Taco Dip

We are having a family game night tonight.  We all put the phones away (even the teen and the college girl!) and play board games, listen to music and eat fun foods.  Tonight we each are making our own pizza.  It's always hilarious to see what my Old School Italian Hubby comes up with and we all know my Pickiest Eater Ever Son will make pepperoni, never anything else, ever.  My Adventurous Daughter and I will add lot's of stuff and gross the guys out.  It's a good time.  I wanted to make a fun snack to go along with game night so I made a Taco Dip.  It's quick, easy and good.  I made it early in the day so it can chill in the fridge and all the flavors can mingle and meld together.  This is a wonderful dip to take to a potluck or office party because you can even make it the day before you need it and keep it in the fridge.  It just gets better.

TACO DIP

1 (16 oz) can refried beans
1 pkg taco seasoning mix
1 cup salsa
1 cup sour cream
1 cup shredded cheddar (or Mexican blend) cheese
1 roma tomato, diced
2 green onions, sliced

In a large bowl combine the refried beans and taco seasoning.

Mix until thoroughly combined.

Carefully spread the bean mixture into the bottom of a pie plate or clear bowl.  You just don't want it to get all over the sides because you are layering the ingredients.

Spread the salsa on top.  Try to completely cover the bean mixture.

Dollop the sour cream all over the top (this just makes it easier to spread).  Spread it evenly over the salsa.  Don't worry if the salsa bleeds through.

Sprinkle the cheese evenly over the top.

Sprinkle the diced tomatoes over the cheese.

Lastly, add the green onions.  I find the easiest way to cut them is to use a clean pair of scissors and just snip off what you need.

That's it!  I told you it was easy.  Now chill it in the fridge for at least an hour.  Like I said earlier, you can even make this the day before you serve it.

I serve it with tortilla chips or Fritos Scoops.

You can modify it easily.  Don't like tomatoes?  Leave them out.  Love black olives?  Add them.  Layer in some guacamole on top of the beans or add diced bell pepper.  Use whatever you like.  It'll be great.  I hope you make this for your next potluck or family game night or Taco Tuesday.  Let me know how you customize it.  Enjoy!

Creamy Spinach Dip

It's always a good idea to have a great dip recipe in your arsenal.  You never know when you'll need it.  Whether you are bringing a dish to a pot luck, need a good snack for movie night or are having friends over for drinks, this dip fits the bill.  It's easy, but most importantly, it's delicious!  Here's the recipe:

CREAMY SPINACH DIP

1 (10 oz) box frozen chopped spinach, thawed
8 oz sour cream
1/2 cup mayonnaise
1 package Knorr Vegetable Recipe Mix (get it in the dry soup mix aisle)*

*This is just dry soup mix.  It has lots of dehydrated veggies in it.  The veggies plump up in the dip as it sits.

Thaw the spinach.  If you think ahead, you can put it in the fridge over night to thaw.  I usually don't think ahead, so I microwave it to thaw it out.  Just be sure to squeeze out as much of the liquid as you can!  You don't want watery dip, yuck.  I drain the spinach in a colander, then put it in a clean dish towel and squeeze until dry.

In a big bowl, mix sour cream, mayo and soup mix.  Stir in spinach and mix well.

Cover and let it sit in the fridge for about an hour.  This gives the veggies time to soak up moisture and lets the flavors marry.  This is a good one to make the day before you need it.  It gets better and better as it sits in the fridge!  (Not to say I haven't made it and eaten it immediately.  What can I say?  I couldn't wait!)

I serve this with a combo of chips, crackers, carrot and celery sticks.

It's always a big hit!  And you see just how easy it is.  Plus, no baking means it's perfect for summer (I avoid turning on the oven in the summer like I avoid Walmart on Black Friday).

So, print this recipe and keep it in mind this summer when you need a delicious dip for a special occasion or a not so special one!  Enjoy!

Cannoli Dip

Cannoli are one of my favorite desserts.  Whenever I am in New York to visit the family, cannoli are on the must eat list (along with pizza, bagels, spumoni and prosciutto bread).  If you've never had one, a cannoli is an Italian pastry.  It's a crispy tube (almost like a waffle cone) filled with a sweet ricotta filling.  They are usually garnished with mini chocolate chips.  Here's a pic:

Cannoli aren't so easy to find down here in South Louisiana.  I finally happened upon a fruit market owned by an Italian family that stocks the shells, so I can make them myself.  However, I recently discovered a quick and easy way to get my cannoli fix without all the fuss.  Cannoli Dip!  I was watching a show on the Food Network called The Kitchen, and Jeff Mauro made a version of this that looked so good, I had to try it.  I changed it up a bit.  Here's what I did:

CANNOLI DIP WITH SWEET WON TON CHIPS

12 won ton wrappers, cut in half diagonally
melted butter (about 2-3 TBS)
sugar
pumpkin pie spice (or cinnamon)
1 cup ricotta cheese
1 tsp vanilla extract
1/4 cup powdered sugar
2 TBS mini chocolate chips

To make the "chips":

Preheat oven to 400 degrees.  Cut won ton wrappers in half diagonally.  Place in a single layer on a cookie sheet.  Brush with melted butter.  Sprinkle a bit of sugar on each, then sprinkle a bit of pumpkin pie spice onto each.  Bake at 400 degrees for 4 - 5 minutes or until crispy and golden.  Watch them closely because they will burn quickly!  Remove to a serving plate and set aside.

To make the dip:

Mix ricotta, vanilla and powdered sugar until smooth.  Put into a serving bowl then sprinkle mini chocolate chips on top.  Refrigerate any leftovers.

This is rich and delicious!  The sweet, crispy won tons take the place of the pastry shell.  You really get all the flavors of a cannoli with minimal effort.  Awesome!