Our dear friend and Girl Scout Leader wanted to share this dip for the Super Bowl party with everyone. She has a great and interesting blog Pearls on a Pig. Recently, she made Girl Scout cookie costumes to help her troop with cookie sales. Check it out! She just hasn’t had time to post this there. You know, she is busy being a mother, worker, Girl Scout leader and volunteer. She is a great baker and cook and this is one of her great recipes that I have personally taste tested. So, here it is. Enjoy!
Tag Archive: dip
One staple of our Easter menu is the crudite. Veggies and dip. Boring, right? So this year, I decided to make it EGGciting. Check it out! This is so simple even I, Middlesister, can do it. As far as I know, I invented it. Luckily my youngest brought home this cute little bunny egg to decorate my tray. Enjoy!
Here’s what you’ll need:
- 1 Egg shaped Honeydew Melon
- 1 Bag Skewers
- 1 Small Container Non Fat Plain Yogurt
- 1 Bag Green Onion or Green Chile Dry Dip
- 1 Bag Baby carrots
- 1 Zucchini
- 1 Can Black Olives
- 1 Jar Green Olives
- 5-10 Scallions or Long Green Onions
- 3 Bellpeppers
- 1 Yellow Squash
- 1 Bag Cherry Tomatoes
First, cut a small slice off the bottom of the Honeydew to make it sit flat. Next, carve a hole in the middle of your honeydew, just big enough for a ramekin to fit in. Place your honeydew on your serving tray, if desired. Clean and cut all the vegetables. You can use any vegetables you like, but I have chosen these. Make sure to keep them thick enough so that they can handle the skewering. Skewer the vegetables. Poke holes with an empty skewer around the honeydew and then place your skewered vegetables into the holes. I sprinkled the carrots around because they were difficult to skewer, but are a necessary on our crudite.
For the dip, follow the package directions. I used non-fat plain yogurt since I am dieting this year, but you can use cream cheese or sour cream with most packaged dips. Hope you enjoy your EGGciting crudite!
This is not my original recipe. This comes from one of may favorite Food Network ladies, Ellie Krieger. For a low-fat alternative at your Super Bowl Party give this a try. I think the flavor is what we are going for, and it should be here in these wings. I like Ellie Krieger’s recipes. I think this one is a going to become a favorite.
I think an oriental bar-b-que flavor would be a good alternative to ribs, if getting that sauce all over your fingers is what you are into.
Broiled Buffalo Wings
- 2 pounds chicken wings, split at the joints, tips removed
- ¼ cup cayenne pepper sauce (Frank’s Red Hot, plus more for dipping)
- 1 tablespoon fresh lemon juice
- 3 tablespoons low-sodium chicken broth
- 3 large ribs celery, cut into sticks
- 1 recipe Blue Cheese Dip (recipe follows)
Place the wings in a large pot and fill with enough water to cover the wings by about 2 inches. Bring to a boil, then continue to boil for 10 minutes. Drain well.
In a small bowl, combine the cayenne pepper sauce, lemon juice and broth. Reserve
Transfer the wings to a foil-lined baking sheet or broiler pan and broil 5 to 6 inches from the flame, until the skin begins to blister and brown, 5 or 6 minutes. Turn the wings over and broil 4 to 5 minutes more.
Transfer the wings to a large bowl and drizzle with the reserved sauce and toss well. Place the wings in a single layer on a foil-lined baking sheet. Place under the broiler for 1 minute to heat the wings and sauce together.
Blue cheese Dip
- ¼ cup plain Greek-style non-fat yogurt
- 2 tablespoons mayonnaise (low fat))
- 1 teaspoon white wine vinegar
- 1/3 cup crumbled blue cheese (1.5 ounces)
In a small bowl, stir together the yogurt, mayonnaise, vinegar and blue cheese. Mash any very large chunks of the cheese with the back of a spoon to integrate the cheese into the dip.
Make this up to 3 days ahead of your party serving date and store in the refrigerator in an airtight container. Allow to come to room temperature to serve with your wings and celery sticks.