Dips and Salsas

Peanut Hummus and Vegetables

Friday, November 20th, 2015

Preparation time: 30-45 minutes

Serves: 8


1-16 oz. can garbanzo beans, rinsed, drained

¼ cup fresh lemon juice

1/3 cup natural, creamy, reduced fat peanut butter

1/8 teaspoon black pepper

½ bunch parsley, finely chopped (approximately 5 sprigs)

½ cup jalapeño pepper, seeded and finely chopped

1 clove garlic, finely chopped

2 cups carrot sticks

2 cups celery sticks


1. In a food processor, puree the garbanzo beans and lemon juice,

in batches, until smooth. Add some water if the mixture is too thick;

process until smooth.

2. Transfer to a large bowl. Stir in the peanut butter and season with

pepper. Stir in a little water to thin the hummus, if necessary.

3. To make the topping: In a small bowl, combine the chopped parsley,

jalapeño, and garlic. Spoon the hummus into a serving dish and

sprinkle the topping over.

4. Serve the carrot sticks and celery sticks alongside.

Celery Apricot Blue Cheese Spread

Friday, November 20th, 2015


2 tbsp crumbled blue cheese

3 tbsp fat-free cream cheese

½ cup fat-free yogurt, plain

4 dried apricots

4 dried figs or dates

¼ cup pecans

8 stalks celery


Food Processor Method:

1. Place all ingredients in food processor. Pulse just until fruit and nuts are chopped.

Refrigerate spread until ready for use.

2. Slice celery stalks into 3-4 inch sticks. Fill celery pieces with spread.

Alternate Method:

1. Chop dried fruit and pecans. With a fork or hand mixer, mix blue

cheese, cream cheese, and yogurt until smooth. Stir in chopped

dried fruit and pecans

2. Refrigerate spread until ready for use. Slice celery stalks

into 3-4 inch sticks. Fill celery pieces with spread.

Serves: 4

“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.