Spinach Dip

Appetizers are the life of a party! Great little snacks to serve before a meal, or go versatile, and only do appetizers as your whole dinner! Admit it... you've ordered an appetizer as a main meal more than once in a restaurant! I know I have.

I would love to hear what your favorite appetizer is!

I Love spinach dip. Love it. And, this family recipe is the best one I've ever had. There is just something so... craveable about smooth dip, with the crunch of water chestnuts and the soft flavor of spinach. Then, you pair it with sourdough bread...mmm...

This recipe takes literally 10-15 minutes to put together. The only time constraint is that you should make it a night before serving, or several hours before so that the flavors can blend.

Spinach Dip
The Double Dipped Life


1 round sourdough bread loaf
1 pkg frozen spinach
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1 pkg dry Leek soup mix
1 can water chestnuts
2 green onions, chopped

Cook the spinach according to package directions.
While spinach is cooking, mix all the other ingredients (except for the bread of course!) in a large bowl.
Add the spinach.
Refrigerate overnight or for several hours.

Right before serving, cut a large hole in the bread to make it hollow. Preserve the insides: they will be used to dip into the dip!

Arrange on a platter and fill the bread with spinach dip.

Also great as a vegetable dip!

Strawberry Walnut Chicken Salad on Pie crust

 

I really like chicken salads. Every kind from traditional chicken salad to teriyaki chicken salad, to Good Life Eats Santa Fe Chicken Salad that I featured last week, I love them all!

This salad is a wonderful Strawberry Walnut Chicken Salad. The salad itself is just divine with moist chicken, flavorful sauce, and the bite of fresh fruit. The fun part? Serve it on baked pie crusts for a cool appetizer or fun lunch! 

It's also fantastic in a lettuce wrap, or on bread. Use your imagination! 

Strawberry Walnut Chicken Salad on Pie crust

 The salad is adapted from bettycrocker.com

Pie Crust

1 box refrigerated pie crusts, softened. 

Remove crusts from pouches and spread out. Cut crusts into 2-inch squares; place on ungreased cookie sheet. (I actually just cooked the crust whole, and then cut it. It might be better to pre-cut so your pieces don't crack afterwards.)

Bake 5-7 minutes at 350 or until golden brown. Cool completely before topping. 

Strawberry Walnut Chicken Salad

Lemon-Ginger Dressing

1/2 cup mayonnaise or salad dressing

1/4 cup Lemon burst yogurt (1 small container)

1/2 teas sugar

1/4-1/2 teas ground ginger

dash salt

Salad

3 cups chopped rotisserie chicken

3/4 cups chopped celery

1/2 cup chopped walnuts

1 cup sliced or quartered strawberries

1. In a small bowl, mix all of the dressing ingredients.  Let the mixture sit while you make the salad. 

2. In a large bowl, mix chicken, celery, and walnuts. Add dressing; toss. Fold in strawberries.  Serve on pie crusts, or as a salad or sandwich. 

Enjoy! 

Tomatillo Guacamole

I love guacamole. Unfortunately, I'm the only one in my house to love it! So when I make it, I do it in small batches, or I'd be eating it for days!  I found this guacamole recipe on Whats Gaby Cooking, and thought it sounded super yummy. I love avocados. I love tomatillos. How could I lose?



This does take a little longer because you are roasting the tomatillos. If you've never used tomatillos before, they are a very versatile, easy vegetable. They look like green tomatoes, but have a papery covering.




They are the main ingredient in Salsa Verde, or green, salsa.  They can be eaten raw or cooked- roasting is recommended.  This guacamole is more sweet than I'm used to, so plan for that. It is great on chips, but also on veggies!



Tomatillo Avocado Guacamole Dip
Whatsgabycooking.com

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 6


Ingredients

2 avocados, seeds and skin removed

zest and juice of 1 lime

2 small clove garlic

1 teas salt

1 teas pepper

1 teas honey

1/2 jalapeno, seeds removed

1/4 cup cilantro

1/4 cup white onion, diced

6 medium Tomatillos, roasted


Directions

Preheat oven to 450 degrees.

Remove the husks from the tomatillos. Rinse under warm water well and wipe clean. Cut the tomatillos in half and place into a baking pan. Drizzle with olive oil and roast for 20 minutes until they are tender. Remove and set aside to cool.

Add all ingredients to a food processor and pulse for 1-2 minutes until smooth and creamy.

Enjoy!