A Cooking Baker

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

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