Ginger & Turmeric dip

Wakaya Perfection Simple Spicy Dip with Organic Ginger & Turmeric

Recipe Courtesy of  
THE WAKAYA KITCHEN 
WAKAYA CLUB & SPA

INGREDIENTS:
¼ tsp.	Wakaya Perfection Organic Pink Fijian Ginger Powder
¼ tsp.	Wakaya Perfection Organic Fijian Turmeric Powder
2 ½ tbsp.	low fat mayonnaise
4 shakes	Tapatio Sauce
1 squeeze	fresh lime

	INSTRUCTIONS:
Place Organic Ginger Powder and Organic Turmeric Powder in bowl, add all ingredients on top and mix to blend. Serve as a dip with artichokes, toasted bread pieces, potato chips and more.

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Chipotle's Guacamole

2 ripe Hass avocados (In the restaurant, we use 48 per batch, multiple times per day)
2 tsp lime juice
2 tbsp cilantro (chopped)
¼ cup red onion (finely chopped)
½ jalapeño, including seeds (finely chopped)
¼ tsp kosher salt

Orange Salsa

4 chopped navel oranges
1/2 c diced red onion
1/2 c chopped cilantro
2 garlic cloves, minced
2 T lime juice
1/4 tsp ground chipotle pepper
1- 4 oz. can diced green chiles
1 tsp salt

Blend or mix, depending on how chunky you want the salsa to be. As a sauce on top of fish or chicken, perhaps chunkier is better. I like it blended down to a smoother texture, personally.

Crab Dip

From Bonnie Fuller "stolen from Bev Martin Orchards School 1975"

4-1/2 oz  can crab meat
6 oz cream cheese, softened
1 cup Best Foods mayonnaise
1 cup finely chopped celery
1 cup finely chopped green onion
1 can cream of mushroom soup
1 envelope unflavored gelatin
3 tablespoons water

Mix together the crab, cream cheese, celery, mayonnaise, and onion.
Heat undiluted soup, add water and gelatin.
Mix thoroughly and add to crab mixture.
Mold (or set) overnight.
Serve with crackers or may be used as a salad.

Note: Be sure to use Best Foods mayonnaise, as other brands may change the flavor adversely.

Emeril's KickedUp Spinach Artichoke Dip

From Parade Magazine:
ingredients: 

2 (10-oz) packages fresh spinach, well rinsed, stems trimmed
4 Tbsp unsalted butter
1 cup finely chopped onion
1 Tbsp minced garlic
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/4 cup all-purpose flour
1 cup milk
1 cup heavy cream
2 tsp fresh lemon juice
1 cup (6 1/2 oz) 1/2-inch cubes Brie cheese, rind removed
1 cup grated Monterey Jack cheese
1 (6 1/2-oz) jar marinated artichoke hearts, drained and chopped
4 strips crisp fried bacon, chopped
1/4 cup freshly grated Parmesan
Assorted chips, such as pita, tortilla, and bagel chips, for dipping

 

At a glance:Servings: 8
Active Time: 15 min
Total Time: 30 min

 

directions:

1. Preheat oven to 350°F. Lightly grease a 9-inch round ovenproof baking dish and set aside.

2. Bring a medium pot of water to a boil. Add spinach in batches and cook until wilted, 2 to 3 minutes. Drain and refresh under cold running water. Squeeze to remove excess water. Chop and set aside.

3. Melt butter in a medium pot on medium-high. Add onion and cook, stirring, for 3 minutes. Add garlic, salt, black pepper, and cayenne and cook, stirring, for 1 minute. Add flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add milk and cream in a steady stream and cook, stirring constantly, until thick and creamy, 2 to 3 minutes.

4. Add cooked spinach and lemon juice and stir to incorporate. Add Brie and Monterey Jack, artichoke hearts, and bacon; stir well. Remove from heat and pour into prepared baking dish. Top with Parmesan and bake until bubbly, about 10 minutes. Remove from oven and serve hot with chips.

Pimento Cheese Dip

Ganked from Brigid on the Home on the Range blog.

