Search Results for "apple"
Recipe Results 136 of 142 pages
Hot Cheesy Peppers and Crab Dip
Hot Cheesy Peppers and Crab Dip Ingredients: 1 1/2 cup Mozzarella Cheese – shredded, divided 8 oz. Nuefchatel Cheese – softened 1 tsp. Garlic – fresh, minced 1 tsp. Oregano – fresh, minced 1 1/2 cup Red, Green, and Yellow Peppers -chopped 1 Sweet Onion – small, minced dash Seafood Seasoning – Old Bay 6
Hummus
Hummus Courtesy of: The Mayor Clinic at mayoclinic.org Ingredients: 2 cans (16 ounces each) reduced-sodium chickpeas, rinsed and drained except for 1/4 cup liquid 1 tablespoon extra-virgin olive oil 1/4 cup lemon juice 2 garlic cloves, minced 1/4 teaspoon cracked black pepper 1/4 teaspoon paprika 3 tablespoons tahini (sesame paste) 2 tablespoons chopped Italian flat-leaf
Zesty Guacamole Dip
Zesty Guacamole Dip Ingredients: 4 avocados ripe 1/2 garlic clove 1 roma tomato 1 teaspoon pepper sauce 1 tablespoon lime juice 1 tablespoon onion minced 1/4 teaspoon salt Directions: In a small bowl, mash the avocado with a fork or a potato masher to make a slightly chunky mixture. Stir in lime juice, garlic, tomato,
Vegetable Medley with Salsa Dip
Vegetable Medley with Salsa Dip Ingredients: 1 lime (juiced) 2 carrot (cut into 3-inch sticks) 2 celery stalk (cut into 3-inch sticks) 1/2 cup jicama (1/2 medium, peeled and cut into 3-inch sticks) 1 medium radishes (1 bunch trimmed) 6 green onion (trimmed) cup sour cream, fat free 1 cup fresh salsa 2 tomatoes (chopped)
Whipped Feta and Roasted Red Pepper Dip
Ingredients: 1 red bell pepper, stemmed (with the stem removed), halved lengthwise, and seeds and white ribs removed 1⁄2 pound feta cheese, broken into chunks 1⁄4 teaspoon red pepper flakes (or more if you like it spicy) 1⁄4 teaspoon paprika (any kind is fine) 1⁄2 teaspoon fresh lemon juice 2 tablespoons olive oil Directions: Arrange
Lemony Hummus
Ingredients: 1 16-ounce can chickpeas, drained and rinsed with cold water 1 garlic clove, peeled 2 tablespoons olive oil juice and grated zest of 1 lemon or ¼ cup lemon juice 3 tablespoons cold water 1⁄2 teaspoon salt 1⁄4 teaspoon black pepper 1 teaspoon harissa (if you like harissa) Directions: With the help of your
Veggie Pizza Dip
Ingredients: 2 tablespoons unsalted butter ½ small onion, chopped 4 ounces baby bella mushrooms, sliced 8 ounces (2 cups) Mozzarella cheese, shredded and divided 8 ounces cream cheese, softened ¼ cup Parmesan cheese , grated ½ cup Greek yogurt or sour cream 1 teaspoon Italian seasoning ½ teaspoon garlic powder Salt and pepper, to taste ¼ cup frozen
Eggplant and Pepper Dip
Ingredients: 1 eggplant (large) 2 red pepper 1 onion (small) 1/4 teaspoon garlic powder 2 tablespoons vegetable oil 1 teaspoon oregano 1 teaspoon basil 1/4 teaspoon salt Directions: Use a vegetable peeler to remove the peel from the eggplant. Chop the eggplant into 1 inch cubes. Chop the red peppers. Peel and chop the onion.
Cucumber Peach Salsa
Ingredients: 2 cups peaches, peeled and chopped 1 cup cucumber, chopped ½ cup red bell pepper, chopped 2 tablespoons lime juice ½ cup crumbled feta cheese 3 tablespoons chopped fresh mint Directions: In a medium bowl, combine peaches, cucumber, pepper, and lime juice. Stir in feta and mint just before serving.
Chocolate Chunks with Pistachios and Cherries
Ingredients 12 ounces bittersweet Baker?s chocolate, chopped 1/2 cup whole milk 3 tablespoons of unsalted butter 1/4 teaspoon salt 1 cup shelled pistachios 1 cup dried tart cherries Directions In large microwaveable bowl, combine chocolate, milk, butter, and salt. Place bowl in microwave and heat on high for 3 minutes, stirring every 30 seconds. Remove
