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Posts tagged “Mayonnaise

Creamy Lemon Artichoke Dip

Creamy Lemon Artichoke Dip

I joined a new cooking challenge group called Eating the Alphabet. Each month we make a recipe featuring a fruit, vegetable, or bean/legume from a different set of letters. This month’s letters are K & L. Kale or Lemon was the first thing that popped into my mind. I asked my son and he gave me all sorts of K’s and L’s, and it’s funny I can’t even recall what they were now, but it was great fun thinking of them.

In the end, I went with Lemon because, well, lemon is so lovely and I needed a good dip for my Blog-iversary party last night. I think artichokes and lemons go splendidly together, and after making and sampling this creamy dip, well, I had a hard time saving it for the party.  I had to hide it from myself in the back of the fridge and wait till the day of the party for the photo shoot. The lemon flavor really shines through and compliments the artichoke really well.

I lightened up the recipe by using light cream cheese, light mayo, and nonfat greek yogurt and adjusting the proportions–I also added a bunch of sweet onions and some herbs for extra flavor. I don’t think you’ll miss the extra calories.

Eating the Alphabet: Creamy Lemon Artichoke Dip

Creamy Lemon Artichoke Dip

Adapted from WebMD. WebMD says to bake it and serve it hot, but it was so hot last night, I decided to just serve it cold. It’s delicious either way.

  • 1 – 14.75 jar of marinated artichoke hearts, coarsely chopped
  • About 2 Tablespoons of the marinade from the artichokes
  • 1 medium sweet onion, chopped (about 1 heaping cup)
  • 4 small cloves of garlic, peeled & chopped
  • 8 oz. light cream cheese
  • 1/2 cup plain nonfat greek yogurt
  • 1/4 cup light mayonnaise
  • 2 teaspoons gourmet prepared mustard (I used green peppercorn garlic, but dijon would be good too)
  • 1 teaspoon wortcestershire sauce
  • 2/3 cup (very loose) finely shredded Dubliner cheese (or other sharp cheese such as Asiago)
  • a few sprigs of fresh thyme
  • 1 Tablespoon fresh oregano leaves, chopped fine
  • The zest & juice of 1/2 of a fresh lemon
  • 1 teaspoon sriracha sauce


  1. Drain the artichoke hearts, reserving the marinade. Spray a frying pan with cooking spray and heat to medium. Add the onions and garlic and sautee just briefly, then add a couple tablespoons of the marinade and cook until the juice from the marinade has evaporated and the onions are soft and translucent.
  2. Mix the hot onions with the cream cheese until well blended. (The heat soften the cream cheese and make it easier to mix.)
  3. Add in the rest of the ingredients and mix well. At this point you can cover and store it in the fridge till serving time. It
  4. If you want to serve it hot, put it in a square baking dish or pie pan and bake at 400 for about 20 minutes or until it’s hot and bubbly. If it’s too hot to turn the oven on, this dip is great cold, too. (Admittedly, though, it IS better warm!)
  5. Serve with pita chips … or slice up a baguette into thin slices and toast them.
Creamy Lemon Artichoke Dip
Eating the Alphabet Challenge

This post was created for the Eating the Alphabet Challenge.

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This recipe was also shared at Katherine Martinelli’s Skinny Bloghop, Everyday Mom’s Meals, Scrumptious Sunday and Manic Monday.

#Tomatolove: Sundried Tomato Ranch Dressing

Sundried Tomato Ranch Salad Dressing

After making Melissa’s Sundried Tomato Vinaigrette, I still had a few sundried tomatoes left and I thought perhaps I should try throwing them in some ranch dressing too? Yep, it works. Tastes mighty fine. The sundried tomatoes do make it thicker, so if you want a drizzle for your salad, you’ll need to thin it out a bit.

