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.

Super Easy Chef’s Salad Recipe

prep: 15 minutes

serves 10

you’ll need…

12 cups lettuce
1 cucumber, peeled, halved lengthwise, seeded and sliced
3 hard boiled eggs, sliced into wedges
8 ounces ham, sliced ¼-inch thick and cut into 3-inch strips
8 ounces cheddar cheese, sliced ¼-inch thick and cut into 3-inch strips
8 ounces turkey, sliced ¼-inch thick and cut into 3-inch strips
1 pint grape tomatoes, sliced in half
1 cup vinaigrette
2 cups croutons

let’s get to it…

Place the lettuce in a large serving bowl and toss with half of the vinaigrette.

Arrange the cucumbers, eggs, meat, cheese and tomatoes on top of the greens in an artsy way. Drizzle the remaining vinaigrette on top of the salad and top with a few croutons. Serve the remaining croutons with the salad.  

Thai Beef Salad

prep: 20 minutes

serves 6

for the dressing you’ll need…

½ cup lime or lemon juice
¼ cup fish sauce
¼ cup chopped basil
3 gloves garlic
1 Tbsp. fresh finely minced ginger (optional)

for the salad you’ll need…
1 lb. cooked top sirloin steak or flank steak, sliced against the grain into thin slices
2 cups cucumber, peeled and sliced lengthwise, then seeded and cut into ½-inch half-moons
1 cups grape tomatoes or cherry tomatoes sliced in half
1 cup thinly sliced red onions
4 green onions, sliced into 1-inch pieces
1 serrano or jalapeño pepper, chopped (seed and devein if you don’t want the heat!)
6 cups shredded romaine, red romaine, red leaf or Bibb lettuce
¼ cup chopped basil leaves

let’s get to it…
Pulse the juice, fish sauce, basil, garlic and ginger (if using) in a blender until mixed; set aside.
Place the steak,  cucumber, tomatoes, onions and pepper in a large bowl or in a gallon-size resealable Ziploc bag. Add dressing to the meat and vegetables and toss gently. Let marinate for at least 30-minutes if possible.
Place lettuce in a large bowl. Pour beef, vegetables and dressing onto lettuce and toss gently. Top with chopped basil leaves.

great substitution…
Try cooked shrimp or shredded chicken instead of the beef.

cooking know how…
Fish sauce can be found in the ethnic section of your grocery store with the Asian or Thai foods. If you can’t find it, substitute soy sauce.

Chilled Dilled Cucumber Gazpacho

prep: 15 minutes (plus at least an hour chilling)

makes about 3 cups

you’ll need…
4 cucumbers (about 3 pounds), peeled, seeded and rough chopped
2 cups seedless green grapes (about 10 ounces)
2 garlic cloves
⅓ cup extra virgin olive oil
3 teaspoons sherry vinegar
1 cup water
1 teaspoon salt

let’s get to it…
Blend the cucumbers, grapes, garlic, olive oil, vinegar, water and salt together until smooth. Taste the gazpacho and add more salt if necessary.
Chill for at least one hour.

Cooking Tip: Use a little dill sprig or chopped cucumbers to garnish the gazpacho. Toasted lemon panko crumbs also make a delicious topping!