Good Food Every Day

Cherry Cheesecake Dip
Prep Time 5 minutes Servings 10

Ingredients

8 ounces cream cheese softened
⅔ cup powdered sugar
1 cup plain Greek yogurt
1 teaspoon lemon juice or lime juice, fresh squeezed
½ teaspoon almond extract
7 ounces marshmallow fluff
21 ounces cherry pie filling

To Serve

graham crackers, Nilla wafers, fresh fruit, etc.

Instructions

Using a hand or stand mixer, beat the cream cheese and powdered sugar together until creamy and smooth.
8 ounces cream cheese, ⅔ cup powdered sugar
Mix in the Greek yogurt, lemon juice and almond extract until completely combined.
1 cup plain Greek yogurt, 1 teaspoon lemon juice, ½ teaspoon almond extract
On low speed, add the marshmallow fluff and mix until smooth. Increase speed to medium and beat until light and fluffy.
7 ounces marshmallow fluff
Transfer dip to a 2 quart serving dish or bowl and smooth the surface.
Gently spread the cherry pie filling on top in an even layer.
21 ounces cherry pie filling
Cover and chill until ready to serve. Serve with graham crackers, Nilla wafers or your favorite dippers.

Cowboy Beef Dip
Total Time Prep: 20 min. Cook: 25 min. Makes 3 cups

Ingredients

1 pound ground beef
4 tablespoons chopped onion, divided
3 tablespoons chopped sweet red pepper, divided
2 tablespoons chopped green pepper, divided
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1/2 cup salsa
4 tablespoons sliced ripe olives, divided
4 tablespoons sliced pimiento-stuffed olives, divided
2 tablespoons chopped green chiles
1 teaspoon chopped seeded jalapeno pepper
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup shredded cheddar cheese
2 tablespoons sour cream
2 to 3 teaspoons minced fresh parsley
Tortilla chips

Directions
In a large skillet, cook the beef, 3 tablespoons onion, 2 tablespoons red pepper and 1 tablespoon green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, 3 tablespoons ripe olives, 3 tablespoons pimiento-stuffed olives, chiles, jalapeno, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Transfer to a serving dish. Top with the cheese, sour cream and parsley; sprinkle with the remaining onion, peppers and olives. Serve with tortilla chips.

Zebra Popcorn
Prep Time 15 minutes Cook Time 50 minutes Servings 8

Ingredients

Caramel Corn
8 cups popped popcorn plain
1 cup light brown sugar packed, or dark brown sugar
8 tablespoons unsalted butter
½ teaspoon salt
⅓ cup light corn syrup
1 teaspoon baking soda
1 teaspoon vanilla extract

Toppings
½ cup semi-sweet chocolate chips or dark or milk chocolate chips
1 teaspoon coconut oil or shortening, divided
½ cup white chocolate chips

Instructions

Caramel Corn
Preheat the oven to 225°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Check the popcorn for any kernels, remove, then transfer popcorn to a large mixing bowl. Set aside.
In a large, heavy bottomed pot, stir the brown sugar, butter, salt and corn syrup over medium heat until the butter has completely melted and is fully combined.
Bring the mixture to a low boil over medium heat white stirring continuously to avoid burning and sticking. Once at a low boil, stop stirring and continue cooking for 5 minutes.
Immediately remove from heat and stir in the baking soda and vanilla extract. The mixture will foam up rapidly (hence the need for the large, deep pot) but settle down quickly as you stir.
Pour the caramel over the popcorn and use tongs to toss until the popcorn is evenly coated.
Spread the caramel corn out on the prepared baking sheet and bake for 35 to 45 minutes, stirring every 15 minutes, until the popcorn has reached a deep amber color.
Remove popcorn from the oven and allow the popcorn to cool completely.

Toppings
Place the chocolate chips and half a teaspoon of coconut oil (or shortening) in a microwave-safe bowl, and heat in 30 second increments at 50% power, stirring in between, until completely melted and smooth.
Drizzle the melted chocolate all over the popcorn.
Place the white chocolate chips and half a teaspoon of coconut oil (or shortening) in a microwave-safe bowl, and heat in 30 second increments at 50% power, stirring in between, until completely melted and smooth.
Drizzle the melted white chocolate all over the popcorn.
Allow the chocolate to completely set up, about 30 minutes. Break up the popcorn and serve.

Notes

Storage Information
Zebra Popcorn should be stored after it has cooled completely. Transfer to an airtight container and store in a cool, dry place for up to 1 week. This popcorn is best enjoyed in the first few days. I do not recommend freezing the popcorn.

Herb-Spiced Mixed Nuts
Prep time: 5 minutes Cook time: 15 minutes Yield: 3 to 4 cups

Ingredients

3 to 4 cups (283 to 354g) pecans, walnuts, and almonds
2 tablespoons unsalted butter, olive oil, or coconut oil
1 tablespoon chopped rosemary
1 tablespoon chopped sage
1 tablespoon chopped thyme
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons maple syrup
1 teaspoon kosher salt

Method

1 Preheat the oven to 350°F.
2 Toast the nuts: Place the nuts on an ungreased, rimmed baking sheet and toast them for about 8 to 10 minutes. Remove from the oven to cool slightly.
3 Combine the butter, herbs, and maple syrup: Melt the butter over low heat in a small saucepan. Remove from the heat and add the rosemary, sage, thyme, cayenne, maple syrup, and salt. (If you are using oil, you should gently and briefly warm it as well.)
4 Toss the nuts with the butter and herbs: Using a spatula, toss the warm nuts in a medium bowl with the melted herbs and butter until the nuts are coated.
5 Serve! These are best consumed immediately, while warm. They may make your hands a little messy, but it’s worth it.

