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By learning about basic ingredients and how to use them, you can create simple, quick and delicious meals your family will love!!

Showing posts with label Dips/Spreads. Show all posts
Showing posts with label Dips/Spreads. Show all posts

Thursday, December 12, 2013

Spicy Guacamole

Guacamole is a great item to add to your football party or holiday snack table.  Offer this dip along with a variety of white, yellow and blue tortilla chips and even some fresh cut veggies.  Many people who choose to stay away from tortilla chips will have the option of dipping veggies in the dip, and still get to enjoy this Spicy Guacamole.

When you shop for avocados, look for the ones that are dark skinned and just slightly soft to the touch.  You have to be a little careful when selecting avocados. Most grocers tend to throw new avocados in with the older ones, so you have to make sure you are not buying under ripe or over ripe  produce.  One one hand if you get a very soft avocado the flesh will probably be dark and not look very appetizing.  On the other hand, an avocado that is hard as a rock and a light greenish-yellow color inside will look nice but since it's under ripe, you won't get a creamy guacamole no matter how long you blend it.

Another handy tip when choosing an avocado is to look for the piece of stem on top.  If you can push off the stem, and it looks moist and fresh, you've got a fresh avocado.

When preparing the guacamole be sure to taste for the level of spice.  If it is too spicy for your taste, adding 1-2 teaspoons of sour cream will tone down the heat, but keep the guacamole creamy.  For a complete meal serve this Spicy Guacamole with Baked Chicken Chimichangas.

3 Avocados, halved, seeded and peeled
1 Lime, squeezed and juice reserved
1/2 tsp Kosher Salt
1/2 tsp Ground Cumin
1/2 tsp Ground Cayenne Pepper
1/2 small  Red Onion, diced (optional)
1/2 small  Tomato, seeded and diced (optional)

Scoop the avocado pulp into a food processor and add the lime juice, tossing to coat.  Add the salt, cumin and cayenne to the avocados and blend until smooth, or process just briefly for a more chunky texture.

Add about 1 TB (or more) of lime juice until the guacamole is the desired consistency. Chill or let sit at room temp for 1 hour. Serve with tortilla chips.

Thursday, January 26, 2012

Sausage and Cheese Dip

The Super Bowl is just 9 days away!!  Today we have for you an easy snack to serve in a crock pot when you have guests over for the big football game. With just 3 ingredients, this is a hearty snack that everyone will love.  Just set the crock pot on the lowest setting and stir occasionally.  Any leftovers can be reheated the next day and added to the top of scrambled eggs for a delicious and quick breakfast.

2 lb loaf Velveeta
1 lb Hot or Mild Sausage
1 can Rotel Diced Tomatoes with Green Chilies (Regular or Spicy)

In a large skillet, brown and crumble sausage. Drain sausage on paper towels. Cut cheese into cubes and put in crock pot with the can of tomatoes and crumbled sausage. Turn crock-pot on low and stir occasionally until cheese is melted. Serve with tortilla chips.

Friday, May 7, 2010

Smoked Gouda & Wild Mushroom Dip

2 TB Butter 
3 cups White Mushrooms, stems removed and caps chopped (or portabella or shiitake mushrooms)
1 TB Garlic, minced
2 cups Half & Half
4 (8 oz) pkgs Cream Cheese
3 cups Smoked Gouda, shredded
2 cups Spinach, roughly chopped
Salt and Pepper, to taste

In medium sauté pan, melt butter over medium heat and sauté mushrooms and garlic until soft, about 6 to 8 minutes. Remove from heat and set aside.

In medium saucepan, combine half & half, cream cheese and Gouda over low heat. Stir constantly until ingredients have incorporated. Add mushroom mixture and spinach to cheese mixture.

Season with salt and pepper and serve immediately with crackers or fresh vegetables for dipping.

Roasted Red Pepper Hummus

Serve with assorted veggies and pita bread cut into wedges and lightly toasted. Tahini is a sesame paste which can be found in the Mediterranean foods section of your market. 

1 (15 oz) can Garbanzo Beans, drained
1 (4 oz) jar Roasted Red Peppers
3 TB Lemon Juice
1 1/2 TB Tahini
1 Clove Garlic, minced
1/2 tsp Ground Cumin
1/2 tsp Cayenne Pepper
1/4 tsp Salt
1 TB chopped Fresh Parsley

In an electric blender or food processor, puree the garbanzo beans, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)

Sprinkle the hummus with the chopped parsley before serving.

Serves 8.

Thursday, May 6, 2010

Blue Cheese Spread

This is a very elegant appetizer that is quick and easy to make. If you cannot find Belgium Endive at your local grocery store, just ask the manager to order them for you.

2 cups Crumbled Blue Cheese or Roquefort Cheese
8 oz Cream Cheese, softened
1/4 cup Cream Sherry
1/4 cup Sour Cream
1 TB Worcestershire Sauce
1/4 tsp Cayenne Pepper
2 TB Lemon Juice

Using a food processor, combine all ingredients until smooth.

Serving Suggestion: Serve with assorted crackers or use a pastry bag with a wide tip and pipe a 1/2 tablespoon of spread onto Belgium Endive leaves. Arrange leaves on a platter in a fan design and serve.

Chunky Guacamole

4 Ripe Haas Avocados
3 TB Fresh Lemon Juice
8 dashes Tabasco Sauce
1/2 cup Red Onion, finely chopped
1 large Garlic Clove, minced
1 tsp Kosher Salt
1 tsp Freshly Ground Pepper
1 medium Tomato, seeded and finely chopped

Halve and pit the avocados, then scoop the flesh into a bowl. Lightly mash the avacado, leaving some bite-sized pieces. Add the lemon juice, Tabasco, onion, garlic and salt and pepper; toss with a wooden spoon.

Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes and toss to combine. Adjust the seasonings to taste. Serve with baked tortilla chips or toasted pita triangles.

Clam Dip

8 oz Cream Cheese, softened
1/2 cup Sour Cream
1 tsp Lemon Juice
Salt and Black Pepper to taste
3/4 tsp Worcestershire Sauce
1 (6 1/2 oz) can Minced Clams, drained

In a medium bowl, blend cream cheese and sour cream until smooth. Stir in lemon juice, salt, pepper and Worcestershire sauce and blend.

Fold minced clams into cream cheese mixture. Chill 1 hour before serving with assorted crackers.

Makes 1 1/2 cups.