Healthy Queso Fundido (yes healthy cheese dip)

 I was so pumped when I saw this in my Cooking Light magazine. Queso is my weakness so finding a way to make it healthy was exciting. Although I didn't expect to love it as much as I did. The FLAVORS POP and it's still plenty cheesy. The key is using butternut squash puree to cut down on the cheese and fat. My grocery store doesn't always have "butternut squash puree" but it does usually have a frozen winter squash puree which works well too. The key is making it in the cast iron skillet. I only made minor changes from the original recipe based on ingredients that are easier to find for me, because it really was perfect from the get go.

Healthy Queso Fundido

• 1 teaspoon canola oil
• 3/4 cup diced red onion
• 1 garlic clove minced
• 1 1/2 tablespoons all-purpose flour
• 1/4 cup unsalted chicken stock
• 1 (10-ounce) package frozen butternut squash puree (or winter squash puree), thawed
• 1 tablespoon minced chipotle pepper in adobo sauce, plus 2 teaspoons adobo sauce
• 3 ounces shredded Oaxaca cheese (about 3/4 cup), divided
• 3 ounces shredded reduced-fat cheddar cheese (about 3/4 cup), divided
• 1/3 cup very thinly sliced radishes
• 1/4 cup fresh cilantro leaves
• 3 tablespoons sliced green onions
• 1 thinly sliced jalapeño
• blue corn tortilla chips for serving
• Celery and carrot sticks for serving

1. Heat oil in a medium cast-iron skillet over medium heat. Add red onion; cook 5 minutes or until softened.
2. Preheat broiler to high while that cooks
3. Add garlic, cook for one minute. 
4. Add flour; cook 2 minutes, stirring constantly.
5. Add stock, squash, chipotle, and adobo sauce; bring to a boil.
6. Reduce heat to low; add 2 ounces Oaxaca cheese and 2 ounces cheddar cheese; cook 2 minutes or until smooth, stirring until cheese melts.
7. Sprinkle remaining cheeses over top. Broil 2 minutes or until cheese is bubbly and lightly browned. Top with radishes, cilantro, green onions, and jalapeño. Serve with chips and celery and carrot sticks.



Black Eye Pea Dip

Depending on where you are from this is called Cowboy Caviar, or Texas Caviar -- but I just call it Black Eye Pea Dip and it is DELICIOUS. Although its the perfect New Year food to bring you luck, it's too good to not have year round. Seriously, I think Black Eye Peas are an underrated pea. They should be used more often. I came up with this recipe after one my dad has made before and googling and pinteresting a million others. I cut out the ideas of using sugar in the sauce because I was trying to make it healthier, and I basically used what I wanted, omitting things like red onion because I think it can be too strong. Trust me, you want to try this.










Black Eye Pea Dip

• 1 can Black Eye Peas, drained and rinsed
• 1 can black Beans, drained and rinsed
• 1 can diced tomatoes
• 4 Green Onions, chopped
• 1/2 cup chopped Cilantro
• 1 4 oz can diced Green Chilies
• 1 can White Shoepeg corn
• about 1/2 cup of diced Orange and/or yellow bell pepper
• 1 avocado diced ( I get one that is very hard, because it holds up better in the dip)
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1/2 teaspoon cumin
• salt and pepper

1. Combine the peas, beans, diced tomatoes, onions, cilantro, green chilies, corn, bell pepper in a big bowl.
2. In a small bowl whisk together vinegar, olive oil, lime juice, cumin and salt and pepper.
3. Pour dressing over the veggies and toss to combine.
4. Add avocado last so you don't mush it up too much
5. Serve with tortilla chips

**Stores in Tupperware well for 3 days.

Greek 9 Layer Dip

I am always looking for new dips or things to bring to a party and I kept seeing recipes for Greek layer dips pop up on Pinterest. I combined about 5 different recipes and I came up with this.  I used a typical pie dish to create it so my portions are for that. A lot of recipes called for roasted red peppers to be included, but they cause major heartburn issues in my family so we skip them. Technically this has 9 layers if you count the parsley.- so that's why I call it a 9 layer dip. This is a great healthy spin on the typical 7 layer dip.

Greek 9 Layer Dip

• 1 3/4 cup Greek plain yogurt (I use non fat)
• 1 clove minced garlic
• 1 teaspoon garlic salt
• 1 teaspoon dried basil
• Salt and pepper
• 1 cup and 1/4 hummus ( I used garlic flavored)
• 1 chopped cucumber
• 1 large fresh tomato, diced
•  2/3 cup pitted and chopped kalamata olives
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped sun-dried tomatoes
• 3 scallions, chopped
• 1/4 cup chopped fresh parsley
• 12 oz jar or can of artichoke hearts, drained and roughly chopped

 

 

1. In a bowl, Mix the yogurt, sundried tomatoes, salt and pepper, garlic salt, basil, and garlic.
2. In a pie pan start your layers. Layer yogurt mix spreading with a spatula. Next spread the hummus over that. Then top with cucumber, tomato, artichoke hearts, feta, olives, parsley and scallions.