Ranch Spinach Dip

So you're going to a party, and you want to take something.  But, it has to be easy and quick.  Here's just the thing.  My ranch spinach dip.  And if you use a bread bowl for your container, you don't have to worry about bringing home any dishes, (another bonus to the party night)!.  My husband and grand kids all love this and I can whip it up in no time, plus it's so inexpensive.  This recipe makes 2 cups.

You will need:
1 10 ounce box of frozen chopped spinach
1 16 ounce container sour cream
1 8 ounce can water chestnuts
3 Tabs of my homemade Ranch Dressing Mix
1 Tabs salt
1 loaf bread, (optional)
Fresh vegetables and fruits, (your choice)

Thaw and drain your spinach.  (If you get whole spinach, make sure to chop it up - I find it easier to use already chopped spinach.)  Make sure you get all the water out of the spinach, (very important!)

Drain and chop the water chestnuts.

In a medium bowl combine the sour cream, water chestnuts, spinach, salt, and ranch dressing mix.

Note:  If you want to substitute a 1 ounce package of store purchased ranch dressing mix, then do NOT add the salt.  I choose to make my own dressing mix, so that I don't add all the extra salt and chemical preservatives to my dip.  It allows my dip to taste fresher.  (Click on the link to get the recipe for my homemade ranch dressing mix.)

Now cover and chill for 30 minutes while you get your bread bowl ready.

Today I am using a square loaf of rosemary garlic herb bread that I made in my bread machine, (I think this will be a different way to present the dip).  You can use a nice round French bread, a soup bowl, a scooped out long french loaf, or even just serve it in a nice attractive bowl.  I like not bringing home a bowl to wash, (and the guest like to eat the bread bowl - scooping out the last of the dip).

I removed the top 1/3 of the loaf and the inside portion.  Save the bread, so you can cube it to serve with the dip.  Everyone loves to dip bread as well as the vegetables and fruits.  Start chopping you fruits and vegetables.

OK - now it's been 30 minutes.  Give your dip a quick taste to see if it needs any more salt.  It shouldn't, but if your tastes run different, just add a little more and give it a good stir.  Then fill the bread bowl.

Already you can see that my dip is coming together.  I just set it back in the refrigerator until I'm ready to leave for the party.

Here's my bread from the inside of the loaf, I've cubed it into nice size pieces, (about 1 1/2 inches squared).

Now, just start layering your fruits and vegetables around the bread bowl.  See if your hostess if will to provide the platter for you, you've scored - just take the food items to the party, set up the platter, and come home empty-handed, (no mess to clean up at home !!).

My platter is always one of the very first to be cleaned out, and everyone remarks about how good and fresh the dip tastes.

Give it a try for your New Year's Eve party or at your next cookout, and let me know how you displayed your dip.

ENJOY and HAPPY NEW YEAR TO ALL MY FOLLOWERS.  I hope you've all signed up to received your weekly email recipe.

Zucchini Fries with Onion Garlic Dip

A neighbor told me she was trying to get her kids to eat more zucchini, by oven frying them as french fries, (the latest craze).  But was having trouble getting her kids used to eating the new style of french fries.  When I told her how I made my zucchini oven baked fries, she asked me to post the recipe, so it would be readily available.  She said she knew her kids would definitely eat these zucchini fries!!
First let's start by making our Onion Garlic Dip.  This dip is so good, you can make it up and serve it with your raw vegetable tray at your next party, (along side or instead of the usual Ranch Dip)!

You will need
1 medium onion
2 cloves garlic
1 Tabs butter
2 Tabs apple cider vinegar
2 Tabs honey
1 Tabs yellow mustard
1 cup mayonnaise
salt and pepper, (to taste)

Peel and slice your onions

Melt the butter in a medium frying pan over medium heat.  Add the sliced onions.  Cook, stirring occasionally until the onions soften and start to caramelized, (about 12 - 15 minutes)

While the onions are cooking, slice your garlic

Don't forget to salt and pepper the onions, (this will get some flavor into the onions - I add about 1/2 teas of salt and pepper).

Now that the onions have softened and are staring to turn slightly brown, add the garlic.

Keep stirring, so that the garlic doesn't burn.  You want the onions to get a nice deep brown color.  About another 5 minutes.  It will smell wonderful.

OK, turn off the heat - now add in the apple cider vinegar, and stir the onions.

add the onions to your food processor

Also add your honey, and mustard

Add your mayonnaise.  Now blend until smooth, (about 2 minutes).

Give it a taste, you will probably want to add a little more salt and pepper, (depending on your family's taste).  That's it.

