Dips and Salsas

Smoked Salmon Cream Cheese Sticks

Tuesday, July 1st, 2014

Ingredients:

  • 8 oz. package of cream cheese, allow to sit on the counter for at least 20 minutes
  • 4 oz. package of refrigerated smoked salmon, chopped
  • 2 green onions, sliced thinly
  • pepper to taste
  • 1/2 lemon
  • 8 celery stalks, cut into thirds and cut into thirds long ways into sticks

Directions

Add cream cheese, smoked salmon and green onions to a medium-sized mixing bowl. Mix together using a metal or wooden spoon ensuring the smoked salmon is evenly distributed throughout the cream cheese. Add pepper to taste. Take the 1/2 lemon and squeeze twice over the mixture (making sure to not allow lemon seeds to fall in) and mix again. Serve as a dip. Dip can be prepared the night before.

Recipe and photo courtesy of Julie Deily of The Little Kitchen.


Ginger Mandarin Pepper Salsa

Thursday, March 20th, 2014

Ingredients:

2 medium-size ripe mandarins, peeled and cut into bite size pieces
4 red radishes, sliced
3/4 cup yellow bell pepper, seeded and chopped
1 medium-size fresh jalapeno pepper, seeded and finely chopped
1/4 cp fresh snipped parsley
1-1/2 tablespoons fresh squeezed lime juice
1-1/4 teaspoons minced fresh ginger root
1/4 teaspoon salt

Directions:

In a medium-size bowl, stir together mandarin pieces, radishes, bell pepper, jalapeno pepper, parsley, lime juice, ginger and salt. Cover and refrigerate at least 1 hour (up to 6 hours) before serving, stirring a couple of times while chilling.
Suggested serving: Serve salsa with cooked chicken or pork.

Recipe provided by: Sherry Little

Skinny Seven Layer Dip

Thursday, January 23rd, 2014

Ingredients:Seven Layer Dip

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons hot sauce
  • (2) 15 oz. cans of garbanzo beans, drained and rinsed
  • 6-8 tablespoons of water
  • 2 ripe avocados
  • Juice of one lime
  • 1 teaspoon salt
  • 2 medium tomatoes, diced
  • 2 packages Dandy radish MiniSticks
  • 1 ½ cups non-fat plain Greek yogurt
  • 1 cup fresh Dandy cilantro, finely chopped
  • 1/3 cup Dandy celery, minced
  • 1/3 cup onion, minced
  • 1 jalapeno, seeded and finely chopped
  • 2 cups lowfat cheddar cheese
  • 1 cup sliced black olives

Directions:

  1. Heat olive oil in skillet over medium high heat until softened and lightly browned.
  2. Add garbanzo beans and hot sauce. Cook for 3 minutes, stirring frequently.
  3. Scrape entire contents of pan into a food processor, add 6 tablespoons of water and process until smooth. Add 1 or 2 more tablespoons of water as necessary to get puree to spreadable consistency.
  4. Transfer bean mixture to a bowl to cool before assembling dip.
  5. Cut avocados in half and remove pit. Scoop out flesh and cut into 1 inch chunks.
  6. Place avocado chunks, lime juice, and salt into a food processor. Process until mostly smooth. Set aside until ready to assemble.
  7. Add celery, cilantro, onion, and Greek yogurt to a small bowl. Stir to mix completely.

Assembly:

  1. Distribute garbanzo bean mixture evenly among 10 small containers using a spoon or piped with a plastic storage bag with the tip cut off.
  2. Add a layer of avocado puree in the same manner.
  3. Sprinkle a layer of diced tomato over the avocado puree in each container.
  4. Next add a layer of radish sticks.
  5. Distribute the Greek yogurt mixture evenly over the 10 cups.
  6. Divide the cheese over the 10 cups and then a layer of black olives. Garnish with a dollop of Greek yogurt and a cilantro leaf.

Ginger Clementine Pepper Salsa

Monday, October 15th, 2012

Dandy Summer Recipe Contest Second Place Winner

Ingredients:

2 medium-size ripe clementines, peeled and cut into bite size pieces
4 red radishes, sliced
3/4 cup yellow bell pepper, seeded and chopped
1 medium-size fresh jalapeno pepper, seeded and finely chopped
1/4 cp fresh snipped parsley
1-1/2 tablespoons fresh squeezed lime juice
1-1/4 teaspoons minced fresh ginger root
1/4 teaspoon salt

Directions:

In a medium-size bowl, stir together Clementine pieces, radishes, bell pepper, jalapeno pepper, parsley, lime juice, ginger and salt. Cover and refrigerate at least 1 hour (up to 6 hours) before serving, stirring a couple of times while chilling.
Suggested serving: Serve salsa with cooked chicken or pork.

Recipe provided by: Sherry Little