Chipotle Hummus

We had the majority of a can of chipotle peppers in adobo sauce left over from making chipotle mayo for our chicken tacos this week.  Fyi, one chipotle pepper goes a looong way.  This recipe seemed like a great way to use up another one (we still have probably 6-7 in our fridge...). 

1 can chickpeas, drained (reserve liquid)
1/4 c reserved chickpea liquid
2 T tahini
2 T lemon juice
1 T olive oil
1 chipotle pepper in adobo sauce (canned)
1 tsp minced garlic
3/4 tsp cumin
handful chopped cilantro
salt, to taste
pepper, to taste

1) Place chickpeas in a medium bowl and fill with water; run your fingers through the chickpeas to separate them from their skins; discard skins.
2) In a food processor, blend chickpeas, liquid, tahini, lemon juice and olive oil until smooth.
3) Add remaining ingredients; blend until smooth.
4) Adjust seasonings to taste; if necessary, add additional liquid until hummus reaches desired consistency.

Tzatziki

We've had a lot of luck with recipes from Ina Garten, and this one is no exception.  The cucumber flavor really stands out in this tzatziki and is perfectly complimented by the other ingredients.

Tzatziki

6 oz greek yogurt
1 medium cucumber, seeded and finely chopped
2 T sour cream
1 T lemon juice
2 tsp white wine vinegar
minced fresh dill, to taste
minced garlic, to taste
1 tsp salt
pinch black pepper

1) Mix all ingredients in small bowl; add more garlic/dill/salt/pepper/lemon juice to taste.
2) Refrigerate for 1-2 hours prior to serving.

Buffalo Chicken Dip

Buffalo Chicken Dip

10 oz can chicken, drained
8 oz package cream cheese, softened
1/2 c ranch dressing
1/4 c plus 2 T hot sauce
3/4 c cheddar cheese, shredded

1) Preheat oven to 350 degrees.
2) Mix together all ingredients in an 8x8 baking dish.
3) Bake for 25 mins or until hot and bubbly.

Spinach Artichoke Dip

This is Diana's recipe. I made it for the NYE party we went to last night.

Spinach Artichoke Dip

10 oz box frozen spinach, thawed
14 oz can artichoke hearts, drained
12 oz cream cheese
1/2 c (heaping) mayo
2 T garlic
2 tsp lemon juice
1/2 c parmesan cheese, grated
handful of shredded mozzarella cheese

1) Preheat oven to 375 degrees.
2) Squeeze out the excess moisture and roughly chop both the spinach and the artichoke hearts.
3) Mix together all ingredients in a large bowl (using a mixer works best).
4) Spread evenly in an 8x8 baking dish and bake for 25 mins or until hot and bubbly.

Cheddar Beer Fondue

We made this last night as a final hurrah before we begin the pre-wedding diet :-) (we'll see how long it lasts!) We used apples, broccoli, cauliflower, celery and bread as dippers. This time we used Yuengling, but I've also used Miller Lite. Any beer will work, but darker beers definitely bring a stronger flavor to the fondue. Although the recipe calls for a fondue pot, it's easy to make on the stove.

Cheddar Beer Fondue

1 lb cheddar cheese, shredded
1 T flour
1 1/2 tsp dry mustard
dash cayenne
3/4 c beer
2 tsp worchestershire sauce

1. In a fondue pot, combine beer and worchestershire.
2. Set temperature to 375 degrees and heat until bubbling.
3. Gradually add cheese mixture, stirring constantly until cheese melts smoothly.
4. Reduce heat to 200 degrees and serve.