SANDRA'S HOT ARTICHOKE BASIL DIP

I have quite a few fresh basil plants always growing,
so decided to try it in my traditional hot artichoke dip recipe
(instead of spinach) and we love it...

Yield: 6-8 Servings

Prep: 10 Mins.

Bake: 25 Mins.

INGREDIENTS

8 oz. cream cheese, softened

1/4 cup sour cream

1/4 cup mayonnaise
1 teaspoon granulated garlic

2/3 cup shredded parmesan cheese (not grated)

1/2 cup shredded mozzarella cheese

1/2 teaspoon fresh lemon juice

1/4 teaspoon freshly-ground pepper

1 (14 oz.-can) quartered artichoke hearts, drained, then chop each heart crosswise 4 times

2 tablespoons freshly chopped basil

METHOD

Preheat oven to 350F. Spray a 9 x 9" baking dish with oil; set aside.

In a medium-size mixing bowl, stir together cream cheese, sour cream, mayonnaise, granulated garlic, parmesan, mozzarella, lemon juice, and pepper. Fold in artichokes and basil.

Spread mixture into prepared baking dish. Bake in preheated oven, uncovered, for 25 minutes. Let stand 5 minutes.

Serve with Ritz and/or Club crackers, toasted baguette slices, tortilla chips, bagel chips, pita chips, etc. ~ Enjoy!

Sandra’s Homemade Salsa Verde

Excellent as a dip with tortilla chips,
with tacos, enchiladas, or over eggs for breakfast, etc...

Yield: 2 ½ cups salsa

Ingredients

1 ½ pounds tomatillos (about 12 medium), husked and rinsed
1 to 2 medium jalapeños, stemmed, (depending on your desired spiciness)
½ cup chopped white onion
¼ cup packed fresh cilantro leaves
1 to 2 medium limes, juiced, to taste
½ to 1 teaspoon salt, to taste

Optional: 1 to 2 diced avocados, for creamy avocado salsa verde

Method

Preheat the broiler with a rack about 4 inches below the heat source.

Place the tomatillos and jalapeño(s) on a rimmed baking sheet and broil until they’re blackened in spots, about 5 minutes.

Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.

Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s) and all of their juices into the food processor or blender.

Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if desired.

The salsa will be thinner at first, but will thicken up after a few hours in the refrigerator, due to the naturally occurring pectin in the tomatillos.

Optional: If you’d like to make creamy avocado salsa verde, let the salsa cool down before blending in 1 to 2 diced avocados.

SANDRA'S HOT ARTICHOKE-SPINACH DIP

My best recipe for this dip without a lot of frills
to let the artichoke and spinach flavors shine through...

Yield: 6-8 Servings

Prep: 10 Mins.

Bake: 25 Mins.

INGREDIENTS

8 oz. cream cheese, softened

1/4 cup sour cream

1/4 cup mayonnaise

1 garlic clove, grated

2/3 cup shredded parmesan cheese

1/2 cup shredded mozzarella cheese

1/2 teaspoon fresh lemon juice

1/4 teaspoon freshly-ground pepper

1 (14 oz.-can) quartered artichoke hearts, drained, then chop each heart crosswise 4 times

6 oz. frozen spinach, thawed, then squeezed to drain excess liquid, and chopped finer

METHOD

Preheat oven to 350F. Spray a 9 x 9" baking dish with oil; set aside.

In a medium-size mixing bowl, stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella, lemon juice, and pepper. Fold in artichokes and spinach.

Spread mixture into prepared baking dish. Bake in preheated oven for 25 minutes. Let stand 5 minutes.

Serve with Ritz and/or Club crackers, toasted baguette slices, tortilla chips, bagel chips, pita chips, etc. ~ Enjoy!

SANDRA'S SIGNATURE CREAMY TOMATO VINAIGRETTE

I usually have this incredible
creamy vinaigrette on hand in my refrigerator,
it's a fresh and tasty staple readily available at most times in my house...

