Creamy Jalapeno Dip

If you've ever been to Chuy's, and have functioning tastebuds, you know how imperative it was to our budget to figure out the copy cat recipe for their Creamy Jalapeno Dip!  This is dip, salad dressing, or a quick addition to rice for a crazy-awesome side dish.  It goes on tacos, and chicken, and steak, and in my mouth.  Stan stops just shy of drinking it straight. Cora takes it in a bowl and laps it up with her fingers, occasionally adding a chip.

Creamy Jalapeno Dip

5-7 medium jalapenos, seeded
2 small bunches cilantro
1 c buttermilk
3 c mayonnaise
1 tsp crushed garlic
1/2 t salt
1 packet ranch dressing mix

Toss it all in the food processor and blend, blend, blend.  Serve chilled with chips and veggies for dipping. Keep refrigerated.  I'd like to tell you how long it keeps in the fridge, but it never lasts that long around here.  Best guess 3 days, longer depending on how fresh your ingredients were.
(Best practice for longevity -of any dip- is to pour servings each time so you're not risking contamination of the whole recipe when you eat... you know who you are, you double dippers, you.)

Buffalo Chicken Dip

This one comes from a freezer cooking recipe book.  They would have you cook the chicken, then chop the chicken, then cook the sauce... too much.  Toss everything into the crock pot and walk away.  You'll have enough for a party plus leftovers for freezing.  Stan really enjoys zapping a 1/2 c serving at a time for a snack.

Buffalo Chicken Dip
6 boneless skinless chicken breasts (still frozen)
1-1/2 c (12oz) Frank's Red Hot Sauce
32oz low fat cream cheese
2 c (16oz) low fat ranch dressing

Toss all ingredients in a slow cooker on high for 3-4 hours.  Push the chicken down and mush the cream cheese around if you think of it.  Mostly, just leave it alone.
Once the chicken is cooked (160F), pull it out and shred it.  Use this opportunity to whisk the sauce (or whip out your immersion blender like I did, made super-quick work of it). Stir shredded chicken back into sauce.

Serve hot with tortilla chips, carrot sticks and celery sticks. Makes 12 cups.

Freeze leftovers in 1/2 cup portions, frozen flat in freezer safe zip-top bags.  Thaw in fridge then heat, or microwave from frozen.

Caramel Apple Dip

Oh my!  This is SO YUMMY, features fresh fruit (that's available year-round) and it's simple too!  Thanks to my friend Becca for inspiring me with a similar recipe!

Caramel Apple Dip

2 8oz pkg low-fat cream cheese
1 jar, 8-10oz, caramel sauce (ice cream topping)
1/2 c brown sugar
1/2 c granulated sugar
2 t vanilla
1/2-3/4 c chopped nuts, I use dry-roasted unsalted almonds

4# apples, granny smith or your favorite   
2 T lemon juice

Allow cream cheese to soften, mix in sugars and vanilla.  Spread in bottom of 9x13 pan.  Top with caramel sauce, sprinkle with nuts.  Refrigerate.

Slice apples, immediately putting them into a gallon zip-top bag with lemon juice and 2T cold water (to keep them from browning). Occasionally close bag and toss to coat.  Refrigerate.

When ready to serve, put apples in a pretty bowl and set out next to caramel sauce.

There's a Hummus Among Us

My favorite hummus recipes... You'll want a food processor for these - borrow one if you have to (or do like I did; piece-meal the individual parts on eBay and pay less than half retail price).

Cilantro-Lime Hummus

Unlike traditional hummus, this is a low-fat alternative, since it does not contain any tahini. Critics of hummus and cilantro have both devoured this recipe. Great with a Mexican menu.  Often found with the label "I'm not Guac." when I share it with friends.

2 15-ounce cans garbanzo beans, drained and rinsed (peeled if you have time)
1/2 cup low-fat sour cream
1 bunch fresh cilantro (washed, tearing the bunch off the stems in one big twist, discard stems)
1 small garlic clove, chopped - or 1 heaping spoon jarred garlic
3-5 T fresh lime juice (2 medium-large limes)
3/4 teaspoon salt

Purée chickpeas with sour cream, garlic, lime juice, and salt in a food processor, add cilantro and blend until smooth. (peeling the chickpeas will give a smoother end product; grab them with thumb and 2 fingers, point of pea pointing toward the palm of your hand and squeeze, toss the skin into a bowl nearby and trash).

Serve with pita or tortilla chips and carrots. Red bell peppers are also yummy!

Can be prepared 3 days ahead. Cover and refrigerate. Most people seem to enjoy this best cold.

(Modified from Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks)



Low-Fat Lemon Hummus
This is so fresh and light with all the lovely flavors of a traditional hummus.

2 heaping teaspoons jarred garlic (or 2 large garlic cloves, chopped)
1 15-ounce can garbanzo beans (chickpeas), drained
2 T plain nonfat yogurt
2 T tahini (sesame seed paste)
2 T fresh lemon juice
1 teaspoon ground cumin

Mince garlic in processor. Add remaining ingredients; blend until coarse puree forms, occasionally scraping down sides of work bowl. Season hummus to taste with salt and pepper (I like white pepper). Transfer to a small bowl and serve with pitas/ pita chips and veggies.

Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.

(Recipe from Hummus with Yogurt and Lemon)