Tag Archives: dip

Dill Ranch Dressing

My favorite dressing at PCC is this fresh “dill ranch” dressing. They only sell it in small one serving sizes with salads to go, so I looked up the recipe, made it, and it turned out just as excellent as the in store version!

Here you go! 🙂

dill ranch dressing and veggies blog

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder (I omitted because I didn’t have this ingredient, still tasted great!)
  • 1 teaspoon dried dill
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh parsley (optional)
  • 1 to 2 tablespoons milk (to make thinner if desired)

Directions

  • Add all ingredients to a bowl and stir together with a whisk until the herbs and spices are mixed evenly.
  • For a thinner dressing add milk, 1 tablespoon at a time, until desired consistency is reached.
  • Refrigerate until ready to serve!
  • Serve with fresh cut vegetables or salad.

 

Thanks PCC Natural Markets for this recipe!

dit-elle-Esther

Easy Paleo Maple Pumpkin Sauce

I made this with the thought of drizzling it over some pumpkin doughnuts I made (recipe coming tomorrow!).  After I made it though, I thought of a kazillion different things it would be great on.  Hence…it’s getting it’s own post 🙂

And…it’s only 4 ingredients.  Paleo, no added refined sugar, nut free, dairy free, and vegan.  BUT…it’s delicious and you’ll want to put it on everything haha.Blog Paleo Pumkin Glaze Caramel Sauce-2Ingredients

  • 2 Tablespoons Coconut Oil
  • 1 Tablespoon Pure Maple Syrup
  • 1 Tablespoon Organic Pumpkin Puree
  • 1 Tablespoon No Sugar Added Sun Butter (if you don’t have to worry about nut allergies, you could substitute any creamy nut butter)

What to do…

Combine all these ingredients and either microwave or heat over the cook top until all melted and combined to a creamy texture.  Let it cool a little before you drizzle over whatever you are drizzling it over (doughnuts, cupcakes, banana ice cream, yogurt, oatmeal…the possibilities are endless) or dip fruit into it!  It will harden after a few minutes.

Blog Paleo Pumkin Glaze Caramel Sauce-1 Enjoy!dit-elle-Lauren

Creamy Feta Dip and Veggies

The thing that makes this Feta Dip unique is the cumin spice. It is creamy and fresh and delicious and wonderful paired with fresh veggies!

Mom tip of the day: I left some stems and leaves on the carrots and asked my kids if they wanted “bunny carrots”? They were so intrigued they ate the carrots up (don’t eat the leaves or stems!). Funny how something slightly out of the ordinary is so interesting! 🙂

feta buttermilk and veggies dip blog (2) feta buttermilk and veggies dip blog (1)
Ingredients

  • 3/4 cup buttermilk or Greek Yogurt
  • 6 oz Feta, crumbled (about 1 1/4 cup)
  • 3/4 tsp cumin (optionally for richer flavor – heated in a small skillet until just fragrant)
  • 2 tsps. fresh lime juice
  • Pepper, to taste
  • Olive oil
  • Radicchio leaves, carrots, cucumber or other favorite veggies

Directions

  • Combine buttermilk, 1/2 cup of the Feta, cumin and pepper in a food processor and process until smooth
  • Add remaining feta and pule a few times to combine
  • Cover and refrigerate for up to 2 days
  • Before serving, stir in lime juice and serve the dip drizzled with olive oil and a sprinkle of black pepper
  • Serve with fresh cut veggies

dit-elle-Esther

Medjul Date Caramel Sauce

I’ve seen/heard about people making caramel sauce out of dates, and have been wanting to try it out.  I finally did last week, and YUM!!  No refined sugar, just a few ingredients, and super easy.  Pretty much a win in my book!  Oh, and it’s yummy!Blog Caramel Medjul Date Sauce-3Ingredients

  • 8-10 Medjul Dates (pitted)
  • 1/4-1/3 cup Almond Mild (or milk of your choice) Amount depends on the consistency you want and how many dates you used.
  •  1/2 a vanilla bean (inside scraped out).  Could also use pure vanilla extract
  • A few grinds of sea salt

Directions

Place all ingredients in a high speed blender or Cuisinart and blend until creamy.  You’ll need to scrape the sides a few times.  I started out in a Vitamix, but I don’t think I was making enough so it didn’t blend well.  I dumped everything in my Cuisinart and it turned out great!