Yield: 2 cups

Prep: 10 Mins.

Refrigerate: Up to 7 days

INGREDIENTS

1 cup mayonnaise

1 cup seeded and diced roma tomatoes

1/3 cup diced yellow onion

3 tablespoons cider vinegar

2 tablespoons Mazola oil

1/2 teaspoon garlic granules (or powder)

3 tablespoons dried parsley (or 1 tablespoon freshly chopped)

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

METHOD

Place all ingredients into the pitcher of a blender; puree until smooth.

Transfer to a pint-size Mason jar, cover, and store in the refrigerator for a minimum of 2 hours for flavors to meld, or up to 7 days.

Serve with your favorite garden salad, or as a vegetable or torn rustic bread dip. ~ Enjoy!

SANDRA'S FAMOUS ALASKAN KING CRAB DIP for a crowd

The absolute best recipe, it's addicting and a great method in which to extend your
Wild Alaskan King Crab experience when its richness overcomes you...

Yield: (Appx. 2-1/2 cups)

Prep: 20 mins.

INGREDIENTS

2 cups prepared cooked, Wild Alaskan King Crab (knuckles and legs), shredded and cut into 1/2" pieces

3/4 cup whipped cream cheese

1/3 cup mayonnaise

1-1/2 teaspoon freshly squeezed lemon juice

1 teaspoon worcestershire

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion

1 teaspoon old bay seasoning

1/2 teaspoon seasoning salt (I used Johnny's)

1/2 teaspoon ground paprika

1/8 teaspoon ground cayenne

1/8 teaspoon freshly ground black pepper

Garnish options:

--Green onion (green parts only), finely sliced

--Paprika

Serving options:

--crackers

--whole wheat bread slices quartered

--cucumber slices

--celery stocks

--toasted baguette slices

METHOD

Combine all the above ingredients in a medium bowl, using a dinner fork. Cover and refrigerate for a minimum of 4 hours to allow the flavors to meld. Spoon into a decorative serving bowl, surrounding the bowl with a larger platter spread with your favorite snacking options (a few suggestions are listed above), then top dip with fresh, finely sliced green onions and a light sprinkle of paprika. ~ Enjoy!

SANDRA'S BEST ALASKAN SALMON DIP/SPREAD

A go-to appetizer that is a family favorite
which you are able to use with salmon (as I did here),
or sub the salmon for cooked halibut, dungeness or tanner crab, or minced clams...
--for king crab which is richer here's the link for that recipe https://sandrarecipeblogsite.blogspot.com/2017/07/sandras-famous-alaskan-king-crab-dip.html#.WYAQGoTyvDc...

Yield: (1-1/2 cups)

Prep: 10 mins.

INGREDIENTS

1 cup (about 2 fillets) prepared cooked, regular or smoked salmon, flaked (no bones or skin)

--do not use lox--

1/4 cup whipped cream cheese

2 tablespoons mayonnaise

1/2 teaspoon freshly squeezed lemon juice

1/2 teaspoon worcestershire

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

1/2 teaspoon old bay seasoning

1/4 teaspoon seasoning salt

1/4 teaspoon ground paprika

Pinch of ground cayenne

Pinch of freshly ground black pepper

Serving options:

--crackers

--whole wheat bread slices quartered

--cucumber slices

--celery stocks

--toasted baguette slices

Garnish options:

--Green onion (green parts only), finely sliced

--Paprika

METHOD

Combine all the above ingredients in a small bowl, using a dinner fork. Cover and refrigerate for a minimum of 4 hours to allow the flavors to meld.

Serve with your favorite snacking options (a few suggestions are listed above), then top with finely sliced green onions and a light sprinkle of paprika. ~ Enjoy!

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Tip:

Also great to make halibut, dungeness or tanner crab, or clam dip, simply substitute the 1 cup of cooked salmon for cooked halibut, dungeness or tanner crab, or minced clams, respectively.

