Southwestern Hummus

I only recently discovered hummus. Well, in the last few years anyway.  I'm not sure why I never tried it before that, but I'm crazy about it now.  Of course, the best hummus is the kind you make at home, and this recipe for Really Smooth Hummus is my favorite.  I love it with with pita chips and celery especially.

But sometimes (OK, a lot of the time) I just have to try something new.  I had pinned this recipe on Pinterest, and when my friend Jennifer asked me to bring an appetizer when we went over to their house for dinner, I had the perfect opportunity to try it.  (Note: when trying new recipes, it's always good to try them when you're taking food to share with lots of people.  That way, if it's not good, you don't have to eat it all yourself.  And if it is good, everyone thinks you're a great cook.  It's a win-win situation, really.)

This was definitely a win!  This recipe is one of my new favorites.  It's a variation on the traditional hummus, made with Great Northern beans and southwestern spices, and it is yummy and so smooth.  The Great Northern beans blend up so nicely, and this comes together quickly and easily.

Southwestern Hummus
from an Aldi recipe

Ingredients:

• 2 15.5-ounce cans Great Northern beans, drained and rinsed
• Zest of 1 lime
• Juice of 1 lime (about 1/4 cup)
• 1/4 tsp each - garlic powder, onion powder, cumin, paprika, chili powder, salt, black pepper
• 1 T chopped cilantro
• 1/4 cup olive oil
• Garnish:
  1/2 Roma tomato, diced
  1 tsp chopped cilantro
  1 tsp. olive oil

Directions:

1. In a food processor, combine all ingredients except garnish and process until smooth, 1 to 1-1/2 minutes. Transfer hummus to a serving bowl.
2. In a small bowl, combine garnish ingredients and place on top of hummus. Serve with vegetables.

This would probably also be good with tortilla chips or maybe pita, but the veggies were perfect.  I especially loved it with the red pepper, celery, and broccoli.  It looked pretty, too!  Of course, I won't always put together an entire veggie tray when I make this, but it was a special occasion.

The original recipe called for an entire Roma tomato in the garnish, but 1/2 was enough.  I guess it depends on the size of your tomato.  This hummus would be good on its own, but that garnish adds a touch of freshness and makes it really special.  A bit of finely diced jalapeno might be nice, too - if you're feeding people who like a little spice.

The consensus is that this recipe is a keeper.  I'll definitely be making it again. 

Mediterranean Marinated Cheese

Going through things for packing, sorting, tossing, etc. I found this Kraft foods calendar from (I don't know what year it's from), and I tore out just one page because the recipe looked so good.  I've been going through my Kraft Food & Family magazines and saving all the recipes I want to keep in my Kraft Recipe Box, so I can recycle the magazines instead of packing them.  I figured I could do the same with this recipe, but it's not there.  So, I'm typing it up here.  I even took a picture of the picture.  It just looks so good.

Mediterranean Marinated Cheese
from Kraft Foods

Ingredients:

• 1 pkg. (8 oz.) Philadelphia Cream Cheese
• 1/2 cup Kraft Sun-Dried Tomato Vinaigrette Dressing
• 2 cloves garlic, sliced
• 3 small sprigs fresh rosemary, stems removed
• 6 sprigs fresh thyme, cut into pieces
• 1 tsp. black peppercorns
• Peel of 1 lemon, cut into thin strips

Directions:

1. Cube cream cheese into about 36 pieces. Place in 9-inch pie plate.
2. Add remaining ingredients; toss lightly. Cover
3. Refrigerate at least 1 hour or up to 24 hours.
4. Serve with crackers, crusty bread or pita chips

Makes 18 servings, 2 pieces each.

Only 2 pieces each?

Cream Cheese Pesto Dip

This dip is really easy to make, and so good!

Cream Cheese Pesto Dip

Ingredients:

• Cream cheese
• Minced garlic
• Pesto
• Feta
• Diced tomatoes

Directions:

1. Layer all ingredients - no measurements, just whatever looks/sounds good to you.
2. Warm 10-15 minutes at 350°
3. Serve with bagel chips.

Yum!

Seriously, it is hard to stop eating this stuff.  I use a block and a half of cream cheese - because that's what fits in the dish I want to use.  Then I layer lots of garlic, pesto and feta on top, and cover it with diced tomatoes (from a can - not the whole can, though, just enough to cover).  I used pesto I made last summer and froze in a 1/2 cup Rubbermaid container.  I just thawed it out and spread the whole thing on top of the garlic.  (Time to plant some more basil!)


You can serve this cold, but it's so much better when warmed up. You're not really cooking it but just warming it up so that the cream cheese gets all soft and all the flavors blend.  Also, it's good with other crackers or chips like Pita chips, but it is best with the New York Style Sea Salt Bagel Crisps - trust me on this!  They just go together perfectly -and those bagel crisps can hold a lot of dip.

Recipes from Dannon

I'm copying a few recipes from The Dannon Kitchen so I can toss the (what do you call those? the foil seals from the top of the yogurt containers?) - anyway, so I can get those off my kitchen counter.

