Zannie’s Black-Eyed Pea Dip – FABULOUS!!!

On February 18, 2014February 13, 2014 By Barbara StroudIn FOOD, Recipe4 Comments

Too good for words - thank you Pioneer Woman! — Too good for words – thank you Pioneer Woman!

Are you looking for a quick appetizer? An easy to throw together, yet super special concoction of all things good? Well, I was searching for the same thing a while back, and low and behold, Pioneer Woman (a wonderful blog, I highly recommend it!) posted this recipe… Don’t tell anyone, but once in a while we have this for dinner ;) it’s beans… pure health food I’m telling you! I don’t add any salt because there is salt on the chips (and next time we’re buying the blue chips with no salt)… Here goes… If you haven’t heard of Pioneer Woman (whaaat?) Ree Drummond, she has a cooking show on Food Network, she’s got books, you name it… pure entertainment at its finest!

Click HERE to be directed to TastyKitchen.com so you can print this recipe

Ree Drummond - Pioneer Woman — From TastyKitchen.com

It couldn’t be easier…

Drain and partially mash the black-eyed peas… You don’t have to mash them to death, some chunks are good. Texture. Is. Good!

Add in everything else… the salsa, sour cream, onion, and jalepeno’s!

Don’t forget the cheese! Add it to everything else and stir it around.

Then spread it into a baking dish (I use a ceramic tart pan), and bake at 350 degrees F for 20-30 minutes or until its nice and hot and bubbly.

Serve with tortilla chips!

AND… if you’re in the mood for a good book that will make you laugh, her book “Black Heels to Tractor Wheels: A Love Story” is wildly entertaining… her real life story about how she met her husband, Marlborough Man… hee hee…

F L A S H B A C K

O n e Y e a r A g o: Robert Joyner and a colorful president…

T w o Y e a r s A g o: Charlie visits Shem Creek!

T h r e e Y e a r s A g o: Baked Potato Soup with all the trimmings!

A Quick & Fabulous Tex Mex Dip!

On July 19, 2012July 2, 2017 By Barbara StroudIn FOOD, Recipe3 Comments

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Tex-Mex Dip

I found this recipe in a circular in a newspaper called DASH. They always have interesting stories, recipes, etc… from what I’ve read it’s from Condé Nast and Parade, definitely a good read! One day I’m sitting in the sunroom drinking coffee and reading the paper (HEAVEN!) AND wondering what I’m going to make for dinner because it is literally TOO HOT TO EAT… nothing sounded good to us. Then along came this recipe. We like to refer to it as D I N N E R ! Ha ha… I made a few subtle changes, mainly by cutting the recipe in half, but I left the amount of lime juice. Also, I used low fat extra sharp cheddar cheese and Greek yogurt instead of sour cream…I used ORGANIC refried black beans (be careful, so many of them are full of ingredients that won’t make your body happy, like “partially hydrogenated lard”, really. Ugh… good reason to buy organic)

We make it a few hours ahead and let it chill…. oh is it ever good!

Click HERE to print my version of this recipe… at the bottom I will pass you the original recipe…

TEX MEX DIP

1/2-3/4 of a 15.5 oz can refried black beans

1 tablespoon lime juice

1/2 tablespoon water

1/2 cup Greek yogurt

Guacamole made with 1 avocado and a wedge of lime juice (approx 1/2 cup)

1 cup extra sharp cheddar cheese

1 good large tomato, chopped

1-2 green onions (unless you have it in your guacamole)

Iceburg lettuce cut with a serrated knife (doesn’t turn brown)

Tortilla Chips for serving

(Yield: 2 as a meal or 4 as an appetizer)

My quick step-by-step:

Mix 1/2 – 3/4 can of refried black beans. I’ve found Amy’s brand to be the tastiest, but that’s me… mix the beans with the juice of 1/2 of a small lime and a tablespoon of water if you need it. Spread on a plate.

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Mix the guac that you make with 1 avocado and wedge of lime together with about 1/2 cup sour cream or Greek yogurt (I use low fat)… (this is instead of spreading the sour cream, and then the guac) – Mix together and spread on top of bean mixture…

Shred some sharp cheese, cut up some tomatoes… top the guac mixture with cheese and then tomatoes… (you can stop here and cover and refrigerate… then when you need it, do the next step… that’s if you’re making it ahead) we tend to enjoy it more when it’s cold, so this method works for us. If you don’t make this ahead and are going to eat right away, you could add the cheese on top of the guac, then the lettuce and then tomato, it would be pretty that way.

Sprinkle some chopped green onions (OR you can put red onion, minced in the guac you mix up)

Top with cut up lettuce (use a serrated knife so the lettuce doesn’t turn brown)

Dig in… you won’t believe how good it is… mental note, even though I make this ahead and refrigerate and then add lettuce last, I will save some tomatoes to throw on top to make it pretty…

This is too good for words. Seriously!

Click for the original DASH recipe…

Catch you back here tomorrow!

Hot Artichoke Cheese Dip!!

On March 31, 2011December 5, 2023 By Barbara StroudIn FOOD, RecipeLeave a comment

This is a fantastic dip! It was in the September 2008 issue of Cooking Light magazine, and it’s a keeper! They serve it with toasted baguette slices, I used Hint of Salt Triscuits and it was divine! Just like the full fat version, this is tasty as can be, and make no mistake, this isn’t super light, just a bit lighter!

You used to be able to click on a link and be taken directly to this recipe, so that it’s quick to print, however, they’ve removed the link. It was on the MyRecipes.com website where they have all the Cooking Light recipes so you can check it out from here:

Hot Artichoke-Cheese Dip

Cooking Light – September 2008

Yield: 12 servings (serving size: 2 1/2 tablespoons dip and 2 baguette slices)

Ingredients

2 garlic cloves (I didn’t use garlic)

1 green onion, cut into pieces

1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese, divided (I used regular Parmesan)

1/3 cup reduced-fat mayonnaise (I used Canola Mayo)

1/4 cup (2 ounces) 1/3-less-fat cream cheese

1 tablespoon fresh lemon juice

1/4 teaspoon crushed red pepper

12 ounces frozen artichoke hearts, thawed and drained (the package I bought was 10oz and it was fine)

Preparation

1. Preheat oven to 400°.

2. Place garlic and onion in a food processor; process until finely chopped. Add 1/4 cup Parmigiano-Reggiano and next 4 ingredients (through pepper); process until almost smooth. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon mixture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano. Bake at 400° for 15 minutes or until thoroughly heated and bubbly. Serve hot with baguette, that I have heated in the oven and sliced fairly thin.

Nutritional Information

Calories: 126, Fat: 3.4g, Protein: 5.1g, Carbohydrate: 20.8g, Fiber: 2.3g, Cholesterol: 7mg, Iron: 1.1mg, Sodium: 334mg, Calcium: 59mg

Have a great day… catch you back here tomorrow!

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