If you're lucky to have King Crab...here's the separate recipe link, as it's richer and requires different ingredient proportions: https://sandrarecipeblogsite.blogspot.com/2017/07/sandras-famous-alaskan-king-crab-dip.html#.WYAQGoTyvDc

SANDRA'S HOT ALASKAN MOOSE TACO DIP and MINI-BISCUIT APPETIZER

I created this recipe after being inspired by several variations that I've had in the past.

Here's my 'Alaska Spin' on this delightful appetizer

--------

You are able to make it to your exact spiciness level versus my medium version ~

simply substitute milder salsa for a lighter dip

or hotter salsa for a dip with more zest...

Yields: 6 to 8 servings

Prep: 15 Mins.

Bake 23-25 Mins.

INGREDIENTS

Dip:

1 lb extra-lean moose burger

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

1 pkg. dry cheesy taco seasoning mix

2 cups medium salsa (from Costco)

1 cup Mexican-blend shredded cheese

1 cup shredded medium cheddar cheese

1 (4 oz. pkg.) cream cheese, cubed at room temperature

--2 green onions (both white and green parts), sliced

Atop dip/mini-biscuits:

1 pkg. Grand Biscuits, quartered and formed into balls

1 tablespoon melted butter

1/2 teaspoon granulated garlic

1 teaspoon dry cilantro

Paprika

METHOD:

Preheat oven to 350 degrees, while placing rack on lower 2/3'rds of oven, including placing a medium-size pan on the rack (you'll later be placing the cast iron skillet on this to catch potential drips).

Heat a seasoned, 10" medium-size cast iron skillet to medium high heat on the stovetop, then brown the burger with 1/4 teaspoon each of granulated garlic and granulated onion. After about 5 minutes of browning, add the cheesy taco seasoning and salsa, stir to combine. Reduce heat to low and let simmer for 5 minutes.  Turn off heat and fold in the three cheeses, just until melted and combined. Sprinkle top-center of mixture with green onions.

While reserving 9, place remaining biscuit balls around the perimeter. Place the reserved 9; one in center, and other 8 around it (see above photo).

Melt in the microwave the butter in a ramekin with 1/2 teaspoon of granulated garlic for 30 seconds. Using a pastry brush to combine. Brush the butter mixture gently over all biscuit balls. Sprinkle biscuit balls with 1 teaspoon dry cilantro and some paprika.

Place cast iron skillet in the preheated oven atop the hot pizza pan and bake for 23-25 minutes, until all biscuits are golden brown. Let hot dip cool 5 minutes (so you don't burn yourself), then serve immediately family style. ~ Enjoy!

SANDRA’S OVEN-BAKED ALASKA DUNGENESS CRAB ‘N ARTICHOKE DIP

An epic recipe that’s truly addicting,

and lets the dungeness crab be the shining star...

Serves: (10 to 12)

Prep:10 Mins.

Bake: 30 Mins.

INGREDIENTS

Dip:

1 (8 oz. pkg.) cream cheese, room temperature

1 cup grated medium cheddar cheese

1/2 cup grated mozzarella cheese

1/2 cup mayonnaise

1 teaspoon freshly squeezed lemon juice

3 green onions (green parts only), finely chopped

Dash of cayenne pepper

1-1/2 teaspoons old bay seasoning

1-1/2 cups cooked dungeness crab meat, drain any liquid, if present

--(About 1 shucked dungeness crab)

1 (7 oz. jar) quartered artichoke hearts in water, drained, and roughly chopped

--[Please do not use marinated artichokes,

as they have too strong of a flavor profile for this dish]

For scooping:

--Butter crackers (I used Club), or toasted French bread slices

METHOD

Preheat the oven to 350 degrees. Spray a 9” round (or square) ovenproof baking dish, and set aside.

