Sunday, October 24, 2010

Yumminess in a bowl

This dip tastes amazing and is so easy. Jason and I devoured it so quickly.

Found here

White Bean and Artichoke Dip

2 cloves garlic
2 (15 ounce) cans white beans (drained and rinsed)
1 (15 ounce) can artichoke hearts (drained)
3 tablespoons fresh lemon juice
1 teaspoon red pepper flakes
1 tablespoon chopped fresh rosemary
Salt and pepper, to taste

1. In the bowl of a food processor, add the garlic, white beans, artichoke hearts, lemon juice, red pepper flakes, and rosemary. Blend until smooth.

2. Season with salt and pepper and stir. Serve with bread, crackers, vegetables, or chips.

Friday, October 22, 2010

Creamy Tomatillo Ranch Dressing

1 package Hidden Valley Buttermilk ranch Dressing mix
2/3 buttermilk
2/3 cup mayonnaise
2/3 cup sour cream
2 tomatillos (remove husk, cut quarters)
1/2 bunch cilantro
1 clove garlic, minced
juice from 1 lime
1 jalapeƱo pepper ( no seeds)
Combine all ingredients in blender. Blend well. Refrigerate

Cafe Rio Style Rice

5 Cups water
4 teaspoon chicken bouillon
4 teaspoon garlic minced
1/2 bunch cilantro
1 can green Chiles
3/4 teaspoon salt
1 Tablespoon butter
1/2 onion
21/2 cup rice

Blend cilantro green Chiles, and onion together in food processor.
Bring water to a boil and add all ingredients, simmer cover 30