Pumpkin Marshmallow Dip - Macro Monday

PUMPKIN DIP

1- 8 0Z. Softened Cream Cheese

1- 14 oz.  Marshmallow Cream

1-15 oz. Canned Pumpkin

1 TBSP. Pumpkin Pie Spice

1 tsp. Vanilla

1 tsp. Orange Zest (optional)

Put all ingredients in a large bowl and use mixer to blend until smooth.

Put blended dip in serving bowl and there you are.

Serve the dip with Gingersnap cookies or Cinnamon Snaps to dip in.

I don't know how appetizing this looks but it is really good!!

I am taking this tonight to next door for Survivor. We are having our last Survivor night.

Who do you think will win the Million Dollars???

To see more photos of Macro Monday, please go and visit http://lisaschaos.com/

Taco Dip - Straight out of the Camera

 

I thought today was a good opportunity to add something yummy to SOOC with my Taco Dip. I took the photos quite a while ago but never had the chance to do anything with the photos and put them up here. I made this dip a couple of weeks ago for an appetizer for our Survivor night.

TACO DIP

1 1/2 LB. Ground beef

1 medium Onion, chopped

1 large Jalepeno, finely chopped

5 cloves Garlic, minced

Brown ground beef, onion, jalepeno and garlic in skillet until onions are soft and beef is no longer pink.

1 envelope of Taco Seasoning

1/2 cup Water

Sprinkle Taco Seasoning over top of beef mixture, add water and simmer mixture for a few minutes to thicken and evaporate excess moisture.

1 16 oz. can Refried beans.

Spread a can of Refried Beans into the bottom of your dish. A 9x13 in. baking dish works good. I made two dishes for this but you don't have to!!

Add your ground beef mixture evenly over top of the refried bean layer.

1 8 oz. container Sour Cream

Dollup sour cream evenly over ground beef layer and spread it over top of your ground beef layer.

Spread on 8 oz jar of Taco Sauce or Salsa over top of the sour cream layer.

One small container of Cherry Tomatos, quartered

1 oz. tin Sliced Black Olives

Evenly spread olives and tomatoes over top of the Taco sauce layer.

Top with a generous layer of Aged Cheddar Cheese and Mozzarella mixture. The more cheese the better!!

Bake at 350 degree oven for about 30 minutes or until it is very hot and bubbly and cheese is golden brown!

Eat with Tortilla Chips!

I swear it is the cheese giving it this orange glow, not my camera!!!!

This dip could be a meal, it is that good. Hope you try it out and enjoy!!

To see other Straight out of the Camera photos, please go and visit http://www.murrieta365.com/

Pizza Dip

PIZZA DIP

I am continuing my search for all things good on a plate that would also taste awesome on a chip. Who does not like pizza and here it tastes awesome on a chip, or a piece of Bagette or crackers! It all tastes great!! Here is how to make it!!

I started by roasting a pan of typical vegetables you would find on a pizza, such as onions, cherry tomatoes, peppers, jalepenos. I really think roasting vegetables enhances their flavors.  The sky is the limit I think. Whatever vegetables you enjoy, throw them in a pan, drizzle with Olive Oil  and sprinkle 1 TBSP. Italian Seasonings over top. Roast in a 400 degree oven until cooked to perfection! Set aside to cool while you prepare the next layers.

The next layer would be the "crust" layer of the dip.

8 oz Cream Cheese

1/4 cup Sour Cream

1/4 cup Mayonaise

1 cup Grated Mozzarella Cheese

1 good handful of fresh Basil, chopped.

1 tsp. Fresh Pepper

Mix all ingredients together and spread in the bottom of your baking dish.

This would fit nicely in a 9x13 or so pan. I split mine up into two pans.

Spread a good layer of Pizza Sauce over the cheese layer. I liked the extra spicy garlic and basil pizza dip I found at the local grocery store.

Next comes the meat!!! I used a combination of Pepperoni and spicy Salami. Here again in this layer the sky is the limit for the meat. What you like on a pizza would be good here.