In a medium bowl, add cream cheese, cheddar cheese, mozzarella cheese, mayonnaise, lemon juice, green onions, cayenne pepper, and old bay seasoning. 

Very gently fold in the crab meat and artichokes (taking care not to break them apart).

Transfer mixture to prepared baking dish. Lightly sprinkle top with paprika.  

Bake, uncovered, for 30 minutes, until lightly golden on top.

Serve immediately with butter crackers or toasted French bread slices.

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Tip: This is an amazing dip you’re able to make ahead of time and refrigerate, just ensure you remove it 30 minutes to reach room temperature prior to baking.

The story behind this incredible dungeness crab:
My husband and I recently launched our skiff to go king salmon fishing and came upon this dungeness crab crawling in the saltwater shallows; hence we were able to net it and haul it aboard. Shortly thereafter, the crab ended up crawling under the rear floorboard of the skiff while we were fishing, so we had to locate its whereabouts with the help of a camera and coat hanger upon our arrival back home. Yes, he definitely made for a mighty fine hot crab 'n artichoke dip...

SANDRA’S ARTICHOKE-CRAB-DIP STUFFED LOAVES

A perfect ‘Game Day’ appetizer

that will leave your fans

cheering for more...

Servings: (6 to 8)

Prep: 10 Mins.

Bake/Broil: 25 Mins.

INGREDIENTS

Stuffed Loaves:

1 (14 oz. can) artichoke hearts, drained and chopped

½ lb. lump dungeness crab meat

2 teaspoons dried minced onions

2 garlic cloves, minced

4 oz. cream cheese, at room temperature

¼ cup mayonnaise

½ cup sour cream

Pinch of cayenne

1 teaspoon dried parsley

½ cup grated mozzarella

¼ cup grated parmesean

1 (1 lb.) prepared French bread loaf

Topping:

2 tablespoons graded parmesean

¼ cup grated mozzarella

METHOD

Preheat oven to 350 degrees.  Line a 9”x13” baking dish with foil, and set aside.

Combine artichoke, crab meat, onions, garlic, cream cheese, mayonnaise, sour cream, cayenne, parsley, mozzarella, and parmesean in a medium bowl.

Using a serrated knife, cut the French bread in half lengthwise, and then each half crosswise (ending with four 6” halves).  Hollow out a ½” to form a slight well in center of each of bread half.

Equally spread stuffing mixture atop bread halves.  Top with remaining cheeses.

Stuffed bread halves ready to be baked

Place loaves right side up in prepared baking dish, cover with foil, and bake for 20 minutes.

Just out of the oven after baking the first 20 Mins.

Remove bread from oven, and uncover.  Turn oven up to broil.  Broil stuffed bread halves for 4 to 5 minutes, just until cheese has melted and turns a light golden brown.

Slightly golden brown after broiling 

Cut individual loaves into fourths, and serve. ~ Enjoy!

SANDRA’S ADDICTING BAKED TROPICAL JALAPENO SPINACH DIP

This rich and cheesy baked tropical jalapeno
appetizer offers a popping flavor surprise
and is great served with
warm and crispy herb pita chips...

Servings: (10)

Prep: 10 Mins.

Bake: 25 to 30 Mins.

INGREDIENTS

Dip:

1/3 cup finely chopped yellow onion

2 tablespoons finely chopped jarred sliced pickled jalapeno peppers

3 cloves garlic, minced

1 cup sour cream

½ cup mayonnaise

4 oz. cream cheese, at room temp.

1 cup freshly grated Parmesan cheese

½ cup shredded medium cheddar cheese

1 (9 oz. pkg.) frozen chopped spinach thawed, drained and squeezed dry, then chopped finer

1 (8 oz. can) can crushed pineapple, drained

½ teaspoon old bay seasoning

Topping:

¼ cup Japanese panko breadcrumbs

¼ cup Parmesan cheese

1 teaspoon smoked paprika

Garnish:

2 slices of jarred pickled jalapenos

METHOD

Preheat oven to 350 degrees.  Spray a 2-quart (round/square) ovenproof baking dish, and set aside.

