The Best Queso Cheese Sauce

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Queso is my thing. I'm a terrible decision maker, but when I'm in the mood for queso, I have no problem deciding what's for dinner. Mexican. With queso. But it has to be GOOD queso. Not the watered down stuff. And this queso right here? It's pretty legit. If eating it straight out of the pot is any indication, I'd say it fits the bill perfectly (although I will neither confirm nor deny I did such a thing). Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. butter
• 1 shallot, diced
• 2 garlic cloves, minced
• 1 jalapeño, seeded and diced (optional)
• 1 1/2 cups half & half
• 1/2 (15 oz.) can petite diced tomaotes with green chiles, drained
• 1 tbsp. cornstarch
• 4 oz. cream cheese, cut into cubes and softened
• 1 tsp. yellow mustard
• 8 oz. sharp Cheddar cheese, shredded
• 8 oz. Monterey Jack cheese, shredded

Place a medium pot over medium heat. Add the butter, shallots, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and diced tomatoes.

Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald, then lower the temperature to medium-low. Then stir in the cream cheese and mustard.

Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.

Source: Adapted from A Spicy Perspective

Peanut Butter Fruit Dip with Yogurt and Honey

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Hey all! Sorry for being M.I.A. the past few weeks. We closed on our new house this past Friday (yay!) so we've been busy with that, packing and trying to get our current house ready for its new owner. We also find out the gender of our new baby this Thursday (double YAY!) so I just haven't had too much time to focus on the blog. But don't worry, I'll be back soon!

That being said, it was nice to get back onto the blog and post a new recipe for today! I didn't want to pass up my SRC post, and the Happy Go Lucky blog had a perfect recipe for me to make. It only required three ingredients and I could whip it up for a quick snack for Bradley and me. We are both obsessed with fruit these days (he's all about strawberries, blueberries and grapes, while I've been obsessing over mangoes), and all types are a perfect accompaniment to this dip. It's quick, healthy and super yummy. Enjoy!

Printable Recipe

Ingredients

• 1 (5.3 oz.) container plain or vanilla Greek yogurt
• 1/4 cup creamy peanut butter
• 2 tbsp. honey
• Fruit, cut up, for serving

Combine yogurt, peanut butter and honey in a small bowl. Serve with fruit.
Source: Happy Go Lucky

An InLinkz Link-up

Spicy Smoky Black Bean Dip

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Today's SRC post is from Jane over at The Heritage Cook. Jane has an impressive background that includes contributing recipes to Food Network, so I was pretty certain that whatever recipe I chose would be amazing! She was also recently diagnosed with a gluten intolerance, so most of her recipes are gluten-free, which I love! I definitely recommend checking out her page.

I chose to make a dip for this week's recipe reveal, but there are SO many other recipes I'll be back to make soon. I had an occasion coming up where I needed a delicious appetizer, and this recipe fit the bill. It was seriously the only way I could decide on one to make! It took no time at all to prepare and had so much flavor! This reminded me of a black bean hummus when it was chilled, so Bradley obviously loved it as well. This dip was excellent with some cheese sprinkled on top and paired with some lime chips. Enjoy!

Printable Recipe

Ingredients

• 1 (15.5 oz.) can black beans, drained and rinsed
• 1/2 cup vegetable or beef stock
• 4 to 5 scallions, tough ends discarded, chopped
• 1 tsp. ground cumin
• 1 tsp. garlic, minced
• 2 tbsp. cilantro leaves, chopped
• 1-2 chipotles in adobo, seeded and minced (optional)
• Juice of 1 to 2 limes, to taste
• Salt and freshly ground black pepper, to taste
• Cheddar cheese, shredded
• Scallions, chopped, for garnish

Place the beans, stock, scallions, cumin, garlic powder, onion powder, cilantro, and chipotle in the bowl of a food processor fitted with the chopping blade or in a blender. Puree until smooth. Taste and add lime juice, salt and pepper, and additional chipotle as desired.

This may be made up to 3 days ahead and kept in an airtight container in the refrigerator. Place plastic wrap directly on the surface of the dip to protect the surface from drying out. Bring to room temperature or reheat slightly in a microwave to take the chill off the dip. Sprinkle the top with cheese and bell pepper pieces. Garnish with a sprig of cilantro.