Sundried Tomato Buttermilk Ranch Salad Dressing (or Dip)

  • 1/3 c. light mayonnaise
  • 2/3 to 1 c. buttermilk
  • 1/4 c. nonfat greek yogurt
  • 3 heaping tablespoons chopped sundried tomatoes
  • 2-3 big fresh cloves of garlic
  • A handful of fresh basil leaves
  • ½ teaspoon sugar
  • Several fresh parsley leaves or ½ teaspoon dried parsley
  • A few fresh dill twigs or ½ teaspoon dried dill weed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • A sprig of fresh rosemary leaves
  • 2 green onions (tops only)

Whir all the ingredients in a handy chopper or food processor until smooth. Adjust seasonings to taste. Add more buttermilk as needed to get the dressing to the desired consistency. Mine was pretty thick, but I was using it for a pasta salad so that was just perfect.

Use for pasta or potato salad, on green salads or as a dip with vegies. Store in a covered container in the fridge.

Sundried Tomato Ranch Dressing (or Dip)

This is a post for #tomatolove.

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This recipe was also shared at Summer Salad SundayScrumptious Sundays, Weekend PotluckManic MondayTip Junkie, Cast Party Wednesday and EveryDay Mom’s Meals

Avocado Ranch Salad Dressing (Low Sodium Option)

Avocado Ranch Salad Dressing with Low Sodium Option

I found some lovely ripe avocados at the store today and it just occurred to me that avocado would be delicious in a Ranch Salad Dressing. Maybe I live in a hole, but why haven’t I ever seen that before?

Before today, that is. Because here it is! Tada! Super quick, super healthy, super delicious, and if you have someone who is watching their sodium, then just leave out the salt! It’s still fantabulous.

Lowfat Avocado Ranch Salad Dressing with Low Sodium Option

Avocado Ranch Salad Dressing with Low Sodium Option

To reduce sodium: If you leave out the salt altogether, this salad dressing has 75 mg of sodium per 2 Tablespoons; with 1/4 teaspoon of salt, this dressing has 149 mg sodium. I did a quick check and store-brand ranch dressings have sodium content ranging from 200 to 500 mg in 2 Tablespoons of dressing.

Makes about 1 cup of dressing (8 servings/2 Tablespoons per serving)

  • 1/3 c. light mayonnaise
  • 1/3 c. 1% milk
  • 1 clove of garlic
  • About 1/2 a handful of fresh basil leaves
  • ½ teaspoon sugar
  • Several fresh parsley leaves or ½ teaspoon dried parsley
  • A few fresh dill twigs or ½ teaspoon dried dill weed
  • 1/2 teaspoon onion powder
  • Several chives
  • Freshly ground pepper
  • A sprig of fresh rosemary leaves
  • 3 green onions (tops only)
  • 1/4 of a ripe avocado (you could probably even add more avocado if you want …)
  • 1/4 teaspoon salt (Leave out the salt altogether if you want less sodium … I made sure to taste it before I added salt, and it was delicious.)
  • 1/3 c. nonfat greek yogurt

Whir all the ingredients except the yogurt in a handy chopper or food processor until smooth. Stir in the yogurt. Adjust seasonings to taste. Store any leftovers in a covered container in the fridge.

Lowfat Avocado Ranch Salad Dressing with Low Sodium Option

This recipe was shared at Newlyweds Recipe Linky and Full Plate Thursdays.

Hot & Cheesy Seafood Spinach Dip

Post #2 of 5 in my Five Favorite Things for my Five Thousand Foodie Friends series …

Hot & Cheesy Seafood Spinach Dip

I have to combine some of my favorite things or I’m not going to fit them all in five posts!

I am quite taken with appetizers … little bites … dips … party food! Also I looove seafood … although I don’t cook it that often, since we are quite land-locked and it is difficult to get good seafood here. Unless you count walleye, silver bass, northern pike … THAT is quite attainable in these parts. But I made an exception for this special occasion and splurged on some seafood. Shrimp and crab … ah yes!

This yummy dip also features wine. And cheese. Another two of my foodie flavor loves. And a few veggies, because veggies and I are buddies too.

