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.

Crabby Snacks

prep: 15 minutes
cook: 15 to 20 minutes

makes about 24 servings

you’ll need…
6 English muffins, split in half
3 tablespoons butter
2 tablespoons finely minced onion
2 cloves garlic, finely minced or pushed through a garlic press
8 ounces crabmeat, drained
5 ounces Cheese Spread (Kraft, Merkt’s, Velveeta, Cheez Whiz)
1 tablespoon mayonnaise
1 tablespoon parsley
2 green onions, chopped

let’s get to it…
Move oven rack to middle of the oven. Line a baking tray with foil; place split muffins cut side up on tray and set aside. Heat oven to 375°F.
Melt butter in a small skillet on medium high. Sauté onion 2 to 3 minutes; add garlic and cook 1 to 2 minutes longer. Remove from heat and let cool completely.
Stir in crabmeat, cheese spread, mayonnaise and parsley.
Spoon and spread crab mixture evenly on each split muffin. Bake 10 to 12 minutes. Remove from oven and cut into quarters. Top with chopped green onions.

cooking know how:
For super-fast Crabby Snacks, in a large bowl, mash and blend together butter, ½ teaspoon onion powder, ½ teaspoon garlic powder and the rest of the ingredients. Continue as directed.

Hatch Chile Aïoli with Fried Green Tomatoes

prep: 30 minutes
cook: 30 minutes

makes about 1 cup

for the Hatch Chile Aïoli you’ll need…
2 eggs
6 garlic cloves
2 tablespoons lemon juice
1 teaspoon salt
1 cup olive oil
2 mild Hatch Chiles, roasted, peeled, seeded and chopped

for the Fried Green Tomatoes you’ll need…
3 firm green tomatoes
1 cup flour
½ teaspoon garlic powder
1 egg
1 teaspoon salt
1 cup Panko breadcrumbs
½ teaspoon Italian seasoning (or your favorite herb seasoning)
canola oil

let’s get to it…
Place the eggs, garlic, lemon juice and salt in a food processor or blender and pulse to blend. Pour the olive oil into the mixture in a VERY slow stream while pulsing the machine. Pulse until the sauce has thickened and all of the oil has been added.
Spoon the mixture into a bowl and fold in the chopped Hatch Chiles. Refrigerate until ready to serve.
Slice the tomatoes into ½-inch rings.
Blend the flour and garlic powder in a shallow bowl; set aside. In a separate shallow bowl, beat the egg and salt and set aside. In a third shallow bowl blend together the Panko breadcrumbs and herb seasoning.
Heat enough canola oil to cover the bottom of a large skillet on medium heat.
Dip the tomato slices (one at a time) in the flour and shake off the excess. Dip the tomato into the egg mixture and then into the Panko breadcrumbs to lightly coat.
Fry a few tomatoes at a time for 2 to 3 minutes or until golden brown. Turn and cook 1 to 2 minutes longer. Place cooked tomatoes on a paper-towel lined baking sheet or rack and keep warm. Repeat until all tomatoes are prepared.
Serve warm tomatoes with the Hatch Chile Aïoli.

Crunchy Broccoli and Bacon Salad

prep: 20 minutes

serves 6

you’ll need…
1 pound broccoli, cooked
6 strips bacon, cooked and chopped
½ cup (about 4 ounces) red bell pepper, cut into thin strips
½ cup (about 4 ounces) red onion, cut into thin slices
¼ cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
½ teaspoon salt

let’s get to it…
Place the broccoli, half of the crumbled bacon, red bell pepper and red onion into a large bowl; set aside.
Whisk mayonnaise, lemon juice, mustard, garlic and salt together in a small bowl. Pour over vegetables and bacon. With a rubber spatula, carefully turn the vegetables to give them a light coating. Top with remaining bacon just before serving.

Cook’s Tip: Chilling the Crunchy Broccoli & Bacon Salad for a little bit really enhances the flavor!