Rolling Around the Kitchen...: Dips

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!

Utensils:

Spatula
Bowl
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
Ingredients:

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:

Ingredients:

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.