Restaurant Style Blender Salsa {in 5 Minutes!}

A new found love, this salsa has been made and rapidly consumed by us no less than 5 times in the past 2 months. It literally takes all of 5 minutes and is remarkably fresh tasting despite the use of canned tomatoes. The fresh onion, jalapeno, cilantro, and lime juice all help with that. I have zero desire to use store bought salsa from a jar now that we've tried this. And although it doesn't keep nearly as long as jarred salsa (through infinity and beyond?!), it does stay fresh in a screw top container in the fridge for a good week or more. Perfect for healthier snacking and semi-homemade condiment using. Enjoy!

Restaurant Style Blender Salsa

{Recipe only slightly adapted from The Pioneer Woman Cooks!}

1 can (28oz) whole tomatoes with juices

2 cans (10 oz each) Rotel tomatoes (diced tomatoes and green chilies)

1/2 onion, chopped (we prefer white, but seem to only ever have yellow on hand)

2 cloves garlic, minced

1/2 to 1 whole jalapeno quartered & thinly sliced (may scrape out seeds for heat control)

1/4 t sugar

1/4 t + kosher salt

1/4 t ground cumin

1/2 cup + cilantro, coarse chopped

1/2 to 1 whole lime, juiced (to taste-we tend to like more)

This makes a very large batch as in barely fits in my blender. We usually do it in 2 batches and then mix it all together. A large food processor is recommended, that way everything doesn't get completely pulverized, but alas we don't have that option so the blender it is-and it tastes great regardless.

Combine first 8 ingredients (through cumin) in large processor or blender and blend until well combined. If using blender try to be minimal here, perhaps having everything basically finely diced to begin with (not tomatoes or course though) would help? Add lime juice and cilantro just till combined. Taste and adjust. Serve with tortilla chips or whatever your mexican food loving heart desires. If you can, make it ahead at least an hour so that flavors can meld together. But straight outta the blender ain't bad either!

Snack Time: 2 Ingredient Fruit Dip

This is really more of an idea than an actual recipe. I've had be sure to have 4 servings of fruit each day this week and while that's never a problem for me--it is yummy sweet fruit after all--it's nice to mix it up a bit. Most fruit dips I've come across are tasty and wonderful because of a sugary something and you betcha I'm a fan of that. But in consciously watching my sugar consumption I've had to think outside the box a bit. I found this idea on pinterest and we're already a houseful of fans. 2 ingredients: vanilla yogurt, peanut butter, and voila you're done. I've yet to try almond butter in any form, but might need to add it to the grocery list and see how well it takes the place of peanut butter sometime. Snack time has reached new and healthier heights, yay!

Peanut Butter Fruit Dip

Fruit of choice-apples seem to the obvious what with the peanut butter and all

2 parts vanilla yogurt (we go greek) to 1 part smooth peanut butter (or almond butter?)

Basically I just plop 2 heaping spoonfuls of yogurt and 1 heaping spoonful of peanut butter in a small bowl and stir to combine. Serve with fruit of choice. Enjoy!

Basic Hummus

Remember the whole wheat pita post from 2 days ago? Well this hummus is what I made to go along with them. I've come late to the hummus club, but I'm so glad I'm now a member! In full disclosure I made, tasted, and was undecided about this recipe. But then I put it in the fridge and the next day it was better and the day after that it was somehow even better and I couldn't stop eating it and so I decided it was blog worthy!

Hummus is a lovely middle-eastern dip that is healthy and full of flavor. It's a bit tangy (lemon juice), has an interesting texture, and goes great with pita wedges or chips, carrot sticks, and I'm sure any number of other things I haven't thought of yet. If you have something you love to use it on or dip in it please share...

