Dairy Free Hot Olive-Artichoke Dip

2 15 oz cans whole artichoke hearts, drained
half a 15 oz can of black olives
1/3 cup red onion, diced
2 eggs
few good dashes of Worcestershire sauce
2 - 8 oz containers of non-hydrogenated Tofutti Cream cheese
1 cup mayonnaise 
cayenne pepper, kosher salt and black pepper to taste

In a food processor pulse together all ingredients. You may have to mix in the mayo by hand if your food processor isn't big enough (mine wasn't). Scoop in to two pie plates or small casserole dishes and top with a bread crumb/Earth balance crumble and paprika or just paprika. Refrigerate until ready to cook/serve. Cook in a 375 degree oven for 20-25 minutes or until set and bubbly. 

Best Blue Cheese Dressing/Dip

* 1 cup plain yogurt
* scant 1 cup mayonnaise
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon dry mustard
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 4 ounces blue cheese

DIRECTIONS

Freeze the blue cheese hunk. Remove from freezer and use a large knife to cut fine sheets of blue cheese and then crumble to a fine blue cheese dust. Freezing is the key to getting the blue cheese dusty crumbles that better mix in to the dressing.

In a large bowl, whisk together the yogurt, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Can be enjoyed immediately or store in a covered container in the fridge. Yum.

*Recipe modified from Bill's Blue Cheese Dressing on allrecipes.com.

Spinach Artichoke Dip Two Ways

For both:
28 oz frozen chopped spinach
2 12 oz bags of frozen artichoke hearts, chopped fine
6 cloves of garlic minced and smashed with some sea salt
salt & pepper
paprika
1 cup mayonnaise

For dairy free:
2 oz tofu
1/4 cup tofutti "cream cheese"

For dairy cheesey goodness:
2 cups grated Parmesan cheese
2 8oz chunks of cream cheese
6 oz of tofu
1/4 cup sour cream

Mix a bit of ingredients "for both" with dairy-free ingredients in stand mixer. Place in a small greased baking dish. Bake at 350F for about 15-20 minutes.

Mix remaining "for both" ingredients with cheesey goodness ingredients in stand mixer. Place in two pie dishes - one to bake for now, one to freeze for later. Bake at 350F until hot & bubbly through (25-30 minutes).

Serve both with carrot & celery sticks, sliced baguette and crackers.

Spicy Ranch Dressing

INGREDIENTS

* 1 cup mayonnaise
* 1/2 cup sour cream
* 1 teaspoon dried chives
* 1 teaspoon dried parsley
* heaping 1/2 teaspoon dried dill weed
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/8 teaspoon salt
* 1/8 teaspoon ground black pepper
* heaping 1/2 teaspoon cumin
* heaping 1/2 teaspoon chili powder
* cayenne pepper taste
* juice of one lime
* milk to thin

Mix all ingredients together with a wisk. Add cayenne to taste and milk to thin as needed.

Blue Cheese dressing

Trying to save $$ on bottled/jarred salad dressing. We are really liking this recipe. This makes a big batch that saves well in a jar in the fridge.

INGREDIENTS

* 1/2 cup sour cream
* 1 cup plain yogurt
* 2 cups mayonnaise
* 1 teaspoon Worcestershire sauce
* 1 teaspoon dry mustard
* 1 teaspoon garlic powder
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 6 ounces blue cheese, crumbled

Mix all ingredients together. Refrigerate.

Texas Caviar

"Texas Caviar."
3 cans black beans, drained and rinsed
1.5 cups defrosted white corn
1.5 cups defrosted roasted yellow corn
3 cans mild Ro-Tel, drained
1 can blackeyed peas, drained and rinsed
3 T. chopped fresh cilantro
1 bunch green onions, chopped
1.5 cups fresh salsa
Salt, garlic powder, chili powder to taste

Toss all ingredients in a large bowl. Chill and serve.

Buffalo Chicken Dip

Buffalo Chicken Dip

1.5 large cans chicken breast - crumbled/broken up
.5 cup Franks Red Hot Buffalo wing sauce
.5 cup prepared blue cheese salad dressing
8oz cream cheese
1 cup shredded sharp cheddar cheese

in an 8x8 dish microwave cream cheese for 1 minute to soften
add all other ingredients - mix well
microwave 4 minutes, stir. microwave 2 minutes or until hot. stir before serving.

this was sooooooo good. just spicy enough for me (I am kind of whimpy). I served it with crackers, tortilla chips, apple slices and celery. Yum!



ETA: I think the cheddar made it greasy. I think I will try a lower fat version - subbing lowfat blue cheese, omitting cheese and using lowfat cream cheese.

Salmon Mousse

4 oz smoked salmon
8 oz cream cheese, softened
2 T heavy cream
1/2 lemon, juiced
1/2 teaspoon dried dill weed
salt and pepper, to taste

Place salmon in food processor and pulse until all smushed up
Add all other ingredients and process until smooth
Refrigerate for at least 2 hours and let stand at room temperature for 20-30 minutes before serving


** A new favorite dip and very easy. Could be made dairy-free/vegan with tofutti cream cheese and soy creamer

Honey-Mustard dressing/dip

1/4 cup mayo
1 T mustard
1 T honey
.5 T lemon juice

Whisk together. Add salt and pepper to taste.


Served on baby spinach with grape tomatoes and sunflower seeds. Pretty good but I think for salad dressing I would prefer dijon mustard - regular mustard would be good for dip for chicken strips.