3. Eat and enjoy!
Okay if you notice from the picture above, this is not the prettiest dip you will ever make. In fact when I brought it out on book club night we were all a little hesitant to try it. Then we did, and you know what it was delicious! I served it with tortilla chips, but you could also serve it with bread slices, veggies, even crackers. Easy and yummy, I think this is the dip for you.
Recipe from Creative Kitchen Adventures, Thanks Denise!
chicken breasts, cooked and shredded
- ½ cup mayonnaise
- ¼ cup sour cream
- ½ cup Frank’s hot sauce
- ½ cup mozzarella cheese, shredded
- 8 oz. cream cheese softened
- 2 cooked and shredded boneless skinless chicken breasts
1. Spread cream cheese on the bottom of a small casserole dish 11×7 or a bit smaller would probably work best here.
2. Stir together all other ingredients and scoop on to cream cheese.
3. Bake for 20 minutes at 350 degrees. Serve with dippers of choice.
4. Eat and enjoy!