If you would rather serve this hot, place dip in an ovenproof dish, top with shredded cheese. Place in a 350 degree F oven for 10 to 15 minutes or until the cheese is melted and the dip is warmed. Sprinkle minced bell pepper over the top for color. Garnish with a scallions. Serve with tortilla chips, salsa, and guacamole if desired.

Source: The Heritage Cook

An InLinkz Link-up

Loaded Baked Potato Dip (Gluten-Free)

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I first had this dip at my friend's housewarming party, and I couldn't wait for an occasion to make it on my own. Chris and I literally stood around this dip the whole party and ate half of it. We probably would have eaten the whole thing, except we had Bradley with us and had to leave early. Oh, and we didn't really think it was "polite" to eat the whole thing. I totally would have if it was socially acceptable, though.

This dip doesn't contain any potatoes, but it takes the toppings that make a Loaded Baked Potato a Loaded Baked Potato and throws them into one concoction in the form of a dip. Sour cream, cheese, scallions and bacon are all you need to make the most delicious dip ever. This literally comes together in five minutes and everyone will rave over it. Enjoy!

Printable Recipe

Ingredients

• 1 (2.1-oz.) package real bacon crumbles
• 1 (16-oz.) container sour cream
• 2 cups (8 oz.) sharp Cheddar cheese, shredded
• 1/3 cup fresh scallions, sliced thin
• 2 tsp. hot sauce (optional)
• Garnishes: extra bacon crumbles, scallions and cheese
• Wavy potato chips, for serving

Stir together bacon crumbles, sour cream, cheese, scallions and hot sauce (if using).

Cover and chill 1 to 24 hours before serving. Garnish, if desired. 

Serve with chips. Store leftovers in refrigerator up to 7 days.

Source: Adapted from My Recipes

Sloppy Joe Dip

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I've said it before and I'll say it again: Chris loves Sloppy Joe mix from a can. I proclaim myself to be a pretty good cook, so you would think I would be offended. But I'm far from it. If I'm in a rut for what to make for dinner, I know I can always defrost some meat from the freezer, brown it up with some Sloppy Joe sauce (since I now keep it on hand) and my dear husband will be thrilled. It's a win-win for the whole family.

With football season coming to a close, it's only suitable to prepare fun dips to eat while watching the big games. Throwing Sloppy Joe mix in with some Velveeta created the most flavorful, creamy dip. The ground beef added some substance to the dish and made it very comparable to Chris' favorite sandwich. Enjoy!

Printable Recipe

Ingredients

• 1 lb. ground beef
• 1/2 onion, diced
• 1/2 green bell pepper, diced
• 1 (15 oz.) can Sloppy Joe sauce
• 1 (8 oz.) box cream cheese
• 4 oz. Velveeta cheese, cubed
• Chips or crackers, for serving

In a large skillet over medium heat, brown the ground beef, onions, and bell peppers until the meat is no longer pink. Drain the beef mixture and add it back to the pan.

Add the Sloppy Joe sauce, cream cheese and cheese to the pan with the beef mixture. Turn heat to low and cook, stirring frequently, until the cheese has melted. Serve immediately or transfer to a slow cooker set to low to keep warm.

Serve with chips or crackers.

Source: SK Original

Avocado and White Bean Dip

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I used to be an avid runner before Bradley was born, but I don't think I ran more than three times in 2014. I just always came up with excuses. We live in a townhouse and our treadmill is in our bedroom, which is right above Bradley's room, so it's impossible to run while he's napping because he'll wake up. And I don't like running outside too much, so that's usually out of the question. I could go to the gym when Chris gets home from work, but by then I just want to hang out with my family. See? Excuses.

I'm starting off the year with a healthy recipe in an attempt to jump-start my healthy lifestyle again. I want to get back into running and eating better, and this is the time to do it! This dip is delicious and a easy mid-day snack to prepare. I usually find myself noshing on granola bars, chips or something else that is not figure-friendly, so I'm adding this to my new repertoire of snack recipes. Enjoy and Happy New Year!

