Tag Archives: dip

Almond Butter Fruit Dip

Sometimes unexpected things happen in the kitchen.

Sometimes they are more of the unwelcome variety. For example, this morning I was getting supper ready to go in the slow cooker. I quickly reached into the refrigerator to grab a box of chicken broth and immediately started shaking it up. Suddenly everything was covered! If I had been a little bit more careful and had payed any attention to what I was doing at all, I would have noticed that the little tab was not secure. So I totally covered not only the kitchen, but also my poor Little Monkey who happened to be standing right in the line of fire. And let me tell you, she did not appreciate it either. I, being the very picture of maturity, thought it was pretty darn funny; and proceeded to teasingly tell her I was going to eat her since she smelled so delicious.

That probably didn’t help her feel better about the situation. Oh well. The Dude would have appreciated it, but she was at preschool. Le sigh.

So there are the not so great unexpected kitchen happenings, but there are also some delicious ones.

Remember back when I made this breakfast cake? Well, when I was tasting as I went along making that cake, I found out something quite unexpected.

There is a second little recipe hidden inside.

A tasty fruit dip recipe.

Oh yes.

If you stir together a little almond butter, Greek yogurt, brown sugar, and vanilla; bam! Sliced fruit just turned into a more interesting and filling snack.

This stuff is crazy good. Super rich and nutty (duh!) from the almond butter, with a little tang from the yogurt. It is sweet, obviously, but not so much that it overpowers the sweet fruit slices you have going on. And it really does make a filling snack (ahem…or lunch..oops), thanks to all of the protein and healthy fats that are packed in from the almonds and yogurt. Score!

Almond Butter Fruit Dip

3/4 cup almond butter (you can whip up my recipe found here)

1/2 cup brown sugar

1/2 cup plain Greek yogurt

1 tablespoon vanilla

Stir together almond butter and brown sugar until well combined.

Fold in Greek yogurt and vanilla.

May be served immediately or after a couple of hours left in the refrigerator to chill with fruit slices, graham crackers, pretzels, etc.

Saturday Selections: Championship Dip Duo

Well folks, this is my last Saturday Selection of the football season.

I know, I know. Wipe your tears away.

I am leaving you with something very exciting to graze on during the big game on Monday night.

A little duo of dips if you please.

One is for the Tide. The other for the Tigers.

The Alabama side is a sweet white chocolate cheesecake dip with a raspberry topping.

It is a rich cream cheese and marshmallow fluff mixture studded with white chocolate chips and slathered with a sweet/tangy raspberry preserve.

The LSU side is a decadent blueberry cream cheese dip topped with apricot preserves.

The sweet blueberries pair so well with the tangy cream cheese. And don’t they make the prettiest purple?

I loved serving them together so you could go back and forth between the two.

It is kind of hard to tell, but I was trying to mound the dips into the shapes of little footballs so that we could make sort of a competition between the two. You know, whichever dip made it to the end zone first would win or something cheesy like that. But I would not recommend serving it that way. The blueberry dip was a bit too soft to stay formed and it kind of started making a mess all over the board. When I make these again on Monday, I think I am going to swirl the preserves into the dips.

And even though I am supposed to be partial to the Alabama side, I couldn’t tell you which one is my favorite if you held tickets to the game itself in front of my face.

…haha I’m just kidding…if you were trying to give me tickets I would totally make up an answer so I could go to the game.

But whatever I said would be a lie because the one I liked best was the one I had in my mouth at the time.

We served these up with graham cracker sticks, Nilla wafers, and pretzels.

Please, please, please promise me that you will try the Alabama dip with a pretzel. It really brings out the white chocolate. Crazy good.

Alabama Cheesecake Dip

8 oz cream cheese, softened

1 cup marshmallow fluff

1/2 cup white chocolate chips

1/3 cup raspberry preserves

1/4 teaspoon water or lemon juice

Combine cream cheese and marshmallow fluff in a medium bowl.

Fold in white chocolate chips.

Keep in refrigerator until ready to serve.

Before serving, top with raspberry preserves thinned out with water or lemon juice.

LSU Blueberry Cheesecake Dip

8 oz cream cheese, softened

1 cup blueberries (frozen is fine, just thaw before blending)

1/2 cup powdered sugar

1/2 teaspoon vanilla

1/3 cup apricot preserves

In a food processor combine cream cheese and blueberries until smooth.

In a medium bowl combine blueberry cream cheese with powdered sugar and vanilla.

Keep in refrigerator until ready to serve.

Before serving, top with apricot preserves.

(and P.S. Roll Tide!)

Wasabi Pea Dip

I am soooooooo excited about this recipe! Holy cow. Wasabi peas are one of my absolute favorite things to eat. Crunchy, sweet, savory, spicy. Yum! And of course, because I am an American, I freaking love me a dip. So, I have to say that putting the two together may be one of the best ideas I have ever had. Now do you wanna hear the best part? This dip is scandalously easy to make.

But before I tell you how to make it, there is something very important we must get out of the way. I need to teach you how to say wasabi like I do.

First, you must pretend that you are this guy.

Next, you must learn the correct pronunciation: wah-sah-beh.

Now for the delivery. You must say it in a very dramatic, whispering type fashion and do a karate chop with your hand.

OK. Let’s all do it together. Ready?


That was fun wasn’t it? You are going to be like me now aren’t you; and even if you are being mature and saying it the right way out loud, you will still say it like that in your head? Yeah, that’s good. I’m glad me and my coolness is rubbing off on you.

So now that we have that out of the way, let’s make some dip!

First off, cook up about a cup and a half of frozen green peas. I like to do this by putting them in a pot, covering them with water, and putting them on the stove. The second they start boiling I turn off the heat. These green peas really do cook up so fast, and you want them to stay the pretty, bright green color.

Once your peas are cooked, next you simply throw them in a food processor with all of their friends: lemon juice, olive oil, wasabi paste, garlic, ginger, salt, and pepper. Then blend it up, and voila! You have wasabi peas you can put on a pita chip!

Now look though, don’t you take this up to your 4th of July party, not tell your friends what it is, let them assume it’s guacamole, and watch them feel the wasabi burn with no warning. Or I don’t know…maybe you should. Mwahahahhaa!


Wasabi Pea Dip

1 1/2 cups cooked green peas

juice from 1/2 lemon

1/4 cup olive oil

1 tablespoon wasabi paste

1/2 teaspoon minced garlic

1/4 teaspoon ground ginger

1/4 teaspoon freshly cracked sea salt

1/8 teaspoon freshly ground pepper

Place all ingredients in the food processor and blend until smooth. May be eaten right away or after chilling in the refrigerator for a few hours. Serve with pita chips.