The Hungry Housewife » Dip

Sour Cream Dip

The Hungry Housewife — Tue, 17 Apr 2012 13:27:14 +0000

If you crave “salty”, I got your “salty” right here.

I am not a big fan of prepackage dips. I don’t know, something just always seems to taste a bit off.

I don’t usually buy potato chips. Only for special occasions and parties. Not because I don’t LOVE them, it’s just my will power issue that we all are well aware of. I am sure I would sit down and eat a whole bag without even thinking of it. So my whole theory is, that if I don’t buy it, I can’t eat it.

Soooo, when I do have a big ol’ bag of chips in my house, I have to make a nice creamy dip.

There is nothing fancy, and no special ingredients in this. I am sure you have it all in your house right now.

So if you have chips and are craving a super yummy and easy dip, well here ya go……..

Sour Cream Dip

5.0 from 1 reviews

Recipe type: appetizer,snack

Author: Leslie Green – The Hungry Housewife

Prep time: 2 mins

Total time: 2 mins

A creamy and SUPER easy sour cream dip made with ingredients you have in your house right now.

Ingredients

16 oz. Sour Cream
1 tablespoon Worcestershire Sauce
3/4 teaspoon garlic salt
1 teaspoon white vinegar

Instructions

In a bowl, mix all ingredients together until well incorporated.
Store covered in the refrigerator until ready to serve.

Notes

This can be made several days in advance.
Store in a covered container in the refrigerator.

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Tzatziki

The Hungry Housewife — Wed, 01 Jun 2011 10:01:18 +0000

I am going to admit something that might just be Earth shattering, I am not a fan of cucumbers. Strange, I know, especially since I love these. If a cucumber harbors in my salad, I will pick it out like a 3 year old child. So it is quite bizarre that I like this dip.

Tzatziki is a Greek Yogurt dip with cucumbers and dill. It is amazing. So fresh and heathy for you(another shocker). I like my Tzatziki really garlicky and dill-y. You know the kind of dip that you need a breath mint after eating….yeppers, this is that kind! I always serve mine with salted pita chips.

So even if you are a cucumber hater like I am, I am sure you will love this dip!

Tzatziki

Recipe type: Dip

Author: Leslie Green-The Hungry Housewife

Prep time: 5 mins

Total time: 5 mins

Serves: 10

A healthy Greek Yogurt Dip, infused with garlic and dill.

Ingredients

1 1/2 English or hothouse cucumbers, shredded
1 16oz. container Greek yogurt (I use fat free)
1/4 cup sour cream (I use fat free)
Juice of 1 lemon
2 Tablespoons white wine vinegar
3 cloves garlic, minced
1 teaspoon coarse Kosher salt
1/8 teaspoon pepper
1 1/2 Tablespoons dill ( I use Gourmet Garden Dill Herb Blend)

Instructions

Shred cucumbers with a box grader over a colander and allow for the liquid to drain out. Keep in the colander in the sink.
In a medium bowl mix the yogurt, sour cream, lemon juice, vinegar, garlic, salt/pepper and dill.
Squeeze the as much excess liquid from the cucumbers as you can.
Stir the cucumber into the dip.
Cover and store in the refrigerator.

Notes

You can find the Gourmet Garden Dill Herb Blend in the produce section along with the herbs. It is in a squeeze bottle with a green lid. If you can not fin this, you can use 1 1/2 tablespoons dried dill or 2 tablespoons fresh dill.

Make this dip 1 day in advance. The flavors will mix together and taste sooooo much better.

When I shred the cucumbers, I shred half on the medium side of the box grater and half on the large hole side of the grater.

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Crème Fraiche

The Hungry Housewife — Mon, 24 Jan 2011 00:06:00 +0000

BLOG REDESIGN HAPPENING AS WE SPEAK, so hopefully we wont have much longer with this dreaded gray background!

There are two things that I always have in my fridge, buttermilk and heavy cream. I don’t fit in my jeans? hmmm wonder why. Anyway, when I go to the grocery store I seem to often forget to pick up sour cream. Why, I don’t know. Maybe the “Do the dollop of Daisy” commercial annoys me and I turn my head when I walk by the sour cream. Who knows what goes on in my demented mind.