Hot & Cheesy Seafood Spinach Dip

Let’s put this all together, shall we? Don’t let the long list of ingredients scare you … it’s really quite a simple dip. You will be popping it in the oven to heat up in no time … it’s also great as a make-ahead-and-pull-it-out-and-bake-at-serving-time dip.

Hot & Cheesy Seafood Spinach Dip

  • 1/3 cup finely chopped red onion
  • 1/3 cup finely chopped celery
  • 2 large cloves of garlic, peeled and chopped
  • 1 1/2 teaspoons of olive oil
  • 2 Tablespoons of Chardonnay (or other dry white wine)
  • 1 teaspoon of Worcestershire sauce
  • 1/3 cup frozen spinach, thawed, with the moisture squeezed out of it
  • 1/2 cup white beans (great northern or cannelini beans)
  • 1/4 cup light mayonnaise
  • 2 oz. light cream cheese
  • 1/2 teaspoon Old Bay Seasoning
  • Juice of 1/4 of a lemon
  • 1/4 cup plain nonfat greek yogurt
  • 1/3 cup freshly shredded Romano cheese (or other sharp, hard cheese like Parmesan)
  • 1/3 cup shredded smoked Gouda cheese (or other soft, melty cheese like Swiss)
  • 1 Tablespoon (or more) of fresh snipped dill weed (or 1 teaspoon of dried dill)
  • 1/4 teaspoon smoked paprika
  • 1 6-oz. can of crab meat, drained (or 4.25 oz. of fresh crab meat)
  • 1/3 cup of pre-cooked shrimp, chopped fine (I used medium frozen shrimp, but you could use any size … if yours are fresh, pre-cook them a little before adding them)

Toppings: a bit of extra shredded Romano and/or gouda cheese, some crushed crackers or breadcrumbs, and some chopped fresh chives and/or dill


  1. In a frying pan or cast iron skillet, cook the onion, celery and garlic in the olive oil over medium heat until the onion is translucent and soft. Add the wine and worcestershire sauce and sautee until the liquid evaporates. Set aside.
  2. In a food processor, combine the spinach, white beans, light mayonnaise, and light cream cheese. Whir until well pureed and everything is a fine paste. If the mixture is too thick, add the lemon juice as well and maybe even the yogurt.
  3. Now in a medium-sized bowl, mix the sauteed veggies, the pureed mixture, and the remaining ingredients except for the toppings.
  4. Spray an oven proof bowl or small casserole with cooking spray and pour the dip into the bowl. Spread it with a spatula till it’s flat, then sprinkle with extra cheese and crushed crackers or bread crumbs.
  5. Bake at 400 for 10 – 20 minutes or until everything is hot and bubbly and the cheese is melted. Top with the fresh chives and/or dill before serving. It is good to put a shrimp on top to clue everyone in on what they can expect from this luscious dip!

Serve with crackers, toasted pita or bagel chips or vegies. (You can also put it in a mini-crockpot at a party to keep it warm.)

This is even better if you make the dip ahead of time and let the flavors meld overnight (or longer) in the fridge, then pull it out, top it and bake it just before you serve it.

Hot & Cheesy Seafood & Spinach Dip

This recipe was shared at Midweek FiestaCast Party Wednesday, These Chicks Cooked Whole Foods Recipe Swap, Tastetastic Thursdays,  Full Plate Thursdays, Fit & Fabulous Fridays, Fabulous FridaysWeekend Potluck, and Strut your Stuff Saturdays.

Turkey, Prosciutto and Gouda Sandwich

on Artisanal Kumquat Cornbread

Turkey Prosciutto & Gouda Sandwich on Artisanal Kumquat Cornbread

It was National Cheese Lover’s Day yesterday and since cheese is one of my very favorite foods (right next to chocolate), I just had to have a cheesilicious sandwich for lunch. My son came upstairs as I was making it, asking for a back rub. (His back is sore from shoveling snow.) I told him he had to wait … I was right in the middle of making my lunch. So he sat playing on his iPhone as I cooked up and photographed this sandwich. See the boy in the background there? I didn’t really mean to get him in the picture, but there he was …

Turkey Prosciutto & Gouda Sandwich on Artisanal Kumquat Cornbread

Turkey, Prosciutto, and Gouda Sandwich on Artisanal Kumquat Cornbread

I used my Artisanal Kumquat Cornbread for this sandwich, but I think you could use another bread if you like. Ciabatta or French bread would be good. I really liked the citrus flavor from this bread with the turkey, smoky prosciutto, and creamy gouda, though.

