Made by Michelle Bakery
  • Blog
  • About
  • Menu
  • Contact

Party Dips 3 Ways - The Good, Not so Good, and Bad for you!

1/23/2016

0 Comments

 
It's Football party season, so why not have a few new appetizer dip recipes in your arsenal? I'm calling these 3 recipes the Good (not too bad for you), the Bad (ok, we're a little bit naughty), and the Ugly (yep, who cares about calories anymore?).

Artichoke and Oven Roasted Tomato Dip

Artichoke and Oven Roasted Tomato Dip - MADE BY MICHELLE
We'll start out with the healthier recipe. With barely any cheese, there's no guilt here.​​ I first heard about this idea while listening to Splendid Table. There are numerous other ingredients that would lend well to this recipe - for example, capers and orange zest -- but I kept it simple knowing what I like.

1 lb. roma tomatoes
Salt and Pepper

Olive Oil
1 15 oz. can artichoke hearts, drained and rinsed
1/2 a jar roasted red peppers, chopped (equal to roughly one full pepper)
1/4 C. parmesean cheese
1 clove garlic, peeled and minced
2 Tbsp. lemon juice
2 tsp. lemon zest
2 Tbsp. olive oil
​Pita chips for serving

First, roast the tomatoes. Preheat oven to 450 degrees. Slice the tomatoes into rounds and place on a tinfoil-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the over for roughly 20 minutes until tomatoes start to blister and brown. Remove from heat and let cool.
In a medium bowl, add the tomatoes and the remaining ingredients - artichokes, red peppers, parmesan, garlic, lemon juice, lemon zest, and 2 tablespoons olive oil. Using a stick blender (or a regular blender), pulse until the mixture has a rough chop. I like mine a little chunky, but feel free to pulse for a more smooth consistency. Serve at room temperature with pita chips. Leftover dip is great with pasta and grilled chicken!

Cajun Shrimp Dip

Cajun Shrimp Dip - MADE BY MICHELLE
All things are OK in moderation, right? I have a really hard time walking away from this dip - call me partial, but this is my favorite of the 3. The trick to making this shrimp dip stand out from other similar recipes is to use raw shrimp and cook it yourself. Some recipes call for canned shrimp -- and that just makes me shudder -- yuck! You could try cooked shrimp too, but I just don't think it tastes as good.

1/2 lb. raw peeled and deveined shrimp, tails removed (20-30ct. per pound)
1/4 C. onion, minced
1/2 C. celery, diced
1 oz. package cream cheese (feel free to use the 1/3 less fat kind), room temperature
6 Tbsp. mayonnaise
3 Tbsp. ketchup
1 tsp. cajun seasoning
​Pita chips for serving

Begin by cooking the shrimp. Fill a deep skillet or saucepan with a 3-4 inches of water. Bring to a boil and add the shrimp. Boil for 2 minutes then immediately place shrimp in an ice bath to stop the cooking. Once shrimp is cool, drain, and chop into small bits.
In a large bowl combine the cream cheese, mayonnaise, ketchup, and cajun seasoning. I prefer to use a stick blender to ensure a smooth consistency. Once smooth, stir in the shrimp, onion, and celery. Taste and add more cajun seasoning if desired. Chill until ready to serve. 

Chili Cream Cheese Dip

Chili Cream Cheese Dip - MADE BY MICHELLE
There's nothing fancy about this last recipe. It's a tried and true staple that my mom used to make for parties when we were growing up. Best of all it's super easy and will appease the most picky of eaters. We all love the classic Velveeta dip, but try this next time instead.

The recipe below is the classic version, but feel free to mix things up by using homemade chili, or in my opinion, double the diced green chilis!

1 8 oz. package cream cheese, softened
1 4 oz. can diced green chilis, drained
1 15 oz. Hormel Chili No Beans
1 1/2 C. cheddar cheese, shredded
Tortilla chips for serving

Using a microwave safe dish, (I recommend a glass pie pan but anything similar with do), spread the softened cream cheese into an even layer across the bottom. Layer on the green chilis, then Hormel chili. Top with the shredded cheddar cheese. When ready to serve, cover with plastic wrap and microwave for 5.-8 minutes or until cheese is melted and ingredients are bubbly. You can also bake this in the oven at roughly 350 degrees for 30 minutes (do not cover in the oven). 
0 Comments



Leave a Reply.

    Picture

    Author

    Hi, I'm Michelle and based in the Minneapolis/St. Paul area. I love all things cooking and baking and would love to inspire you to create something of your own!

    Archives

    June 2017
    January 2017
    November 2016
    October 2016
    September 2016
    June 2016
    May 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    July 2015
    June 2015
    May 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    March 2014
    February 2014

    Categories

    All
    Appetizers
    Beef
    Beverages
    Bread
    Breakfast
    Crock Pot
    Dessert
    Eggs
    Lamb
    Main Courses
    One Pot
    Pasta
    Pizza
    Salads
    Sandwiches
    Seafood
    Sides
    Slow Cooker
    Soup

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • Blog
  • About
  • Menu
  • Contact