Printable Recipe

Ingredients

• 1 (15 oz.) can white (cannellini) beans
• 1 ripe avocado, cut into chunks
• 1 lime, juiced
• 1 tsp. garlic, minced
• 1 1/2 tbsp. olive oil
• 1/2 tsp. salt
• Pepper, to taste
• Dash of cayenne pepper
• Vegetables, crackers or chips, for serving

In a food processor, blend the white beans, avocado, lime juice, garlic, olive oil, salt, pepper and cayenne. Blend until well combined, about 2 minutes. Add more oil if you want to thin out the consistency. Taste and add more salt and pepper, if necessary. Serve with vegetables, crackers or chips.

Source: SK Original

Lighter Funfetti Cake Dip

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Bradley loves animal crackers, so I obviously wanted some on the snack table for his birthday party. I thought it would be fun to serve a dip alongside these, so that's where this dip came into play. I think everyone and their mother loves funfetti cake, so using it in dip form is just genius. And it really compliments the animal crackers!

This is a fun and easy dessert for both big and small kids. And you only need three ingredients! Some cake mix, yogurt and cool whip is all you need for this tasty dessert. Everyone at Bradley's party loved this and it was a great addition to the dessert table. It's also a nice sweet treat in addition to your game day food. Chris compared this to the old classic "Dunkaroos," and who didn't love those? Enjoy!

Printable Recipe

Ingredients

• 1 package funfetti cake mix
• 2 (7 oz.) containers plain Greek yogurt
• 1 (8 oz.) container light Cool Whip, defrosted
• Animal crackers or vanilla wafers, for serving

Place all ingredients in a large bowl and stir well. Refrigerate for at least 2 hours before serving. Serve with animal crackers or vanilla wafers.

Source: Adapted from Sweet and Simple Living

Avocado and Black Bean Salsa (Gluten-Free)

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Summer, to me, means bathing suits, the pool, cocktails and chips with dip. One of my favorite activities is to go to local restaurants, sit outside on the patio and indulge in some tasty beverages and salsa (yes, that is an activity). Some of my favorite salsa recipes include the standard ingredients: tomatoes, limes and onions. But I've never been one to stick to the "standard" when cooking, so I switched it up a bit.

This is one of my new favorites and it's pretty obvious why. It's a twist on traditional salsa since I incorporated black beans and vinegar into the mix, but they add a new and distinct flavor that make it extremely addictive. Not only is this salsa tasty, but it's pretty, too! Fresh avocado and tomatoes brighten up this dish and make it perfect for any gathering. This was a hit with Chris and I'm positive it will be a winner with your crowd, too. Enjoy!

Printable Recipe

Ingredients

• 2 avocados, peeled, seeded and chopped
• 1 tomato, seeded and chopped
• 1 (15 oz.) can black beans, drained and rinsed
• 1/2 cup cilantro, chopped
• 2 tbsp. apple cider vinegar
• 1 tbsp. olive oil
• Salt and pepper, to taste
• Chips, for serving

Combine the avocados, tomato, black beans and cilantro in a bowl. 

Drizzle the vinegar and olive oil on top. Sprinkle with salt and pepper and stir to combine. Adjust seasoning as needed. Serve with chips.

Source: SK Original

Tomatillo Salsa

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Tomatillo Salsa, which is also referred to as Salsa Verde, is a refreshing (and certainly summer-appropriate) appetizer. You can serve this salsa with chips, or it also makes a great topping for chicken and steak. I tossed some cute green tomatillos with fresh lime juice, cilantro and garlic, then added chopped zucchini and corn for some additional crunch and texture. Enjoy!

Printable Recipe

Ingredients

• 1 lime 
• 1 (11 oz.) can whole tomatillos, drained 
• 1 large zucchini, peeled and cut into small cubes 
• 1/4 cup fresh cilantro, chopped 
• 1 tbsp. extra virgin olive oil 
• 1/2 cup sweet yellow corn kernels 
• 1 tsp. minced garlic 
• Black pepper, to taste 

Using your hands, squeeze the juice and flesh from the tomatillos into a medium bowl. Chop up the skins, discarding any hard pieces, and add to the bowl. Add the zucchini, juice of 1 lime, cilantro, olive oil, corn, garlic and pepper. Mix well and refrigerate at least 30 minutes or until ready to use (can be made a day ahead of time). 