  • Slices of turkey
  • Paper-thin-sliced prosciutto
  • Sliced red onion
  • Pesto or basil butter
  • Slices of gouda cheese
  • Light mayo
  • Mixed greens or lettuce leaves
To make the sandwich: cut a wedge of the bread, and spread the bottom half with pesto or basil butter. (Basil butter is just a whole lot of fresh basil leaves blended with butter.)

Turkey, Prosciutto, and Gouda Sandwich on Artisanal Kumquat Cornbread

Top the pesto-half with turkey and prosciutto:

Turkey, Prosciutto & Gouda Sandwich on Artisanal Kumquat Cornbread

Then arrange the onion slices and the cheese on top of that. Bake or broil the bottom half in a toaster oven or oven until the cheese is all good and melty. While the cheese is melting, go give your son a quick back rub (just kidding … that is what I did, though!)

Toast the top half of the bread and spread it with a thin layer of light mayo.

Pile the lettuce on top of the melted cheese and top with the top half of the bread.

Voila! A perfect lunch for a hungry cheeselover.

Turkey, Prosciutto & Gouda Sandwich on Artisanal Kumquat Cornbread

This recipe was shared at Fit and Fabulous FridaysWeekend Potluck, and Everyday Mom’s Meals.

Sweet Hot Habanero Ham & Gruyere Sandwich

Sweet Hot Habanero Mustard, Ham, and Gruyere Melted on French Bread

My friends and family take such good care of me. The other night after yoga, we went out for a glass of wine and my friend says to me “I have something for you.” … I got really excited because she KNOWS me well.

It was a little jar of habanero jelly. Someone had given it to her for Christmas and she and her family just don’t eat hot pepper stuff. She said “I’ll give it to Ann … she’ll know what to do with it.” … I tell you I just about did a happy dance right there in the middle of the restaurant. I love love love hot pepper jelly and there are really so many delicious ways this hot sweet little concoction can enrich your life.

This is one of them.

Sweet Hot Habanero Mustard Ham & Gruyere Sandwich

Sweet Hot Habanero Ham & Gruyere Sandwich

  • French Bread
  • Gruyere cheese slices
  • Lean ham slices
  • Tomato slices
  • Herb salad mix
  • Habanero Mustard Sandwich Spread (recipe below)


  1. First, mix up the sandwich spread (recipe below).
  2. Slice off a hunk of your french bread and then slice horizontally. Toast the bottom half lightly.
  3. Warm the ham briefly in a hot frying pan coated with cooking spray, then lay the slices on the bread … top with slices of gruyere cheese. Place it in the toaster oven (or oven) to broil for a few minutes until the cheese is melted.
  4. While the cheese is melting, toast the top half of the bread in the hot frying pan.
  5. Remove the cheesy bottom half of the sandwich and top with tomato, lettuce, and the top half of the bread. And enjoy …

Habanero Mustard Sandwich Spread

  • 1 Tablespoon habanero pepper jelly (or other hot pepper jelly)
  • 1 Tablespoon spicy brown mustard
  • 1 – 2 Tablespoons light mayonnaise
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon turmeric

Mix all ingredients well. Use as a spread on sandwiches. Refrigerate leftovers in an airtight container.

Hot Sweet Habanero Mustard Ham & Gruyere Sandwich


This recipe was shared at Trick or Treat TuesdaysCast Party Wednesdays, It’s a Keeper Thursdays, Full Plate ThursdaysTastetastic Thursdays and Katherine Martinelli’s Pepper Blog Hop.