So, do you have a sour cream forgetful mind? Have no fear Crème fraiche is here.

What is this you say, some fancy french word on The Hungry Housewife blog. I know, I know, I am sorry.

Crème fraiche is a french word meaning fresh cream. However, it is anything but “fresh” cream. It is actually soured cream. And you, yes you can make it at home, cause try to find it at your local grocery store…ain’t happening in these parts.

Crème fraiche can be substituted for sour cream in any recipe. They taste VERY similar, however Crème fraiche is not as sour. And you wanna know the best part??? It does not curdle. So go ahead and throw it in your slow cooker, go ahead and throw it in your hot sauce in the saucepan…no lumps!!! You can also sweeten it and serve it over fresh fruit…yum. And since it is made from heavy cream, you can whisk it and make a nice thick whipped cream texture.

You need TWO ingredient and 15 seconds to pour it in a glass jar and then 8-24 hours of resting time. Thats it! Now you can always have some highfalutin Crème fraiche on hand.

Crème Fraiche

Printable Recipe

8 oz Heavy Cream (not ultra pasteurized)

2 Tbsp Buttermilk

Pour the heavy cream in a glass jar with a lid (like a mason jar) add the Buttermilk.

Stir, lightly cover and let it sit out on the counter for 8-24 hours. It is done when it is the consistency of sour cream. Stir. Cover tightly. Keeps in the fridge for 7-10 days.

*You can use ultra pasteurized heavy cream, but it might take longer to set up. I have also used Ultra Pasteurized Heavy Whipping cream and it works fine*

Beer Cheese Dip

The Hungry Housewife — Mon, 13 Sep 2010 00:17:00 +0000

Football season is upon us. Men in tight uniforms running around, chasing a ball..nothing better right? Or for my male readers…Cheerleaders!

Football season for me equals good (but not good for you) food. I am going to try to be really good this year and not succumb to all the tailgating snacks.

I did want to share with you my most requested recipe at all of my parties. I am not sure if it is the most requested or the most expected..either way, it makes an appearance at any get together I have at my house. Make this the night before so all the yummy flavors can get all comfy cozy together!

BEER CHEESE DIP

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16 oz Cream Cheese, softened

32 oz Velveeta Cheese, cubed

3 cloves Garlic, minced

2 jars Old English Cheese

18 oz Dark Beer, stirred to remove bubbles (1 1/2 bottles of beer)

2 Loafs of Round Bread (not sliced)

1 Tbsp Parsley for garnish

In a large bowl with an electric mixer, mix cream cheese until smooth.

Add the two jars of Old English Cheese and incorporate with the cream cheese until smooth.

Add 1/2 of the cubed Velveeta Cheese into the cream cheese and mix until smooth.

Blend in the 3 cloves of garlic.

Blend in one bottle of beer.

Add the remaining Velveeta Cheese and blend.

Add in the remaining beer.

With the mixer on medium high, blend the cheese until smooth. Be sure to keep you beaters in the cheese mixture as much as possible to reduce the amount of air in the cheese. This will take about 5 minutes. You can add more beer if your dip is too thick.

To prepare the bread bowl, cut a lid out of one of the loafs of bread and remove.

Scoop out the bread out of the center of the bread to make a “bowl”. Set that bread aside, you will use it to dip. Take care not to tear through the bread or your dip will leak through.

Take the other loaf of bread and cube it into 1″ cubes.

Pour the beer cheese into the bread bowl and arrange the cut up bread around the bowl.

Garnish with parsley

Serve immediately or make up to 3 days in advance. Store leftovers in the fridge.

This was another one of my recipes that contained cream cheese that I submitted for the Real Women of Philadelphia contest. I obviously didn’t win or y’all would have been the first to know.

Island Chicken with Avocado/Mango Salsa and Coconut Rice

The Hungry Housewife — Thu, 12 Aug 2010 02:54:00 +0000

Nooooo I am not back..pretend this is a ghost writer. ( I should be back in 2-3 weeks)
I have been holding onto this recipe for a while now, but I only felt it was fair to share it with you while avocados and mangos were still in season so you could make it for yourself.
Everything about this meal is amazing and light. The avocado/mango salsa is out of this world. I used to just use it as a dip with chips. Honestly, it amazing right out of the bowl. Adding it over some citrus brined chicken breasts makes it even more heavenly. And let’s not even get started with the coconut rice I made! This dinner will leave you full and happy but not stuffed and bloated. It is the perfect summer meal.

