February 22, 2012
What can I say about this dip? You have to make it. One of my close girlfriends Becky (she is a new mom! so exciting!) makes this dip all the time, hence the title of this post. It’s so good! The perfect blend of cheeses and you can add any combination of extras you want (I’ll add my favourites below). This dip best served warm with pita bread or pita chips. Crackers & vegetables also work. Make this dip!
Ingredients
1 brick cream cheese at room temperature (I use light)
1 ½ cups shredded cheese (use cheddar, mozzarella or a combination of the two)
1/3 cup mayo (again, I use light)
Bacon bits
Green onion
About half a red pepper, chopped
Clove of garlic
Saute bacon bits (use your judgement on how many you want), garlic and chopped red pepper. Mix the cheeses and mayo, and add in the sauteed items along with chopped green onions (again, use your judgement). Bake at 350 until bubbly, about 20 minutes.
The dip also works well as stated above but without the red pepper, or without the bacon (I’ve made it this way lots of times to be vegetarian friendly). You can also skip the red pepper & green onions and use sauteed spinach instead – or try flavoured cream cheese! So many combinations and every one that I’ve tried works. Happy cooking!
February 20, 2012
Hello! I am so excited for today’s post. Amy of PickettFence Photography and I recently teamed up for an afternoon of wintery photos and I couldn’t be happier with the results! Amy is one of my closest gal pals and she’s not only super talented but also an absolute sweetheart to work with. She had a glass of wine ready for me when I arrived for
photos :) And she came up with some neat ideas – things I wouldn’t normally think of when taking blog photos. I think I loved that most!
I’ll be talking about PickettFence again later this week and sharing more exciting news :) For now though, visit Amy at www.amypickett.com, find her on Facebook here http://www.facebook.com/PickettfencePhoto and follow her on Twitter here https://twitter.com/pickettfence.
I also highly recommend you visit the site Amy runs with her husband Jordan – www.twoautumnsago.com – where each week they share a piece of art (photos by Amy, words by Jordan). Their pieces range from sweet to sad to quirky to hilarious.
Happy Monday :) Thanks for reading! XO
Hat: Unknown | Jacket: Le Chateau | Sweater: Jacob | Necklaces: Je Suis Prest, Joe Fresh
Tights: Hue | Boots: Le Chateau
February 8, 2012
I’ve always been a fan of tzatziki sauce when ordering Greek food. But lately I’ve found so many new uses for it – I’m convinced this is a miracle condiment! It started when J. & I were desperate for a low to no-fat salad dressing. One night I tossed the salad in a plain yogurt-garlic-dill mixture and that was it! We found our perfect dressing. The other night I made a batch to serve with meatballs & a side of sliced cucumber and tomato (another winner!), and of course it can be served as a dip, seen above. So, so good.
I don’t have measurements for this recipe. You have to taste test! Combine:
Plain Greek-style yogurt (I use fat free)
Cloves of garlic, minced
Lemon juice
Dill (Chopped and fresh is best!)
Cucumber, peeled, seeded & grated
Salt & pepper
The sauce tastes best when you let it sit, refrigerated, for at least an hour. Serve this at your next get together with pita, olives & chunks of feta – such a nice alternative to regular dip & cheese plates! XO
February 3, 2012
Red wine, indulgent breakfasts, warm drinks .. all of this says winter to me. Hope you’ve all had excellent weeks. Happy weekend! xoxo