Source: SK Original

Roasted Shallot Dip

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Dips are kind of my weakness. Anything that I can dunk chips or vegetables in is just heaven on earth in my book. Especially if the dip contains onions, garlic and cheese. Which this one does. It's like the ultimate trifecta of foods-that-are-so-darn-good-but-will-have-your-breath-smelling-terrible-afterwards. So worth it.

Lisa is the author behind the blog Authentic Suburban Gourmet and the creator of this fabulous dip. I immediately chose this recipe for this month's Secret Recipe Club assignment because it contains roasted onions and garlic. What more could I ask for? Lisa has a fun thing on her blog called Friday Night Bites, where she showcases fun little appetizers and finger foods that would be perfect on a Friday night. Or for any type of get together. You definitely need to check it out! And try this dip while you're at it. It's a winner!

Printable Recipe

Ingredients

• 8 large shallots
• 1 small head of garlic
• 3 tbsp. olive oil, divided
• 1 (8 oz.) container Mascarpone cheese
• 1 (8 oz.) container light sour cream
• 1/2 cup scallions, thinly sliced (white and green parts)
• 1 tbsp. fresh lemon juice 
• 2 tsp. Dijon mustard
• 3/4 tsp. salt
• 1 tsp. pepper
• 2-3 dashes of hot sauce
• Crispy crumbled bacon and chopped scallions, for garnish

Preheat oven to 425 degrees F. Toss shallots together with 2 tbsp. olive oil. Cut off the top of the garlic head and place on top of a piece of aluminum foil. Drizzle remaining 1 tbsp. olive oil over garlic and wrap in tin foil. 

Lay the shallots and the wrapped garlic head on to a jelly roll pan. Bake for 45 to 50 minutes or until shallots are light brown and skins are charred. Cool for 30 minutes. Remove skins from shallots and coarsely chop. Squeeze the garlic cloves out of their skins and mash with a fork. Mix garlic with shallots.

In a bowl, stir together the sour cream and the next 7 ingredients. Fold the shallot mixture into the dip. Taste and then add additional salt and pepper if needed. Cover and chill for 4 to 48 hours. Stir before serving. Add garnish before serving. Great with potato chips or veggies.

Source: Adapted from Authentic Suburban Gourmet

An InLinkz Link-up

Summer Corn Dip

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I've been hearing about Frito Corn Salad for a while, and the thought of making it always tempted me. Based on the different versions I've heard about, I decided to go a different direction and make a dip instead of a side dish.

The result was refreshing and crisp. The corn kernels pop in your mouth, and it is ideal since there is no heating or baking involved. Perfect for these hot summer days. I recommend getting it extra, extra chilled before serving. Then the flavors have a chance to mold and blend together. Enjoy!

Printable Recipe

Ingredients

• 1 can yellow corn kernels with peppers, drained
• 1/2 cup light mayonnaise
• 4 scallions, chopped
• 1/2 cup reduced-fat Cheddar cheese, shredded
• Fritos corn chips, for serving

Mix corn kernels, mayonnaise, scallions and cheese in a small bowl. Cover and allow to refrigerate for at least 4 hours, or preferably overnight.

Serve with Fritos corn chips.

Source: Adapted from multiple sources

2-Minute Chunky Salsa

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Chris' mom made this one weekend as an appetizer and I immediately fell in love. It was so simple to make, but it was a perfect accompaniment to our Cuban lunch. We paired it with lime flavored tortilla chips and it was gone in a flash.

If you're looking for a simple side to make, this is the one for you. You can claim it as your own, and it only uses two ingredients. The taco sauce provides a little heat, while the chunks of tomato make the salsa light and refreshing. We serve this as an appetizer, but it would be great on tacos or any other Mexican dish. Enjoy!

Printable Recipe

Ingredients

• 1 (8 oz.) bottle taco sauce
• 1 large tomato, deseeded and chopped into big chunks
• Tortilla chips, for serving

Mix the taco sauce and tomato pieces. Refrigerate until ready to serve. Serve with tortilla chips.

Source: Chris' Mom

Dill Dip

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Dill Dip is a family recipe that my Mom has been making for years. I'm a huge fan of all types of dip recipes, but this one is definitely different from all the others. There's no cheese, bacon or tomatoes. Instead it's a sour cream and mayonnaise base, and it's spruced up with dill, garlic powder and dry minced onion. And a few dashes of Worcestershire and hot sauce. You also don't serve it with chips or crackers. Instead, we pair it with crispy fresh bread and it's to.die.for. Seriously.

