SPICY CILANTRO-YOGURT DIP
This green dip is tangy and spicy and great with grilled flat bread or cut-up vegetables for dipping.
Provided by Food Network Kitchen
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Put the cilantro, cardamom, cumin, garlic, jalapeno and lemon juice in a blender and puree until smooth. Transfer the mixture to a medium bowl, stir in the yogurt and season with salt and pepper.
- Spoon the dip into a serving bowl and drizzle with the olive oil if using. Garnish with cilantro. Serve with grilled flatbread and/or cut-up vegetables for dipping.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
ZUCCHINI-ONION DIP
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Saute 1 finely chopped sweet onion in 2 tablespoons vegetable oil in a medium skillet over medium-high heat, until browned and very tender, 20 to 25 minutes; let cool. Puree 1 finely chopped medium zucchini in a food processor with 1/2 cup mayonnaise, 1/4 cup each chopped dill and scallions, 2 teaspoons white wine vinegar and 1/2 teaspoon each onion powder, granulated garlic and kosher salt. Stir in 1 1/2 cups light sour cream; season with salt. Stir in the sautéed onion. Top with more dill.
CALIFORNIA YUCCHI DIP
You can adjust the "hotness" of this hot dip by using either mild, medium or hot salsa. I'm not sure on the ounce size of the salsa. The original recipe called for a "medium jar". Even though this recipe was meant as a dip, we found that it goes good as a topping on hotdogs, much like a coney sauce.
Provided by Sassy in da South
Categories Beans
Time 50m
Yield 15-20 serving(s)
Number Of Ingredients 7
Steps:
- In a crockpot, simmer the refried beans, the chopped avocado, and salsa, along with the Velvetta Cheese (cut cheese in small pieces so it will melt faster).
- In a skillet, brown the hamburger along with the chopped onions and garlic powder.
- After the hamburger is browned, add to the crockpot with the other ingredients and allow to cook for about 20 minutes on the High setting.
- Be sure to stir occasionally to prevent burning or sticking.
- Serve as a dip with tortilla chips or in mini-taco shells.
Nutrition Facts : Calories 251.9, Fat 14.3, SaturatedFat 5.9, Cholesterol 65.1, Sodium 515, Carbohydrate 10.2, Fiber 3.1, Sugar 2.7, Protein 20.5
FIESTA PIE WITH CHIPOTLE CORNBREAD TOPPING
An easy casserole that can be doubled for a crowd. We like it spicy so we use medium or hot salsa. I use chipotles in adobo sauce (chopped) for the corn bread topping. Ground turkey can be subbed for the ground beef if you prefer. The recipe is from a junior league cookbook.
Provided by Lvs2Cook
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cornbread Topping: Mix the milk, egg, sour cream, melted butter and chilies in a bowl. Add the corn muffin mix and stir until just combined.
- Fiesta Pie: Brown the ground beef stirring until crumbly; drain and set aside. In the same pan, cook the bell pepper, onion, and garlic until tender.
- In a medium bowl, stir together beef, vegetables, salsa, corn and taco seasoning mix. Spoon into an 8x8 baking dish. Spoon the cornbread mixture over the top.
- Bake at 375º for 30-40 minutes or until a toothpick inserted in the cornbread comes out clean. Sprinkle the Cheddar cheese over the cornbread and place back in oven for 5-10 minutes or until cheese is melted.
- Cook's Note ~ The corn bread topping can also be made into muffins. Fill muffin tins half full and bake at 375º for 15 minutes.
Nutrition Facts : Calories 700, Fat 45.3, SaturatedFat 22.5, Cholesterol 191.4, Sodium 997.1, Carbohydrate 42.2, Fiber 5.3, Sugar 11.5, Protein 33.4
YELLOW SQUASH AND ZUCCHINI DIP
This was a popular dip with my circle of friends back when I was twenty-something. After it is made I keep it warm in a crockpot
Provided by ratherbeswimmin
Categories Vegetable
Time 35m
Yield 6 cups
Number Of Ingredients 7
Steps:
- Heat the butter in a saucepan; add in the first 3 ingredients; stir/saute until crisp-tender.
- Add in the remaining ingredients; stir until cheese is melted and mixture is well blended and heated through.
