While I am sure I have had this dip many times in the past, our recent trip to Charleston reminded me how downright good it is. I though it so good, in fact, that I told Peg she just had to give me the recipe because I’m always looking for a good cold dip.
To which she replied, “Um sure, Ashley – it’s on the back of the packet.” And then she and the rest of the Davies pointed and laughed as they are wont to do. And that is why I love them.
My embarrassment aside, this dip is solid, and I actually prefer it with veggies for dippers than chips, which is miraculous on its own.Also, you can definitely use light sour cream in this without any adverse effect. I know. My inner fat girl cries out with shame at this suggestion.
And don’t skip the water chesnuts – they are what gives this stuff its cracktastic crunch.
10 oz frozen chopped spinach, thawed and well-drained
8 oz water chestnuts, rinsed, drained and chopped
16 oz sour cream (you can go light here)
1 packet Hidden Valley Original Ranch Dips Mix
salt, black pepper and hot sauce to taste
French bread, cut into pieces
- Mix first four ingredients (and s&p and hot sauce) together and chill for at least 30 minutes (preferably overnight).
- Dip the other stuff in it. Pretty straightforward.
Another recipe from Tanya that, not surprisingly, looks like a great hangover cure!
Message from Nadine: I love to make this meal after a long weekend of boozing, eating, and very little sleeping. It’s the perfect “Sunday sadness” dinner because it’s loaded with vitamins, it’s filling, and it’s easy. And I promise it looks more complicated than it is. I probably make this once a week, and it is great served with sautéed chicken, a scoop of hummus and Tuscan Kale Salad.
1 cup couscous
Flavored stock* (see recipe below)
2 tablespoons oil
1 medium onion chopped (about 1 inch pieces)
Handful fingerling/small round potatoes chopped (about 1 inch pieces)
1-2 carrots chopped thinly
½ a lemon, sliced
2 cloves garlic minced (optional- also adding a few full cloves to roast)
1-2 tablespoons cumin
1 Handful of chopped herbs (I use rosemary or thyme)
Toasted pine nuts (optional)
1 ¼ cup homemade or low sodium chicken stock
Dried oregano (as Ina says, always crush in your hands to release the flavors)
Cumin powder- generous amount
Pinch of fresh minced garlic
½ teaspoon saffron threads crushed
Splash of olive oil
Zest of half a lemon and a few squeezes lemon juice
- Preheat oven to 350 degrees. Add all ingredients for stock together and bring water to a boil and turn off heat (herbs and spice amounts are to taste, but be generous as it is going to flavor the couscous). Cover pot and allow to steep for about 15 mins.
- While stock cooks, prepare onions, potatoes, and carrots. Place veggies in mixing bowl with chopped garlic, herbs, lemon slices, salt and pepper to taste. (I like to use truffle salt!) Coat with generous amount oil and toss.
- Place mixture on a baking tray. Roast for about 35-45 mins turning halfway. Toast pine nuts if using.
- Bring stock just back to a boil. Place the couscous in a large heat proof bowl and pour hot stock over it, stirring quickly to make sure all couscous is covered. Cover the bowl tightly with plastic wrap and allow to stand for about 10-15 minutes until all liquid is absorbed.
- Add roasted veggies (throw out the lemon slices) and toss with a fork, taste for seasoning add salt and pepper (or cayenne if you like it spicy) as needed. If couscous is too dry at the end, add a little more olive oil or lemon juice.
- Top this meal off with some sautéed chicken pieces and serve with Kale Salad.
After trying many guac recipes, finally found the winner. Some of the ingredients are surprising, but it’s well worth it.
1/3 cup chopped onion
1/3 cup chopped plum tomato
3 tablespoons chopped fresh cilantro
juice from 1 lime
3/4 teaspoon salt
3 ripe peeled avocados, seeded and coarsely mashed
1.5 jalapeño peppers, seeded and finely chopped
1 garlic clove, minced
- Peel papery husk from tomatillos. Wash, core, and finely chop.
- Combine tomatillos, onion, and remaining ingredients. Stir well.
If you want to go the extra mile and make your own chips, these go perfectly with the guac.
8 (6-inch) corn tortillas
1/2 teaspoon salt
1/2 teaspoon Chipotle chile powder (such as McCormick)
- Cut each tortilla into 8 wedges and arrange in a single layer on 2 baking sheets coated with cooking spray.
- Sprinkle wedges with 1/2 teaspoon salt and chile powder.
- Lightly coat wedges with cooking spray.
- Bake at 375° for 12 minutes or until wedges are crisp and lightly browned. Cool 10 minutes.
This recipe is modified from MyRecipes.com.