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Showing posts from March, 2013

Layered Mediterranean Dip

This dip was "lick the plate clean" good.   It really was.  There was nothing left on the plate after my gathering last night.  I will be adding this into the regular rotation.  It's like the old school layered taco dip, sort of, in its assembly, but the flavors are totally different.  And awesome. I had pinned this , and finally got to make it - it's a keeper.  I just changed a few things, mostly because of what I had on hand. I totally guessed on the amounts - I know I prepared 1 cup of the chopped veggies, but didn't use all of it, because I thought it might get too moist or too loaded to eat on a chip.  Do whatever you feel like! Layered Mediterranean Dip 1 container of hummus (make it if you like, I used Trader Joe's Garlic flavored hummus) 1 recipe cilantro pesto (see below) 1/3 c. seedless cucumber, chopped 2 tbsp. red onion, diced 2 tbsp. chopped Kalamata olives (I don't like olives, so I put them on 1/2 and barely used any) 3 tbs

Marbled Potatoes Two Ways

Tried a new recipe for a side dish recently... I made some twice-baked potatoes the other day using a combo of russet potatoes and sweet potatoes - so good!  I had a lot of filling left over and just served that as a mashed potato side another night.  The kids didn't mind it, either, which is always a bonus!  Sorry for the pics - it's a phone pic, taken before I baked them.  You get the general idea...  Marbled Twice-Baked Potatoes 4 large russet potatoes 1 large sweet potato (I had 2 medium-ish ones, and used those) 1/4 c. sour cream 2 tbsp. unsalted butter, cubed 2 tbsp. fresh chives, minced (could also use scallions, sliced thin) 1/2 c. shredded sharp cheddar cheese freshly grated nutmeg (optional, but I like it!) salt & pepper to taste Poke your potatoes a few times, and bake them at 400 degrees for about an hour, or until they're tender.  Take them out, and let cool for a bit.  Slice the sweet potato in half, and then squeeze the delicious insides