- I transfer dip to a crockpot and keep warm on low heat setting; stir occasionally.
- Serve with tortilla chips.
Nutrition Facts : Calories 254.9, Fat 17.1, SaturatedFat 10.6, Cholesterol 47.4, Sodium 594.5, Carbohydrate 15.7, Fiber 3.6, Sugar 6, Protein 12.6
SALSA BEAN DIP
Make and share this Salsa Bean Dip recipe from Food.com.
Provided by Lorrie in Montreal
Categories Low Cholesterol
Time 10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Place the salsa in a sieve over a large bowl.
- Tap the sieve occasionally to help the salsa drain until the chunky part remains in the sieve, about 3 to 4 minutes.
- Discard the liquid.
- In the bowl, mash the beans slightly with a fork.
- Add the chunky portion of the salsa, lemon juice, chili powder, and cumin. Stir until combined.
- Transfer to a serving bowl.
BEEF ENCHILADAS
Is there anything better than homemade enchiladas? My family doesn't think so! We like them mild but you can use mild, medium or hot sauce, depending on your taste. This recipe yields 12 large enchiladas; 6 in each dish. An uncooked dish can easily be frozen for enjoyment at a later date. Just bring the chilled dish to room temperature before cooking.
Provided by RedhairMac
Categories One Dish Meal
Time 1h
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Spray bottoms & sides of two 9"x13" baking dishes with non-stick cooking spray; coat bottom of each dish with 1 cup enchilada sauce; set aside.
- In large skillet, brown ground beef; add salt & pepper, drain and set aside.
- Place cheeses in medium bowl and mix together.
- Place chopped onion in small bowl.
- Place browned meat in a medium bowl; rinse and wipe the skillet for re-use.
- Place the skillet back on the burner on a very low setting. Fill with 2 cups enchilada sauce.
- In a deep skillet, heat the oil over high heat. Use enough to be about 1" deep. The oil is ready for frying the tortillas when the edge of a tortilla dipped in the oil sizzles on contact.
- Using tongs, place a tortilla in the hot oil, turning it quickly so it doesn't burn (don't worry if it starts to bubble).
- Remove the fried tortilla to the skillet containing the sauce and lay it flat. Using tongs, flip it a few times to coat both sides with sauce. The tortilla will become very limp.
- Place the fried saucy tortilla into one of the baking dishes. Prop it open to receive fillings.
- Fill with approximately 1/4 cup meat, 1 tablespoon chopped onions and 1/2 cup cheese.
- Using your hands (be careful, it will be hot), fold the tortilla around the fillings and place it seam-side down into the dish to form an enchilada. Repeat until all tortillas have been fried, sauced and filled.
- Once the dishes are full of enchiladas, divide the remaining sauce between the two dishes and pour enough of it over the enchiladas to barely cover them.
- Spread the cheese down the center of the enchiladas in each dish, dividing the cheese equally between the two dishes. (Use as much or as little of the cheese as you wish.).
- Sprinkle the black olives over the cheese.
- Bake for approximately 30 minutes or until bubbly. (Watch that the cheese doesn't burn. If it starts to brown too much, cover loosely with non-stick aluminum foil.).
- Let stand for 15 minutes before serving.
Nutrition Facts : Calories 1531.7, Fat 122.2, SaturatedFat 33.6, Cholesterol 163, Sodium 3277.7, Carbohydrate 56, Fiber 7, Sugar 20, Protein 52.9
CALIFORNIA DIP
This dip is addictive! Serve at your next party with corn chip scoops. I got the recipe from "Oh My Stars" a Junior League Cookbook of Roanoake Valley Junior League. Cook time is chill time.
Provided by MarieRynr
Categories For Large Groups
Time 2h25m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine the tomatoes with green chiles, fresh tomatoes, Swiss Cheese, Monterey Jack cheese, green onions, green chiles, black olives and Accent in a bowl.
- Add the salad dressing and mix well. Chill, covered, in the refrigerator for several hours.
- Serve with corn chip scoops or tortilla chips.
Nutrition Facts : Calories 140.5, Fat 10.9, SaturatedFat 4.6, Cholesterol 18.7, Sodium 447.2, Carbohydrate 5.6, Fiber 0.9, Sugar 2.5, Protein 6.1
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