I'm a huge advocate of using lighter ingredients whenever you can, but this is one recipe where you may not want to do that. Maybe you can use light sour cream, but stick to regular mayo. I tried using the fat free kind once and it altered the taste a lot. But it's okay once in a while, right? I can't express how good this dip is, but we've been making it for over 20 years so that should give you some kind of indication. You'll just have to give it a try this Super Bowl Sunday and see for yourself. Enjoy!

Printable Recipe

Ingredients

• 2 2/3 cups mayo
• 2 2/3 cups sour cream
• 4 tsp. dried dill
• 4 tbsp. dried parsley
• 4 tbsp. dried minced onion
• 8 drops Tabasco sauce
• 4 tsp. Worcestershire sauce
• 4 tsp. garlic powder
• 2 loafs bread, torn into small pieces, for serving

Mix all ingredients in large bowl. Refrigerate until ready to eat. Serve with bread.

Source: My Mom

Black Bean Hummus

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The very first BBQ that Chris and I hosted together, we went to the grocery store and grabbed the essentials plus a few bags of chips and dip to nosh on. Doritos are a go-to of mine so I immediately grabbed those, and Chris picked up some dips including black bean dip. I went to get some potato chips or corn chips to pair with it and he stopped me. "Do you trust me?" was all he said. Sure, Aladdin. Whatever you say!

Growing up, a snack that Chris would have was Doritos and black bean dip. Huh? Yea, that's what I thought, too. But at our BBQ, I decided to give it a go and holy cow. It was actually good! You would never guess that the cheese-flavored chip and black beans would work out, but they do. Oh, yes they do!

I normally bring chickpea hummus for lunch and I snack on it every so often at home, but it gets old. As does everything when you have it that often. This black bean hummus was such a good change of pace. It's so refreshing and light, plus it comes together so easily. You can pair this with vegetables, crackers or, you guessed it...Doritos! Either way, give this a try as a healthy alternative for your next get together. Enjoy!

Printable Recipe

Ingredients

• 1 cup cooked black beans
• 1 tsp. garlic, minced
• 1 tbsp. olive oil
• 1 tbsp. lemon juice
• 1/2 tbsp. white wine vinegar
• 1/2 tsp. ground cumin
• Kosher salt and freshly ground black pepper

Blend all the ingredients in a food processor until almost smooth. Let sit for 15 minutes. Serve with iceberg lettuce wedges, chips, crackers, celery, carrots or cucumbers.

Source: Adapted from Food Network

Chile con Queso

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Give me queso any night of the week and you'll immediately be my best friend. Better yet, give it to me for lunch along with a large margarita on the rocks. I'll probably ask you to move in with us.

Have you ever dipped soft pretzels in queso? Well, I'd be lying if I didn't say it is pretty much the best thing ever. Warm tortillas are a close second and typical tortilla chips round out the list in third. Not by much though. You can never go wrong with a fresh and salty tortilla chip.

Queso isn't hard to make at all and it's an appetizer that I'm sure most people will love.  Chile con Queso gets spruced up with tomatoes, jalapenos and serrano peppers so there's a great depth of different flavors jam-packed into it. Can't go wrong with that. Enjoy!

Printable Recipe


Ingredients

• 2 tbsp. unsalted butter
• 1/2 cup chopped yellow onion
• 2 serrano chiles, seeds and stems removed, diced
• 1 jalapeño pepper, seeds and stems removed, diced
• 2 cloves garlic, minced
• 2 tbsp. all-purpose flour
• 1 cup whole milk
• 1/2 cup chopped cilantro
• 1 (15 oz.) can diced tomatoes, drained (about 1 cup)
• 12 oz. cheddar cheese, grated (about 3 cups)
• 12 oz. Monterey Jack cheese, grated (about 3 cups)
• 1/2 cup light sour cream

Melt the butter in a medium saucepan over medium-low heat. Add the onion, serrano chiles, and jalapeño, and cook for about 5 minutes, or until the onions are translucent. Add the garlic and cook for another 30 seconds.

