No-Cook Shrimp Dip

No-Cook Shrimp Dip

 

Yield: 18 servings
 
 
 
 
 
 
 
 
 
 
 

 

Ingredients

  • 1 package (8 ounces) cream cheese , softened
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Shrimp Soup
  • 1/2 teaspoon Louisiana-style hot sauce
  • 1/4 cup finely chopped celery
  • 1 tablespoon finely chopped onion
  • cracker , chips and/or fresh vegetables

Instructions

  1. Stir the cream cheese in a medium bowl until smooth. Stir in the soup, hot sauce, celery and onion. Refrigerate for 2 hours. Serve with the crackers for dipping.

Notes

Provided By: Campbell's Kitchen

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Posted Thursday, March 28, 2013 by Michael Gonzales in Recipes, Appetizers, Side Dish

 
 
 

Avocado-Feta Dip

Avocado-Feta Dip

 

Prep Time: 4 minutes     Cook Time: 6 minutes    
Total Time: 10 minutes
Yield: 6 Servings     Calories per serving: 162    
Fat per serving: 15 grams (4 grams Sat)

 

 

 

 

 

 

Ingredients

  • 1/2 diced red onion
  • 1 diced seeded jalapeno
  • olive oil
  • 1 diced avocado
  • 1 cup cilantro
  • 3/4 cup crumbled feta
  • 1/4 cup lemon juice
  • 3 tablespoons vegetable oil

Instructions

  1. Cook 1/2 diced red onion and 1 diced seeded jalapeno in olive oil, 6 minutes. Puree with 1 diced avocado, 1 cup cilantro, 3/4 cup crumbled feta, 1/4 cup lemon juice, 3 tablespoons vegetable oil and salt to taste. Serve with toasted bread and vegetable sticks.

Notes

Sourced from Food Network

 

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Posted Thursday, Jan. 3, 2013 by Michael Gonzales in Recipes, Appetizers

 
 
 

Baba Ghanoush (Eggplant Dip)

Baba Ghanoush (Eggplant Dip)

 

Prep Time: 5 minutes     Cook Time: 45 minutes    
Total Time: 50 minutes
Yield: 2 Cups     Serving Size: 1/4 Cup    
Calories per serving: 42 Calories    
Fat per serving: 2g (sat 0.3g)

 

 

 

 

 

 

 

Ingredients

  • 1 large or 2 medium eggplant
  • 2 garlic cloves, crushed
  • 2 tbsp tahini (sesame paste)
  • 1/4 cup scallions, finely chopped
  • Juice of one lemon
  • 1/4 cup chopped parsley
  • Paprika

Instructions

  1. Preheat oven to 400 degrees. Prick eggplant all over with a fork. Place in oven for 45-50 minutes until very soft. Remove from oven, plunge in cold water to cool or simply wait for the eggplant to cool.
  2. Peel and chop cooked eggplant. Place in a blender with the garlic, tahini, scallions, lemon juice and parsley. Blend until almost smooth. Refrigerate until ready to serve. Just before serving, sprinkle a little paprika on top. Enjoy with whole wheat pita bread wedges or cut vegetables.

Notes ...

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Posted Thursday, Dec. 27, 2012 by Michael Gonzales in Recipes, Appetizers, Side Dish

 
 
 

Roasted Garlic & Jalapeno Guacamole

Roasted Garlic & Jalapeno Guacamole

 

Prep Time: 10 minutes     Cook Time: 5 minutes
    Total Time: 15 minutes
Yield: 2 Cups, or 8 Servings     Serving Size: 1/4 cup
    Calories per serving: 155     Fat per serving: 10.5g (2g sat, 5g mono)

 

  

 

 

Ingredients

  • 3 large cloves garlic, unpeeled
  • 3 ripe medium avocados
  • 1/4 cup coarsely chopped fresh cilantro, loosely packed
  • 1 tablespoons fresh lime juice, (add more to taste)
  • 1/2 teaspoon salt
  • 3 large fresh jalapenos, coarsely chopped
  • 1 medium red onion, minced

Instructions

  1. Place unpeeled garlic in a small dry skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Cool, then slip off the skins; finely chop.
  2. Scoop avocado flesh into a large bowl. Add the garlic, jalapenos, onions, cilantro and lime juice to taste. Coarsely mash everything together. Season with salt to taste.
  3. Transfer to a serving bowl.

 

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Posted Thursday, May 17, 2012 by Michael Gonzales in Recipes, Appetizers, Side Dish