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The heat is on – time for backyard barbecues, picnics in the park and beachfront bashes. So, grab some crackers, chips or veggies and dip into summer!
“It’s kind of like a slow eating thing because you can talk and drink and dip,” said chef Janice Wiley of The Seasoned Artisans, a personal chef and catering service, and Too Busy Cooks in Collegeville.
Spice up your next party with her roasted red pepper dip or chili chicken dip.
“I’ve been making that one for years,” she recalled. “I love Mexican food, so I love all the different spices that are incredible.”
Served warm, “the chicken one is probably my favorite,” Wiley admitted. “And salsas. I love to make salsas.”
Nothing beats summertime salsas packed with local produce.
“It’s just really nice to use what’s coming into season,” said Deb Czartorynski, deli manager at Weaver’s Orchard in Morgantown. “We do a peach salsa when peaches are coming in and tomato-pineapple salsa in the summer when the tomatoes are ripe.”
Customers can’t wait for her creative combinations.
“Pick the freshest, best fruit and vegetables that you can,” she explained. “And don’t be afraid to experiment.”
Prefer wine and cheese? Then this last dip’s sure to please. At special events, Manatawny Creek Winery in Douglassville offers a mix of Merlot, local cheddar and roasted garlic.
“What a good combo – roasted garlic, cheese and wine,” said winemaker Joanne Levengood. “Do you really need anything more in life?”
“Maybe some chocolate,” she added with a laugh.
Roasted Garlic Cheddar Cheese Merlot Dip INGREDIENTS
8 ounces shredded cheddar
8 ounces cream cheese 8 tablespoons butter
½ cup Merlot wine
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
½ cup chopped parsley 16 roasted garlic cloves
1 teaspoon fresh chopped rosemary (or to taste)
Salt and pepper
INSTRUCTIONS
Puree all in food processor until smooth. Adjust seasonings to taste. Serve at room temperature with favorite crackers or vegetables.
RECIPE COURTESY OF MANATAWNY CREEK WINERY
Fresh Tomato & Pineapple Salsa INGREDIENTS
8 medium tomatoes (about 4 pounds)
2 chopped orange bell peppers
1 medium chopped red onion
6 garlic cloves, minced
Chopped cilantro to taste
2 seeded and finely chopped jalapeño peppers
Juice of 2 limes
1 teaspoon salt Chopped pineapple to taste
INSTRUCTIONS
Combine all ingredients in a large bowl and add cilantro, salt and pepper to taste. Serve with tortilla chips.
RECIPE COURTESY OF DEB CZARTORYNSKI, WEAVER’S ORCHARD
Fresh Peach Salsa INGREDIENTS
10 peaches, skins removed and chopped
½ medium onion, chopped
1 finely chopped jalapeño pepper, seeds removed Juice of 2 limes
Cilantro, finely chopped, to taste
Salt and pepper to taste
INSTRUCTIONS
Combine all ingredients in a large bowl and add cilantro, salt and pepper to taste. Serve with tortilla chips.
RECIPE COURTESY OF DEB CZARTORYNSKI, WEAVER’S ORCHARD
Watermelon Salsa INGREDIENTS
2 cups diced seedless watermelon
1 tomato, chopped
¾ cup finely chopped red onion
1 can black beans, rinsed and drained
2 jalapeño peppers, seeded and chopped
¼ cup minced fresh cilantro
2 teaspoons brown sugar
1 garlic clove, minced ½ teaspoon salt
INSTRUCTIONS
Mix together, cover and refrigerate for 1 hour. Drain if necessary before serving.
RECIPE COURTESY OF DEB CZARTORYNSKI, WEAVER’S ORCHARD
Roasted Red Pepper Dip INGREDIENTS
1 (7-ounce) jar roasted sweet red peppers
1 to 2 teaspoons bottled chopped red jalapeño pepper (or 1 small fresh pepper, chopped)
8 ounces cream cheese (or goat cheese) cut up 2 tablespoons olive oil 1 tablespoon honey 1 clove garlic, quartered 2 tablespoons fresh rosemary (or oregano)
INSTRUCTIONS
In a food processor, combine all ingredients except for the rosemary and process until smooth. Add rosemary and pulse until combined. Transfer to a serving bowl and serve immediately or cover and refrigerate for up to 2 days. Serve with assorted vegetables and/or chips. Makes 1 cup.
RECIPE COURTESY OF THE SEASONED ARTISANS
Chili Chicken Dip (to be served warm) INGREDIENTS
2 teaspoons chili powder
2 teaspoons ground cumin
1½ teaspoons oregano
1 teaspoon garlic
1 teaspoon crushed red pepper flakes
1½ pounds ground chicken
2 medium tomatoes, chopped
1 cup cheddar cheese (optional)
Chopped green onion for garnish
INSTRUCTIONS
Blend spices; mix into ground chicken. In a nonstick skillet coated with cooking spray, sauté chicken over medium heat 7 to 8 minutes until done. Add tomatoes and simmer 5 to 8 more minutes. Serve warm in a shallow dish. If desired, top with cheese and green onions. Serve with tortilla chips. Makes 4 cups.
Notes: For a low-fat option, omit the cheese and serve with baked tortilla chips. For a vegetarian option, replace the ground chicken with “meatless crumbles.”
RECIPE COURTESY OF THE SEASONED ARTISANS