Black Bean-Goat Cheese Dip

Ingredients:
1 tablespoon(s) olive oil, plus more for brushing (optional)
1 small onion, chopped (about 1 cup)
2 clove(s) garlic, minced
1 1/2 teaspoon(s) cumin (preferably whole seeds, freshly toasted and ground)
2 can(s) (15 1/2 to 19 ounces each) black beans, drained and rinsed
1 cup(s) chicken stock
Salt and freshly ground pepper, to taste
2 large poblano peppers
1 bunch(es) scallions, sliced (about 1/2 cup)
1/2 cup(s) coarsely chopped cilantro
1 log(s) (11-ounce) fresh goat cheese
6 whole-grain tortillas, cut into wedges


Directions

1.In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5-7 minutes. Season with salt and pepper. Let cool.

2.Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10-15 minutes (if you don't have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.

3.Preheat oven to 375 degrees. In the bottom of a 1- to 1 1/2-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30-35 minutes, until top is bubbling. Meanwhile, arrange tortilla wedges on a large baking sheet in a single layer. Place in oven with dip and bake 10-12 minutes or until crisp. Brush with oil and sprinkle with salt, if desired. Serve hot with tortilla chips on the side.

http://www.delish.com/recipefinder/black-bean-goat-cheese-dip

Super Bowl Special: Creamy Artichoke Dip

In a food processor, whirl together until blended and artichokes break into small pieces:



1/2 lb. cream cheese2 oz. thawed frozen artichoke hearts1/3 cup freshly grated parmesan cheese1 tbsp. chopped flat-leaf parsley2 tsp. fresh lemon juice1/2 tsp. each salt and freshly ground black pepper1/4 tsp. finely shredded fresh lemon zest1 small finely chopped garlic cloveMakes: 1½ cups 

Time: 15 minutes

http://www.sunset.com/food-wine/entertaining/quick-easy-appetizer-recipes-00400000059475/page8.html

Super Bowl Special: Hot Spinach Dip

Ingredients:
2 teaspoon(s) olive oil, plus more for baking dish
1 medium onion, diced
2 clove(s) garlic , minced
2 pound(s) spinach, cleaned, trimmed, and coarsely chopped
1/2 cup(s) milk
6 ounce(s) reduced-fat bar cream cheese
3 dash(es) Worcestershire sauce
3 dash(es) hot sauce, such as Tabasco
3/4 cup(s) shredded mozzarella
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving


Directions

1.Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.

2.Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.

3.In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.

4.Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

http://www.delish.com/recipefinder/hot-spinach-dip-recipe

Super Bowl Special: Seven-Layer Bean Dip

Ingredients:
4 tablespoon(s) safflower oil
1 cup(s) plus 2 tablespoons chopped onion (from 1 medium onion)
4 clove(s) garlic, minced
2 can(s) (15 1/2 ounces each) pinto beans, drained, liquid reserved
2 medium tomatoes, finely chopped
1/2 teaspoon(s) coarse salt
2 ripe avocados, halved, pitted, and peeled
1 to 2 pickled jalapeno chiles, minced
1 cup(s) plus 2 tablespoons sour cream
2 tablespoon(s) fresh lemon juice
3 ounce(s) cheddar cheese, grated (1 cup)
6 scallions, thinly sliced
6 ounce(s) pitted black olives, chopped
1 to 2 bags tortilla chips, for serving


Directions

1.Heat oil in a large pan. Add 1 cup onion and the garlic, and cook over low heat until translucent, about 2 minutes. Stir in beans, and cook for 3 minutes. Roughly mash with the back of a spoon, adding reserved liquid as needed to attain desired consistency.

2.Mix tomatoes with remaining 2 tablespoons onion and the salt. Mash avocados with jalapenos, 2 tablespoons sour cream, and the lemon juice.