Restaurant-Style Hummus

{Not sure why it's called that but the original recipe from Annie's Eats called it that so I'll stick with it, my version is only slightly adapted from hers. Also a few ideas: a friend of mine who makes terrific hummus (without a recipe mind you, so she doesn't have amounts to share, darn it) uses a dash of vinegar in hers, she also flavors it with things like green bell pepper or cilantro blended right in as opposed to just used for garnish-it's to die for and I plan to add some of those things when I make this again}

3 T juice from 1-2 lemons

1/4 cup water (I used chicken broth though)

6 T tahini, well-stirred

2 T extra virgin olive oil

1 (14oz) can chickpeas (AKA garbanzo beans), drained and rinsed

2 cloves garlic, minced

1/2 t kosher salt

1/4 t cumin

pinch of cayenne pepper

1 T minced fresh cilantro

Combine lemon juice and water (or chicken broth) in a small bowl. Whisk together tahini and 2 T olive oil in a second small bowl.

Process chickepeas, garlic, salt, cumin and cayenne in food processor until almost fully processes, about 15 seconds. Scrape down the bowl with rubber spatula. With machine running, slowly drizzle in lemon juice-water/broth mixture. Scrape down bowl again and continue process for 1 minute. With machine running do the same with oil tahini mixture, and process until hummus is smooth and creamy about 15 seconds, scraping down bowl as needed. Taste and adjust seaoning if needed. Refigerate at least 30 minutes before serving. And if you can plan ahead and make a day before needed, that much better the next day!

Fernie's Veggie Dip

I've always loved a good veggie platter. Absolute must on any party spread in my humble opinion. I'd like to think it's because I'm such a health nut and that I'm dedicated to ensuring I get the proper serving amount of vegetables a person should have in a day. But let's get real...it's all about the DIP for me!

This dip comes from the mother of my childhood friend Carolee. I've a got a treasure trove of glorious recipes from her and won't hesitate to share them on here. They really are some of my best go-to recipes. And this is a good one to be sure! It comes together in a jiffy and we oftentimes don't wait for a party to make it. It graces our weeknight meal table often.

Thanks Carrie (and Fern), hope you don't mind I'm sharing this with the world. (or the 2 people who follow this blog ;0))

Fernie's Veggie Dip

1 cup mayonaise (no miracle whip allowed-although I do fancy miracle whip as my sandwich condiment of choice)

1 cup sour cream

2-3 green onions, chopped

1 1/2 tsp seasoned salt

2 tsp dried dill (or fresh would probably be delightful, haven't tried it though)

Mix and serve with favorite veggies. Keeps well in fridge for a few days.

Jazzed Up Garlic Artichoke Dip

This dip is such creamy, tangy, garlick-y goodness. Most restaurants these days have some sort of cream cheese based dip on the appetizer menu and I really think this blows them all out of the water! The original recipe comes from Our Best Bites and since I can't leave well-enough alone I added a few extra things and cut down the artichokes to make up for it. I've made this recipe the original way and my way and both are fabulous. (but truth be told I prefer my way!) It simply never disappoints.

Jazzed Up Garlic Artichoke Dip

{Adapted slightly from Our Best Bites}

2 8-oz. packages cream cheese, softened (1/3 less is perfect)

1 cup mayo (no miracle whip or non-fat)

1 6 oz. jar marinated artichoke hearts, drained and chopped

6 cloves garlic, pressed

1 cup spinach leaves, chopped

2 medium tomatoes chopped (grape is fine, about a cup'll do ya)

Black pepper, a few good cranks

1 cup grated parmesan cheese (grate it fresh, pre-grated doesn't work well here)

1 loaf of sourdough bread, sliced for dipping (or tortilla chips or homemade pita-yum!)

Preheat oven to 350. Place softened cream cheese and mayo in mixing bowl and stir to combine. (I use my kitchen-aid) Add remaining ingredients and mix well. Spoon dip into a medium sized baking dish. 9-inch pie plate, 8x8 or 9x9 square pyrex dishes are all good options. Bake for 25 minutes or until lightly golden and melted. Serve with thin slices of sourdough bread for dipping.