Green Chile Crab Cakes with Smoky Remoulade Sauce

Green Chile Crab Cakes with Smoky Roumelade Sauce

I’m so excited! This is my first Secret Recipe Club (SRC) post! I have been jealously watching other food bloggers’ secret recipe club posts and just dying for my little food blog to become “old enough” to join. You have to have at least 60 posts to join the club. I guess my marathon of blogging every day in October really helped with THAT.

In case you’re not familiar with the Secret Recipe Club,  … it is a “club” of food bloggers. Each blogger in the club is secretly assigned to make a recipe from another food blog and blog about it. You are assigned to a blog, but you can make any recipe you choose from that blog. On the “reveal” day, everyone in that group publishes their Secret Recipe.

I totally lucked out and was assigned to Jessica at Kitchen Belleicious. Oh I had so much fun looking through her blog … she has so many amazing recipes. I finally narrowed it down to two recipes: I was debating between the Shrimp Stew and the Green Chile Crab Cakes and I guess you can tell which one won out. I have a great affinity for crab cakes and do not get them very often, living in the midwest.

I had not intended to tweak this recipe at all because it looked absolutely perfect to me just like it was. But life was not cooperating with me on that one … It was tough to find fresh crab meat where I live, but I was determined to make THIS recipe, so I ended up using canned crab meat (oh the shame of it!). I just discovered I didn’t check my mayo supply before I went shopping, so I totally ran out of mayo before I even started making the sauce. I also had to make up some Old Bay Seasoning because I couldn’t find any of that at the store. And then I totally forgot the celery, so I substituted red bell pepper, which I think was one of those “good” kind of accidents, because it made these little crab cakes look so festive!

Green Chile Crab Cakes with Smoky Roumelade Sauce

Green Chile Crab Cakes with Smoky Remoulade Sauce


  • 12 ounces of fresh crab meat (that’s 2 cans, if you can’t find fresh like me)
  • 1/3 cup chopped red onion (about 1/2 of an onion)
  • 1/3 cup chopped red bell pepper
  • 1/3 cup roasted, chopped Hatch green chiles
  • 1 clove garlic, chopped
  • 1 1/2 – 2 cups breadcrumbs
  • 1 1/2 TBSP cup spicy brown mustard
  • 1/2 cup light mayo
  • 1 egg, beaten
  • 1 tsp Old Bay Crab Boil Spice
  • Salt & pepper to taste (I actually didn’t add any salt or pepper)
  • Juice of 1 lemon

Remoulade Sauce:

  • 1 tablespoon chopped fresh parsley leaves
  • 2 TBSP green onions
  • 2 TBSP sweet pickles
  • 1 tsp horseradish sauce
  • Dash of garlic powder
  • 1/4 cup greek yogurt
  • 1/2 cup plain yogurt
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp adobo seasoning
  • 1/8 tsp pepper
  • 1/2 tsp smoked paprika


  1. Combine vegetables, chiles, crab meat, and bread crumbs.
  2. Add the remaining ingredients and lightly toss together being careful not to break up the crab. If you are making large cakes, you can pan fry them in vegetable oil for 3-4 minutes on each side over medium heat or you can bake smaller cakes at 400. I shaped them into about 1 inch balls, then set them on the baking sheet and flattened them a bit. She said to bake them for 8 – 10 minutes, but I found I had to bake them for about 20 minutes to get them crispy.
  3. Whir together ingredients for remoulade in a handi chopper or food processor and serve alongside the crab cakes.
Green Chile Crab Cakes with Smoky Roumelade Sauce
Here’s the recipe I used for the Old Bay Seasoning I couldn’t find …

Copycat Old Bay Seasoning

from Robbie’s Recipes

  • 1 Tbls. ground bay leaves
  • 2 1/2 tsp. celery salt
  • 1 1/2 tsp. ground mustard seed
  • 1 1/2 tsp. black pepper
  • 3/4 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 1/2 tsp. paprika
  • 1/2 tsp. red pepper
  • 1/4 tsp. ground mace
  • 1/4 tsp. ground cardamom
Combine all ingredients in a bowl and store in an airtight container.


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