Whisk the flour into the pan and cook for about 30 seconds. Slowly pour the milk into the pan while whisking, and continue to cook, whisking constantly, until the sauce has thickens, about 3 minutes. Stir in the cilantro and tomatoes.

Reduce the heat to low, and add the grated cheeses a 1/4 cup at a time, stirring after each addition, until it is completely melted. Repeat until all of the cheese has been added. Stir in the sour cream until completely combined. Serve immediately with tortilla chips. Leftovers (if you have any!) can be refrigerated for up to 5 days, and then reheated when you’re ready to serve.

Source: Brown Eyed Baker

Spicy Lime Salsa

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In the summer, just give me an outdoor patio, a big bowl of salsa, some salty chips and a margarita and call it a day. That's one of the best combinations in my book and it's the perfect way to kick off summer.

In honor of Cinco de Mayo, I'm sharing this spicy lime salsa recipe with you. It's so delicious and even tastes similar to many authentic restaurant salsas I've tried before. The green chilies and jalapeno really kick it up a notch, but the other ingredients mellow it out so it's not too overwhelming. I like that this is made in the food processor because I was able to make it the consistency I like. I prefer a few small chunks, so that's what I ended up with. If you want a chunkier consistency, only pulse it a few times and then you're ready to go. Enjoy!

 

Printable Recipe

Ingredients

• 1 (14.5 oz) can no-salt-added diced tomatoes
• 1 (4.25 oz) can green chilies
• 1/2 cup red onion, chopped
• 2 cloves garlic, chopped
• Juice of 1 lime (about 3 tbsp.)
• 1/2 jalapeno, seeds removed and chopped
• 1/4 cup cilantro leaves
• 1/4 tsp. salt
• 1/4 tsp. cumin

Place all ingredients in the bowl of your food processor. Pulse until just combined for chunky salsa or pulse more for smoother salsa. Store in an airtight container in the fridge until ready to enjoy!

Source: Eat Yourself Skinny

Lighter Buffalo Chicken Dip

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Oh my goodness. Have you heard of Buffalo Chicken Dip? I've seen it featured on a lot of other blogs and websites, so it's probably something that's already crossed your path. But if not, you need to try it. And if you haven't tried the lighter version, well, you should do that as well.

It's creamy and delicious and tastes pretty much exactly like buffalo wings. So if wings are one of your favorite snacks, you'll be sure to love this. It has yet to disappoint and is requested over and over whenever I bring it as an appetizer. Most times I even use all fat-free or reduced-fat ingredients, but no one can even tell the difference! 

You can serve it with celery, crackers or my favorite: Fritos! It's sure to be a hit no matter who you serve it to. You know I love you and wouldn't steer you wrong, so you should go ahead and make it. Okay? Perfect. Enjoy!

Printable Recipe

Ingredients

• 1 lb. boneless, skinless chicken breasts
• 1 (8 oz.) package low-fat cream cheese
• 1 package (2 cups) reduced-fat Cheddar cheese, fancy shredded
• 1 cup light Ranch salad dressing
• 1 cup Frank's Red Hot sauce

Preheat oven to 350 degrees F.

Bring a pot of water of water to a boil in a medium sized saucepan. Add chicken and let cook for 30-40 minutes or until cooked through.  Allow to cool slightly. Using two forks, shred chicken into small pieces.

Meanwhile, spray a 11x8 baking dish generously with cooking spray.  Cut the cream cheese into small cubes and place them in the bottom of the baking dish.

Sprinkle the Cheddar cheese evenly over top of the cream cheese. Pour the hot sauce and ranch dressing directly over the cheese.

Bake for 7-10 minutes.  Stir until well combined and place back in the oven for an additional 7-10 minutes.

After the cheese mixture is done baking, add the chicken and stir to combine. Cover with aluminum foil and bake an additional 20-30 minutes or until bubbly. Serve immediately with celery, crackers or chips.

Source: Adapted from Hub Pages

Black-Eyed Pea Dip

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My family is big on traditions. Some have been passed down for generations, some were forgotten for a few years and then started back up again, and some are my parents' doing that we've done since we were little. The one tradition my dad has passed down that he is very adamant about takes place during the holiday season. It was his mother's tradition, and after she passed away when he was in his 20's, it was something he knew he wanted to keep passing down. 