3.Spread 1/2 inch mashed beans into bottom of each jar. Top with 2 tablespoons cheddar, 1 tablespoon scallions, cup tomato mixture, 3 tablespoons avocado mixture, 2 tablespoons sour cream, then 2 1/2 tablespoons olives. (Alternatively, layer all ingredients in a large bowl.) Serve with chips.

http://www.delish.com/recipefinder/seven-layer-bean-dip-recipe

Fiesta Chili Dip with Ground Turkey and Corn

Ingredients
1 tablespoon vegetable oil
1 pound ground turkey
1⁄2 teaspoon salt
2 teaspoons chili powder
1 teaspoon ground cumin
1 can (15 ounces) vegetarian chili with beans
1 can (11 ounces) corn kernels, well drained
1⁄2 cup thinly sliced scallions
1⁄2 cup chunky tomato salsa
1 cup (4 ounces) shredded Mexican cheese blend

Preparation
1. In a large skillet, heat the oil over medium-high heat. Add the ground turkey and season with the salt. Cook, breaking the meat into small pieces as you stir, until no trace of pink remains, 5 to 7 minutes.

2. Stir in the chili powder and cumin. Add the chili, corn, scallions, and salsa. Cook, stirring occasionally, for 3 minutes. Scrape the mixture into a shallow 11⁄2-quart baking dish. Sprinkle the cheese evenly over the top. (If made in advance, cover with plastic wrap and refrigerate for up to 24 hours.)

3. Preheat the oven to 350°F. Bake, uncovered, for 20 to 25 minutes, until the cheese is melted and the turkey mixture is bubbly hot. Serve warm.

Apple Dip

Ingredients:
1 bar cream cheese
1 cup brown sugar
1 dash vanilla
1/2 cup chopped peanuts


Directions:
Combine softened cream cheese, brown sugar and vanilla in a bowl on low speed. Refrigerate for 30 minutes to allow sugar crystals to dissolve. Stir in peanuts before serving. Enjoy with granny smith apple wedges.

Image from: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MAvV0kAlzmUvsFP4jHaJnhm9XZch8Aq_qrnEs9iMqRI33cn65p4OvVmxPI0aDre0Bxq6FEZp8KefStO2SWcF03UL6aq44mTIdWe4PUV7IukfyL_nDl7f1dKJOGIG7MgCj36FbM6L-KYs/s400/9.21+apple+dip.png

Pumpkin Fluff

Ingredients:
1 can of pumpkin (28 oz)
1 package of vanilla pudding
1 container of cool whip
1 dash of pumpkin pie spice.

Directions:
Stir all ingredients together with a spatula. Refrigerate and serve with graham crackers, pie crust chips or apples.

Image from: http://www.recipegoldmine.com/images-nestlemeals/sweet_pumpkin_dip.jpg

Southwestern Turkey Fajitas

Ingredients:
Tomatillo Salsa
1 pound(s) tomatillos, husked and rinsed
1 small poblano chile, cut in half, stems and seeds discarded
1 small shallot, cut up
3 tablespoon(s) fresh lime juice
3/4 teaspoon(s) salt
3/4 teaspoon(s) sugar
1/3 cup(s) packed fresh cilantro leaves, chopped

Turkey and Onion Fajitas
2 (about 1 3/4 pounds) whole turkey-breast tenderloins, substitute 6 medium skinless, boneless chicken-breast halves
2 tablespoon(s) fajita seasoning, (see note)
4 teaspoon(s) olive oil
3 large onions, cut into 1/2-inch-thick slices
12 (6-inch) corn tortillas

Directions
Make the Tomatillo Salsa: Preheat broiler. Place tomatillos in broiling pan without rack. Place pan in broiler 5 to 6 inches from source of heat and broil tomatillos 10 minutes or until blackened in spots and blistering, turning tomatillos over once. When tomatillos are turned, add poblano, skin side up, to pan and broil 6 minutes or until charred.

In blender or food processor with knife blade attached, pulse tomatillos, poblano, shallot, lime juice, salt, and sugar until chopped. Stir in cilantro. Cover and refrigerate salsa up to 3 days if not serving right away. Makes about 2 cups.
Prepare Turkey and Onion Fajitas: In medium bowl, toss turkey tenderloins or chicken with fajita seasoning and 2 teaspoons oil. Brush onion slices with remaining 2 teaspoons oil.

