Dips
Although I have had this hot dip a couple of times at our neighbors house this was the first time I made it as it’s delicious and loved by everyone who has had it. I made it in an aluminum pan for easy clean up! I served this with tortilla chips but when we were celebrating with our neighbors she served it with not only chips but some toasted crostini. This is sure to be a favorite of yours too!
INGREDIENTS
8 ounces diced ham. I used Smithfield smoked diced ham
8 ounces cream cheese, softened
8 ounces Swiss cheese, shredded
3 Tablespoons bread and butter pickles, diced
3 Tablespoon yellow mustard
3 Tablespoons mayonnaise
FOR SERVING
Tortilla chips or toasted bread slices
DIRECTIONS
Preheat oven to 350 degrees.
In a large bowl mix together all of the ingredients making sure the cream cheese is completely combined with all of the ingredients, you don’t want chunks for cream cheese.
Spread the mixture in an 8×8 baking dish and bake for 27 minutes. Turn the oven to broil and broil for 3 minutes watching closely not to burn. Once lightly browned remove from oven and serve warm.
Enjoy!
Anne
This is a dish that I made a couple weeks ago when we were in the motorhome. This bread is so, so good. It’s ooey and gooey, cheesy and chewy all in the same bite. the hot honey took it over the top for us. The hot honey added a little sweet with a little heat. Let’s not forget that crispy pancetta, that added the crispy salty element!
I did have to adapt this recipe slightly as my grocery store did not have ANY round breads or French/Italian boule’s! Not a single one! So I ended up getting an oval shaped sourdough loaf that worked just fine! So no matter what your grocery store has you can make this work.
INGREDIENTS
1 sourdough round or French/Italian boule.
12 ounce double cream Brie round-remove top rind and cut into cubes
2 ounces cubed pancetta-I browned and crisped in advance
1 garlic cloves minced
Drizzle of olive oil
Hot honey for drizzle
OVEN DIRECTIONS
Pre heat oven to 450 degrees. Line a baking sheet with foil and set aside.
Crisp pancetta in a small pan on the stovetop, once crisp remove from heat and set aside.
Cut the top off of your bread and hollow out the inside of the bread making a round in the center of the bread. Reserve the bread pieces and slice the top of the bread you removed into bite size pieces for Serving and set aside.
Place the bread round on the baking sheet and drizzle with olive oil, about a tablespoon.
Add your cut Brie, garlic into the round of the bread top with crispy pancetta. Bake for 15 minutes or until the cheese is melted and the bread is slightly toasted.
Remove from the oven and drizzle with hot honey. Serve warm with the reserved bread and crackers if desired.
GRILL DIRECTIONS
I cook this over a 350 degree grill. I inverted a pie plate over the grill grates as I did not want the bread directly on the grate. I followed the instructions above except I covered the bread completely in foil and placed the bread on the inverted pie plate. This cooked for 20-25 minutes but this could vary depending on your grill, the weather and or wind. I checked this a number of times and kept an eye on the bottom as to not burn it. It’s definitely a little more tricky on the grill but it was worth the effort as it was delicious!
Enjoy!
Anne
This dish was inspired by our neighbors, they had a celebration for one of their kids and we were lucky enough to be invited. I’m so glad we were as the food was AMAZING! It was a Mexican feast that was cooked by both of their parents. All I can say is I am still dreaming of those taco’s! Not only did we LOVE the taco’s we also really enjoyed their guacamole, it was so bright, so fresh and incredibly creamy! Although mine is creamy it was not nearly as creamy as we had at the neighbors home but my blender In The motorhome is just not the best. This was so easy and a recipe I will make many more times.
Note- ripe avocado’s are best for this recipe.
INGREDIENTS
3 Ripe avocado’s
3 tomatillo’s
1/2 jalapeño pepper, more if desired
1 clove of garlic
4 Tablespoons sour cream or Mexican cream
6 Tablespoons water
Pinch of salt
Tortilla chips for serving
DIRECTIONS
This recipe is made right in the blender!
Pit the avocado’s and remove the flesh and add into the blender. Peel and wash the tomatillos, slice them in half and add to the blender.
Remove the stem from the jalapeño and slice in half lengthwise, add desired amount of jalapeño into the blender. I used 1/2 of a jalapeño for a slight kick.
Peel the garlic and add into the blender
Squeeze the lime into the blender.
Add a pinch of salt.
Blend ingredients until smooth. If it is too thick add the water into the blender 2 Tablespoons at a time.
Blend until smooth and creamy.
Chill in the fridge for at least and hour to le the flavors meld.
Enjoy!
Anne
While in North Conway we came across the North Conway Olive Oil Company so I knew I needed to stop in. I’m so glad I did as one of the workers was kind enough to give us a taste of anything we wanted and also shared his favorite salad dressing combination. This salad dressing is now my favorite dressing! It’s so simple and absolutely delicious. I have used it on salad greens and also on a Greek salad that you will see tomorrow.
Simply make a 50/50 mix of the garlic infused olive and and Sicilian lemon white balsamic vinegar and mix well. That’s it! So simple!
Enjoy!
There was a hummus brand that made a roasted carrot hummus, however, I have not been able to find it. What’s a girl to do but make my own. This was delicious and could possibly be my favorite hummus yet! I served this with sliced veggies and Naan bread. I shared this dish with a friend and she really enjoyed it as well. So much so, she requested the recipe.
INGREDIENTS
- 1 can organic chickpeas
- 1 cup peeled, diced carrots
- 3 cloves of garlic
- 3-4 Tablespoons olive oil into the processor plus more for drizzling over veggies and garnish
- 2 Tablespoons tahini paste (sesame seed paste)
- 1 Tablespoon water
- 2 Tablespoons lemon juice
- 1 teaspoon hot sauce plus more to drizzle on the top (I used Cholula hot sauce)
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- 1/4 cup roasted sunflower seeds (I found them already roasted and shelled in the grocery store)
- veggies and Naan bread for serving
DIRECTIONS
Preheat oven to 400 degrees. Spread the carrot slices and garlic cloves over a sheet pan that has been sprayed with non-stick spray. Drizzle olive oil over the vegetables and stir to coat them. Roast for 15-20 minutes. Allow to cool and remove skins from the garlic.
NOTE– This can also be done in an air fryer, air frying at 400 for 5-minute increments until the vegetables are soft.
Place all ingredients in a large food processor and process for a few minutes until you have the desired consistency. Scrape the processor sides down once or twice through this process. Remove to a serving dish, drizzle with olive oil, and more hot sauce if desired. Top with sunflower seeds.
Enjoy!
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