In a small skillet over medium heat with a bit of olive oil, saute onion for 2 minutes.  Add the garlic and saute for 30 seconds.

In a medium bowl, combine all the dip ingredients, including the onion/garlic mixture. Spread mixture evenly in the prepared baking dish. 

Mix together the topping ingredients in a small bowl, and sprinkle mixture evenly over dip.

Bake until the sides are bubbling, the cheese has melted and turned golden brown on top, about 25 to 30 minutes. ~ Enjoy!

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Click here for Sandra's Baked Whole Wheat Herb Pita Chips

Tip:  For spiciness levels of dip, feel free to use the following finely chopped jarred sliced pickled jalapeno pepper amounts as a gauge:

      MILD: 1 tablespoon

      MEDIUM: 2 tablespoons

      HOT: 3 o 4 tablespoons

SANDRA’S BAKED WHOLE-WHEAT HERB PITA CHIPS

These warm and crispy herb pita triangles
have a crazy-good texture and flavor
you just can't get compared to
the store-bought version...

Servings: (10)

Prep: 5 Mins.

Cook: 7 Mins.

INGREDIENTS

6 whole-wheat pita bread pockets

Olive oil cooking spray

Spice/Herb Mixture:

¼ teaspoon granulated garlic

¼ teaspoon granulated onion

1 teaspoon dried cilantro

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

METHOD

Preheat oven to 400 degrees.  Line a couple of baking sheets with foil; spray, then set them aside.

Cut each pita bread around the circumference so you have 12 halves.  

Line the cutting board with foil (for easier clean up), and spray both sides of 12 halved pitas with olive oil spray. 

Mix the spice/herb mixture in a small bowl.  Sprinkle one side of the halved pitas with half of the spice mixture, then spray with olive oil for spices to adhere.  Repeat, doing the same on other side of pita halves as well.  Toss the tin foil, and cut pita halves into 4 equal triangles; yielding 48 total pita chips (or cut them smaller if you wish to yield even more smaller triangles).

