Hot Mexican Dip

Servings: 10

You’ll need:
1 10 oz. package of frozen corn
1-1/2 to 1-3/4 cups Karen’s Favorite Salsa, freshly made or kept refrigerated
3/4 c. 2% reduced fat Mexican cheese, shredded
2 Tbsp. green onions, chopped
Baked corn tortilla chips
2 Tbsp. Fat free sour cream (optional)

Microwave frozen corn according to package directions and drain off liquid.

Combine corn with 1-1/2 cups of Karen’s salsa in a microwave-safe 9-inch pie plate or casserole dish. Cover with plastic wrap and vent. Microwave on HIGH for about 2 minutes, until bubbly by heating in microwave for 30 second additional intervals.

Sprinkle shredded Mexican cheese over corn mixture. Cover and let stand 5 minutes or heat on HIGH for 30 second intervals, until cheese melts.

Top Hot Mexican Dip with chopped green onions, 1/4 cup of Karen’s Favorite Salsa (1/8 cup served on both sides of the dish) and two Tbsp. (dollops) of (optional) fat free sour cream. Serve immediately with baked corn tortilla chips.

Karen’s Note: To up the fiber and/or protein of this dish…add one can of drained and heated black beans or heated grilled boneless/skinless chicken breast strips.

Olive Tomato Dip

Good Morning!

After about a month of my request to post this wonderful recipe…I would like to thank Stacy’s Pita Chips for this recipe.

Here is their wonderful holiday and party dip (otherwise known and Olive/Tomato Salsa) recipe that I actually made last weekend, so enjoy! -Karen

You’ll need:
1 jar stuffed green olives, drained
1 can pitted black olives, drained
4 Roma tomatoes, tops removed
1 bunch green onions
2 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar

Place ingredients in food processor and pulse, until all ingredients are completely chopped.

Chill and serve with cheese, whole wheat crackers or baked pita chips that you can make yourself, or even save time and money and purchase my recommended Stacy’s Pita Chips at your local supermarket.

Karen’s Note: To “kick” this recipe up a “notch” just add about 2 Tbsp. of pickled jalapeno slices or 2 fresh jalapenos to the food processor for a spicier dip. You can find Stacy’s Pita Chips on Facebook at http://www.facebook.com/stacyspitachips.

Radish Party Dip

Servings: 24

You’ll need:
10-12 small radishes, washed, trimmed and sliced
8 oz. fat free cream cheese, softened
8 oz. fat free sour cream
6 cloves garlic (or 2 tsp. minced garlic)
6 Tbsp. apple juice, 100% juice – not from concentrate
Freshly-ground kosher salt and black pepper – to taste

Place radishes in the work bowl of a food processor fitted with a metal blade. Add all other ingredients and puree, until smooth and creamy. Add freshly-ground salt and pepper and puree again.

Serve radish dip immediately with whole wheat crackers, baked tortilla chips, crudites or veggie chips.

Karen’s Note: Try this recipe adding just as much of the ingredients as needed, until a desired taste is reached (more apple juice can be added, but it will be a little thinner – refrigerating overnight can thicken it somewhat).  Add as little or as much salt as needed, but do not over pepper this dip…just a little fresh-ground black pepper goes a long way!

Mango Avocado Tomato Salsa

Servings: 8-12

You’ll need:
1 ripe, but firm mango, peeled, seeded and diced
1 ripe, but firm avocado, peeled, pitted and diced
3 Roma tomatoes, diced
3 Tbsp. onion, minced
1 Tbsp. garlic clove, minced
1 small jalapeno, seeded and minced
2 Tbsp. fresh lime juice
2 Tbsp. extra virgin olive oil
1-1/2 tsp. red pepper flakes
Salt and pepper

Mix all ingredients except avocado in a large bowl.

Add avocado to salsa and stir gently to combine.

Salt and pepper to taste.

Serve fresh as a dip with baked tortilla chips or as a topping for tilapia or any grilled fish. If making ahead of time and not serving for a couple of days, don’t dice or add the avocado, until prior to serving.

Karen’s Note: Fresh mango salsa can be stored chilled for a day or two and is also a great topping for grilled chicken too…Happy Cinco de Mayo!

Holiday Crab Dip Appetizer

Servings: 12

You’ll need:
1 cup (8 oz.) imitation crab, flake style
1/4 cup fat free or light sour cream
1/4 cup light mayonaise
1/4 cup fat free or low fat cheddar cheese, shredded
1 Tbsp. lemon juice
3 Tbsp. onion, finely chopped
3 Tbsp. red bell pepper, finely chopped
1/4 cup red bell pepper, thinly sliced into strips
1 tsp. garlic powder
1 tsp. papriksa
1/4 tsp. cayenne powder
1/4 tsp. seasoned salt

In a medium boil break up crab meat with a fork, until completely shredded. Stir in sour cream, mayo, lemon juice, chopped onion & red pepper, garlic powder, paprika, cayenne and seasoned salt. Mix well.

Spoon into a holiday or chilled dish, garnish with remaining red pepper strips and refrigerate. Keep chilled, until ready to serve with wheat crackers and baked pita chips.

Enjoy and Happy Holidays from my family to yours!

