Category Archives: Spreads and Dips

Blue Cheese Dip

Blue Cheese Dip @ NancyCIf you like thick, creamy dips and blue cheese, you’ll have to try this! This Blue Cheese Dip is made with plain Greek yogurt (or you can substitute light or fat-free sour cream). I like to use fat free Greek yogurt. I know not everyone is a fan of blue cheese–in fact, people seem to either really love it or hate it. I’ve always liked it. Actually, I can’t think of any kind of cheese that I don’t like! 🙂

This is a good recipe for summer, if you want to have a snack with fresh veggies. It’s good with crackers or chips, too. And it would also be yummy with something spicy like buffalo chicken wings. It’s super quick and easy to make and if you have time, you’ll want to make it a day ahead and store it in the refrigerator until you’re ready to serve it–for some reason, this dip seems to taste better when made ahead!

BLUE CHEESE DIP by NancyC

Makes about 1 2/3 cups (tastes best when made a day before serving)

  • 4 oz. finely crumbled blue cheese (about 1 cup)
  • 1 cup (8 ounces) plain Greek yogurt or light sour cream (or 1/2 cup of each)
  • 1 teaspoon lemon juice
  • 2 Tablespoons light mayonnaise
  • Optional: salt and pepper to taste; you can also add in some garlic or onion powder too, if you like!

In medium size bowl, mix blue cheese crumbles with plain Greek yogurt or sour cream. Add in the lemon juice and mayonnaise, blending everything well. Add salt and pepper to taste, if desired. Spoon mixture into serving bowl and serve or cover and refrigerate until ready to serve–it tastes best if you make it the day before serving it!

Serve with crackers, veggies, or chips. Also tastes great with spicy foods like Buffalo Chicken Wings!

So are you a fan of blue cheese too? Do you have a favorite blue cheese recipe?

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Cucumber Dill Hummus

CucumberDillHummus@NancyCreative.com

If you’ve ever grown cucumbers in your garden, there’s a good chance you end up with more than you know what to do with! So here’s a recipe you can use some of those cucumbers in. If you’ve never tried making hummus before, this would be a great time to try it out–you can whip it up in a blender or food processor–it’s very easy to make! This hummus has a mild cucumber and dill flavor–if you really like dill, you might want to add in a little more for a stronger flavor.

CUCUMBER DILL HUMMUS by NancyC

Makes about 1 3/4 cups

  • 1 (15-ounce) can Garbanzo Beans (Chickpeas), rinsed and drained
  • Half of a medium-size cucumber, washed, peeled, and coarsely chopped (about 1  cup)
  • 1/4 cup lemon juice
  • 2 Tablespoons olive oil
  • 1/3 cup tahini
  • 1 teaspoon dried dill or 1 Tablespoon fresh dill (for a stronger dill flavor, add a little more)
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 2 cloves garlic, minced
  • optional garnishes: a drizzle of olive oil, a sprinkle of fresh or dried dill, a sprinkle of paprika, 1 1/2 Tablespoons finely chopped cucumber

In a high-speed blender or food processor, add the Garbanzo beans, cucumber, and lemon juice; blend until smooth. Add in the olive oil, tahini, dill, salt, paprika, and minced garlic; blend all ingredients until smooth.

Spoon hummus into a small serving bowl and garnish with a drizzle of olive oil, a sprinkle of fresh or dried dill, a sprinkle of paprika, and/or some finely chopped cucumber. Serve with toasted pita bread, crackers, or veggies–cucumber slices are great with this! Cover and refrigerate any leftover hummus for up to 5 days.

It’s hard to believe there are just a few weeks left of summer! I’m really going to miss those long, sunny days and the abundance of home-grown fresh fruits and veggies. Have you grown any cucumbers in your garden this year?

