This bean dip is hearty, delicious and perfect for any party. My friend Kristen has made it a few times and I am always stuck next to the snack table enjoying it. I figured I’d give it a try, turned out just how I remembered and was so easy to make! Thanks kritch for the recipe
- 1 can black eyed peas
- 1 can shoe peg (or white) corn
- 1 green onion, chopped
- 1 clove garlic, minced
- 1 tsp cumin
- 1 cup cilantro, chopped
- 2 avocados, chopped
- 1 tomato, chopped
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1-2 tbsp fresh lime juice
- (optional) 1 jalapeno, chopped (seeds removed)
1. Add the beans and corn to a large bowl.
2. Prepare remaining ingredients and add to the bowl. Mix well.
3. Slowly add the olive oil and red wine vinegar until you get your desired consistency. Top off the mixture with fresh lime juice and enjoy with a big bowl of tortilla chips! (would also be a delicious addition to tacos!)
Best part about watching football…the apps! I am a big fan of onion dip and figured I’d try making some from scratch. Cooking the onions low and slow really brought out some great flavor, this is definitely a go-to recipe for any game day parties.
- 2 tbsp canola oil
- 1 tbsp butter
- 2 yellow onions, sliced into 1/4-inch rings (about 4 cups)
- 2 large shallots, sliced into 1/8-inch rings (about 1/2 cup)
- 2 cups sour cream
- 1 cup mayonnaise
- 1 tsp celery salt
- 1 tsp Worcestershire
- 1 tsp freshly ground black pepper
- 1/2 – 1 tsp salt
1. In a large saute pan over medium high heat, add oil and butter. When butter is melted, add onions.
2. Saute stirring occasionally until golden brown and caramelized, about 35 minutes.
3. Add shallots and saute for 15 minutes more until onions and shallots are dark brown.
4. Remove from heat and let cool for 5 to 6 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.
5. Meanwhile, in a medium bowl, combine sour cream, mayonnaise,celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight.
I just love a good app and potato skins are one of my guilty pleasures. I decided to take a chance and make these slightly healthier…I was pretty impressed, didnt feel like I was missing out at all! A few tricks that are keepers: use turkey bacon, replace sour cream with greek yogurt and use 2% cheese instead of whole. Delicious!
- A couple of Russet Potatoes (each potato will make 4 skins)
- Turkey Bacon
- A package of 2% shredded cheese (I used a cheddar/jack combo)
- 1 small container of plain Greek Yogurt
- Handful of chopped chives
- Salt & Pepper
1. Preheat oven to 400 degrees.
2. Puncture a few holes in potatoes to allow steam to escape and microwave on high until tender, approx 5 mins.
3. Slice the potato into quarters.
4. Scoop out the inside of each quarter.
5. Meanwhile, saute the bacon in a skillet until crispy and chop into pieces.
6. Place the skins on a baking sheet lined with foil. Add a little salt & pepper to each.
7. Top each skin with a generous amount of shredded cheese and bacon.
8. Bake for 5-7 mins until cheese is melted and skins are starting to crisp.
9. (optional) add more cheese
10. Continue to bake for another 5 minutes.
11. Add a dollop of greek yogurt and sliced chives.
*If you prefer a crispier skin, throw just the potato skins into the oven for 5 mins before adding the goodies