Place turkey or chicken and onions on hot grill rack. Cook turkey 15 to 20 minutes (chicken 10 to 12 minutes) or until juices run clear when thickest part is pierced with tip of knife (internal temperature of turkey tenderloins should be 170 degrees F on meat thermometer), turning turkey or chicken over once. Cook onions 12 to 15 minutes or until tender and golden, turning them over once.

While turkey or chicken is cooking, place several tortillas on same grill and heat just until lightly browned, removing to a sheet of foil as they brown. Wrap tortillas in foil and keep warm.

To assemble fajitas: Transfer onions to bowl. Transfer turkey or chicken to cutting board and thinly slice. Top tortillas with equal amounts of turkey or chicken and onion; spoon some salsa on each and fold over to eat out of hand. Serve with any remaining onions and salsa.

Green Tomato Salsa

Ingredients:
8 ounce(s) green tomatoes, chopped
8 ounce(s) ripe red tomatoes, chopped
1 cup(s) fresh corn kernels
1/4 cup(s) snipped fresh chives
2 tablespoon(s) fresh lemon juice
1/2 teaspoon(s) salt
1/8 teaspoon(s) coarsely ground black pepper

Directions
In medium bowl, gently stir tomatoes with corn, chives, lemon juice, salt, and pepper. Cover and refrigerate at least 1 hour to blend flavors, or up to 8 hours. Drain before serving if chilled longer than 1 hour.

http://www.delish.com/recipefinder/green-tomato-salsa

Layered Black Bean Dip

Prep Time: 5 min
Total Time: 5 min
Makes: 32 servings, 2 Tbsp. each

What You Need!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned black beans, drained, rinsed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained
1 cup KRAFT Mexican Style Shredded Cheese

Make It!
SPREAD cream cheese onto bottom of shallow dish.

LAYER with beans and tomatoes; top with cheese.

SERVE with tortilla chips.

http://www.kraftfoods.com/kf/cookingschool/videos/videoplayer.aspx?vid=1086

Honey-Sesame Grilled Chicken Wings

Ingredients
1/2 cup soy sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon Asian chili paste
2 pounds chicken wings, tips removed, cut apart at joint
1/2 cup honey
1 1/2 teaspoons hoisin sauce
2 tablespoons toasted sesame seeds
1 green onion, trimmed and chopped

Preparation
1. In a medium bowl, combine soy sauce, ginger, garlic, and chili paste. Add chicken and let marinate for 15 minutes, stirring often.

2. Set up a gas or charcoal grill for medium heat (350° to 400°; you can hold your hand 5 in. above the cooking grate only 5 to 7 seconds). Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes.

3. In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken wings with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they're done.

4. Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.

Steak and Potato Kebabs with Creamy Cilantro Sauce

Ingredients:
1/2 cup(s) packed fresh cilantro leaves, minced
2 tablespoon(s) red-wine vinegar or cider vinegar
2 tablespoon(s) reduced-fat sour cream
1 clove(s) (small) garlic, minced
1 teaspoon(s) chile powder
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) salt, divided
8 new or baby red potatoes
1 1/4 pound(s) strip steak, trimmed and cut into 1 1/2-inch pieces
2 poblano peppers or 1 large green bell pepper, cut into 1-inch pieces
1 teaspoon(s) extra-virgin olive oil
1 large sweet onion, cut into 1-inch chunks


Directions

Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin, and 1/4 teaspoon salt in a small bowl. Set aside.

Preheat grill to high.

Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
Toss the potatoes, steak, and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers, and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.

http://www.delish.com/recipefinder/steak-potato-kebabs-creamy-cilantro-sauce-recipe-6873

Lime-Marinated Chicken Wings with Avocado Dip

Marinade:

1 1⁄2 limes
1⁄2 cup fresh cilantro leaves
1⁄4 cup vegetable oil
2 tablespoons honey
1 to 2 jalapeño peppers, trimmed and sliced
2 teaspoons tomato paste
4 cloves garlic, chopped
Pinch salt
3 pounds chicken wings, rinsed and patted dry
Salt and freshly ground black pepper

Directions:


1. For marinade, finely grate the zest and squeeze the juice from limes. In a blender, combine zest and juice with remaining marinade ingredients; puree until smooth. Pour marinade over the chicken and toss to coat. Cover with plastic wrap; refrigerate overnight. 2. Preheat broiler. Arrange chicken on a baking sheet. Season with salt and pepper. Broil at least 6 inches from the heat for 4 to 5 minutes per side or until chicken is crispy on the outside and cooked through. Serve with Avocado Dip.

Avocado Dip:

Peel and pit 1 avocado; cut into chunks. Place avocado in a medium bowl; mash. Fold in 3 tablespoons chopped fresh cilantro leaves; 11⁄2 teaspoons lime juice; 1 clove garlic, minced; 1⁄4 teaspoon salt; and freshly ground black pepper to taste.

http://www.thenest.com/Recipes/Chicken_Party-Pleasers_Appetizers_Summer-food_Grilling_Superbowl_29140/detailview.aspx?id=29140&type=7&recipe_type=Grilling

Guiltless Guacamole

1 can(s) (15 to 19 ounces) white kidney beans (cannellini), drained and rinsed
1 tablespoon(s) (or to taste) lime juice
1 jalapeño chile , seeded
1/2 cup(s) loosely packed fresh cilantro leaves
1/4 cup(s) coarsely chopped sweet onion (such as Vidalia or Maui)
Salt
1 ripe avocado, halved and pitted
2 plum tomatoes
Baked tortilla chips or fresh-cut vegetables


Directions

In food processor with knife blade attached, puree beans and 1 tablespoon lime juice until smooth. Transfer to medium bowl.

In same processor, place jalapeño, cilantro, onion, and 1/2 teaspoon salt; pulse until juicy and thick.

With spoon, scoop avocado from peel into bowl with beans; mash with fork until mixture is blended, with some chunks remaining.

Cut each tomato crosswise in half. Squeeze halves to remove seeds and juice. Coarsely chop tomatoes. Stir tomato-and-onion mixture into avocado mixture until blended. If you prefer a little more zip, stir in additional lime juice to taste.

Guacamole is best served as soon as it's made, but you can also cover and refrigerate up to 1 hour. Serve with chips or vegetables.

http://www.delish.com/recipefinder/guiltless-guacamole

Zesty Bean Dip

Ingredients:
1/4 cup(s) fat-free canned refried beans
1 tablespoon(s) salsa
1 1/2 teaspoon(s) chopped fresh cilantro
1 minced scallion, (optional)
1 ounce(s) tortilla chips, (about 10)

Directions
1.
Combine refried beans, salsa, cilantro and scallion (if using) in a bowl. Serve with tortilla chips.

http://www.delish.com/recipefinder/zesty-bean-dip-chips-recipe-9884

Queso Mi Mucho

Ingredients:
• 2 teaspoons cumin seed
• 1 cup dry, fruity white wine
• 1 pound queso quesadilla or jack cheese, cut into small pieces
• 6 canned chipolte chiles in adobo, minced
• 2 tablespoons tequila
• Juice of 1/2 lime, or more as desired

Directions:

Heat a fondue pot over medium-high heat. Add the cumin seed, stirring frequently until it darkens slightly and smells toasty, about 1 to 2 minutes. Add the wine and bring to a boil. Decrease the heat to medium-low and add the cheese, 1/2 cup at a time, stirring until melted after each addition. Add the chiles, tequila, and lime juice and stir until smooth. Add more lime juice to taste, if desired. Serve immediately

Blue Cheese Dip

Ingredients:
4 ounce(s) reduced-fat cream cheese (Neufchatel)
1/2 cup(s) fresh flat-leaf parsley leaves
2 scallions, trimmed and coarsely chopped
1 clove(s) garlic, minced
1 tablespoon(s) lemon juice
1 tablespoon(s) tarragon vinegar, or white-wine vinegar
3/4 cup(s) crumbled blue cheese (4 1/4 ounces)
2 tablespoon(s) reduced-fat mayonnaise
Freshly ground pepper, to taste