Christmas Crunch {White Chocolate Popcorn}
Servings: 18 Prep Time 5 minutes Cook Time 5 minutes Total Time 10 minutes

Ingredients

1/2 cup (104g) popcorn kernels*
1 (12 oz) bag Vanilla Candy Melts (such as Wilton Candy Melts)
1 1/2 cups (75g) broken pretzel pieces or baby pretzels
1 (10 oz) bag** green and red Milk Chocolate or Mint M&Ms
Christmas sprinkles

Instructions

Pop popcorn in a popcorn popper into a large bowl (or alternately in the microwave if using microwave bags of popcorn) according to manufactures directions. Remove any unpopped popcorn kernels. Toss in broken pretzel pieces and M&Ms***.
Melt Vanilla Candy Melts in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Drizzle half of melted chips over popcorn mixture, then stir, tossing gently a few times with a rubber spatula.
Then drizzle remaining half of melted chips over popcorn, and gently stir mixture until evenly coated (don't over stir though or your sprinkles won’t stick if the white chips begin to set and harden).
Pour mixture into a single layer onto wax paper. Sprinkle entire mixture evenly with sprinkles (as many as you'd like) before vanilla chips set. Allow to cool and harden, then gently break into pieces and store in an airtight container.

Recipe Notes

*1/2 cup kernels should yield about 16 - 17 cups popped popcorn. If you don't have an electric popcorn popper you can use the brown paper bag and microwave popcorn method. It's also been said that 2 bags tender white popcorn works well here.
**Previously recipe listed using a 12 oz. bag of M&M's but bag size has shrunk over the years (don't you love that?), so a 10 oz bag will work or you can use 2 extra ounces from another bag.
***If you'd like M&M's and pretzels to show through more and not be covered entirely by chocolate you can set aside 1/4 of each then sprinkle over the popcorn mixture when you add the sprinkles, this is totally optional.

BEER AND BACON DIP

INGREDIENTS:

16 ounces cream cheese
1/2 cup sour cream
1 2/3 cups shredded mozzarella cheese
3/4 cup IPA
1/2 cup shredded cheddar cheese
2 tablespoons cornstarch
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
8 slices bacon, cooked and chopped (save some for topping)
Crackers or baguette slices, for dipping

DIRECTIONS:

Preheat the oven to 350 degrees F. Spray an oven-safe dish (one that will fit 3 cups) with nonstick spray... or rub with butter.
Add the cream cheese, sour cream, mozzarella, IPA, cheddar, cornstarch, garlic powder, paprika, chili powder and salt to a food processor or blender.
Process on high until smooth and well-combined, about 2 minutes. Stir in most of the chopped bacon- reserving about 2 tablespoons.
Scrape the dip into the prepared dish and top with the reserved bacon. Baked until warmed through, 15 to 20 minutes. Serve warm with crackers or baguette slices.

Garlic Dill Sunflower Dip
Prep Time 2 hours 15 minutes Total Time 2 hours 15 minutes Servings: (1/4-cup servings)

Ingredients
1 ½ cups raw sunflower seeds, soaked*
6 cloves garlic (peeled and minced)
1 tsp sea salt
1/2 cup lemon juice
1/4 cup tahini
1/4 cup good olive oil (if avoiding oil, sub a bit more tahini and a little water)
~1/2 cup water (to thin)
1/2 cup fresh chopped dill (plus more to taste, or sub with half the amount of dried dill)

FOR SERVING optional
Fresh vegetables (we like radish and carrots)
Roasted Vegetables
Gluten-Free Crackers (or pita chips)

Instructions

Soak sunflower seeds in room temperature water for at least 2 hours or overnight (up to 24 hours). We soaked them overnight (10 hours) and found that to be perfect.
Rinse and drain sunflower seeds and transfer to a food processor (you can use a blender for a creamier dip, but we preferred the texture of dip made with a food processor).

Add garlic, sea salt, and lemon juice and mix for 30 seconds to combine. Then add tahini and mix for 1 minute.

While your machine is mixing, stream in your olive oil. At this point, your dip will still be quite thick, so we recommend adding water a little at a time until it’s the texture of hummus (creamy).

NOTE: The sunflower seeds will keep a little bit of their texture and not become entirely creamy. But we think that’s one of the enjoyable aspects of this dip! If that isn’t for you, feel free to blend in a blender with more oil or water to make it completely smooth.

Lastly, add dill and pulse a few times to combine. Then taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing, salt to taste, or dill for herbal flavor.

Enjoy immediately, or refrigerate and keep in the refrigerator up to 1 week or the freezer up to 1 month (thaw before enjoying). Best when fresh.

Pizza Dip

4 oz (225 g) Italian sausage, casing removed
1 small onion, finely chopped
2-3 cloves garlic, finely chopped
1 jar (28 oz, 790 g) meatless spaghetti sauce
1 cup (250 ml) sliced mushrooms
¾ cup (180 ml) chopped pepperoni
1 tsp (5 ml) dried oregano
½ cup (125 ml) sliced black olives (optional)

Combine the sausage meat, onion, and garlic in a skillet over moderate heat and saute until the meat is browned, about 5 minutes. Drain off the fat and stir in the remaining ingredients.
Simmer covered over low heat for 45 minutes. Serve with slices of focaccia, Italian bread, or pita toast triangles. Serves 8 to 12.