Cheesy Pot 'O Gold Dip

So, yes, I realize that this post comes after Mar 17th.  But I still plan on trying this recipe sometime.  Hello, me & cheese!  Thanks Gooseberry Patch!

This recipe is from our super-fun cookbook, Kids in the Kitchen, Year 'Round Fun. To make it for your lucky little leprechauns, you'll need...

Non-stick vegetable spray
6 to 8 spinach-flavor flour tortillas
3/4 cup chicken broth
1 to 2 tablespoons Dijon mustard
1 tablespoon cornstarch
2 cups shredded sharp Cheddar cheese

Cut tortillas with a shamrock-shaped cookie cutter (or cut into wedges with a knife). Spray lightly with vegetable spray and place on an ungreased baking sheet. Bake "shamrock chips" at 375 degrees for 10 to 15 minutes, until crisp. Set aside to let cool. Pour broth into a saucepan. Bring to a boil over high heat; turn heat down to low. Whisk mustard and cornstarch together; add mixture to hot broth along with cheese. Cook until cheese melts completely. Keep stirring with a whisk until dip is smooth. Serve warm dip with your shamrock chips...YUM!

Gingersnap Dip

this recipe from Taste of Home could be dangerous!  It sounds so good!

24 ServingsPrep/Total Time: 10 min.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 2 teaspoons pumpkin pie spice
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 package (16 ounces) gingersnaps

Directions

• In a small bowl, beat the cream cheese, confectioners' sugar and
• pumpkin pie spice until fluffy. Beat in whipped topping until
• blended. Refrigerate until serving. Serve with gingersnaps. Yield: 3
• cups.

Nutrition Facts: 1 serving (2 tablespoons) equals 158 calories, 7 g fat (4 g saturated fat), 10 mg cholesterol, 152 mg sodium, 22 g carbohydrate, trace fiber, 2 g protein.

Evolved Chip-and-Dip Bowl

From Real Simple. Love the idea of this!!!



Just in time for March Madness, Ärta’s space-saving ceramic Tasto bowl is multidip equipped, thanks to three snap-on silicone cups.

To buy: $35, momastore.org.



- Posted using BlogPress from my iPhone

Clam Dip

I remember being first introduced to this by Jenny, my BYU bud
also another family favorite from Jon's Dad
we used to make huge double batches of this starting from Thanksgiving through Christmas/New Years
but the last couple of times have just done a single batch,
due to health reasons & now Jon's food allergies

1 8 oz cream cheese room temp
2 TB mayonnaise
1 pint (16 oz) cottage cheese-small curd
1 ts grated onion
1 6-1/2 oz can mined clams, drained but reserve juice

Use an electric mixer or blender to combine cheeses,
blending until light & creamy.
Add freshly grated onion & mayonnaise.
Use wooden spoon to blend in drained clams.
Add clam juice until desired consistency.
Add just a sprinkle of garlic powder, if desired.

most always eaten with original ruffles chips

my notes:
I usually go full fat on the cream cheese, but will go low-fat or fat-free on the cottage cheese.
We like ours "clam-y", so we use 2 cans of clams for a single batch.
Also, we like ours T-H-I-C-K so that it doesn't slid off the chip!

Spicy Lentil Dip

This is a recipe from our friends.  You can tell that it's well used @ their house.  We haven't actually tried it yet, but plan to soon.  Again, less guilt because it's veggies, right?

AB's Edamame Dip

We've tried this & it is yummy.  Plus, I don't feel so guilty eating is because, hello, it's veggies!

http://www.foodnetwork.com/recipes/alton-brown/edamame-dip-recipe/index.html

You guys all know what edamame is, right?  It's soy beans . . . I just usually get mine (already shelled) in the freezer case @ the local grocery store.