You will be baking these in batches.  Begin by placing the pita triangles on baking sheets in a single layer, and bake for about 7 minutes, or until golden brown and crispy.  Watch carefully, as they could easily burn! ~ Enjoy!

~~~~~~~~~~~~~~~~

Tip:  I only make as much as we are going to eat of the herb pita chips at one setting, as they tend not to store or reheat as well as when they first come out of the oven.

Click here for Sandra's Addicting Baked Tropical Jalapeno Spinach Dip

SANDRA’S HOT DUNGENESS CRAB, ARTICHOKE and SPINACH DIP

A festive crowd-pleasing and year-round appetizer 
perfect for any occasion...

Serves: (4 to 6)

Prep: 10 Mins. | Bake: 20 Mins.

Posted: by Sandra

INGREDIENTS

4 oz. cream cheese, at room temp.

1 cup mayonnaise

1 cup freshly grated Parmesan cheese, divided

1 cup heavy cream

1 teaspoon lemon juice

fine-grain kosher salt and freshly ground pepper, to taste

1 cup cooked lump Dungeness crab meat

1 (6.5 oz. jar) marinated and quartered artichoke hearts, drained and coarsely chopped

1 (9 oz. pkg.) frozen chopped spinach, thawed and squeezed to drain (I chop it a bit more)

2 green onions, sliced

1 tablespoon jarred roasted bell peppers, chopped

1 teaspoon old bay seasoning

½ teaspoon garlic powder

¼ teaspoon dried parsley

--Toasted baguette slices and/or assorted crackers

METHOD

Preheat oven to 350 degrees.  Spray a 1-quart casserole dish, and set aside.

Mix cream cheese, mayonnaise, ¾ cup Parmesan cheese, cream, lemon juice, and kosher salt and freshly ground pepper to taste, until combined. Fold in crab, artichokes, spinach, onions, roasted bell peppers, old bay seasoning, garlic powder, and kosher salt and freshly ground pepper to taste.

Spoon mixture into prepared casserole dish, while smoothing top.  Sprinkle with remaining ¼ cup Parmesan cheese, and parsley

Cover and bake for 20 minutes, until cheese is melted.

Serve warm with toasted baguette slices, or assorted crackers. – Enjoy!

SANDRA’S FRESH N’ SMOKED WILD KING SALMON JALAPENO DIP

It is so hard to wait for the 
flavors to meld ~ Although it's a must!

Yields: (Appx. 3 cups)
Prep: 15 Mins.
+ chill, and then return to room temp. time

Posted by Sandra 

INGREDIENTS:

2 cups quality white wine

1 bay leaf
1 teaspoon old bay seasoning
1 teaspoon sea salt
6 whole black peppercorns
2 fillets of fresh wild king salmon, skinned and boned, cut into 1-inch cubes
2 fillets wild smoked king salmon, minced
4 tablespoons sour cream
4 tablespoons red onion, finely chopped
4 tablespoons freshly squeezed lemon juice
1 jalapeno, seeded and ribs removed, and finely chopped
2 teaspoons dried parsley
Sea salt and freshly ground pepper, to taste

Baked wheat thin crackers (or your preferred brand)

METHOD

Add the white wine, bay leaf, old bay seasoning, sea salt, and peppercorns in a non-reactive saucepan and bring to a simmer. Add the salmon cubes and cook for 30 seconds. Remove with a slotted spoon, to drain on a paper towel-lined plate, then place poached salmon in a medium-sized mixing bowl. Mash the salmon cubes with a fork to sufficiently break them up. Add the smoked salmon, sour cream, minced onions, and lemon juice, and mix well. Add the minced jalapeno, parsley, and salt and pepper, to taste.  Chill for 1 hour in refrigerator for flavors to meld.

Return to room temperature, about 30 minutes, before serving. To serve, spread on baked wheat thin crackers. – Enjoy!

SANDRA'S CRISPY BROCCOLI STEM and ZUCCHINI MEDALLIONS with HOMEMADE RANCH DIP

I developed this recipe 
because I tend to have a hard time 
tossing perfectly good broccoli stems.  
As it turned out, these medallions 
are a splendid side dish 
or served as an appetizer...

Servings (6)
Prep: 10 Mins. |
Cook: 4 to 6 Mins.

Posted by Sandra

INGREDIENTS

--Peanut oil for frying
2 cups broccoli stems, peeled, and cut into 3/4” medallions
2 medium zucchini, cut into 3/4" medallions
1/4 cup yellow corn meal
1/2 cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon onion powder
3 tablespoons parmesan, grated
1/4 teaspoon cayenne
½ teaspoon kosher salt
¼ teaspoon ground pepper
