Dazzling Dips!

With football season in full swing we thought dips would be a great focus for Foodie Walk this month.

 

Buffalo Chicken Dip
*Gluten Free*
4oz. Cream Cheese (half of standard block)
1 C. Plain Greek Yogurt
1 C. Shredded Mozzarella
½ C. Buffalo Sauce (I use Frank’s)
½ C. Blue Cheese
1 T Ranch Spice Blend
3 C. Cooked Chicken, diced or shredded
Mix all ingredients in an oven safe dish. Bake for 30 minutes at 350 degrees.
Serve warm, with celery sticks and/or chips and crackers.

 

7 Layer Greek Dip
*Gluten Free* *Vegetarian*
3 C. Plain Hummus
1 C. Tzatziki Sauce
1 C. Diced Tomatoes tossed with lemon juice
1 C. Diced Cucumber tossed with Olive Oil and s/p
1/4-1/2 C. Diced Red Onion
¼ C. Finely chopped Mint
1 C. Crumbled Feta
Starting with Hummus, layer all ingredients in serving dish. Serve with pita chips

 

Dessert Dip
*Gluten Free* *Vegetarian*
½ C. Butter
8 oz Cream Cheese
1/3 C. Brown Sugar
½ C. Powdered Sugar
1tsp Vanilla
Pinch of salt
¾ C. Chocolate Chips
Blend all ingredients in a mixer of food processor. Serve with vanilla wafers or graham crackers.

Greek Goodness

This months international series took us to Greece! Lemon, olive oil, garlic and oregano filled to store with savory scents. Here is a peak at the recipes!

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Coq au Vin

In case you missed the first country in our International Series, here is a traditional French recipe you can make at home.

 

IMG_6140

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chicken and vegetables kebabs

Chili Lime Chicken Kabobs

Perfect for outdoor entertaining! These kabobs are easy to make and are sure to impress summer guests. [Read more…]

Thai_Chicken_Curry_1

Thai Chicken Curry

This recipe comes from our great friends at The Coastal Cupboard in South Carolina. Brad Pitner owns a great kitchen store and is an excellent chef. This Thai dish is quick, easy to make, and packed with flavor. [Read more…]