Black Bean Dip

1 can black beans, rinsed and drained
1 can corn, rinsed and drained
1 med onion, chopped
2 tomatoes, chopped
1 tsp garlic
1 bunch of cilantro, chopped
juice from 2 limes
2 avocados, chopped (add last)

Mix all together and serve with tortilla chips.

ward newsletter recipe

Zesty Bean Dip

2 cans (16 oz) refried beans
1 pkg taco seasoning mix
2 roma tomatoes, chopped
1 cup cheddar cheese
1 cup sour cream

In a medium saucepan, mix refried beans, taco seasoning, and tomato. Simmer 20 min, stirring occasionally. Add cheese & sour cream last.

Macey's recipe

Artichoke Dip

1 small jar marinated artichoke hearts, chopped, save liquid
1 small can green chillies, chopped
8 oz cream cheese
8 oz mozzarella cheese, grated
1/4 cup parmesan cheese, grated
1/3 cup mayonnaise

Mix all of the above ingredients. Pour into small baking dish. Bake 350 for 20-30 minutes. Serve warm with chips.

Seafood Grilling Sauces

Serves 6

For the Grilled Salmon:Chili Spiked Mayonnaise

Ingredients:

1 cup Mayonnaise
¼ cup Chili Sauce (sold in markets usually near ketchup and hot sauces)
½ tsp Salt
To taste Hot Sauce (use your favorite to add as much spice as you like!)
Combine ingredients in bowl and mix well. Store covered in refrigerator.
For the Grilled Shrimp Sweet Mustard Glaze

Ingredients:

1 cup Dijon Mustard
½ cup Honey
Tbsp Soy Sauce
1 tsp Ground Black pepper
Combine all ingredients in bowl and mix well. Store covered in refrigerator.
Pico de Gallo

Ingredients:

2 each Tomatoes, Diced
1 each Jalapeno, Small diced
2 TBSP Red Onion, Diced
1 TBSP Cilantro, Chopped fine
½ tsp Salt
Pinch Black Pepper
Combine all ingredients in bowl and toss lightly. Store covered in refrigeration for 24 hours prior to serving. If a spicier version is desired, you can add an additional jalapeno, or a tsp of your favorite hot sauce.
Cilantro Sour Cream

Ingredients:

1 cup Sour Cream
1/8 cup (2 TBSP) Cilantro, chopped fine
½ tsp Salt
½ each Fresh Lime (juice only)
Combine sour cream, cilantro, and salt in bowl, and mix well. Stir in juice of ½ lime. Cover tightly and store refrigerated
For the Grilled Tuna Blackberry BBQ

Ingredients:

2 Cups BBQ Sauce (use your favorite, preferably plain, not flavored)
½cup Blackberry preserves (you can use jelly or jam)
½ cup Sweet Thai Chili Sauce (in Asian section of market, do not use the tomato based version sold near ketchup)
¼ cup Soy Sauce
Preparation:

Combine BBQ, Chili Sauce, and Soy Sauce in heavy saucepot over medium heat, bring to a simmer, stirring constantly with a wire whisk. Add blackberry preserves, and continue to stir until they are completely incorporated into sauce.
Place sauce in container and store covered in refrigerator
Remove sauce from refrigerator and allow to come to room temperature before service

Bananas Foster Dip

Ingredients:
1/2 cup pecan halves, chopped

1 medium banana, coarsely chopped

1 lemon

1 teaspoon ground cinnamon

1 jar (12 ounces) hot caramel ice cream topping

2 apples, cut into wedges, or butter cookies


Directions:
1. Preheat oven to 350E°F. Chop pecans and banana using Food Chopper. Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest; chop zest using Utility Knife. Juice lemon to measure 1 tablespoon juice.

2. Combine banana, lemon zest, juice, cinnamon and ice cream topping in Classic Batter Bowl; mix well using Small Mix 'N Scraper(R). Pour mixture into Small Oval Baker. Sprinkle pecans over caramel mixture. Bake 10-12 minutes or until bubbly and heated through. Cut apples into wedges using Crinkle Cutter. Serve dip with apples or butter cookies.

Yield: 16 servings or 24 sample servings

Nutrients per serving: (Light) (2 tablespoons dip and 2 apple slices): Calories 130, Total Fat 4.5 g, Saturated Fat .5 g, Cholesterol 0 mg, Carbohydrate 26 g, Protein 1 g, Sodium 45 mg, Fiber less than 1 g

Cook's Tip: Pantry Korintje Cinnamon can be substituted for the ground cinnamon, if desired.
Dip the apple wedges into additional lemon juice to prevent them from turning brown.
Try this dessert as a topping over scoops of ice cream or slices of pound cake.

