Zucchini Spread

This is delicious with a nice crispy bread and not to mention it is healthy too!

3 cups of zucchini, shredded

2-3 cloves garlic, minced

2 T. lemon juice

2 T. olive oil

4 T. cilantro, finely chopped

1/2 t. cumin

1 c. plain Greek yogurt

salt and pepper to taste

Shred the zucchini and place in a colander for 30 minutes to drain extra juice. Mix all together and refrigerate for an hour before serving.

Buffalo Chicken Dip

Ingredients


8 oz. pkg. cream cheese
1/2 cup blue cheese or ranch salad dressing
1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cups shredded cooked chicken


DIRECTIONS:

1. HEAT oven to 350°F. Place cream cheese into deep dish 9-inch pie plate. Microwave 1 min. to soften.
2. WHISK in salad dressing, Frank's RedHot Sauce and cheese until smooth. Stir in chicken.
3. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Servings: 3 cups dip | Prep Time: 5 min. | Cook Time: 20 min. |


Tip: For a party buffet table, keep this dip hot in a small crock pot or fondue pot.
Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

*This recipe is from Franks Red Hot Sauce

*My family loves this dip! They give it 5 stars!

Super Easy Hummus

If you never tried hummus before, you need to try this one!  It is super easy, cheap, makes a lot and it is very healthy!  It is a great alternative to those high fat dips filled with high fructose corn syrup and partially hydrogenated junk.  Norah loved it so I am sure your kids will enjoy this tasty treat!  We give it a 5 star.

Cook time: none

Prep Time: 10 minutes

In-active prep: 30 minutes

Serves: enough

Super Easy Hummus

2 to 3 cloves garlic, peeled and cut in half

1 can (about 6.5 to 7 oz) garbanzo beans (chickpeas), drained and reserve juice

1 T. smooth peanut butter

1 lemon, zest and juiced

pinch fresh ground black pepper

pinch kosher salt (makes a HUGE difference over Morton table salt)

1/3 c. (or a little less) extra virgin olive oil

1 t. cumin

1/8 t. cayenne pepper (more if you like it spicy)

1/8 t. sesame oil

In food processor chop garlic.  Add beans with some of the juice (don't use all) you reserved.  Blend until somewhat smooth.  Add everything else except the olive oil, blend until well incorporated.  Slowly add olive oil until you reach a smooth consistency, should be like mayonnaise.  Refrigerate for at least 30 minutes so all the flavors can combine.  Serve with your favorite chips or pita bread!

 

Recipe by: Tracy Lytle