Karen

Karen's Easy Guacamole

Servings: 8

You’ll need:
2 ripened avocados
1 small onion, finely chopped
2 tsp. lime juice
1 tsp. seasoned salt
1 tsp. paprika
1-1/2 tsp. red pepper flakes
1-1/2 tsp. garlic powder
1/4 tsp. cayenne powder

Peel and mash avocados in a medium serving bowl. Stir in lime juice, onions, seasoned salt, paprika, red pepper flakes, garlic powder and cayenne.

Blend well, cover and set in refrigerator, until ready to serve as a dip with baked corn tortilla chips, as a topping for baked or grilled meats and potatoes or as a side with any Mexican entree.

Note: This is a favorite to enjoy in our house while watching television and most especially as a side on “Taco Night” or with my delcious Shrimp Fajitas!

Summer is just around the corner for family renuions, picnics, barbecues and friendly get togethers. Fresh made cold salsa, dips and appetizers are a favorite to serve alongside chips, as a side dish or as a topping for grilled fish. Salsas can also be serrved with grilled chicken breast or alone on top a bed of lettuce. Whatever the occasion or celebration at your location salsa is always served fresh or chilled. This Black Bean, Corn and Avocado Salsa recipe is really nice for family and friends to enjoy on a hot summer day!

Servings: 12

You’ll need:
1 15 oz. can yellow corn (drained)
1 15 oz. can black beans (drained and rinsed)
3 Roma tomatoes (diced)
1 bunch green onions (finely sliced)
1 small red onion (finely chopped)
1 small red bell pepper (diced)
1 large jalapeno (finely diced)
1 large firm avocado (cubed)
1 Tbsp. minced garlic
1 tsp. ground cumin
1/4 tsp. cayenne
1/4 cup lime juice
3 Tbsp. extra virgin olive oil
salt and pepper (optional – to desired taste)

In a medium bowl, stirring gently with a big spoon, combine corn, beans, tomatoes, onions, peppers, avocado, garlic, cumin, cayenne and lime juice.

Drizzle olive oil over salsa mixture and salt and pepper to desired taste.

Serve chilled with baked tortillas, pita chips or or grilled tilapia fillet and enjoy!

Servings: 2

You’ll need:

8 oz. imitation crab, flake style

2 Tbsp. light sour cream

2 Tbsp. light mayonnaise

2 tsp. lemon juice

4 Tbsp. red onion (finely chopped)

4 Tbsp. celery (finely chopped)

½ tsp. garlic powder

¼ tsp. paprika

1/8 tsp. cayenne powder (optional)

Salt & pepper (to desired taste)

In a small bowl add flake style crab meat and stir, with a fork, breaking it up into shreds. Stir in sour cream, light mayo, lemon juice, red onion, celery, garlic powder and paprika and mix well.

Next, stir in (optional) cayenne. Salt and pepper to desired taste.

Serving Suggestion: Makes a delicious lunch for two or a great dip served with my Baked Pita Chips (see recipe) – enjoy!

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Karen's Favorite Salsa

Servings: 20-24

You’ll need: 

2 cans of 15 oz. Crushed Tomatoes

1 can Rotel (mild, medium or hot – per your taste)

1/4 cup vinegar

1 large or 1-1/2 medium finely chopped onion

1-1/2 heaping tsp. minced or powdered garlic

1/4 cup sugar

1-1/2 tsp. salt

1-1/2 tsp. chopped jalapeño peppers

In a medium Dutch oven (or saucepan) add vinegar, onions and garlic. Cook on low to medium heat, while stirring, until onions are transparent. Meanwhile, in a blender or food processor empty the contents of the Rotel can and chopped jalapeño peppers (optional) and puree the mixture so it is no longer “chunky”. 

In the saucepan add Crushed Tomatoes, puree mixture, sugar and salt. Stir every 15 minutes, simmering for at least one hour on low heat.

Cool completely before serving and/or freezing in small storage containers.

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Roasted Red Pepper Hummus

Servings: About 24

You’ll need:
1 (15 oz.) can garbanzo beans (chickpeas), drained & rinsed
1 c. roasted red peppers
1/4 c. Tahini (sesame paste), located in International food isle
4 Tbsp. olive oil
2 Tbsp. lemon juice
1 Tbsp. garlic powder
1 tsp. ground cumin
Salt and ground black pepper (optional – to desired taste)
Chopped parsley (optional – for garnish)

Rinse and drain the can of chickpeas. Place drained chickpeas in a blender or food processor and add red peppers, tahini, lemon juice, garlic and cumin. Process the mixture until smooth and then season to taste with (optional) salt and pepper.

Transfer to a serving bowl, and garnish on top with (optional) parsley.

Serve with crudites (cut up veggies), baked pita chips or cut-up pita triangles.

Karen’s Note: This Red Pepper Hummus appetizer can be made in advance and stored in an air-tight container in the refrigerator for up to a week, however after a few days 2-3 Tbsp. of water or oil may need to be mixed in prior to serving.

Karen’s Note: This Red Pepper Hummus appetizer can be made in advance and stored in an air-tight container in the refrigerator for up to a week, however after a few days 2-3 Tbsp. of water or oil may need to be mixed in prior to serving.