- 2 cups plain low-fat yogurt
- 1 tbsp finely grated lemon zest
- 1 tbsp chopped, fresh dill
- 1 large cucumber, peeled and seeded
1. Line a strainer with cheesecloth and place it over a deep bowl. Add the yogurt to the strainer, cover and refrigerate overnight. The yogurt will drain and thicken in the refrigerator overnight. Discard the liquid. (This can be done in advance and stored for up to one week.)
2. Finely chop the cucumber and dry the paper towels.
3. Stir the cucumber, lemon zest and dill into the strained yogurt. Chill for at least one hour. (This can be made in advance and stored in the refrigerator for up to 3 days.) Garnish with fresh dill.
4. Serve with fresh vegetables and pita wedges or as a condiment for broiled salmon or grilled shrimp.
- 8 oz. cream cheese – softened
- 2 dashes dry mustard
- 2 splashes Tabasco sauce
- 3 tablespoons heavy whipping cream
- 1/2 teaspoon Old Bay Seasoning
- 2 teaspoons white wine
- 1 tablespoons grated Parmesan cheese
- 2 teaspoons shrimp base
- 2 teaspoons diced onion
- 2 teaspoons diced red bell pepper
- 2 teaspoons diced green bell pepper
- 2 teaspoons diced Roma tomatoes
- 2 teaspoons diced green onion
- 5 1/3 ozs. canned crab meat – drained
- 1 tablespoon grated Parmesan cheese – for garnish
- tortilla chips
-Fold together all ingredients, except Parmesan for garnish and tortilla chips.
-Spread evenly into oven-proof baking dish.
-Microwave on medium power for 4 minutes.
-Transfer to oven and broil until top is slightly browned.
-Garnish with Parmesan and serve with tortilla chips for dipping.
- 1 cup Hellmans mayonnaise
- 1 (8 oz) package cream cheese
- 1 package onion dip mix
- 3 or 4 green onion tops; cut up
- 4 or 5 slices of bacon; fried crisp
Mix all ingredients well. Chill and serve with chips, veggies, etc.
- 2 ripe avocados, chopped
- ½ cup Hellmans mayonnaise
- 2 tablespoon lime juice
- 1 clove garlic, minced
- 1 small tomato; chopped.
Mash avocados with fork in small bowl. Add remaining ingredients; mix well.
- 1 can (14 oz) artichoke hearts; drained, finely chopped
- 1 package (10 oz) frozen chopped spinach; thawed, drained
- ¾ cup grated parmesan cheese
- ¾ cup Hellmans mayonnaise
- ½ cup shredded mozzarella cheese
- ½ teaspoon garlic powder
Preheat oven to 350 degrees (F). Mix all ingredients until well blended. Mix all ingredients and spoon mixture into 9-inch pie plate or quiche dish. Bake 20 minutes or until heated through.
This mixture can be made in advance. Make the mixture, cover and refrigerate up to 24 hours. Bake, uncovered, as directed just before it’s time to be served; increase the baking time by 5 to 10 minutes to ensure that the dip mixture is heated through.
- 1 pound of shredded cheese
- 1 pint (2 cups) Hellman’s mayonnaise
- 2 medium onions
- 3 cloves garlic
- Tony’s Creole seasoning to taste
- Crushed black pepper
- 4-5 fresh jalapeños, seeds and all
Here’s how I start making this dip:
- Get a big bowl and put the mayonnaise in it.
- Peel the garlic and coat with olive oil. Roast in the oven until soft. Put in food processor and puree. Add to bowl and stir.
- Peel the onions and put in food processor and puree. Add to bowl and stir.
- Cut top off of jalapeños and put in food processor and puree. Add to bowl and stir.
- Add shredded cheese (I use a 3-cheese blend called Fiesta) to bowl and stir.
- Add creole seasoning, black pepper to taste.
Put in a container and pop into the fridge for at least 2 (that’s right!) days!! Ok, put a little on the side and sample right away but trust me…. you’ll want this to sit for a couple of days because the flavors meld together and it gets thicker too.
Heat up the dip or leave it as-is and try it with warmed nacho chips, on sandwiches, on brats, on burgers, or on your finger!!! (just don’t eat your finger… remember, it’s finger LICKING good!!)
- 4 avocados; just barely soft to the squeeze
- 2 limes
- 2 Roma tomatos chopped
- 1/4 onion finely chopped
- 1/4 teaspoon cayane pepper
- 2 cloves garlic, smashed and chopped fine
- 1 japalano pepper deseeded and chopped fine
- 1 tsp Tony’s Creole seasoning
- 1 tsp fresh ground black pepper
Cut avocados length ways in half and remove seeds. Remove meat with a spoon and place in a bowl large enough to mix with all the ingredents.
Half the limes and squeeze onto avocados. This will add a salty taste and keep the avacados from turning brown.
Add the diced up tomatos, japalano, garlic and onion to the bowl. Add the seasonings and stir it up.
Take a taste and reseason to taste. If it just isn’t quite hot enough for ya, add some more cayane and maybe some chili powder. Place in the refrigerator for a while to let the flavors meld a bit then enjoy with your favorite tortilla chips or on tacos, or burgers, or sandwiches, or…. yeah…. you get the idea!