ISLAND CHICKEN WITH COCONUT RICE
Recipe and photo by The Hungry Housewife-Leslie Green
Serves 4

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AVOCADO/MANGO SALSA

2 Mangos, cubed
2 Haas Acocados, cubed
1/2 Red Onion, finely diced
1 Tbsp Honey
Juice of 1/2 Lime
Juice of 1/2 Lemon
1 1/2-2 Tbsp Cilantro, finely chopped
Salt and Pepper to Taste

Mix all ingredients in a bowl, cover and set in fridge while you prepare the rest of the meal.

BRINE AND CHICKEN
1 1/2 pounds Boneless Skinless Chicken Breasts
3 cups Water
Zest of 2 Limes
Juice of 2 Limes
1/2 cup Kosher Salt
1/4 cup Honey
2 Tbsp Cumin
1/2 Tsp Red Pepper Flakes

Combine all of the ingredients in a bowl and stir until the salt is dissolved. Add the chicken into the brine, cover and pop into the fridge for 20 minutes.
Preheat grill.
Remove the chicken from the brine and rinse under water. Pat dry.
Grill the chicken for about 10 minutes on each side or until internal temperature reaches 170.

COCONUT RICE

1 cup White Rice
1 1/2 cups Coconut Milk
1/2 cup Water
2 Tbsp Butter
2- 2 1/2 Tbsp Sugar
1/2 cup Toasted Coconut
Pinch of Salt and Pepper

In a medium sauce pan with a tight fitting lid, combine water, coconut milk, rice, and butter. Bring to a boil, stir once. Cover, reduce heat and simmer for 15 minutes. Remove for heat and let stand covered for 5-10 minutes longer. Remove the lid and add the sugar, toasted coconut and salt and pepper

Most popular posts of 2009

The Hungry Housewife — Sat, 02 Jan 2010 04:35:00 +0000

I hope everyone had a safe, fun and happy New Year. I was surprisingly able to stay somewhat sober. And that is a good thing. Silly things happen when I drink and I wish not to discuss them!!!

I thought I would start 2010 with my most visited posts for 2009(per Google Analytics). It always cracks me up what things people google and it leads them to my site. Aside from food lurkers, I get lots of porn people ending up on my site. You know, with a name like “The Hungry Housewife”, that comes with the territory. I have even found my Videos, my total innocent videos on a Porn website(you can pick your jaw up off the floor now, as I did when I found out). Totally cracks me up. The site will remain nameless. But it is a funny one. To each their own right, food…porn..all in the same. Some people drool over me(who knew??,weirds me out a bit) but I prefer to drool over food.
Some of these posts might be new to you but you might have seen them before..either way enjoy!

#5-Texas Caviar

#4-Pumpkin Bread

#3-Rice Pudding with Leftover Rice

#2-Cake Pops

#1-Flourless Chocolate Cake

Southwestern Egg Rolls

The Hungry Housewife — Mon, 10 Aug 2009 19:12:00 +0000

Seems like every restaurant you go to these days, there is some version of The Southwestern Egg Roll. I love them. Yes they are fried and yes they make my ass larger than life. But every once in a while wont hurt. Moderation people..moderation.

One night I had a craving for them but didn’t want to go out to eat. Going out would mean I would have to get out of my pajamas, actually brush my hair and put on makeup. Nope that wasn’t going to happen. So damn it, I stayed my no make-up pajama self an made my own.

They were soooooooooo yummy. Just like any restaurant you would go to. I made two dips to go along with them Spicy Sour cream and creamy avocado.

Before you roll the wonton, dip your finger in water and run it along the edges of the wrapper, this helps the wonton stay sealed.