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Watermelon-Peach Salsa

Watermelon Peach Salsa@NancyCreative.com

I enjoy trying different fruity salsa flavors in the summer months. So far I’ve made Peach Cucumber Salsa, Mango-Jalapeno Salsa,  Zesty Watermelon Salsa, Blueberry Salsa, and Savory Strawberry Salsa. I recently found a new one to try at MyRecipes.com. This summery salsa combines watermelon, peaches, basil, and chives, flavored with some lime juice and hot pepper jelly. The pepper jelly makes this quite spicy, so if you don’t like spicy, you could try substituting a peach jelly or jam. The original recipe says to serve the salsa in cups over baby heirloom tomatoes, kind of like a fruit salad, but you can also serve it in a bowl with tortilla chips for more of a snack–just omit the tomato portion of the recipe. Or you can mix the tomatoes right in with the rest of the salsa ingredients. I like it both ways–with or without the tomatoes–so you may want to try both ways, too.

WATERMELON-PEACH SALSA by NancyC, slightly adapted from MyRecipes.comMakes 6 servingsFor the salsa:

  • 1/2 cup hot pepper or red pepper jelly (if you don’t like spicy, use a peach jelly or jam)
  • 1/4 cup lime juice, fresh or bottled
  • Optional: 1 Tablespoon lime zest
  • 2 cups seeded and diced watermelon
  • 1 1/2 cups peeled and diced fresh peaches (I used a combination of yellow and white peaches)
  • 1/3 cup chopped fresh basil
  • 1/3 cup chopped fresh chives
  • Fresh basil sprigs, for garnish

For the tomatoes:

  • 3 cups cherry, grape, or baby heirloom tomatoes, halved
  • Salt and pepper, to taste

In a large bowl, whisk together pepper jelly, lime juice, and lime zest (if using); stir in watermelon, peaches, basil, and chives. Season halved tomatoes with salt and pepper to taste, then spoon into cups. Top tomatoes with the salsa mixture and garnish with basil sprigs. Note: if you serve the salsa with tortilla chips, you can omit the tomatoes and serve the salsa in a bowl (you can also mix in the tomatoes with the rest of the salsa ingredients and serve in a bowl that way, too).

Fruit salsa is great for summer snacks! Have you made any fruit salsa this summer?

Linked to Fiesta Friday, Inspire Me Monday, Show and Share, Inspiration Thursday, Full Plate Thursday, Let’s Get Real Friday.

Roasted Red Pepper Hummus

ncRstedRePprHummusnm

It’s been awhile since I tried a new hummus flavor. I’ve made quite a few different kinds of hummus already–like Avocado Hummus, Lemon Artichoke Hummus, Black Olive Hummus, Black Bean Hummus, Sun-Dried Tomato Hummus, Pumpkin Hummus, and good old regular Hummus! Roasted Red Pepper Hummus was next on my list. It was worth trying–the roasted red peppers, blended with tahini, lemon juice, garlic, and other spices give this hummus a nice flavor and a creamy consistency that’s great for spreading on pita bread or other breads (I also like it on sourdough) and also for using as a dip with veggies, tortilla chips, or crackers. If you’re a hummus fan like I am, you just may want to try this out!

ROASTED RED PEPPER HUMMUS by NancyC

Makes about 2 cups

  • 1 (15-ounce) can garbanzo beans (chickpeas), drained
  • 3/4 cup roasted red bell pepper pieces from a jar, drained
  • 1/2 cup tahini
  • 1/3 cup lemon juice
  • 2 to 3 Tablespoons olive oil (start with 2 and add 1 more if consistency is too thick)
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon ground paprika
  • 1/8 teaspoon ground cayenne pepper
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • Optional: 1 to 2 Tablespoons additional finely chopped roasted red bell pepper from jar, for garnish

In a high-speed blender or food processor, add all ingredients and mix until everything is well blended.

Spoon hummus into a serving bowl and garnish with chopped roasted red bell pepper if desired. Serve with crackers, tortilla chips, fresh veggies, or warmed or toasted pita bread. Note: the garlic and pepper flavor get a little stronger the day after this hummus is made.

I’m glad hummus is healthy, because it’s one of my favorite things to eat or snack on. What’s your favorite healthy snack or dip?

Linked to Fiesta Friday, Inspire Me MondayShow and Share Tuesday, Let’s Get Real Friday.

Texas Trash Warm Bean Dip

Texas Trash Warm Bean Dip @ NancyC I made this dip against my better judgement. I say that because it’s so hard to stop eating it–it’s totally addicting if you love creamy, cheesy, southwestern-style dips! You bake this in the oven and when it’s done, you dig in while it’s still warm with your Continue reading