Greek Ranch Dip

Greek Ranch Dip | Domesticated Academic

The guilt can be gone! Greek yogurt is strong enough to stand up to all those other dips this year! You’ll love this because it’s a healthier swap for the typical ranch or mayo based dips we see during the summer and on one will really know the difference. This stuff is hearty enough to get some veggies dunked in it, get slathered on a burger in place of mayo, and it will keep in your fridge and be ready for you when the moment strikes. The cool, creamy texture of the dip also serves up some protein and will make a great addition to your summer table and snack time!

Greek Ranch Dip | Domesticated Academic

I played with the ratio of yogurt to seasoning but decided that the best way to go isa 2:1 ratio: two cups yogurt, 1 ranch packet. You should test it out for yourself.

You’ll need:

  • 2 cups non-fat plain greek yogurt
  • 1 packet of ranch seasoning mix
  1. Mix the two ingredients together in a bowl.
  2. Sit in the fridge for an hour to let everything get ‘married’ and get all delicious.
  3. Serve!!!

Greek Yogurt Fruit Dip | Domesticated Academic

Greek Yogurt Fruit Dip

Spinach Bread Bowl Dip | Domesticated Academic

 

Spinach Dip Bread Bowl

I Dip, You Dip, We Dip: Summer Cheese Dip

Summer Cheese Dip | Domesticated Academic

Summer is here! Summer is here! It’s one of my favorite seasons for food! Everything tastes better because there’s fresh produce around, the weather gets us eating outside in nature, and the long days make us linger longer in good company. You’ll love this dip because you can take the produce you have on hand and turn it into some AMAZINGGGGG dip for a crowd. It can also sit out for a bit without giving anyone food poisoning.

Summer Cheese Dip | Domesticated Academic

I’ve seen several variations on this recipe using Feta, but I went with a good block of queso fresco this time around. Feel free to mix and match, my feelings will never be hurt!

Summer Cheese Dip | Domesticated Academic

You’ll need:

  • 1/4 cup olive oil
  • 1 standard block (10 oz. or so) of queso fresco cheese, cubed or crumbled into small pieces
  • 3 Roma tomatoes tomatoes, cubed in small pieces
  • 2 strands green onions, sliced small
  • 1/4 green pepper, chopped very small
  • 1 baguette
  • Greek Seasoning of some sort (or oregano, salt, pepper)
  1. Take a pie plate or equal size serving platter and pour olive oil over the bottom.
  2. Layer on the tomatoes, green onion, and green pepper.
  3. Top with cheese
  4. Sprinkle seasoning over the top.
  5. Toss GENTLY with a spoon until incorporated.
  6. Use bread to dip, scoop, and enjoy!

Bite Sized Spinach Dip Cups | Domesticated Academic

Spinach Dip

Crock Pot Crab Dip | Domesticated Academic

Crock Pot Crab Dip

Super Bowl Round Up!

Super Bowl Sunday is about football…and food! From melted cheese and bacon to baked wings, meatball sliders to spicy deviled eggs, here are some scrumptious possibilities for your Super Bowl get together.

The Super Bowl and the NFL have become a marketing machine. Not only do we as American’s rally around our TV’s, but we eat, drink, eat, drink, and repeat the cycle several times over. People can’t get enough of Super Bowl snacking and celebrating. No matter who you’re rooting for or if you’re like me and you tune in for the commercials and the ‘show,’ odds are, you’ll be eating and drinking like a champ!

Below are some of my favorite recipes! Consider putting a few of them on your Super Bowl Sunday menu!  I tried to pick some decadent treats and some food that is healthier to help offset the bountiful dishes of melted cheese you’ll likely eat!

1. Bacon Wrapped Mini Grilled Cheese Sandwiches. Honestly: these are #1- err’y time I serve them. No one gets bored popping these into their mouths (that’s what she said).

Bacon Grilled Cheese Bites | Domesticated Academic

2. Turkey Meatball Sliders. If you’ve shoved too many mini grilled cheese sandwiches into your stomach, a turkey meatball might be a slightly healthier option. Slightly….

Turkey Meatball Sliders | Domesticated Academic

3. Sticky Garlic Wings. Baked, not fried….you won’t miss the deep fryer on these. I promise.

Garlic Sticky Wings | Domesticated Academic

4. Crock Pot Crab Dip. Mix it, turn it on, walk away….Can’t get much easier or tastier than this one! The mini-crock pot might be my new favorite thing this year!

Crock Pot Crab Dip | Domesticated Academic

5. Devilish Srirachi Eggs. Spicy deviled eggs aren’t what they seem at first glance. These guys can be made in advance, left in the fridge and be pulled out just in time for kick off.

Deviled Srirachi Eggs | Domesticated Academic

6. Greek Yogurt Fruit Dip. When you’ve had your fill of savory, move onto a little sweet. No one will know the greek yogurt is healthy and you can mix this before and pull it out in time for Bruno Mars and the Red Hot Chili Peppers halftime show.

Greek Yogurt Fruit Dip | Domesticated Academic

Football Friday: Greek Yogurt Fruit Dip

Greek Yogurt Fruit Dip | Domesticated Academic

Nutella and peanut butter met non-fat greek yogurt and it’s been a beautiful relationship ever since…You’ll love this because you still get lots of hazelnut and peanut buttery flavor without eating it straight from the spoon and adding in some protein packed non-fat greek yogurt. Think: slightly less guilt. This is a great dip to add to any tailgate or potluck to offset all of the amazing fatty snacks and can double as dessert in a pinch.