1/2 package cream cheese (about 4 ounces)


1 cup grated sharp cheddar

1 cup grated Monterey Jack

1/2 cup mayonnaise

1 to 1 and 1/2 teaspoons Cajun Seasoning (or mix of salt,pepper, garlic powder and a pinch of cayenne)

3 heaping tablespoons pimentos, smashed

splash of Worcestershire sauce

pinch of grated lemon zest

1 generous teaspoon finely diced sweet onion



Beat cream cheese until smooth and fluffy with a small electric mixer.



Add all of the remaining ingredients and beat until well blended.

Homemade Onion Soup & Italian Dressing Mixes

Some good homemade recipes at Bargaineering

Roasted Red Pepper Hummus

15 oz garbanzo beans
6 oz roasted red pepper
1/4 C lemon juics
1 garlic clove
1/4 tsp cumin
1/4 tsp paprika
1/2 tsp salt
1/4 tsp black pepper

In a small pan, cook beans over medium heat for 10 minutes. Place beans and all other ingredients in a food processor and pulse until smooth. Refrigerate for 30 minutes before serving. Enjoy with crackers, cut vegetables or pita.

Clam Dip by Faye Fowler

2 pkgs cream cheese
1 can minced clams
1 tbsp minced onion

Mix above ingredients - add garlic salt to taste. Mix with Mayonaisse until consistency desired. Serve with chips.

Greek Potatoes with Dipping Sauce

Dipping Sauce
1/2 cup plain yogurt
1/2 cup sour cream
1/4 white onion
1 small cucumber
1/2 tsp white wine vinegar
1/2 tsp garlic
1/2 tsp oregano
Potatoes
6 potatoes
1/3 cup olive oil
1 1/2 cups chicken stock
1 tsp rosemary
1/2 cup lemon juice
1/2 tsp Dijon mustard
1 tsp dried thyme
2 garlic cloves, minced
2 shallots, minced
salt & pepper to taste

Preheat your oven to 350 degrees. Quarter potatoes and microwave for 2-3 minutes. Mix other ingredients in a bowl. Arrange potatoes evenly in a baking dish and pour mixture over potatoes. Bake until crispy edges form (about 20 minutes); then spray with spray oil and broil for 5 minutes. Serve with dipping sauce.

Tzatziki

4 cups fat free Greek yogurt, strained
4 cloves garlic, minced
1 large cucumber, shredded, with juice squeezed out (very important, or it becomes watery)
3 oz. olive oil
1 1/2 oz wine vinegar
pinch of salt

Mix the ingredients in a bowl and let infuse for at least two hours, preferably overnight, before serving.
Serve this Greek condiment with grilled pita, sliced tomatoes, red onion, cucumbers, peppers and pork chops.

Reuben Dip

1 cup mayo
8 oz. cream cheese, softened
8 oz. shreded swiss cheese
2 pkg (2.5 oz.) corned beef, chopped
2 cups sauerkraut, drained and chopped

Mix mayo and cream cheese, add remaining ingredients.
Spray quiche dish with Pam. Add dip.
Bake at 375 degrees for 35 minutes until golden.
Serve with crackers.

Philly Cheese Ball

8 oz. pkg Cracker Barrel Brand Sharp Cheddar Flover Cold Pack Cheese Food
8 oz. pkg Philadelphia Brand Cream Cheese
Parkay Margarine
2 t chopped pimento
2 t chopped green pepper
2 t chopped onion
1 t Worcestershire sauce
1/2 t lemon juice
Combine cheddar cheese, softened cream cheese and 2 tablespoons margarine. Mix until well-blended. Add remaining ingredients. Mix well. Mold into cold pack container coated with margarine. Chill until firm. Remove from mold. Garnish with chopped parsley and pimento strips if desired. Makes 2 balls.

Curry Dip

1/2 cup mayo
1/2 cup orange yogurt
1/2-1 tsp curry powder
Mix well, serve chilled

Marian Folgate's Vegetable Dill Dip

1 cup sour cream
2/3 cup salad dressing
1 T minced onion
1 T chopped dill weed
1 tsp seasoned salt

Mix together. Let stand 24 hours before serving.

(sent by Marian Folgate, Freeport, IL)