2 eggs, beaten with a tiny bit of water

***Ranch Dip, click here for recipe: Sandra's Homemade Ranch Dip)

METHOD

Mix together the ranch dipping sauce ingredients in a small serving bowl and refrigerate until ready to serve.

Heat 1/2" of peanut oil in a skillet over medium-high heat. Meanwhile, add the corn meal, flour, garlic powder, onion powder, basil, parmesan, cayenne, kosher salt and ground pepper in large ziploc bag, and set aside.

In a medium bowl, beat the eggs with a tiny bit of water, and set aside.

Dry the vegetables with a paper towel. Working in small batches, toss the vegetable medallions in the beaten eggs, then coat in the flour/cornmeal mixture to cover completely. Place breaded medallions into the oil for 2 to 3 minutes per side, just until lightly golden brown, flip over and continue cooking on other side until golden and crisp. Season with a sprinkling of kosher salt while hot, cool for a couple of minutes, and serve with ranch dipping sauce on the side. ~ Enjoy!

SANDRA'S ELEGANT EIGHT-LAYER NACHO DIP

A fantastic dish that's a crowd pleaser and a perfect 
Cinco de Mayo appetizer, potluck contribution,
or just for a special game day occasion...

Servings: (12)
Cook/Prep: 30 mins.

Posted by Sandra

INGREDIENTS

***Cooked ingredients:
· 1 lb. lean moose burger (or venison, or beef)
· ½ white onion, diced
· ½ cup red bell pepper, chopped
· 2 garlic cloves, minced
· 1 can of refried beans
· 1 pkg. taco seasoning
· 1 teaspoon chili powder

***Guacamole:
· 2 avocados, peeled – seeds removed – and mashed with a fork.
· 1 teaspoon lemon juice
· ½ tomato, chopped
· sea salt and ground pepper, to taste

***Non-cooked ingredients:
· 2 cups sour cream (reserve some to dollop on top)
· 1 small can hot green chilies (or mild if you like it less spicy); although there are many ingredients so it's not too hot if you choose the hot option ;)
· 2 small cans sliced black olives
· 2 cups cheddar cheese, grated
· 2 cups medium picante salsa
· 1 tomato, chopped

***Garnish ingredients:
- 1 cup lettuce, shredded
- 1 tablespoon cilantro, chopped
- 2 green onions, sliced
-  a few dollops of sour cream on top.

-- Restaurant Style Tortilla Chips (for scooping)


METHOD

In a medium-size skillet heat to medium-high heat and brown the burger, about ¾’s the way through add the onion, bell pepper, garlic, taco seasoning, and chili powder; cooking until the onions are translucent. Add in the refried beans, and gently stir to combine, just until bubbly. Remove from heat, and let cool.

Make guacamole by smashing the avocados in a small bowl with a fork, and add the lemon juice, and chopped tomato; mixing to combine.  Season with sea salt and ground pepper, to taste.

Layer cooled meat mixture on bottom of 9”x13” glass dish (or other decorative vessel), and then layer sour cream, guacamole, green chilies, black olives, shredded cheese, picante sauce, chopped tomatoes, lettuce, cilantro, and green onions.  Top with dollops of sour cream.  Serve at room temperature, and for easy dipping with restaurant-style flour tortilla chips. - Enjoy!

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Tip:  I provide a serving spoon to scoop out layers of dip onto small serving plates so the guests can also place chips alongside.

MAX’S ALASKA ‘WILD-GAME-DAY’ HOT CHILI BEAN and CHEESE DIP

Max generally makes this recipe using lean venison 
or moose burger, although last night he used 
lean buffalo burger and it was simply scrumptious. 
This was like a meal in itself and a perfect 
appetizer to munch on 
while watching the baseball playoffs...

Servings: (6 to 8)

Prep/Cook: 20 Mins.

Posted by Max via Sandra

INGREDIENTS

1 lb. lean venison burger
--(Also just as tasty to use moose, buffalo, or beef)
¼ teaspoon garlic powder
1 (15 oz. can) Nalleys Original Chili with Beans
1 (16 oz. jar) medium picante sauce
1 (1-lb. pkg.) velveeta cheese, cut into four blocks
Kosher salt and freshly ground pepper, to taste
--(Max says, “go light on the salt”)
2 (9.25 oz. pkgs.) Fritos Scoop Corn Chips

METHOD

