Sunday, February 27, 2011
This is such a great, quick dip for vegies... full of flavor and easy to throw together.
1/2 cup prepared Ranch Dressing (any kind you like)
1/2 cup Greek yogurt (I like 2%) or sour cream
Few shakes (depending on your taste) Frank's Red Hot Buffalo Sauce
1/4 c. blue cheese or gorgonzola crumbles (or to your taste).
That's it. Perfect snack or side dish to a soup and sandwich night. I really love these mini peppers (popping up in grocery stores near you) for dipping. They are mild and super crisp, a nice contrast to the spicy-salty of the dip. You can also cut them in half to make mini "boats" for the dip as well. Jicama, celery and carrot sticks round out the vegie tray.
Thursday, February 3, 2011
Ingredients for 2nd Part of Recipe:
Good sliced bread, 2 slices
1 -2 T. crumbled feta
1 T. sliced pepperoncinis or banana peppers (little light green pickled peppers)
1- 2 T. of mayo or Ranch Dressing for spreading
Few thin slices avocado
Sprigs cilantro or parsley or fresh basil tucked in if you like
In the meantime: put 2 slices of your favorite sandwich bread (I like a good light, white sliced French boule from Whole Foods bakery for this) in the pan, allowing it to soak up some of the garlic oil until it is also browned and crisp on one side (or grill both sides if you like).
Next, spread one side of the two slices with your choice of mayonnaise or Ranch Dressing. Sprinkle one slice with crumbled feta and pepperoncini peppers. Top this with sliced avocado.