Guacamole, recipe provided below (adapted from Cooking Classy)
- 4 ripe Hass Avocados, seeded, diced and scooped from peel (about 26 oz before peeled and cored)
- 1 1/2 Tbsp fresh lime juice
- 1/4 cup + 2 Tbsp finely chopped red onion
- 1 large Roma tomato, seeds and pulp removed then diced
- 1 clove garlic, minced
- 2 Tbsp chopped cilantro
- 1 - 3 pinches cayenne pepper, optional
- Salt and freshly ground black pepper, to taste
- Partially mash avocados with a fork on a cutting board or in a large bowl, pour lime juice over top and continue to mash to reach desired consistency. Transfer to a mixing bowl. Run chopped red onions under cold water (to remove harsh bite from onion), drain well and add onions to avocado mixture, along with diced tomato, garlic, cilantro, cayenne pepper and season with salt and pepper to taste, stir to combine. Serve with tortilla chips or alongside Mexican entrees.
Roasted Salsa, recipe provided below (adapted from Yummy Healthy Easy)
- 10 roma tomatoes
- 3 cloves garlic
- 1 shallot
- 1 sweet onion
- 2 jalapeños (or more if you like it spicier)
- 1 tsp. cumin
- ½ tsp. salt (or more, for taste)
- ⅛ tsp. pepper
- ¼ of a lime, squeezed
- ¼ cup chopped cilantro (or more, if desired)
- Heat up your broiler on your oven. Place tomatoes, garlic (with the peels on), shallot (with the skin on), onion (peel and cut in half) and whole jalapeños on a cookie sheet. Place under broiler.
- I like to rotate the veggies periodically so they get equally cooked. When skins begin to char, pull cookie sheet out of oven. Be careful not to burn the garlic! It should take about 10-15 minutes.
- When finished, let the vegetables cool down then peel the garlic skins and shallot skin off. Using a food processor or blender (I used my Vitamix), blend all the vegetables together to the consistency of your liking.
- Add cumin, salt, pepper and lime juice. Stir in cilantro. Taste and add extra seasonings if necessary. Enjoy!
Roasted Garlic Hummus, recipe provided below (adapted from Cooking Classy)
- 1 large head garlic
- 2 1/2 Tbsp olive oil, divided
- 1 (15 oz) can chick peas, drained
- 3 Tbsp fresh lemon juice
- 3 Tbsp tahini
- 1/2 tsp salt, or to taste
- 1/4 tsp ground cumin
- 2 - 3 Tbsp water
- Chopped fresh parsley and red pepper flakes, for garnish
- Preheat oven to 400 degrees. Cut about 1/4-inch from top of garlic to expose tops of cloves. Place garlic head on a sheet of foil and drizzle 1 1/2 tsp olive oil evenly over top of garlic. Wrap foil up around garlic and roast 35 - 45 minutes until golden brown. Remove from oven and allow to cool.
- To a food processor add chick peas, lemon juice, tahini, salt and cumin then pulse mixture 2 minutes. Scrape down sides and bottom of food processor, add remaining 2 Tbsp olive oil, set aside 3 - 4 cloves of the garlic and add remaining (about 10 - 11) to food processor. Pulse 1 minute, then add water (I used 3 Tbsp but if you like it thicker you may want to use 2) and pulse 1 - 2 minutes longer.
- Plate hummus, make indentation in center and add 1 - 2 Tbsp more olive oil to taste (optional), then chop remaining roasted garlic cloves and sprinkle over top, sprinkle with parsley and red pepper flakes. Serve with fresh veggies or pita chips. Store in refrigerator in an airtight container.
Avocado Salsa, recipe provided below (adapted from Cooking Classy)
- 6 medium roma tomatoes (20 oz), seeded and diced
- 1 cup chopped red onion, chopped
- 1 large or 2 small jalapeños, seeded and chopped (1/4 cup. Leave seeds if you like heat)
- 3 medium avocados, semi-firm but ripe, peeled, cored and diced
- 3 1/2 Tbsp olive oil
- 3 Tbsp fresh lime juice
- 1 clove garlic, finely minced
- 1/2 tsp salt (more or less to taste as desired)
- 1/4 tsp freshly ground black pepper
- 1/2 cup loosely packed cilantro leaves, chopped
- Place red onion in a strainer or sieve and rinse under cool water to remove harsh bite. Drain well. Add to a mixing bowl along with diced tomatoes, jalapeños and avocados.
- In a separate small mixing bowl whisk together olive oil, lime juice, garlic, salt and pepper until mixture is well blended. Pour mixture over avocado mixture, add cilantro then gently toss mixture to evenly coat. Serve with tortilla chips or over Mexican entrees.
Spinach Artichoke Dip, recipe provided below (adapted from Cooking Classy)
- 1 (14 oz) can artichoke hearts (in water)
- 8 oz baby spinach, roughly chopped
- 2 Tbsp butter
- 1 Tbsp minced garlic
- 1/2 cup half and half, then more as desired
- 1/2 cup sour cream
- 8 oz cream cheese, diced into small cubes
- 1 cup (3 oz) finely shredded parmesan cheese
- Salt and freshly ground black pepper
- Red pepper flakes (optional)
- Tortilla chips, crackers or baguette slices, for serving
- Drain artichoke hearts then chopped into small pieces. Place on several layers of paper towels then squeeze some of the excess moisture from artichoke hearts.
- Melt butter in a saute pan over medium heat. Add spinach, artichoke hearts and garlic and saute until spinach has just wilted, about 2 minutes. Remove pan from heat, add in half and half, sour cream, cream cheese cubes and parmesan cheese and return pan to medium heat and cook, stirring constantly (reducing heat just slightly if needed) until cheese has melted and dip is hot. Season with salt and pepper to taste, thin with more half and half if desired and sprinkle in red pepper flakes if desired. Serve warm with tortilla chips, crackers or baguette slices.
Buffalo Chicken Dip, recipe provided below (adapted from Damn Delicious)
- 1 tablespoon olive oil
- 1 boneless, skinless chicken breasts, cut crosswise in half
- Kosher salt and freshly ground black pepper, to taste
- 1 cup Frank's® RedHot® Original Cayenne Pepper, or more, to taste
- 1 (16-ounce) black bean refried beans
- 4 ounces PHILADELPHIA Cream Cheese, cubed
- 1 cup shredded Mexican blend cheese
- 2 tablespoons sour cream
- 1 avocado, halved, seeded, peeled and sliced
- 2 tablespoons chopped fresh cilantro leaves
- Preheat oven to 400 degrees F. Lightly coat an 8x8 baking dish with nonstick spray.
- Heat olive oil in a medium skillet over medium high heat. Season chicken breast with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before shredding and combining with Frank's RedHot; set aside.
- Reheat refried beans according to package instructions. Spread the refried beans in an even layer into the prepared baking dish. Without stirring, top with PHILADELPHIA Cream Cheese. Spread the chicken mixture on top in an even layer and sprinkle with cheese.
- Place into oven and bake until bubbly, about 15-18 minutes.
- Serve immediately, drizzled with sour cream and garnished with avocado and cilantro, if desired.