Creamy Salsa Yogurt Dip

ncCrmySalsaYogDipnm

With all the sports games on TV, and with the Super Bowl coming up, you may be looking for some different dip recipes to snack on as you’re watching! It’s always nice to have some healthier options and this is a yummy dip that’s a little more on the healthy side. It’s made with yogurt, salsa, a little bit of light mayo, and some seasoning. Shredded cheese is optional, but I really like it with the cheese, even though it’s not quite as healthy that way! The dip shown here is made with Pepper Jack cheese, which gives it a little extra spice. So, keep this in mind for the games!

CREAMY SALSA YOGURT DIP by NancyCreative, adapted from Food.com

Makes about 2 cups of dip

  • 1 cup plain yogurt (use a thicker yogurt–I used Redwood Hill Farm Goat Milk Yogurt; you can also use Greek yogurt)
  • 2/3 cup chunky-style Salsa (use your favorite brand)
  • 2 Tablespoons light mayonnaise
  • 2 teaspoons Ranch Dip Mix
  • 2 teaspoons chili powder
  • Optional: 1 cup shredded Cheddar or Pepper Jack cheese

Combine yogurt, salsa, mayonnaise, Ranch seasoning, and chili powder in a medium size bowl, stirring until smooth. Add in cheese, if using, and blend well. Cover and chill for at least one hour or as long as one day before serving. Serve with assorted veggies (carrots, cucumber slices, sugar snap peas, cauliflower, broccoli) or tortilla chips.

What types of healthy snacks do you like to make?

About these ads

Southwestern Black Bean Soup

ncBlkBnSp1nm

Winter seems to be trying to hang on in some areas! Have you had a lot of cool spring days where you live? Well, next time the temperature drops, this is a great soup to make if you like black beans. I found this recipe at Eating Well, and thought it sounded good. And after tasting it, I thought it was great!  It has a little chili powder, cumin, and even some salsa to give it a little zippy Southwestern taste. Since you puree half of this soup, it has a nice creaminess with a little chunky texture. And it tastes great with some sour cream (or greek yogurt), shredded cheddar cheese, and chopped fresh cilantro on top. I added less water than the original recipe calls for, which was a good thing, because the soup would have been too watery for my liking if I had followed the recipe exactly. I really like the way it turned out–it’s great for lunch or a lighter dinner.

SOUTHWESTERN BLACK BEAN SOUP by NancyCreative, adapted from EatingWell.com

Makes about 6 servings

  • 2 Tablespoons canola oil
  • 2 small or medium onions, chopped
  • 2 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 4 (15-ounce) cans black beans, rinsed
  • 3 cups water
  • 1 cup prepared salsa
  • 1/2 teaspoon salt
  • 2 Tablespoons lime juice
  • Optional garnishes: sour cream (about a Tablespoon), shredded cheddar cheese, chopped fresh cilantro

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until onion begins to soften, 2 to 3 minutes. Add chili powder and cumin, and cook, stirring, 1 minute more. Add beans, water, salsa, and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from heat and stir in lime juice.

Transfer half of the soup to a blender and puree (use caution when pureeing hot liquids)–you may have to puree half the soup in two batches. Stir the puree back into the saucepan. Serve soup garnished with sour cream, shredded cheddar cheese, and/or chopped cilantro, if desired.

ncBlckBnSp2nm

Do you like black beans? What’s your favorite way to prepare them?

5-Layer Mexican Dip

nc5layerMexDip2nm

Since rooting for your favorite sports team can work up an appetite (or is that just an excuse to snack? :) ), I thought I’d share this yummy dip recipe I found on the Kraft Foods website. I love recipes like this that are so easy to make! And because it has refried black beans, olives, green onions, and chopped tomato in it, it’s a little healthy, right? You could make it even healthier by using light sour cream instead of regular sour cream. Or, if you like plain Greek yogurt, you could even substitute that for the sour cream. And if you use low-fat shredded cheddar cheese, you have a lower-calorie dip that’s still really tasty!

