Monday, January 23, 2012


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Jalapeno Popper Dip
Kale and Artichoke Dip

So my weekend consisted of a CubScout Pinewood Derby and making dips for the playoff games! 
Here is the bragging...Zach won 3rd place and it was his first derby race ever!(I am a little bit of a proud mom.)
Back to the dips! And no I don't mean people...edible dips!  I love dips, especially during football season.  Something easy to make and easy to eat too!  So check these two out...Make 'em for the SUPERBOWL!


Chef knife
Container to bake in(I used large muffin tins, since I was doing more than one and I also did not want to make massive amounts since it's just me eating it!!)

Jalapeno Popper Dip

3 jalapenos, deseeded/veined, roasted, diced
5oz cream cheese
1oz goat cheese
2oz heavy cream
2T egg whites(I use the box liquid egg whites, you can use fresh, but I think it's easier this way)
2oz shredded pepper jack cheese(you can really use whatever cheese you like, cheddar, mozzarella etc.)
1tsp salt
1/2tsp black pepper

Mix all the ingredients together well.
Preheat your oven to 350F.
Place mixed ingredients into baking dish.
Sprinkle with a little more cheese and I added some bread crumbs to the top as well.
Bake for 25-30 minutes.

Spinach and Artichoke Dip:


4oz ricotta(my next post will show you how to make this)
1 cup artichoke hearts, chopped
1 cup spinach, if frozen-thaw, drain, chop, if fresh-saute with butter, salt, chop
*oh and I used kale as an alternative to spinach, super healthy just like spinach and it gives a slightly different flavor to this dip. Take a look at the bottom article about the 8 most nutrient dense foods.
4oz mozzarella cheese
1oz parmesan cheese
1 tsp salt
1/2 tsp black pepper

Mix all ingredients together well.
Preheat the oven to 350F.
Place ingredients in your baking dish and sprinkle with a little more parmesan.
Bake for 25-30minutes.

Ok so I used kale btw.  It is pretty darn healthy!

Health Watch:

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