A couple recipes I want to try:

Banana Nut Winter Smoothie

Ingredients:

• 1 banana, frozen
• 1 cup Dannon® All Natural Vanilla Lowfat Yogurt
• 1/4 cup chopped walnuts
• 1/2 tsp. ground cinnamon
• 1 tsp. honey (optional)
• 1/8 tsp. ground nutmeg

Directions:

1. Cut the frozen banana into 3 or 4 chunks and peel. Place in blender with Dannon® All Natural Vanilla Lowfat Yogurt, walnuts, cinnamon and honey (optional).
2. Blend on high for 2 minutes or until smooth. Pour into glass and top with a dusting of ground nutmeg. 

 Creamy Sweet Potato Soup

Ingredients:

• 2 Tbsp. canola oil
• 1 large sweet onion, sliced
• 2 tsp. ground cumin
• 3 sweet potatoes, peeled and cubed
• 1-1/2 qt. chicken broth
• 1-3/4 cup Dannon® Plain Yogurt
• 2 Tbsp. chopped parsley or cilantro
• 1/4 cup toasted pumpkin seeds

Directions:

1. In a soup pot heat oil. Add onions and cumin and sauté 3-4 minutes. Add potatoes and chicken broth and bring to a boil. Reduce heat and simmer soup 20-25 minutes.
2. Puree soup with 1-1/2 cups Dannon® Plain Yogurt and parsley or cilantro. Serve each portion of soup with a dollop of remaining yogurt and a sprinkle of pumpkin seeds.

and a recipe I've tried:

Layered Mexican Dip

Ingredients:

• 1 16 oz. can refried beans or black beans
• 1 cup chunky salsa
• 2 cups DANNON® All Natural Plain Yogurt
• 1 cup sliced olives (black or green)
• 1 cup shredded cheddar cheese
• 1 cup shredded lettuce

Directions:

1. In a bowl, combine beans with 1/3 cup salsa. Spread half of mixture into a flat serving dish.
2. Spread 1 cup DANNON® All Natural Plain Yogurt over the bean mixture, followed by 1/2 cup olives, 1/3 cup salsa, 1/2 cup cheese and 1/2 cup lettuce.
3. Repeat layering. Cover and chill until ready to use.

I liked the dip. I think everyone else would rather I made my regular Taco Dip, but it's good to have options. Also, while looking up these recipes, I saw several other recipes I'd like to try.  So many good-looking recipes on that Dannon Kitchen site...

Buffalo Chicken Dip

Here's another recipe I found in the coupon section of my Sunday paper. This one I managed to cut out! I mixed it up today, ready to pop in the oven and enjoy this weekend.

Frank's RedHot Buffalo Chicken Dip

Ingredients:

• 8 oz. pkg. cream cheese, softened
• 1/2 cup blue cheese or ranch salad dressing
• 1/2 cup any flavor FRANK'S® REDHOT® Sauce
• 1/2 cup crumbled blue cheese or shredded mozzarella cheese
• 2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

Directions:

1. HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2. MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

I mixed everything in a mixing bowl and then put it into the baking dish. Also, I used a pint of chicken that my mom canned and gave me.

For additional tips and variations or to print it, view the original Buffalo Chicken Dip recipe.

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A Dip Recipe or Three

I made the first dip yesterday. The other two recipes I found on my yogurt container and on the Triscuit box. I haven't tried them yet, but they sound really good. I'm saving them here so I can throw the Triscuit box and the foil from the top of the yogurt away.

Cajun Tuna Spread

• 3 ounces of cream cheese, softened
• 3 T. mayonnaise or salad dressing
• 1 t. paprika
• 1/4 t. ground black pepper
• 1/8 t. garlic powder or 1 clove garlic, minced
• 1/8 t. ground red pepper
• 1 6-1/2-ounce can tuna, drained and broken into chunks
• 1/4 cup finely chopped red or green sweet pepper
• 2 T. thinly sliced green onion (1)

In a small mixing bowl beat cream cheese, mayonnaise or salad dressing, paprika, black pepper, garlic powder or garlic, and ground red pepper until well combined. Stir in the tuna, sweet pepper, and green onion. Cover; chill for 3 to 24 hours. Serve with crackers. Makes 1-1/2 cups.

from the Better Homes and Gardens New Cookbook

The recipe says to use an electric mixer to beat the cream cheese, salad dressing and spices, but I just used a mixing spoon. It seemed to work fine. Also, I didn't have any green onions so I just used some chopped yellow onion. Really good with Triscuits and Wheat Thins.

This recipe came off the Triscuit box:

Creamy Spinach & Red Pepper Dip

• 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
• 4 oz. (1/2 of 8 oz. pkg.) cream cheese or 1/3 less fat Neufchatel cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/3 cup chopped roasted red peppers

Mix all ingredients; cover. Refrigerate several hours or until chilled. Makes 1-1/2 cups.

more dip recipes from Triscuit

Image by bcymet via Flickr

This one came from Dannon:

Creamy Salsa Dip

• 2 cups Dannon All Natural Plain Yogurt
• 1 cup salsa
• 3-1/2 T. chopped fresh cilantro
• 1 t. sea salt

In bowl, combine all ingredients and mix well. Cover and keep refrigerated until ready to use.

more dip recipes from Dannon

I think all of these would be really good with either crackers or cut up veggies.

• Print these recipes