Directions

1. Place cream cheese, parsley, scallions, garlic, lemon juice and vinegar in a food processor; pulse until the mixture is fairly smooth, scraping down the sides once or twice. Add blue cheese, mayonnaise and pepper; pulse until smooth but still textured. You don't want the dip to be too smooth. If it seems to need a little thinning, add a teaspoon or so of water. Variation: For Parmesan Dip, substitute 1/2 cup freshly grated Parmesan for the blue cheese.

http://www.delish.com/recipefinder/blue-cheese-dip-recipe-5844

French Onion Dip

Ingredients:
1 tablespoon(s) extra-virgin olive oil
4 cup(s) onions, chopped
3/4 teaspoon(s) salt
1 can(s) (14-ounce) reduced-sodium beef broth, or 1 3/4 cups mushroom broth
2 teaspoon(s) onion powder
2 tablespoon(s) distilled white vinegar
1 cup(s) reduced-fat sour cream
1/3 cup(s) nonfat plain yogurt

Directions

1. Heat oil in a large skillet over medium-high heat. Add onions and salt; cook, stirring occasionally, until beginning to brown, 6 to 10 minutes. Add broth, scrape up any browned bits, and simmer until liquid is almost evaporated, 10 to 20 minutes. Reduce heat to medium-low and cook until onions are deep golden brown, 5 to 8 minutes more. Stir in onion powder, then stir in vinegar and cook until evaporated, 1 to 2 minutes. Remove from heat and let cool for 20 minutes.

2. Combine sour cream and yogurt in a medium bowl. Stir in onion mixture. Chill for at least 30 minutes to blend flavors.

http://www.delish.com/recipefinder/french-onion-dip

Texas Caviar

Here is the famous Texas Caviar recipe!

Ingredients:
1 can black beans
1 can pinto beans
1 can black eyed peas
1 can shoepeg corn (white)
1 8 oz jar pamentos
1 4 oz can jalapenos diced
....... all drained and rinsed

1 cup celery
1 cup red pepper
1 cup onion (less if you like)
............ all diced very fine

1 cup veggie oil
1/2 cup sugar
1/2 cup red wine vinegar
1/2 tsp pepper
1/2 tsp salt
............ bring to a boil until sugar dissolves and then cool


Place veggies and beans in a very large bowl. Pour liquids over veggies and beans and chill overnight. Drain the excess liquid in the morning and serve with chips. Scoops are the best!

Tortilla Rolls with Corn and Black Bean Salsa

Corn and black bean salsa:
1 (13-ounce) can black beans, drained and rinsed
3 tablespoons extra-virgin olive oil
1/2 cup thinly sliced green onions (including 1 inch of green parts)
1 red bell pepper, seeded, deribbed, and diced
2 cloves garlic, minced
1 jalapeño chili, seeded and minced
1 cup fresh or frozen corn kernels
1 teaspoon ground cumin
1/4 cup fresh cilantro leaves, minced
Salt and freshly ground pepper
1 pound spinach, stemmed, steamed for 3 minutes, and squeezed dry
8 ounces cream cheese
1 (4-ounce) can peeled green chilies, drained
1/4 cup finely chopped green onion
8 large flour tortillas

Preparation
For the salsa: Put the beans in a medium bowl and toss with the olive oil. Add the green onions, bell pepper, garlic, jalapeño, and corn; toss to blend. Season with cumin, cilantro, and salt and pepper to taste.

Combine the spinach, cream cheese, and chilies in a food processor and pulse to a smooth consistency. Stir in the green onion.

Spread about 2 heaping tablespoons cream cheese mixture onto each tortilla and roll up. Cut crosswise into 1-inch-thick diagonal slices and arrange on a platter. Put a small spoonful of salsa on top of each slice and serve.

http://www.thenest.com/Recipes/Appetizers_Mexican-food_Party-Pleasers_Superbowl_36941/detailview.aspx?id=36941&type=7&pageIndex=3