Roasted Garlic Edamame Dip

Our amazing friend, Sam, who is also in our grad program – we stick together- sent us this delicious recipe! It’s a MUST try- healthy and tasty. Here’s her recipe!

” 2 packages frozen, shelled Edamame
1 clove garlic
1/2 tsp ground cumin
1/2 tsp salt
2 tbs olive oil
5 tbs lemon juice
1/4 cup Greek yogurt

1. Roast your garlic- Preheat oven to 375 degrees. Cut off the top 1/3 of the clove and place in garlic roaster. If you don’t have a roaster you can use a sheet of foil. Drizzle whole clove with 1 tbs olive oil. Cover with roaster top/ a sheet of foil. Cook for 40 mins. Uncover and cook for another 15 mins or until golden brown. Let clove cool then remove the individual cloves.
2. While garlic is cooking- Bring 4 cups of water to a boil. Add frozen edamame. Boil for 5 mins. Drain.
2. Combine edamame, garlic head, cumin, salt, remaining olive oil, lemon juice, greek yogurt, and 3 tbs water in food processor and blend until you have a smooth mixture. I used a blender and it worked just as well.

Yummy!”

Enjoy!

Corn Dip- Nom.

Like many people, I am a dip person. I could live off of appetizers and various dips. This dip was not only easy, but scrumptious as well. Most of the ingredients, if not all, you will probably have in your fridge just waiting for you to use them. Here’s what you’ll need:

1 green pepper
1 can of corn
1 teaspoon of onion powder
½ cup of fat free mayo (I know I usually say “use what you want” but with mayo..I insist you use fat free. C’mon.)
½ cup of fat free sour cream (do it.)
1 cup shredded cheese (your choice)
1/3 cup of grated Parmesan cheese
1 teaspoon of pepper

With this dip, all you want to do is mix all of the ingredients together. Chop up the pepper as small as you’d like and strain the corn, then mix to your heart’s content. Place in a bowl and in the fridge until ready for destruction. I thought it was DELICIOUS served with pita chips, but I imagine it would be good with anything. I think next time, I’d like to try it with multigrain chips.

I made this dip and had a ton of leftovers and munched on this for a week. Also, I didn’t have this in my apartment so I didn’t use it, but next time I’m going to add a can of black beans to the mix as well.

This is another easy peasy, quick and delicious recipe that you probably won’t even have to go shopping for. It’s great to have it in your repertoire.

Enjoy!

-Ena

EASIEST Buffalo Chicken Dip EVER

Football season is hereee!! Who needs a quick and easy recipe for a tailgate/party/just a reason to grub. This is another recipe I last made for my birthday, and it was devoured prior to any photo ops. However, this does not take away from the easiness and goodness of the recipe. Here’s what you’ll need:

1 pound of shredded chicken (if you need shredding directions, check out Southwestern Chili for step by step directions)
8 oz package of fat free crème cheese (you can use whatever kind or fat you want)
2 tablespoons of Tabasco Sauce (of whatever kind of hot sauce you like)
1 ½ cup of shredded cheddar cheese

Ready for the easiness…go.

Get a baking dish (mine is 8 x 8), lightly spray it with cooking spray. Preheat your oven to 350 degrees.
In a bowl, mix the shredded chicken and cream cheese WELL. Once this is mixed, spread the mixture onto the pan. Once the mixture is spread, loosely shake the Tabasco Sauce over the mixture directly in the pan. Do this as much or as little as you want, this is to your own taste. The one I made with about 2 tablespoons gave it a little kick but not overwhelming. Lastly, put the cheddar cheese evenly over the Tabasco.

Put in the oven for about 15-20 minutes or until the cheese is melted.

This is really simple, really quick, and equally as delicious. Great for when you’re in a bind or need just one more quick appetizer at a party. Everyone loved it; it was the first thing that was gone!

Enjoy!

-Ena