My very favorite dip for veggies, chips...whatever...
It's great with everything.
The recipe is below... if you'd like a step by step tutorial:
visit: Spinach Dip Tutorial
I illustrate every step of this super easy (low carb) dip!!
P.S. --the garlic in this awesome dip is potent, and what makes it so delicious... just make sure everyone else is eating the dip too...or invest in some mints.
Spinach Dip
INGREDIENTS:
Fresh baby spinach (enough to fill your food processor) 2-3 Cups,
1/2 cup real mayo
1 clove of garlic peeled
salt and fresh cracked pepper to taste
In a food processor, add spinach, garlic clove. Chop well. Add mayo. Blend. Add salt and pepper to taste. Serve.
* Substitute plain Greek yogurt for the mayo for a more healthful option.
*Can be made ahead, the flavors get stronger...and it is still excellent.
And dessert...
If we plan to celebrate St. Patrick's Day and little green dessert is in order!
Mint Oreo Cheesecake Bites
Karri Perry;
Blue Ribbon Kitchen
Ingredients:
2 bricks cream
cheese (16 ounces)-softened
¾ cup granulated
sugar
2 large eggs
½ teaspoon mint
extract
¼ cup sour cream
1-2 tiny drops
green food coloring-optional
18 mint Oreo cookies
Ganache:
½ cup chocolate
chips
Mix together
until smooth
Whipped Cream
1 cup heavy
cream
3 Tbs sugar
1 tsp vanilla
Whip together on
medium until thickened
Line a muffin
tin with foil cupcake liners. Add one
Oreo to the bottom of each liner.
Mix the softened
cream cheese, sugar and sour cream. Mix
until fluffy. Add eggs one at a time, add extract and food coloring. Mix until
uniform in consistency and color..
Scoop cheesecake
batter into each muffin cup, filling ¾ full.
Bake at 350
degrees on the middle oven rack for 25 minutes, or until set. Do not over-bake
or brown the tops. Let cool 20 minutes, top with ganache and refrigerate. After
2 hours, top with prepared whipped cream.
Garnish with Andes Mints, Oreo crumbles or sprinkles.
