This Loaded Baked Potato Dip is deliciously packed with cheesy bacon goodness. I served this dip with regular potato chips, which added a nice saltiness to it.
16 oz Sour Cream
12 oz Bacon, cooked and crumbled
8 oz (2 Cups) Shredded Cheddar Cheese
1/3 Cup Green Onions, thinly sliced
Mix all ingredients together in a bowl. Reserve a small amount of cheese, bacon and green onions for garnish if desired.
Cover and chill for at least 1 hour before serving. Garnish with reserved cheese, bacon and green onions.
Serve with potato chips.
Yield: about 4 Cups
-Recipe from Brown Eyed Baker–
I brought this Jalapeno Bean Dip to my weekly Bible study and it was a big hit!
16 oz Can Refried Beans
1 Jalapeno Pepper, seeds removed
1 Tablespoon Vinegar (Rice Vinegar or Apple Cider Vinegar)
1/2 teaspoon Salt
1/4 teaspoon Onion Powder
1/4 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Cayenne Pepper
Blend all ingredients together in a blender or food processor until combined and the jalapeno is chopped very fine.
Cover and refrigerate for at least 1 hour.
Serve with tortilla chips.
Yield: About 2 Cups
-Recipe Adapted From Cookin’ With Cyndi–
For less than the price of a tiny plate of restaurant hummus, you can make an entire bowl of deliciously creamy Roasted Red Pepper Hummus.
1 large Red Bell Pepper, stem and seeds removed
2 (16oz) Cans Garbanzo Beans, 1 can drained, 1 can not drained
1 Tablespoon Extra Virgin Olive Oil
1/4 Cup Sesame Seeds
1/4 Cup Lemon Juice
1 teaspoon Hot Sauce
1 teaspoon Cumin
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1 Clove Garlic
Preheat broiler. Cut the bell pepper in half and place on a foil-lined baking sheet. Roast a couple inches away from the boiler. Roast the pepper until it is almost completely blackened, about 15 minutes. Remove from oven and place in a paper bag and fold the top of the bag over to close. Let sit 10 minutes. Remove from bag and peel off the skin.
In a blender or food processor, add the liquid from one can of beans, olive oil, sesame seeds, lemon juice, hot sauce, cumin, salt, pepper, garlic and roasted bell pepper. Blend until smooth.
Add beans and blend until smooth.
*Note: If you don’t want to use canned beans, you will need 3 cups of cooked garbanzo beans and 1/2 cup water to replace the liquid from the can.
Yield: About 4 Cups Hummus
Guacamole meets hummus in this creamy dip.
1 (15oz) Can Chickpeas, drained and rinsed
3 Cups Fresh Cilantro
1 Garlic Clove
1 Ripe Avocado
3 Tablespoons Extra Virgin Olive Oil
1 teaspoon Lemon Juice
Kosher Salt & Freshly Ground Black Pepper
Blend together the chickpeas, cilantro, garlic and avocado in a food processor.
With the machine on, stream in the olive oil and lemon juice. Add water, 1 Tablespoon at a time, until smooth.
Season to taste with salt and pepper.
Serve with tortilla chips.
-Recipe from Everyday Food–
I made this guacamole for a potluck lunch I went to for Cinco De Mayo today. This recipe comes from Alton Brown.
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, finely grated
Scoop the avocados out of their skin and place in a large bowl. Add the lime juice and toss to coat. Drain out the extra lime juice from the bowl and reserve.
Add the salt, cumin and cayenne pepper and mash with a potato masher. Mash to desired consistency. I like to leave it a little chunky.
Fold in the onions, tomatoes, cilantro, garlic and 1 Tablespoon of the reserved lime juice.
Hummus is a wonderful dip for pita bread or chips, tortillas, or veggies that is so easy to make. You can also add different ingredients to this basic hummus recipe to make flavored hummus, like roasted red bell pepper, lemon zest, peanut butter, cilantro, pine nuts, paprika, sun dried tomatoes, avocado, or anything else you can imagine. Traditionally tahini, a paste made of ground sesame seeds, is added. I didn’t have any when I made mine though, but you could add a couple tablespoons of that if you have it.
15.5 oz can garbonzo beans (chickpeas)
2 cloves garlic, peeled
1 tsp lemon juice
extra-virgin olive oil
salt and pepper
Put garbonzo beans, garlic and lemon juice in the bowl of a food processor. Turn on and stream in olive oil until smooth. Season with salt and pepper to taste.
Chloe really likes hummus…she eats it from a tortilla. This picture is of Chloe after she had hummus for lunch.