Greek Yogurt Fruit Dip | Domesticated Academic

I love these two variations because they’re smooth, creamy, and not too heavy tasting. Don’t get me wrong, eating peanut butter out of the jar is a favorite past time of mine, but it’s not always the healthiest choice I make. This helps me eat some of my favorite indulgences without feeling so bad about it later. I also love anything that’s smooth and creamy (har-dee-har-har….i’m 12 on the inside) including: pudding’s, ice cream, milk shakes, etc… so this satisfies that mouth feel.

Greek Yogurt Fruit Dip | Domesticated Academic

You’ll need:

10 min.

  • 1 cup non-fat greek yogurt
  • 1/2 cup peanut butter

OR

  • 1/2 cup hazelnut spread (nutella)
  • fruit
  1. This recipe is simply a 2:1 ratio.
  2. Put greek yogurt in a bowl.
  3. Add in the peanut butter or the hazelnut spread.
  4. Mix well.
  5. Serve chilled with cut fruit.
  6. You can mix both the peanut butter and hazelnut spread together with the yogurt. It’s up to you!

Bite Sized Spinach Dip Cups | Domesticated Academic

Mini Spinach Dip Cups

Crock Pot Crab Dip | Domesticated Academic

Crock Pot Crab Dip

Football Ready: Crock Pot Crab Dip

Crock Pot Crab Dip | Domesticated Academic

You’ll love this dip because it stays warm and bubbly while you work the crowd, you can make it in advance and walk away, and there’s a million variations here! Go wild!!!!!!! It’s simply crab-tastic, but not in the sense that you need to head to the pharmacy 😛

There are few things I like better than melted cheese/dairy products. Except maybe warm, melted cheese!!!! I bought a mini crock pot for $4.50 and couldn’t wait to use it to keep my melted cheese products warm. Seriously…..I love this thing! I’ve been seeking recipes just to make warm dips! It kept it warm and melty all night and my sister declared my dip “the best” thing at our Christmas Eve party. Boom–that’s one big compliment!

You’ll need:

15 min. prep + 2 hrs warming time

  • 1 can white crabmeat {6 oz.}
  • 1 8 oz. block of cream cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tsp. garlic salt
  • 1 tsp. old bay
  • crackers, veggies, dippers of choice (perhaps just a spoon?)
  1. Put all ingredients in bowl & combine
  2. Put in crock pot & turn on for two hours
  3. If you don’t have a mini crock pot, you can make this on the stove top and keep warm or put it in a pan and bake it at 350 for about 15 minutes.

Sub in hot sauce, other cheeses, or leave out the old bay or garlic if it’s not your style….

Feeling extra dippy?

Bite Sized Spinach Dip Cups | Domesticated Academic

Bite Sized Spinach Dip Cups

White Bean Dip | Domesticated Academic

10 Minute White Bean Dip

Avocado Tzatziki Sauce

Avocado Tzatziki Sauce |Domesticated Academic

And then I fell in love….with this! This is the perfect dip, sauce, or eat with a spoon sauce for summer. It really is refreshing! Even moreso when you’re stuffing it in your face at warp speed. If you can spell “tzatziki” from memory, you need to email me and give me some tips. I can never spell it correctly….ever….

Avocado Tzatziki Sauce |Domesticated Academic

Anyway….I got out my ‘new to me’ food processor after staring at it for two months (AKA: being too busy to think about anything in the kitchen) and buckled down for some kitchen time. Lo and behold, this came out of it first. I had been thinking about two avocado’s that were quickly ripening past their prime on my counter and proceeded to put a whole bunch of stuff into the food processor to take it out for a test drive.

A lucky cuke from my CSA share got peeled, seeded, and chunked and thrown into the fire next along with some dill I’d dried, some garlic, some small red onion from the CSA and finally, a good portion of greek yogurt.

You’ll need:

20 minutes + fridge time

  • 2 whole avocados, pitted
  • 1 cup plain non-fat greek yogurt
  • 2 Tablespoons olive oil
  • 1 tablespoon dill
  • 1/2 lemon, juiced
  • 1 large cucumber, peeled and seeds removed
  • 3 cloves garlic
  • salt & pepper to taste

Put all ingredients into the food processor and pulse until mixed and beat to a pulp.

Remove from food processor.

Refrigerate until good and cold, at least an hour or the night before.

White Bean Dip | Domesticated Academic

White Bean Dip

Healthy Alfredo Sauce | Domesticated Academic

Healthy Alfredo Sauce

10 Minute White Bean Dip

This dip is smooth, creamy, and amazingly healthy and full of fiber! Serve this with crudités or warm pita and no one will be any wiser at your holiday gatherings that they’re eating something that’s not loaded with calories and fat. I love this dip because I can put it together in less than 15 min. if I’m in a hurry and a bag of pre-cut carrots on a tray make it look like someone could stay home and cook all day–sort of like rice krispie treats 🙂

I love hummus and most beany dips. I don’t like making hummus because I’m lazy and don’t want to peel the chick peas/garbanzo beans. Yes, I said it, I’m lazy. I feel the same way about ironing and measuring when I cook. I can’t help it. I just hate peeling beans. Now you know my secrets 🙂 I made several iterations of this dip before I was happy with it. I tried it chunky and super duper smooth. I settled on this one because it balanced the smoothness and the extra bite from the acidic lemon juice.

You’ll need:

15 min.

  • 1 can white beans (northern, cannellini)
  • 1 clove garlic
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. lemon juice
  • olive oil
  • fresh chopped herbs of choice (parsley, green onion, dill)
  1. Drain beans and save bean juice in case you need to thin your dip while blending. Set aside bean juice (gross word?)
  2. Put beans and garlic in a blender of food processor.
  3. Add lemon juice and a splash of olive oil. I also put in about 2 TBS of the bean juice.
  4. Blend or pulse until the beans are smooth.
  5. Remove dip from blender/processor. Add salt, pepper, and herbs.
  6. Serve with crudités or warm pita