Avocado Salsa Dip

June 27, 2012 in Appetizer, kid friendly, Vegetarian

I went to a cupcake party a few weeks ago, and after eating too many cupcakes, I needed something salty to even me out. At a table sat this dip. And it was amazing.

I’m pretty sure I sufficiently embarrassed myself by eating it all. By myself.

I don’t share well with others.

Serve it up with tortilla chips and enjoy!

Here’s how to make it:

recipe from a friend

Ingredients

1 tomato, chopped
1 avocado, chopped
1 package crumbled feta
2 tbs purple onion
1 tsp. olive oil
1 tsp. red wine vinegar

Directions

Chop all the ingredients, and mix in the olive oil and the red wine vinegar. Serve immediately.

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Fiesta Corn Dip

June 5, 2012 in Appetizer, Dips, Jessica, Snacks, Vegetarian

“What’s the corn dip recipe?”

I can’t tell you how many times that text has been passed between me and my sister before she finally wised up and memorized it and I finally wrote it down. We make it a lot, but it just doesn’t seem to stick in our brains… even though it is the easiest thing to make ever. It’s made an appearance at every bridal shower we’ve helped host (or that was hosted for us).

Mix this up, serve it with Fritos and enjoy!

Ingredients:
3 cans of Mexi-corn (or Fiesta Corn)
1 cup of Mayonnaise (note: I did this with the light Mayo once, not so good)
1 cup of sour cream (however, light sour cream seems to work just fine if you’re so inclined)
Chopped green onions – as many as you so desire

Directions:
1. Mix it all up and serve with Fritos.

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Guiltless Pizza Bites

May 29, 2012 in Appetizer, Cassie, kid friendly, Side Dish, Vegetarian

These get a score one for me. My super picky, if it ain’t cereal – I don’t want it, three year old gobbled it up, and that’s saying a lot.

They’re super simple to make!

Did I mention they’re healthy, too?

They are!

I swear.

The secret? Cauliflower.

These are super tasty, filling and guilt-free. What more could you want?

Here’s how to make it!

recipe adapted from Damy Health

Ingredients

2 cups graded or finely chopped cauliflower
1/4 cup egg whites (or two eggs)
1 cup cottage cheese
1 tsp oregano
1/2 tsp black pepper
1 tsp garlic powder
3 T grated parmesan cheese

Directions

Preheat oven to 425 degrees. Spray a muffin tin with cooking spray, set aside.

Using a hand chopper, cheese grater or food processor, grind up the cauliflower until it’s the size of rice. Transfer to a nonstick skillet and cook on medium for 6-8 minutes until cauliflower becomes translucent.

Place into a bowl and let cool 5 minutes. Mix in remaining ingredients and mix until all the ingredients have been blended. (If you prefer a smoother texture, place in the food processor and pulse until smooth.)

Spoon ingredients into the muffin tins and bake for 25-30 minutes. It’s important that they are fully cooked, in order to keep form. The pizza bites will be done when the tops are golden brown and firm to the touch.

Let sit in the pan for 10 minutes, then remove with a rubber spatula.

Serve with marinara sauce.

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