Dips and Salsas

“Duda, Where’s My Celery” Buffalo Chicken Dip

Friday, May 8th, 2015

Winner in the 2015 Taste of Oviedo Celery & Citrus Cookoff

From the kitchen of Linda Cluxton (Celery 2015)


4 C cooked chicken, chopped

1 C Buffalo wing sauce (Frank’s)

2 C chopped celery

2 8oz pkgs of reduced fat cream cheese, softened

1 C ranch dressing (Ken’s)

1 C bleu cheese dressing (Marie’s)

1 8 oz pkg shredded Monterey jack cheese


  1. Preheat oven to 350 degrees.
  2. Combine chicken with hot sauce and set aside.
  3. Combine celery, cream cheese and dressings.
  4. Mix together with chicken and pour into a 9” x 13” dish.
  5. Top with shredded cheese.  Garnish with chopped celery leaves.
  6. Bake for about 30 minutes until heated through and top is golden and bubbly.  Serve with your favorite tortilla chips or Fritos Scoops.

Celery Dip

Friday, May 8th, 2015

Winner in the 2015 Taste of Oviedo Celery & Citrus Cookoff

From the kitchen of Darlene Singer (Celery 2015)


Cooking spray

1 Can whole corn – drained of liquid

1/2 Cup paper thin celery

1/4 teaspoon of chili powder

3 1/2 cups chopped onion

4 ounces Parmesan & Swiss cheese, shredded and divided

2 tablespoons chopped fresh chives, divided

1/3 cup mayonnaise

1/3 cup sour cream

1/4 teaspoon salt

1/4 teaspoon black pepper

4 bacon slices, cooked and crumbled


1. Preheat oven to 425°.

2. Heat a large sauce pan over medium-high heat. Coat pan lightly with cooking spray.

3. Add onion to pan. Saute for 5 minutes while stirring frequently.

4. Reduce and heat to low and continue to cook until onions are translucent and golden brown. Then cool slightly.

5. Place 2 tablespoons cheese to the side.

6.  Add celery and stir into onion till soft.

7. Combine remaining cheese, caramelized onion, 1 tablespoon chives, and the remaining ingredients in a medium bowl.

8. Transfer the mixture to a baking dish coated with the cooking spray.

9. Sprinkle the remaining cheese on top and bake for 20 minutes. Top should be browned and bubbly.

10. Sprinkle the balance of remaining chives for decoration.

11. Serve with toasted baguettes.

Quick and Easy Pickling Recipe

Thursday, May 7th, 2015

Pickle your favorite vegetables in no time at all in this versatile sweet and tangy brine. Toss in a few jalapeno slices with any vegetable to make it spicy!


For pickling solution:
4 cups white vinegar
1 ½ cups sugar
1 teaspoon celery seed
2 tablespoons minced garlic

For each pint jar:
7 stalks celery, chopped OR
1 ½ heads (about 15 medium) radishes, sliced thinly OR
1 ½ cups chopped jalapenos or banana peppers

For solution:

1. Combine vinegar and sugar in small saucepan over medium heat. Stir occasionally until sugar is completely dissolved. Remove from heat.
2. Add celery seed and garlic.
3. Gather and loosely pack vegetables into your pint sized mason jars.

For each pint jar:

For tender vegetables such as radishes and celery dilute this solution 1:1 with water. Firm vegetables like peppers and carrots use it full strength.

1. Pour vinegar (and water if using) over vegetables leaving ½ inch of room to top.
2. Cap with lid and twist down ring firmly.
3. Leave for 24 hours at room temperature and then refrigerate.

Radishes and celery can be used as quickly as 6-12 hours later and are best served within 2 days. Peppers and firm vegetables can be stored for weeks in this solution.

Time: 30 minutes

Yields: 4-8 pints

Recipe by The Adventure Bite.

Celery Sriracha Salsa

Monday, May 4th, 2015

Celery and tomatillos pair together perfectly with ripe tomatoes in this fresh salsa. This salsa stays nice and crunchy in the fridge for several days too!


3 stalks DANDY® celery, small diced
2 large tomatoes, small diced
2 tomatillos, peeled, washed and small diced
½ red onion, small diced
½ cup cilantro, minced
Juice of a lime (about 1 tablespoon)
1 teaspoon Sriracha Hot Sauce (medium heat, reduce/increase for mild or hot)


Combine all ingredients. Serve immediately with chips, tacos, etc.
If stored for any period of time taste test as more hot sauce may be needed to be at desired heat level (the tomatoes release their juice and dilute it)

Time: 20 minutes

Yields: about 3 cups