I made a few small changes to the recipe and included suggestions for making it lighter. This makes about 4 cups of dip or 32 (2 Tbsp.) servings. You can also make this into a 6-or 7-layer dip by adding a layer of guacamole and/or salsa–either one or both would be good, and I’ve noted that in the recipe…

5-LAYER MEXICAN DIP slightly adapted from Kraft Foods

  • 1 (15-1/2 oz.) can refried black beans
  • 1 Tbsp. chili powder
  • 1/2 tsp. ground cumin
  • 1 cup light or regular sour cream, or plain Greek yogurt
  • optional ingredients: 1 cup guacamole and/or 1 cup salsa (as additions to, or in place of, the sour cream)
  • 1 cup shredded sharp cheddar cheese (or low-fat shredded cheddar cheese)
  • 3 green onions, sliced (you can slice up the entire green onion, or just the stems)
  • 1 (2.25-ounce) can sliced olives (about 1/2 cup)
  • 1 large tomato, chopped
  • optional garnish: 1/8 to 1/4 cup sour cream, or Greek yogurt
  • optional garnish: 1 sliced green onion stem

Mix the refried black beans, chili powder, and cumin together, blending well. Spread onto the bottom of a 9-inch pie plate.

Spread sour cream over the bean mixture. If using guacamole and/or salsa, spread 1 cup of each over the sour cream, spreading the guacamole first. Then top with a layer each of shredded cheddar cheese, green onions, sliced black olives, and chopped tomato. Garnish with additional sour cream and sliced green onions, if desired.

Refrigerate several hours or until chilled; serve with tortilla chips (blue corn tortilla chips are good with this, and I’ve read that they are healthier than the white corn tortilla chips).

nc5layerMexDip3nm

Then dig into the dip and enjoy the game!

Linked to Carole’s Chatter.

Salsa Roll-Ups

ncSalsaRollups1anm

With the Super Bowl coming up, you may be looking for some ideas on tasty finger foods and appetizers you can serve. This is a great recipe I found at Kraft Foods. I added a little more cheese, some chopped green onions, and fresh cilantro–if you use these, make sure you chop them very finely so the tortillas will roll up nice and smooth (I didn’t chop my green onion stems fine enough, so my filling was a little bumpy, but they tasted good!) These Salsa Roll-Ups are really easy to make and just about everyone loves them! You can make the roll-ups a few hours ahead of time if you want and then cover and refrigerate them until you’re ready to serve. This recipe makes about 20 to 24 roll-ups, so you’ll want to double the recipe if you’re making this for a larger group.

SALSA ROLL-UPS by NancyCreative (adapted from Kraft Foods)

  • 4 oz. (1/2 of  an 8-oz. package) cream cheese or light cream cheese, softened
  • 3 Tablespoons salsa (use your favorite kind–I used a “Lime and Garlic” flavored salsa)
  • 1/4 teaspoon chili powder
  • 4  (6-inch) flour tortillas (or substitute 3 (8-inch) tortillas–I like to use the spinach, sun-dried tomato, or whole wheat flavors)
  • 3/4 cup finely shredded sharp cheddar cheese or Fiesta/Mexican blend cheese
  • Optional: 2 green onion stems, finely chopped (you need to finely chop these so the tortillas will roll up better!)
  • Optional: 1/4 cup fresh cilantro, finely chopped

In small bowl, mix softened cream cheese and salsa together until well blended. Add chili powder and blend well.

Spread cream cheese mixture evenly onto the tortillas. Top each tortilla evenly with shredded cheese, green onion, and cilantro. Roll up tortillas tightly (they’ll cut into slices much better if you roll them tightly). Trim the ends of each rolled tortilla about 1/2″ to 1″, and cut each tortilla into 5 slices for 6″ tortillas, or 8 or 9 slices for 8″ tortillas.