On top of the meat layer, it is now time to add your roasted vegetables and olives and fruit.

I start with the roasted vegetables, and then add a small can of drained Pineapple tidbits and a small can of drained Black Olives.

I like the sweet taste of the pineapple and the salty taste of the olives against the creamy cheese layer and the spicy meat.

A nice thick layer of more Cheese on the top and its ready for the oven!

Bake in the middle rack of your oven at 350 degrees for about 30 to 40 minutes or until nicely browned and bubbly.

This dip is so good, I am looking forward to trying different combinations of "pizza toppings" to make it different next time. I served this with slices of Bagette bread and with Multigrain tortilla chips.

Try your own combinations and make it yourself!

Reuben Dip

Once again it was time to wrack the brain and come up with a delicious snack to take next door for our regular Wednesday night Survivor show get together. I love making dips, they are easy to make, and transport and yummy to eat. I have done quite a few different dips which you can find recipes for by going to the bottom of my page and checking my tags. You will love them, they are all tried and tested at Survivor night!

REUBEN DIP

1/2 LB. Diced Corned Beef

1 - 8 oz. Pkg. Herb and Garlic Cream Cheese, softened

1 Cup Shredded Swiss Cheese

1 Cup Drained Saurkraut

1/2 cup Sour Cream

1 TBSP Spicy Ketchup

1TBSP Spicy Brown Recipe

4 Chopped Green Onions

1 tsp. Fresh Ground Pepper

Put all ingredients into a large bowl and mix it all together. It really gives your arm muscles a good workout!

After completely mixing it all up, scoop it into a greased baking dish.

Cover with a good layer of more Shredded Cheese.

Bake in a 350 degree oven for about 30 minutes until Dip is all brown and bubbly.

Garnish with more chopped Green Onions after taking it out of the oven.

We served this Dip with Bagette slices. It would also be really good with slices of Dark Rye bread or crackers. Serve it hot and bubbly but be careful not to burn your mouth!

So good, you will want to make it over and over!

Layered Black Bean and Lime Sour Cream Dip!!

Layered Balck Bean and Lime Sour Cream Dip.

The cast of characters!!! Peel garlic for grating, the more the merrier!! Chop Roma Tomatoes to ready for the processor.

Add rinsed black beans, lime zest and juice and a couple cloves of garlic to processor and puree.

Spread the black bean mixture into the bottom of nine inch pie plate.

Mix sour cream, lime juice, cilantro and green onions all chopped up together.

Spread sour cream layer on top of the black bean layer.

Chop Roma Tomatoes and some more garlic in processor. Chop more green onions.

Spread tomatoes on top of sour cream layer.

Sprinkle chopped green onions over the Tomato layer.

Cover with three cheese shredded cheese. And its done.

Chill the whole thing in the fridge until ready to serve. Serve with Tortilla Scoops. Delicious!!!


Layered Black Bean and Lime Sour Cream Dip.

3 Plum Tomatoes, seeded

2 Limes

19 oz. can Black Beans

3 or more Garlic Cloves

2 tsp. finely chopped Chipotle in Adobo sauce or chipotle Tabasco

1/2 cup light or regular Sour Cream

1/2 cup finely chopped fresh coriander

3 chopped green onions

1 cup grated cheese

1) Finely chop tomatoes. Finely grate peel from limes. Set aside. Drain beans, rinse and drain again. Place beans, garlic and chipotle in a food processor. Squeeze in 1 tbsp. Lime juice from 1 lime. Whirl until beans are pureed. Add 1 to 2 tbsp. water if puree is too thick. Scrape into a serving bowl or pie plate.

2) Place sour cream in a small bowl. Squeeze in 2 tbsp. lime juice from remaining lime. Stir in coriander and lime peel and green onions chopped, about 1 1/2 onions. Dollop over bean puree and smooth top as best you can. If making ahead, cover and refrigerate overnight.

3) Before serving, bring to room temperature and scatter tomatoes overtop. Sprinkle with cheese, then top with onions. Excellent served with blue corn or regular tortilla chips or with pita crisps for scooping.