SOUTHWESTERN EGG ROLLS

recipe by me, makes about 14

Printable Recipe

1 pound boneless, skinless chicken breasts

Olive Oil

4 teaspoons taco seasoning, divided

1 cup corn(FRESH)

1/2 cup black beans(from the can, drained and rinsed)

1/2 can(about 2 oz) can chopped green chiles (you can use the whole can if you want)

2 Tablespoons Red Pepper chopped(about 1/4 of a red pepper)

8 oz Monterey Jack cheese

Wonton Wrappers(the larger size)

Peanut or vegetable oil

Fill a large pot with about 3 inches of oil. Heat it to about 375

(the oil will drop to 350 once you put the wontons in)

Season chicken with 2 teaspoons of taco seasoning.

Heat olive oil and a skillet and add the chicken. Cook until no longer pink.

Remove and set aside to cool.

In the same skillet that you cooked the chicken in, add the corn, black beans and chiles.

Season them with 2 teaspoons of taco seasoning. Cook on medium low for about 5 minutes. Remove from the heat and allow to cool.

FINELY chop the cooled chicken.

Stir the chicken into the cooled vegetable mixture.

Add the cheese and mix everything together.

Take 1 wonton wrapper and place it in front of you so it looks like a diamond.

Dip your finger in water and run it around the edges of the wrapper.

Place 1 1/2 tablespoons of mixture in the middle of the wonton.

Take the bottom tip and fold it over the mixture and tuck it around the mixture.

Fold both side in so it resembles an envelope.

Then roll flap around and seal with more water.

Store seam side down until ready to fry.

Carefully drop 3 or 4 wontons at a time into hot oil seam side down.

Fry for about 3-4 minutes or until golden brown.

CREAMY AVOCADO DIP

recipe by me

1 avocado

5 Tablespoons sour cream

1/8 teaspoon cumin

1/8 teaspoon chili powder

Juice of 1/2 small lemon

Salt and Pepper to taste

Mix everything until smooth. I use my mini food processor

Makes about 1 cup

SPICY SOUR CREAM DIP

recipe by me

1/2 cup sour cream

1 teaspoon taco seasoning

About 4 shakes of hot sauce(such as Franks Red Hot)

Salt and pepper

Mix everything together and pop in the fridge for a few hours prior to serving

Texas Caviar

The Hungry Housewife — Sat, 25 Jul 2009 23:55:00 +0000

Waaaahhhhooo.no meat, no chocolate AND no butter??? What, have I completely lost my mind?

I know you all must think I eat awful. But truly I don’t. Sure, I do splurge every once in a while, but I cant remember the last time I just baked up something for shits and giggles. Hasn’t been as much since my metabolism seems to have run away with my pre-childbirth hips. I mean come on, do you really want to come to my blog and see chicken and steamed veggies?? Big whoopee-do! I would say I only post about a quarter of this things I prepare, if that.

So here is a nice and (mostly)healthy treat that is easily whipped up. Do you see all of that fiber in there?

“Beans beans, the more you eat, the more you fart, the more you fart, the better you feel, so eat some beans at every meal!” Or maybe just take some Beano before you start munching on this.

OR WAIT..better yet..ya know the in laws..the ones you cant stand, the ones that are coming over for dinner?? Serve this and DONT take your Beano, and I am sure they will make it an early night.(Evil I am..EVIL)

Make this the night before you serve it, so all of the flavors have a chance to incorporate together.

There are a ka-zillion recipes out there for Texas Caviar, but I think you will enjoy this one.

Fancy it up with some blue tortilla chips.

TEXAS CAVIAR

Printable Recipe

1 can black beans, drained and rinsed

1 can black eyed peas, drained and rinsed

1 cup frozen or fresh corn

1 small jar pimentos

2 stalks celery, chopped

1/2 red onion, chopped

1/2 green pepper, chopped

1/2 cup apple cider vinegar

1/4 cup olive oil

1/4 cup vegetable oil

1/2 cup sugar

Salt and pepper

In a small sauce pan over medium high heat, bring vinegar,oils ans sugar to a boil and cook until the sugar is dissolved. Remove from heat and cool.

Add all the veggies in a large bowl and pour the liquid over the top.

Cover and refrigerate overnight. Stick a spoon in there and mix it around every so often.

Before serving season with salt and pepper if desired

Welcome from Daytime

The Hungry Housewife — Mon, 24 Nov 2008 14:00:00 +0000

If you are visiting from viewing my segment on Daytime…WELCOME..

Click here for the recipes for the Fluffy Pumpkin Dip and Acorns