Happy Tuesday! I figured I’d stop in and share my latest obsession: Creamy Cheesy Dip/Spread (made in about 5 minutes with a blender). Seriously… I think I’ve made this dip about 5 times in the last month (3 times for social gatherings and 2 times just because I couldn’t stop thinking about it). I make it a little differently each time, but this way seems to be my favorite.
And if you have these ingredients… how can you go wrong, really?!
This is super easy to make and can be made with so many different flavor combinations… serve it with some sliced baguette, a good dip chip or some veggies… I’m also loving it as a spread on sandwiches.
Sorry for the lack of photos… but I didn’t think that blended cheese would photograph well.
Noelle’s Creamy Dreamy (cheesy) Dip:
*adapted from a cream cheese box–I can’t find it on the Organic Valley website or I would link it for you.*
- 1 package cream cheese, softened.
- 1 (8 oz) brick cheddar cheese (I am a big fan of Cabot Extra Sharp)
- 8 oz. Plain Greek Yogurt/Sour Cream
- 1 clove of garlic
- 2 tsp. onion powder or chives.
- 2-3 tsp. smoky paprika
- a pinch of sea salt
- a few good cranks of black pepper
- Juice of half a lemon (optional)
Grate your cheddar cheese.
Add all ingredients into food processor/blender–EXCEPT your cream cheese and lemon juice. Pulse until everything is chopped/well combined.
Add in remaining ingredients and pulse for a few more minutes until everything is incorporated.
Scrape into a bowl and cover. Refrigerate for an hour or so before serving–this allows the flavors to really come together.
Want to add in some veggies? Throw in some broccoli, spinach or kale.
This dip is real good. Please try it!
Hope you all had a great weekend! Mine was a win for the most part. Saturday consisted of sleeping in, going shopping and having a giant lunch.
I was pretty excited because I am finally creeping out of “in between sizes” and settling into the smaller size. I also picked up an awesome new t-shirt, along with some work pants and a sports bra. All were much needed!
Sunday was my day off with Farmer Ben…and let me tell you, we both needed it! We started out with church, some napping (okay, I was the only one who napped…but who’s keeping track?) and an amazing lunch.
It was the kind of lunch that you have when you want something hearty but don’t have a lot of time….or just don’t feel like “cooking.”
As you know, I’m not big on boxed foods…but I have a serious weakness for Annie’s Mac and Cheese…especially with greek yogurt. So good!
Sorry for the lack of photos… I was in too much of a hurry to stuff my face. Oops.
Anyway, here is what I call “the Dirty Little Secret.” I justify it by telling the world that everything was local/from the garden except for the mac and cheese mix and olive oil.
Dirty Little Secret (Or Lunch in a Pinch)
- 1 box Annie’s Mac and Cheese-choose your own adventure on this one.
- 1 Medium Onion
- 2 Jalapenos, seeds removed
- 2 cloves garlic
- about a tbsp. olive oil
- 1/2 cup Greek yogurt or sour cream
- Optional:1 lb ground beef (or chicken sausage, turkey, beans, bacon, etc.-again, choose your own adventure)
- Optional: shredded cheese
What to do:
Cook your pasta as directed on the box of mac and cheese (to save time, boil water while you are prepping the rest) and set aside. Reserve cheese packet for later.
Roughly chop onion, jalapeno and garlic.
Throw them in a hot pan with some olive oil. Cook until softened, stirring occasionally so they don’t burn/stick.
Add in ground beef (or whatever you decide on)
Cook until your beef is browned, stirring occasionally to break up any big clumps.
If necessary, drain out excess oils/fat (we used a 90/10 grass-fed beef, so there wasn’t really anything to drain).
Add cooked macaroni and seasoning packet, along with some Greek yogurt…or sour cream if you’re feeling naughty. Stir until well combined.
We ate our’s like this, BUT if you want even more crazy goodness, pour your beefy mac into a casserole dish and top with shredded cheese. Cover with foil, removing for the last few minutes of bake time. Bake in a preheated oven at 350 until cheese melts/begins to bubble-maybe 15-20 minutes.
This will serve 4 people (better with a salad) or two extremely hungry people. We ate our’s in two sittings.
Again, this is just a quickly thrown together option, you could add in bell peppers, diced tomatoes, olives, whatever you want!