He gets Bayberry candles and sometime during the holiday season, we each have to burn the candle in our homes. It brings happiness, wealth and good luck. The only catch is that you can't burn the candle out--it has to keep burning all at one time until it is fully melted. Hazardous, maybe, but something I know I will continue doing and will be sure to pass down to my kids.

Before I started dating Chris, I had never heard of the well-known tradition of eating Black-Eyed Peas on New Year's Day for good luck. Since this is something his family has done and continues to do to this day, we have started doing it as well. Last year we forgot until last minute and just took spoonfuls of beans out of a can to say we at least had our share. This year, we remembered early and I wanted to make something to mask the taste of the beans (we aren't huge fans). This dip was perfect and I can definitely see myself eating it on occasions other than New Year's. It resembles a Mexican dip, which is fine by me!

Happy 2012 to you all and I hope you have a happy and blessed year!

Printable Recipe

Ingredients

• 1 can (15-oz.) can Black-eyed Peas
• 1/4 whole onion, chopped fine
• 1/4 cup sour cream
• 4 slices jarred jalapenos
• 1 cup reduced-fat sharp Cheddar Cheese, shredded
• 3 tbsp. salsa
• Salt and pepper, to taste

Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.

Add all other ingredients, stirring to combine.

Spread into a 9-inch pie dish and bake for 25 to 30 minutes until hot and bubbly.

Serve with tortilla chips!

*Note: if you have them available, you can use the canned black-eyed peas and jalapenos (they're canned together.) If you do this, you can omit the extra jalapenos.

Source: Adapted from Pioneer Woman

Hot Spinach and Artichoke Dip

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As I've said in the past, I'm usually in charge of making appetizers when we have family gatherings. I really don't mind since there are so many different things I want to try, and I don't really get a chance to when I'm cooking dinner at home on a normal weeknight. I'm a "dip" girl and love trying out new recipes that are accompanied by chips, crackers or chunks of bread.

Spinach and Artichoke Dip is an instant classic and very easy to prepare. Since mostly everyone likes it, it would be perfect to bring to your next holiday party. You can even make it the day before if you're short on time and then heat it up right before.  I even healthified this recipe so you can eat scoop after scoop without all the added guilt. Enjoy!

Printable Recipes

Ingredients

• 1 (8 oz.) package reduced-fat cream cheese, softened
• 1/4 cup light mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1 tsp. garlic, minced
• Salt and pepper to taste
• 1 (14 oz.) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/4 cup reduced-fat mozzarella cheese, shredded

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.

In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.

Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned

Source: Adapted from All Recipes

Fresh Corn Salad

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This past weekend, I went to the Farmer's Market for the first time all season. Shame on me, I know. They had a wide selection of fresh fruit, vegetables, meat, bread and herbs, and everything looked amazing. One of my favorite things that we bought was a delicious focaccia bread that was topped with tomatoes, spinach and onions. I'm definitely going to try to recreate that one of these days. I was also quick to purchase a selection of fruits and vegetables that filled up the fridge.

Last night I decided to use the fresh corn, tomatoes and basil I bought to create some sort of salad. I think fresh basil is one if the best smelling things and it always spruces up a dish, so I knew I wanted to incorporate it. I did a few Google searches to get an idea of what to dress the salad with, but decided on a basic dressing of olive oil, apple cider vinegar, salt and pepper. This salad was very refreshing and had great flavor! I think the basil really added a lot to it as well. Plus it was a great way to round up the end of summer. You could probably even use this as a dip/salsa if you wanted to. Enjoy!

Printable Recipe

Ingredients

• 2 fresh ears of corn, shucked
• 1/2 green bell pepper, chopped
• 1 medium tomato, deseeded and chopped
• 1 shallot, chopped
• 2 basil leaves, chopped
• 2 tbsp. apple cider vinegar
• 2 tbsp. olive oil
• 1/4 tsp. salt
• 1/4 tsp. pepper

Cut the kernels off of the cob. Toss in a large bowl with the bell pepper, tomato and shallot.

Drizzle the vinegar, olive oil, salt and pepper over top. Toss to combine. Add the chopped basil leaves just before serving.

Source: SK Original