Heat a large nonstick skillet to medium-high heat and brown the burger with the garlic powder. Add the chili with beans, picante sauce, and velveeta cheese, and gently stir until cheese has melted and dip is combined and creamy. Taste for seasonings, adding kosher salt and ground pepper, to taste. Spoon hot dip into a heatproof bowl, then place the Frito chips in another bowl close by, and serve immediately with many napkins! Enjoy!

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Tip: This hot dip would also be wonderful served in a slow cooker to it keep warm during game day for your guests.

SANDRA'S CREAMY TOFFEE DIP with FRESHLY SLICED, SWEET APPLES

I had an abundance of fresh, quality apples
and came up with this recipe
because I'm crazy about toffee;
hence the dip creation...

Servings: (4)

Prep Time: 5 Mins.
Posted by Sandra

INGREDIENTS

4 unpeeled apples, cored, and cut into ¼” slices

***Creamy Toffee Dip

1 (8-oz.) package cream cheese, at room temperature
1 (8-oz.) package toffee bits
3/4 cup light brown sugar
1/2 cup white sugar
½ teaspoon cinnamon
1 teaspoon vanilla extract

METHOD

In a medium bowl, beat with a hand mixer on low all the dip ingredients until well blended. Serve dip immediately in a nice serving bowl placed in the center of a decorative platter, and surround with sweet and crunchy apple slices.

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Tip: This Creamy Toffee Dip can be stored in the refrigerator up to 5 days, just bring to room temperature to soften for easier dipping, about 30 minutes beforehand.

 

SANDRA'S KICKER HORSERADISH SAUCE

A wonderful zippy sauce that
adds just the right zest
to prepared meat,
including sandwiches...

Yields: 1/4 cup
Prep: 3 Mins. |
Refrigerate 1 hr.

INGREDIENTS:

1/3 cup sour cream
2 tablespoons "hot" horseradish
1-1/2 tablespoons dijon
kosher salt and ground black pepper, to taste

METHOD:

Whisk all ingredients in a small non-reactive glass or ceramic bowl, and place in refrigerator for flavors to meld for 1 hour before serving with your favorite prepared beef, moose, venison, or buffalo meat!

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Tip:  This Kicker Horseradish Sauce is also wonderful to serve with roasts, on sandwiches, or just alongside as a dipping sauce. ~ Enjoy!

SANDRA'S FRESH N' SPICY MANGO SALSA PUREE with VEGGIES and CHIPS

 A light and refreshing appetizer, 
with a slightly spicy fresh fruit dip...

Yields: (2-1/2 cups)
Prep: 5 Mins.

Posted by Sandra

INGREDIENTS

1 mango, peeled, deseeded, and chopped
¼ red onion, chopped
1 plum tomato, chopped
1 garlic clove, chopped
1 jalapeno, deseeded, de-ribbed, and chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice
1 tablespoon rice wine vinegar
1 tablespoon honey
kosher salt and ground pepper, to taste
2 tablespoons olive oil

METHOD

Combine all of the Mango Puree ingredients, except the olive oil and pulse a few times in blender, and then puree for 1 minute until smooth. Drizzle in the olive oil while pureeing for 15 seconds more. Pour into a decorative serving bowl.


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Tip:  This is wonderful with tortilla chips and veggies as a dip, or over salad as a dressing, or as an accompaniment with your favorite fish, pork, or chicken entrees.

SANDRA'S CREAMY HOMEMADE HONEY DIJON DRESSING or DIP

You'll never buy store-bought again
because you can make this fantastic
recipe that's so flavorful
and know all the ingredients within it...

Yields: (1/3 cup)
Prep. 3 Mins

Posted by Sandra

INGREDIENTS

1/4 cup mayonnaise
1 tablespoon dijon (regular or stone ground)
1 tablespoon honey (for my recipe, click here:  Sandra's Alaska Fireweed Honey - Homemade)
1/2 tablespoon fresh lemon juice

METHOD

In a small non-reactive bowl (glass or ceramic), whisk together the mayonnaise, dijon, honey, and lemon juice, until smooth and emulsified.

Cover and refrigerate any leftovers.


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Tip: Try using this instead of beaten eggs when breading meat, seafood, or poultry. Also, this is fantastic as a dip for chicken tenders, or as a dressing for garden salads, esp. when adding strips of chicken, turkey, or fish.