Tag Archives: dip

The Best Guacamole ~ Simple and Easy

My daughter loves guacamole!  So she learned to make it herself.  Boy, am I glad she did!

Simple and quick with a bright fresh flavor, it is so much better than store-bought!

guacamole

The Best Guacamole

3 medium avocados
1 lime, juiced
1/3 cup onion, minced
1 small clove garlic, mashed (or garlic powder to taste)
1 tbsp chopped cilantro (optional)
½ tsp salt, or to personal taste
Place the pulp from the avocados in a medium bowl and slightly
mash with a fork leaving some large chunks.  (We use a potato masher.) Add lime juice, onion, garlic, salt, and cilantro if using. Mix thoroughly.

 

Serve in this totally adorable guacamole bowl for a too cute presentation!

guac

COOK’S NOTE: Placing the avocado pit into the guacamole before covering securely will help keep it from turning brown.

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“Better than Frito Lay” Spicy Bean Dip

Friends are so special!

bean dip

I had a sweet lady give me several bags of pinto beans.  I don’t care much about sitting down and eating a bowl of pinto beans;  I prefer Great Northern white beans flavored with a ham bone if I’m going to do that.

so…my daughter loves bean dip!   The kind you buy in the little can by the chips.

My dream to use these pinto beans was to make bean dip.  And you know what?  It is delicious!  I served this with taco salads at our Sunday family dinner. Hope you enjoy!

beandip2

“Better than Frito Lay” Spicy Bean Dip

2 cups of cooked prepared pinto beans or one 15 oz can of pinto beans, cooked
3-5 slices bottled jalapenos peppers
1 tablespoon brine, from bottled jalapeno slices or pepperoncini peppers
1 teaspoon sea salt
1/2 teaspoon granulated sugar or no cal sweetener of your choice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 package of taco seasoning
1 tablespoon mayo

Combine all ingredients in a food processor and process until smooth.  Chill for several hours before serving to allow spices to blend.  Serve cold with tortilla chips, corn chips, or veggie slices.

Options: make some little cheese crackers made by baking cheese slices on parchment paper or serve with Almond Thins.

This dip is also good when heated with shredded cheese and sour cream on top. Yum!

For a 3 0z serving of just the bean dip:  118 cal, 4.5 fat, carb 15 (5.5 fiber), protein 5

Buffalo Chicken Dip

This creamy, tangy dip with a kick tastes a lot like Buffalo Chicken Wings.

I usually serve with corn chips or tortilla chips, but it’s great served warm with crackers and celery sticks.

It’s kinda spicy for some folks, but the delicious flavor keeps’em coming back for more! Buffalo Chicken Dip

6 chicken tenderloins, cooked and shredded

2 (8 oz) packages cream cheese, softened

1 cup Ranch dressing (I made my own)

3/4 cup pepper sauce (*see below)

1 1/2 cups shredded Cheddar cheese

Heat shredded chicken and hot sauce in a large pot over medium heat, until heated through.  Stir in cream cheese and ranch dressing.  Cook, stirring until well blended and warm.

Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover and cook on low setting until hot and bubbly.

Serve with celery sticks and crackers, corn chips, or tortilla chips. * I used Louisianna brand hot sauce:

*Trim Healthy Mama (S) (serve with veggies or baked blue corn tortilla chips for dipping.)

This is the birthday of a special lady…my Aunt Mary.

Love and miss her very much!

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7 Layer Taco Dip and Party food!

My youngest turned 12 on Valentine’s Day.

We had already passed out party invitations for Saturday, when I found out my mom would be having emergency surgery on her broken hip on Saturday morning.

Mom came through the surgery just fine!  We are so thankful.

I spent my morning at the hospital with her and around lunch quickly ran home and started getting the party food together.

I had already planned the menu along with Brooklyn and we had everything ready to go.  My hubby made the Tuna Sandwiches while I was at the hospital and Brooklyn made the Ham Rolls the night before.

Everything turned out to be delicious!