Arrange on a platter and serve. Makes 20 to 24 roll-ups.

ncSalsaRollups2anm

What special snacks are you planning on making for the Super Bowl?

Three-Bean Veggie Chili

nc3bnch2nm

A friend of mine told me she made veggie chili by just substituting three cans of different kinds of beans for the meat in a regular chili recipe. That sounded pretty good to me, so I looked up a variety of chili recipes and created a veggie chili recipe of my own! I think it’s the best-tasting veggie chili I have ever made and it’s very easy. If you like meat in your chili you can add a pound of ground beef if you like, but it really tastes great without any meat. It’s a good, thick chili…great-tasting and very healthy, with black beans, red beans and pinto beans. It’s great for lunch or a simple, healthy dinner, and it makes 4-6 good-sized servings.

THREE-BEAN VEGGIE CHILI by NancyCreative

  • 2 Tablespoons canola oil or olive oil
  • 2 medium size yellow onions, chopped
  • 3 cloves garlic, minced
  • 2 14.5 ounce cans diced tomatoes, not drained (I used Italian-style diced tomatoes with garlic and oregano)
  • 1 8-ounce can tomato sauce
  • 2 Tablespoons chili powder
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon coriander
  • 1 15.5 ounce can pinto beans
  • 1 15/5 ounce can red beans
  • 1 15.5 ounce can black beans

Heat oil in a large saucepan over  medium heat. Saute onions and garlic in oil until onions are tender and translucent.

Mix in the two cans of diced tomatoes, undrained, and the tomato sauce. Add chili powder, cocoa powder, cumin, oregano, and coriander; blend ingredients together. Stir in the three cans of beans. Reduce heat to low and simmer for about 40 minutes to an hour…then it’s ready to serve!

Chili from The Pioneer Woman

nclrPionWomChili1nm

There’s nothing like a hot bowl of chili on a cold day! I recently made some, and I used the recipe from the cookbook The Pioneer Woman Cooks, which I had been wanting to try for some time. I really liked it! It’s a nice, thick chili, and the recipe says you can add some water if it gets too thick while it’s cooking; I decided to try using beef broth instead to keep the flavor nice and beefy. I also left out the optional seeded and diced jalapeno, but I may just try adding that in next time! If you’re a chili-lover you will need to try this!

SIMPLE, PERFECT CHILI (slightly adapted from The Pioneer Woman Cooks)

Makes 6 servings

  • 2 pounds ground beef
  • 2 garlic cloves, minced
  • 1 (8-ounce) can tomato sauce
  • 1 teaspoon ground oregano
  • 1 tablespoon ground cumin
  • ¼ teaspoon cayenne pepper (optional)
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1/2 to 1 (14.5-oz.) can beef broth (or 1-2 cups water)
  • ¼ cup masa (corn flour, found in Mexican food section of supermarkets)
  • 1 can pinto beans, drained
  • 1 can kidney beans, drained
  • 1 (10-oz.) can Rotel® diced tomatoes and green chilies, undrained
  • shredded cheddar cheese, chopped onion, corn chips, and sour cream for garnish

Place the ground beef in a large pot and add minced garlic. Cook over medium heat until beef browns, and drain fat. Stir in the tomato sauce, spices, salt, and 1/2 can beef broth. Stir everything together well, then cover, and reduce heat to low. Cover the pot and simmer for 1 hour, stirring occasionally.

After an hour, place the masa in a small bowl.  Add ½ cup water and stir together with a fork. Add the masa mixture into the chili and stir well. Then add the beans and Rotel® tomatoes. If chili is too thick for your liking, add more beef broth or water. Simmer for an additional 10-15 minutes.

nclrPionWomChil2nm

Serve with shredded cheddar cheese, chopped onion, corn chips, and sour cream, if desired.

This is one of my favorite chili recipes now! Do you have a favorite?