I'm sure you can tell just by the name how good this dish is (it's so good, that we forgot to take pictures when it came out of the oven). We actually refer to this recipe as "The Dip" because whenever my best friend, the other Gina, asks what she should make, I typically respond with "the dip." I never knew the exact contents until I asked her to share it with me so I can pass it along to you. I was surprised to find out that there are only 4 ingredients to this wonderfully, delicious dip. The nice part is that the ingredients called for all have lower fat versions, so you can make as light or as heavy as you want it to be. We have had it as a pre meal appetizer, during many parties, and sometimes just hanging out and love it every time! Thanks Gina for sharing :)
If you're looking for a great dip that's got some (white) meat to it, then the Buffalo Chicken Dip is the way to go. Why mess with bones and messy fingers when you can get the same flavor and then some from this very dish. The combination of chicken with hot sauce and dressing gives you that wingy taste while the addition of cheeses creates a creaminess making it that much better. You can prepare this in the crockpot or the oven- I've given directions for both!
Of course, I use light ingredients in my version including a calorie free Ranch (Walden Farms) and it still turns out delicious. I have yet to try the dip with Blue Cheese, but the next time I make the it, I will. And watch out, 'cause this dip definitely has a kick to it! So if you're not into spicy, take it down a notch by reducint the amount of hot sauce.
By no means am I taking credit for this Classic Spinach Dip recipe -it's been made in houses all over for years. This dip is really one of my favorite things to munch on so I wanted to be sure that just in case you we unaware of this wonderful creamy dip or have had it and didn't know how it was made, you can now be in the know.
The original version of the recipe is on the back of the Lipton® Vegetable Soup Mix box, or you can use my recipe, which is lightened up- allowing me to feel a little less guilty as I hog most of it when I make it (I tend to make a double batch- a one for me, one for them kinda thing).
I have made it known how much I love broccoli slaw for its taste, nutrition, and versatility. This recipe features the slaw as the main ingredients but its other components add more crunch and give it an Asian flare. The Crunchy Asian Slaw can make a great side for any week night dinner and is a perfect salad to serve at a gathering (I brought my most recent batch to a game day house party- Go Gators)!
I volunteered to make a Greek salad for a recent bridal shower I was attending and after contemplating how to make it pretty (and still accommodate 25+ guests) , I decided to go for an unconventional approach. Being that the gathering was going to be a more casual, mingling type atmosphere (with lots of finger foods), I thought it would be fun to make individual Greek salad skewers. They combine all of the elements of the salad, but with more pizazz- including a beautiful presentation. Serve these with the zesty dressing as a dipping sauce and you've got yourself a conversation piece for the party!
If you haven't taken a liking to avocados yet, now would be a good time. They are full of vitamins and benefits for your body- Dr. Oz says they help get rid of the belly fat, so I say, bring on the avocados! When made into guacamole, the avocado's creaminess and light texture are showcased, and the dip can be enjoyed for its refreshing qualities. Whether you eat it with tortilla chips or as a condiment on your favorite dish/sandwich (like we used the leftovers on our turkey burgers last night), this traditional Guacamole will taste delicious!
This recipe is a newer crock pot creation, however in the past couple of months, I have made it on a number of occasions, primarily when serving many mouths (8+), hence why I call it the Party Paella. It is so good that it's worth making for a regular sized dinner and enjoying the leftovers for a couple of days (the husband prefers it reheated).
Originally, I started this Paella out as a Vegetarian dish per a dinner request, but it has evolved into a meaty meal with the addition of turkey sausage. Both versions are great and share similar flavors resulting in pure satisfaction. My Spainard ancestory almost guilts me a little for calling this recipe "Paella" since there are no creatures from the sea debuted, but its savory taste makes it deserving of the Paella title.
It was brought to my attention that my somewhat popular (and Low Fat) Pasta Salad recipe is long overdue for a post. The first time I ever made it dates back to my college days, and I remember even then, my roommates and friends were fans of this simple recipe. I have made several variations since my Gainesville days, but ultimately the main ingredients stay the same. The key is to use the tri color rotini for color and texture and enough dressing to make sure each bite has enough flavor. As far as the rest of the salad goes, you can add/omit the veggies and other ingredients based on your preferences and what you have on hand. I have served this dish to hundreds of people and it always gets the same reaction, "Can I have the recipe?" So, without further ado, here it is...
As the host of many house parties, I have served a variety of appetizers, desserts, and everything in between and can tell you that one of the most popular items, leaving the least amount of leftovers (as in none), are the Pigs in a Blanket! I have also been the witness to hoards of people hunting down butlers at more formal events to get their hands on these little suckers (can't say I blame them). These little piggies are so simple, yet so delicious. The one thing though is that the traditional version of Pigs in a Blanket wraps up a lot of calories and fat. What I've done is created a lower fat version of this crowd favorite and called them Pig-Skin a Blanket, perfect for football season!
One of the most common appetizers ordered in restaurants across the US can now be made by you! I was able to create a Spinach and Artichoke Dip that tastes just as good, if not better than your favorite restaurant's version. To quote a lovely lady at a bridal shower I brought the last batch to, "this is the best I've had anywhere!" Share in my pride and make this dip for your next gathering, but prepare plenty- it goes fast!