Our Menu:

Cocktail Weiners

7 Layer Mexican Dip and chips

Tuna Sandwiches

Ham Pecan Pinwheels (recipe here)

Chocolate Dipped Strawberries (these were yummy!)

Skillet Cake with pourable Chocolate Icing (cake recipe here)

…oOo…

So on to the 7 Layer Mexican Dip recipe!

This is my first time making it and believe me, I will make it again!

Combine the refried beans and taco seasoning.  Spread on a large plate or tray.

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Spread the combined sour cream and cream cheese over the bean layer.

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Spread the combined salsa or picante sauce ove the cream cheese/sour cream layer.

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Spread shredded lettuce over the salsa layer.

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Finally, top with shredded cheese and chopped green onions.  Grab some chips and dig in!

7 Layer Mexican Dip

1 (1 ounce) package taco seasoning mix

 1 (16 ounce) can refried beans

1 (8 ounce) package cream cheese, softened

1 (16 ounce) container sour cream

1 (16 ounce) jar salsa or picante sauce

1 bunch chopped green onions

1 small head iceberg lettuce, shredded

2 cups shredded Cheddar cheese

1 (6 ounce) can sliced black olives, drained (optional)

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.

Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.

Top the layers with salsa or picante sauce.  Place a layer of lettuce over sauce and top with Cheddar cheese and chopped onions.  Optional: Garnish with black olives.

Super Bowl Party Time!

If you’re planning a Super Bowl Party, here’s some great recipes to get you started.

Whether it’s burgers, wings, chips and dip, cake, brownies…lots of great recipes can be found online.

No matter what you make, enjoy the game, family and friends and may the best team win!!!



Microwave Pork Rinds

Peace Love and Cavaliers

Lowery’s Bacon Curls in Original or Hot and Spicy

These are the absolute best!  I serve them along with some homemade dip and a big tall glass of Diet Pepsi. 

Amazon has a great price, too.  Check’m out!

 

Enchiladas for everyone!

These are made using low carb tortillas.  No non-low carbers complained.  This is a very tasty dish and higher carb low carb treat.  🙂

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I followed no particular recipe, just tried to use lower carb ingredients. 

Enchiladas

Ground Beef

Enchilada seasoning

Enchilada sauce or crushed tomatoes

diced onion

Low Carb tortillas

Mexican blend cheese, shredded

Brown the ground beef and onion.  Drain; add the enchilada seasonings and sauce (follow package instructions if using a prepackaged seasoning blend).  Simmer beef mixture.  Spoon 2-3 tablespoons of beef into tortillas, roll up, place into 9 x 13 dish, sprinkle with shredded cheese and bake at 375 º until the cheese is melted and bubbly.

For the Enchiladas with a side of Caesar Salad, Lime, Avocado, Rotel Cheese dip and LC baked tortilla chips, see my low carb page here.

Peanut Butter Balls

I’ve been making this recipe for 27 years now. I first made it as a teenager while living at home back in the 1980’s.  It was a favorite of my brother and he still requests them today.   This recipe is great for the Christmas holiday or even Easter!
pbballs

Peanut Butter Balls

One 18 oz jar of peanut butter, creamy or crunchy
2 sticks butter, softened
1 & ½ boxes of powdered sugar (I usually buy the 2 lb bag and guesstimate according to the mixture’s consistency)
Chocolate Bark (1 lb or as needed to dip the balls)
(My recipe actually calls for chocolate chips and parrafin melted over a double boiler, but chocolate bark melted in the micorwave is easier)

Cream the peanut butter and the butter in a heavy duty mixer. I burnt up a couple of handheld mixer motors before my Handyman got me a Kitchenaid stand mixer. Add the powdered sugar a little at a time until mixed thoroughly. The mixture will be VERY thick.

Roll into 1” or smaller balls. I then chill mine for a few hours. Melt the bark in a small deep bowl in the microwave until creamy smooth. Proceed to dip balls and place on a parchment covered sheet pan until the chocolate hardens.  This recipe makes several dozen.

Store in the fridge for several days or on the counter ‘cause they won’t last long!

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