Monday, August 1, 2011

Recipes Today - Chips and dips

In the sharing of recipes I thought I would give you a few that were easy to make ahead and serve to guests who might pop by enjoying the summer.  And if no guests arrive you and your family can enjoy them too!

Herbed Pita Chips

1 pack of pita pocket bread, quartered and sliced open
Parmesean cheese

Mix prepared Ranch Dressing and Pesto Blend together in a bowl.  Brush the inside (rough side) of the pita pieces with the mixture.  Bake at 400 degrees until lightly brown, about 5 to 7 minutes.  Watch so they do not burn.  Allow to cool completely and store in a sealed tin or jar up to two weeks.  Enjoy with goat cheese spread.

Goat Cheese Spread

1 15 oz. package of Ricotta Cheese, drained
4 to 6 ounces of Goat Cheese
Salt & pepper to taste

Place ricotta nad goat cheese in a processor and mix until creamy.  You can also blend the cheeses with a fork in a bowl if you prefer.  Add the herbs salt and pepper.

Boursin Cheese Blend
This is actually the recipe I include on the package of Backyard Patch Boursin Mix, but I thought it was great on the Pita Chips so I am sharing it here.

1/4 cup cottage cheese
1 /4 cup ricotta cheese
2 Tbls. softened butter
Blend all ingredints together in a medium bowl and mix well.  Allow to meld in refreigerator for at least 1 hour before serving.  Can be frozen, but thaw in refrigerator and mix well once thawed.

Lemon Herb Cheese Dip

8 oz. cottage cheese
3 oz. cream cheese, softened
3 1/2 tsp. Salt-free Lemon Chive Salad Dressing Herb Mix

Press cottage cheese through a large strainer.  Place in a non-metal bowl.  Add cream cheese and heat in mircowave (30 sec at a time) stirring after each heating until the mixture is smooth.  Stir in the Lemon Chive Salad Dressing Herb Mix.  Cover and refiregerate for several hours.  Serve with crackers or fresh vegetables.

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