Fruit Dip:
1 yoplait yogart
1 cream cheese
1 lime
1 small jar marshmellow cream

Veggie Lover's Pizza Dip

Ingredients:
1/4 cup chopped broccoli

1 container (8 ounces) light garden vegetable cream cheese spread

1 garlic clove, pressed

1/4 cup (1 ounce) grated fresh Parmesan cheese, divided

1/2 cup (2 ounces) shredded mozzarella cheese, divided

1 cup spaghetti sauce

Pantry Italian Seasoning Mix (optional)

Assorted vegetable dippers such as broccoli florets, carrot rounds, celery sticks, red and green bell pepper strips, yellow squash or zucchini slices


Directions:
1. Preheat oven to 350E°F. Chop broccoli using Food Chopper. In Classic Batter Bowl, combine cream cheese, broccoli and garlic pressed with Garlic Press; spread over bottom of Small Oval Baker using Small Mix 'N Scraper(R).

2. Grate Parmesan cheese using Deluxe Cheese Grater. Sprinkle half of the cheeses over cream cheese mixture. Top with sauce, spreading evenly. Bake 15-20 minutes or until bubbly. Sprinkle with remaining cheeses and seasoning mix, if desired. Serve with assorted vegetable dippers.

Yield: 2 cups (16 servings)

Nutrients per serving: (2 tablespoons dip and 1/2 cup vegetables): Calories 70, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 5 g, Protein 4 g, Sodium 210 mg, Fiber 1 g

Cook's Tip: Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.

Layered Sun-Dried Tomato Dip

Ingredients:
1 package (8 ounces) cream cheese, softened, divided

1/4 cup prepared basil pesto

1/2 cup sun-dried tomatoes packed in oil, drained and chopped

1/4 cup (1 ounce) grated fresh Parmesan cheese

1 container (8 ounces) sour cream

1 garlic clove, pressed

2 teaspoons Pantry Italian Seasoning Mix

1/4 cup pitted ripe olives, sliced

1 tablespoon finely chopped fresh basil leaves

Additional chopped sun-dried tomatoes (optional)

Toasted French bread slices (optional)

Directions:
1. Preheat oven to 350E°F. In Classic Batter Bowl, combine half of the cream cheese and pesto; mix well using Small Mix 'N Scraper(R). Spread over bottom of Small Oval Baker.

2. Blot excess oil from tomatoes using paper towel. Dice tomatoes using Utility Knife. Grate Parmesan cheese using Deluxe Cheese Grater. In clean batter bowl, combine remaining cream cheese, tomatoes, Parmesan cheese, sour cream, garlic pressed with Garlic Press and seasoning mix; mix well. Spread cream cheese mixture evenly over pesto mixture. Bake 20-25 minutes or until hot and bubbly.

3. Meanwhile, slice olives using Egg Slicer Plus(R). Finely chop basil using Pizza Cutter. Sprinkle olives and basil over dip. Garnish with additional chopped sun-dried tomatoes, if desired. Serve with toasted French bread slices, if desired.

Yield: 16 servings or 24 sample servings

Nutrients per serving: (2 tablespoons dip): Calories 120, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 25 mg, (2 tablespoons dip): Calories 120, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 2 g, Protein 3 g, Sodium 135 mg, Fiber 0 g


Cook's Tip: Prepared basil pesto is often packaged in tubs and can be found near the refrigerated fresh pasta in the grocery store.

Sun-dried tomatoes are available in the condiment or Italian specialty food section of the grocery store.

Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.



To toast French bread slices, preheat oven to 375E°F. Place bread, cut 1/4 inch thick, on Large Round Stone. Bake 10-12 minutes or until lightly browned.

Touchdown Taco Dip

Touchdown Taco Dip

1 can (9 oz) bean dip
4 oz cream cheese, softened
½ cup sour cream
1 tbs. taco seasoning mix
1 garlic clove, pressed
1 ounce cheddar cheese, shredded
2 green onions with tops, thinly sliced
¼ medium tomato, seeded and diced
¼ cup pitted black olives, sliced
1 tbs. finely chopped fresh cilantro
Tortilla chips
Additional sour cream (optional)

Preheat oven to 350*. Using Small Mix n Scraper, spread bean dip over bottom of Small Oval Baker. In Classic Batter Bowl, combine cream cheese and taco seasoning. Using Measure-All Cup add sour cream to Batter Bowl. Press garlic over scram cheese mixture using Garlic Press. Mix well. Spread cream cheese mixture evenly over bean dip. Grate cheese over top using Deluxe Cheese Grater. Bake 15-20 minutes or until cheese is melted. To prepare toppings, remove stem from tomato with Cook’s Corer. Dice tomato and thinly slice green onions with Utility Knife. Slice olives with Egg Slicer Plus. Finely chop cilantro using Pizza Cutter. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream loaded into the Easy Accent Decorator (or use spoon), if desired. Serve with tortilla chips.

Peanut Butter Cheese Ball

I got this off a friend's blog. I haven't tried it yet, but it sounds yummy!

Peanut Butter Cheese Ball

1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar
3/4 cup creamy or chunky peanut butter (not all-natural)
3 tablespoons packed dark brown sugar
1 1/2 cups (9 ounces) Milk chocolate and Peanut Butter Swirled morsels (I chopped/grated them up a bit.)
Graham cracker sticks and/or apple slices

BEAT cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly (should form a ball shape).FREEZE for 1 hour 30 minutes or until firm enough to keep its shape. Place morsels in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover (you may find it necessary to press morsels into ball).PLACE ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks and apple slices for dipping or spreading.