Transfer to a bowl and set in the refrigerator.  This is so awesome!!  It's a great dip for vegetables and over fish or chicken.

Now let's get the zucchini fries going.  Preheat your oven to 425 degrees
You will need:
1 medium(ish sized ) Zucchini
1 teas salt
1 teas pepper
1/2 cup Parmesan cheese, grated
1 cup Panko bread crumbs
1 egg
1 teas oil
1 Tabs Italian seasoning
1 Tabs garlic powder
1 Tabs onion powder
1 teas chili powder
1 teas paprika

Wash and slice your zucchini into french fry shapes.  I like to leave the skin on, but it's not necessary.

Into a small bowl mix 1 egg, 1 teas oil, and 1 teas water.  (the oil helps the zucchini brown in the oven, and the water helps the egg mixture fluff up).  Trust me, this method really does work.

Whisk the mixture together well.

In another bowl mix together your dry seasonings, (I listed the seasonings that I like, but you can mix up what your family likes.  Add these to the bread crumbs and Parmesan cheese.  Stir to mix well

Line a baking sheet with parchment paper and spray the paper with baking spray

Dip the zucchini slices in the egg mixture, shake off the excess egg mixture.

Then coat the zucchini with the seasoned bread crumb mixture.

Place the breaded zucchini sticks on the parchment lined baking sheet  Bake for 15 minutes

After 15 minutes turn the zucchini over, notice how nice and brown it's starting to get.  Continue cooking for about another 10 minutes.

When the other side is nicely browned, remove from oven, take the dip out of the refrigerator and serve.

There you have it!!  Ready to go and delicious.

Try it!!  Your family will love it.  I once said that as long as you have a good dipping sauce, you could probably get kids to eat cardboard.  And this onion garlic dipping sauce is very good.

What seasonings did you use for your zucchini fries?

Fresh Dill and Onion Dip

The end of June brings green onions and fresh dill from my garden.  This also means that I will be asked to supply our holiday cookouts with my dill and onion dip - starting with the 4th of July through Memorial Day.  I have been making this dip for years, and it is the first dip bowl to be cleaned out completed, while others are left untouched.  The great thing about this dip, is it doesn't have any preservatives and isn't loaded with tons of salt, (like the store bought varieties and those pre-made packets you buy).  This recipe serves 8, and you can easily double the recipe for 16.

4 oz cream cheese, at room temperature
1/2 cup sour cream
2 green onions
1 Tabs fresh dill
1 clove garlic
1/4 teas salt

finely chop your green onions

chop your dill, (don't use the stems)

Note:  if you don't have fresh, you can use 1/3 Tab of dried dill, (but it just won't be as yummy as using fresh dill).

finely chop your garlic  Note:  if you don't like garlic, you can omit the garlic, (but it sure does add a lot of flavor).

In a medium bowl cream your sour cream and cream cheese, using a mixer until smooth.

Now add your onion, garlic, dill and salt.  Stir together.

Now, I place it in a smaller container and refrigerate for 30 minutes.  That's all that's required!!

You now have a delicious dip for veggies, chips, etc.

NOTE:  in a pinch - I have substituted mayo for my cream cheese.  It works OK, but the cream cheese flavor just seems to give it that something extra that everyone loves.

Now, you have a great dip for your 4th of July cookout and you won't be feeding your family a ton of salt.

Roasted Red Pepper Aioli

This aioli is great for a dip, to spread on sandwiches or wraps, for pita sandwiches, to use on fish, meat, vegetables - the uses are endless.  And it's so easy, inexpensive, and fast to make.

It only takes 3 ingredients:

1/2 cup of mayonnaise
2 red bell peppers
1 large clove of garlic

Cut your bell peppers in half, remove the stem and seeds, and roast them under the broiler until the skin in nice and charred.
Note:  if you want to use jarred roasted red peppers, then you would use 1/4 cup of peppers with the juice drained, (make sure the peppers are pretty dry).

 If your garlic cloves aren't extra large, go ahead and use 2 or 3 cloves.  Today, I'm going to use 2 medium sized cloves.

Peel and rough chop your garlic

Once the red peppers are nicely roasted, peel off the outer skin.

Then rough chop your red peppers

Put everything into a food processor

Process until smooth

Now just refrigerate until you are ready to use.  Tonight I'm going to use this as a dip for our homemade onion rings, (yummy).  Tomorrow, I will use it on roast beef wraps for lunch, (can't wait for lunch time tomorrow).

How did you use your roasted red pepper aioli?