POPEYE PEANUT BUTTER HUMMUS

Popeye Peanut Butter Hummus


This is how it is suppose to look

 Serves 4
1 can (15 oz) chickpeas, rinsed and drained
3 Tbsp peanut butter, preferably organic
2 Tbsp fresh lemon juice
2 tsp extra virgin olive oil
1/2 tsp cumin
1 clove garlic, mashed with a pinch of salt
5 oz (½ pkg) frozen chopped spinach, thawed and squeezed dry
COMBINE all ingredients except spinach in food processor.
ADD 1/3 cup warm water and ½ tsp kosher salt and process until smooth. Quickly pulse in spinach until combined.


This is what mine looked like



  TRANSFER to serving bowl. 
 WHEN I STARTED COMAPRING THE PICTURE IN THE RECIPE TO WHAT MY  HUMMUS LOOKED LIKE I REALIZED THAT I ACCIDENTLY ADDED THE WHOLE CONTAINER OF FROZEN SPINACH AND I ACTUALLY  REALLY LIKE IT.  I'M NOT SURE THAT IT AFFECTED THIS RECIPE IN A NEGATIVE WAY AND I FIGURE THIS WAY I DIDN'T HAVE TO FIGURE OUT WHAT TO DO WITH OR WASTE THE OTHER HALF OF THE THAWED/FROZEN SPINACH. 

Read more: http://www.prevention.com/food/cook/peanut-butter-recipes#ixzz2Rn0QzwIz

ROASTED RED PEPPER DIP

After making this I have added in (parenthesis) my suggestions to what I think would make this dip even better.
1 7 oz. jar roasted red peppers chopped fine
3/4 cup mayonnaise (low fat works great)
1 8 oz package cream cheese, softened ( you can also use low fat)
2 tbsp minced onion
3 cloves minced garlic
1 tbsp Dijon mustard
12 oz. shredded pepper jack cheese(Very important to use this cheese to give this dip the spicey flavor it needs.)

Preheat oven to 350 degrees. If using bottled peppers remove from the jar and blot the excess water with paper towels-a lot of moisture will affect the texture of the dip. Dice the peppers and set aside. Combine the mayonnaise, cream cheese, onion, garlic, and Dijon mustard. (Be sure to mix well, I mixed by hand but would use a mixer the next time to really mix the ingredients well.) Add in the shredded cheese and diced peppers (I would also put maybe 1/2 of the peppers in the food processor or blender and leave the rest for texture). Place in an 8 x 8 dish like a pie plate ( I actually used a little large dish so it wasn't so thick.)
At this point you can cover it and refrigerate the uncooked dip for 2-3 days. Place in the oven and cook for 30-45 minutes. Baking time depends on the size of the dish used. Remove from the oven when the dip is golden and bubbly on top. Serve immediately with tortilla chips or warm slices of sourdough baguette. I really prefer the torilla chips over the bread, crackers would probably be good as well. This dip is even better reheated the next day.
recipe from http://thecookinmamas.blogspot.com/

COOL WHIP FRUIT DIP

COOL WHIP FRUIT DIP
This is really refeshing and so easy to make

1cup plain nonfat yogurt
1/4 cup sugar
1Tbsp. orange zest
1/4 cup orange juice
2cups thawed COOL WHIPWhipped Topping
Make It
WHISK 4 ingredients in medium bowl.
STIR in COOL WHIP. REFRIGERATE 3 hours.

DIPS, DIPS AND MORE DIPS

TIS THE SEASON FOR DIPS. HEAD ON OVER TO BROWN PAPER PACKAGES AND CHECK OUT ALL THE DIP RECIPES.

YUMMY CORN DIP

I GOT THIS RECIPE AT OUR MONTHLY RELIEF SOCIETY RECIPE EXCHANGE. IT IS THE MOST UNUSUAL DIP COMBINATION, BUT IT IS YUMMY JUST LIKE THE TITLE SAYS.
Melt 1 cube butter, add 1 tsp minced garlic and garlic salt.
8 oz cream cheese. Melt together then add 1-2 finely chopped
jalapenos. Dump in a bag of frozen WHITE corn. Stir and heat
through. Serve with tortilla chip.

TRY IT YOU'LL REALLY LIKE IT.

AMANDA HORNBUCKLE DIP

1 can tomato soup
1 sm pkg. lemon gelatin
1 pkg soft cream cheese
1 cup mayo
1 cup sour cream
1/4 c. chopped celery
1/4 c. chopped green pepper
1/4 c. chopped green onion

Heat tomato soup and lemon jello together untill warmed. With a hand mixer cream cream cheese until it is not lumpy and then add all the rest of the ingredients. Mix well and then chill for several hours. Serve with Fritos!