Creamy Green Chile Dip

prep: 5 minutes

makes 1½ cups dip

you’ll need…

1 cup non-fat sour cream

1 7-ounce can diced green chilies, drained

½ cup green salsa (or make my tomatillo salsa)

1 teaspoon lime or lemon

¼ cup chopped cilantro (optional)

let’s get to it…

Mix the sour cream, chilies, salsa and lime or lemon and half of the cilantro (if using) in a medium bowl. Top with remaining cilantro as a garnish.

Crunchy Carrot Dip

prep: 10 minutes

makes 2 cups dip

you’ll need…

½ cup plain Greek nonfat yogurt

½ 8-ounce package light cream cheese, softened

2 teaspoons lower sodium soy sauce

1 clove garlic, finely chopped

1 cup finely shredded carrots

let’s get to it…

Mix the yogurt, cream cheese, soy sauce and garlic together in a medium bowl until smooth.

Stir in the finely shredded carrots.

Summer Veggie Dip

prep: 15 minutes

makes about 3½ cups dip

you’ll need…

1 cup chopped tomato

1 cup peeled, seeded and grated cucumber

½ cup grated onion

½ cup grated green bell pepper

¼ cup peeled and grated carrot

1 cup of your favorite salad dressing (I used low-fat Ranch Dressing)

let’s get to it…

Mix the vegetables together in medium bowl.

Pour the salad dressing on top of the veggies. Stir until thoroughly mixed. If dip seems too thick, add more salad dressing.

Spicy BBQ Honey Dip

prep: 10 minutes

makes about 1¼ cups

you’ll need…

1 cup of your favorite barbecue sauce

¼ cup honey

1 teaspoon (or more!) of your favorite hot sauce

let’s get to it…

Mix the barbecue sauce, the honey and the hot sauce together in medium bowl.

Chili-Cheese Dip

prep: 10 minutes

makes about 4 cups 

you’ll need…

1 15-ounce can chili (no beans)

1 can diced tomatoes and green chilies, drained

1 16-ounce package Velveeta®, cut into cubes

let’s get to it…

Heat the can of chili, the drained can of tomatoes and green chilies and the Velveeta in a medium saucepan over medium heat for 10-minutes, stirring often.

Cook for 5 to 10 minutes longer or until cheese is melted and wonderful.

REAL Texas Chili

prep: 20 minutes

cook: 1 hour (or longer if you have the time)

serves 8 to 10

you’ll need…

2 tablespoons olive oil
3 lb. chuck or eye of round, trimmed of fat and cut into ½-inch cubes
6 tablespoons chili powder (add more if you want it spicier!)
6 garlic cloves, peeled and chopped or passed through a garlic press
1 teaspoon salt (or more to taste)
6 cups beef stock
2 cups crushed or chopped canned tomatoes (not drained)
½ cup masa harina (Mexican corn flour)

let’s get to it…

Heat the olive oil on medium high in large heavy stockpot or saucepan for 1 to 2 minutes.

Sauté the meat in the olive oil until browned; reduce the heat to medium low.

Stir in the chili powder, garlic and salt until the meat is well coated with the spices.

Add the beef stock and tomatoes. Reduce the heat to low, cover and cook for 1 hour, stirring every 15 minutes to keep the meat from sticking and burning. Continue cooking until the meat is tender.

Place the masa harina in a bowl and whisk in 1 to 1½ cups of the chili liquid (try to avoid stirring in beef or tomatoes) until a watery paste forms.

Blend the masa mixture into the chili. If the chili isn’t thick enough, make another slurry until you get the desired thickness.

cooking know how…

• The flavor of your chili depends on the flavor of your chili powder. Buy fresh chili powder at a spice store or at a market where you know they make their own spice blends.
• Serve your chili with sides of shredded cheese, sliced jalapeño, chopped onions and Fritos (I love Fritos on my chili) so everyone can top it with what they like!

Hatch Chile Mini Cornbread Muffins
prep: 15 minutes
bake: 20 minutes

makes 24 muffins

you’ll need…
¾ cup yellow cornmeal
1 cup flour
⅓ cup sugar
3 teaspoons baking powder
½ teaspoon salt
1 cup milk
2 tablespoons honey
1 egg, beaten
2 tablespoons canola oil
½ cup roasted, peeled, stemmed, seeded and finely chopped Hatch Chile

let’s get to it…
Place oven rack in the middle and heat to 425°F. Spray 2 mini-muffin pans (12-count each pan) with cooking spray; set aside.
Whisk cornmeal, flour, sugar, baking powder and salt in a medium bowl. In a separate bowl, beat the milk, honey, egg and oil until blended. Stir the milk mixture into the cornmeal mixture until combined. Fold in the chopped chiles.
Spoon into mini-muffin pans. Bake for 20 to 23 minutes, or until a wooden toothpick comes out clean.