Maya loved helping me pit all the dates, and of course hitting the pulse button 😉Blog Caramel Medjul Date Sauce-Blog Caramel Medjul Date Sauce-2Blog Caramel Medjul Date Sauce-4You can dip apples in this, spread on toast, or put over ice cream (or banana ice cream!), or put dollops into a cake (THAT is coming on Wednesday-so good!!!)

Blog Caramel Medjul Date Sauce-6Blog Caramel Medjul Date Sauce-5Enjoy!dit-elle-Lauren

 

Spinach, Bacon and Artichoke Dip

It feels like I’ve been on this Artichoke Dip frenzy now that I look back at our recipes, but then I guess we’ve also been doing this blog for a while! 🙂 Over the holidays I discovered Hot Artichoke and Crab Dip, then I was looking for a very simple baked dip and discovered the awesome Warm Artichoke Dip with only FOUR ingredients, then finally with some tweaking and consulting of multiple recipes, discovered this excellent Spinach, Bacon and Artichoke Dip that I’m posting today.

This recipe is very similar to my Spinach Artichoke Dip with Bacon, with one key difference being that this one calls for sour cream and the other one calls for mayo, and this one uses a mix of cheeses. This recipe has more veggies and less dairy that many similar dip recipes that you’ll find out there, but that’s the way I like it. And you know, with ingredients like cheese, artichoke, spinach, and BACON.. well.. you can’t really go wrong! Enjoy whatever variation you decide on or come up with. 🙂

Blog spinach bacon dip

Ingredients

  • 1 cup shredded mozzarella cheese + more for topping
  • 1/3 cup sour cream
  • 1/4 cup grated fresh Parmesan cheese + more for topping
  • 5 bacon strips, cooked and chopped (an easy way to cook bacon is to microwave between paper towels until crispy)
  • 3 garlic cloves, crushed
  • 1 (14oz) can artichoke hearts, drained and chopped
  • 1 (8oz) blocks of cream cheese, softened
  • 1 (10oz) package frozen chopped spinach, thawed, drained, and squeezed dry
  • Serve with fresh cut veggies or tortilla chips

Directions

  • Heat oven to 350*
  • Combine mozzarella, sour cream, Parmesan and next 6 ingredients (through spinach) in a large bowl and stir until well blended
  • Spoon mixture into a baking dish and sprinkle with remaining cheese
  • Bake at 350* for ~30 minutes or until bubbly and golden brown
  • Serve warm

Super Mom Tip: this freezes well! Put in individual containers and let thaw in fridge a day ahead of use. 🙂

dit-elle-Esther

Warm Artichoke Dip

This is a staple – super easy to make – artichoke dip. Four ingredients, mix well and pop in the oven. Voila! Serve hot with fresh cut vegetables or crackers!

Blog basic artichoke dip-2 Blog basic artichoke dip-1

Ingredients

  • 1 can (~14oz) artichoke hearts, quartered
  • 1 can (4oz) chopped green chilis (you can find them with varying degrees of heat, so check the can – mild, medium or hot – whatever your preference)
  • 1 cup grated Parmesan cheese
  • 1 cup mayonnaise

Directions

  • Combine all ingredients
  • Turn into 8 inch round baking dish
  • Bake 350* for 25 minutes or until it starts to turn golden around the edges and bubble
  • Serve warm as a dip with fresh cut veggies, crackers or chips

dit-elle-Esther

Smoked Salmon Dip

This is a classic Smoked Salmon Dip with a hint of lemon juice and chopped dill – delicious as an appetizer, great dish to bring to a party, and it can be dressed up or down. Serve with cut vegetables, crackers, or toasted baguette!

Blog smoked salmon dill dip-3 Blog smoked salmon dill dip-2 Blog smoked salmon dill dip-1

Ingredients

  • 8oz cream cheese
  • 2 Tbsp chopped fresh dill
  • 1 Tbsp fresh lemon juice
  • 4 oz smoked salmon, chopped and divided
  • Dill springs (for garnish)
  • Serve with fresh cut vegetables, crackers or toasted bread

Directions

  • Combine first three ingredients in a food processor
  • Add half of the salmon and process until smooth
  • Fold in remaining half of salmon
  • Garnish with dill sprigs
  • Yields 12 servings

Super mom tip: This dip makes very well ahead of time. Simply cover and refrigerate a day in advance.

dit-elle-Esther