Championship Dips

IMG_0565Enjoy the Game!

Texas Caviar

Ingredients:

  • 2 (15 oz.) cans black beans or black eyed peas
  • 2 cloves garlic, chopped
  • 1 medium onion
  • ½ tsp. salt
  • 1 tsp. pepper
  • 1/3 cup parsley
  • 1/3 cup olive oil
  • 3-4 tbsp. red wine vinegar

Rinse and drain beans. Place in food processor with remaining ingredients. Process with a pulse for about a minute. Refrigerate overnight to allow flavors to blend. Serve with corn chips, crackers or toast. Makes about 3 cups.

Corned Beef Spread

Ingredients:

  • 1 can corned beef
  • 1 pint sour cream
  • 1 pint mayonnaise
  • 3 tsp. onion, chopped fine
  • 3 tsp. dill weed

Mix all ingredients together and chill. Serve with an assortment of breads and crackers.

Spinach Dip

Ingredients:

  • 1 packet ranch dip
  • 1 pint sour cream
  • 1 (10 oz.) package frozen spinach, thawed and drained
  • 1 (8 oz.) can water chestnuts, chopped

Mix all ingredients together and serve with your favorite breads and crackers.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

http://www.thasc.com

Celebrate New Year’s

Celebrate New Year's 

Mexican Fudge

 Ingredients:

  • 8 oz. Monterey jack cheese, shredded
  • 4 oz. can chopped green chilis
  • 8 oz. cheddar cheese, shredded
  • 1 can evaporated milk
  • 4 eggs

 Spread the Monterey Jack cheese on the bottom of a greased glass casserole. Spread chopped chilis over cheese. Spread cheddar cheese over the chilis. Mix milk and eggs together and beat well. Pour over the cheese and chili mixture. Bake at 350 degrees F for about 40 minutes. Cut and serve warm with salsa.

 Cheese Surprises

 Ingredients:

  • 1 stick (1/4 lb.) margarine
  • ½ lb. cheddar cheese, grated
  • ¼ – ½ tsp. hot sauce
  • Dash garlic salt
  • 1 ½ cups flour
  • About 24 medium-sized stuffed olives

 Have margarine and cheese at room temperature. Blend margarine, cheese, hot sauce and garlic salt together with fingertips. Add flour gradually and blend well until dough forms. Break off small bits of dough and flatten in the palm of your hand, using just enough to wrap completely around an olive. Bake on an ungreased cookie sheet at 350 degrees F for about 15 minutes.

 Pecan Dip

 Ingredients:

  • 8 oz. pkg. cream cheese, softened
  • ¼ cup green pepper, finely diced
  • ¼ cup onion, finely diced
  • ½ tsp. garlic salt
  • ¼ tsp. black pepper
  • 1 cup sour cream
  • 1 tbsp. butter
  • ½ cup pecans, coarsely chopped
  • ½ tsp. salt
  • Wheat crackers

Combine cream cheese, green pepper, onion, garlic salt, pepper and sour cream. Mix well and put in a serving bowl. Melt butter in a skillet; add pecans and salt. Toast over medium heat for about 5 minutes, stirring constantly. Spoon over cheese mixture. Serve at room temperature with crackers.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Super Food for the Super Bowl

roasted-garlic-bean-dip
A great start to your Super Bowl festivities.

 

Roasted Garlic Bean Dip

Ingredients:

  • 1 head garlic
  • 2 ½ tablespoons extra virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 6 to 8 medium carrots, peeled and cut into sticks
  • 2 to 3 rutabagas, peeled and cut into sticks
  • 1 – 15 ounce can cannellini beans, drained and rinsed, liquid reserved
  • 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice
  • 1 teaspoon dried thyme
  • Pita chips, for serving

Method:

Preheat the oven to 400 degrees F.  Cut the top off of garlic, exposing the cloves. Place on a sheet of foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up the garlic tightly and roast until soft, 20 to 30 minutes; let cool slightly. Squeeze out the roasted garlic.

Meanwhile, drizzle a baking sheet with 1 tablespoon olive oil. Add the carrots and rutabagas, season with salt and pepper and toss. Roast until veggies are tender, 15 to 20 minutes.

Combine the beans, lemon zest and juice, thyme, roasted garlic and the remaining 1 ½ tablespoons olive oil in a food processor or blender. Pulse until nice and creamy. Season with salt and pepper. If the dip is too thick, blend in some of the liquid from the beans (or low sodium vegetable broth). Transfer to a bowl and drizzle with olive oil. Serve with the roasted vegetable sticks and pita chips.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com