Brie, Bacon, Garlic, and Sun Dried Tomatoes Cheese Dip {Easy} {Quick 30 Minute} and Super Bowl 50 Party Dip Menu

I have no problem serving a dip as dinner.  Yes, I am that kind of a mother and wife, and it isn't just the result of feeling slightly stressed from working part-time and having 3 children.  I've been having dip for dinner since my college days.  

Sure, my Mom may be disappointed in my proper dinner/mothering skills, but... dip is oh so delicious.

We've had this oh so Easy Brie Cheese Dip with Bacon, Garlic and Sun Dried Tomatoes a couple time this past week.  It's delicious and I had to "master the recipe." :) 

Luckily, my husband is just as supportive of testing recipes as well as eating an appetizer for dinner.  We really are a match made in heaven.

Grab some Brie at Costco (a great price) or anywhere else and quick and easy whip up this fancy and elegant sounding appetizer in a flash.  You'll be able to get this dip on the table in 30 minutes.  Go ahead and enjoy it's deliciousness with a sliced baguette, chips, crackers, or toasted cubed french bread.  

Brie, Bacon, Garlic and Sun Dried Tomatoes Dip 
{Quick and Easy}
Recipe: Alohamora 
Active Time: 10 minutes
Inactive Time: 20-30 minutes
Servings: 6-8

Ingredients:
1 (8oz) brie, cubed
3 cloves garlic, minced
1/2 c. sun dried tomatoes, drained and diced
1/3 c. bacon, chopped or bits
Serve with: french bread cubed and toasted, crackers, chips, or baguette slices

Directions: 

1. Preheat your oven to 325 degrees and spray or grease a small oven safe bowl. If you want to toast your bread for the dip, throw your bread on a pan and stick it in the oven while it is preheating.  You can easily spray or brush on some olive oil to get a good toastiness.
2. Cube your brie on a cutting board. You can barely cut off the rind (the harder crust like part) if you don't like it.  Some people think the rind is bitter, but I honestly can't tasted much of a difference. Cube the brie.
3. In a small bowl mix the garlic, sun dried tomatoes, and bacon together. 
4. In the greased bowl layer half of the garlic sun dried tomatoes mixture on the bottom.  Pour all of the cubed brie on top, and then the other half of the garlic tomatoes mixture.  
5. Place the bowl in the oven and bake the dip at 325 for 20-25 minutes until it is completely melted.  After 10 minutes stir the cheese dip and return it to the oven for the remaining time.
6. Serve the brie dip hot with crackers, chips or bread. 
7. Enjoy! 
8. Store leftovers in the refrigerator in a sealed container.  I prefer to reheat it in the oven rather than the microwave, but either works.  To be honest, I'll be surprised if you have any leftover. 

Happy Delicious Brie Bacon Garlic and Sun Dried Tomatoes Dip eating! 

Happy Game Day, Super Bowl 50 Watching!  

Go Broncos! :)

Some of my other favorite Game Day Dips are... 

Simply Guacamole- I eat this guacamole at least once a week, if not 3 or 4 times. It is Simply Delicious! 

Restaurant Style White Queso Dip- So Yum!

Colorado Caviar- Bean Salad and Dip- Maybe I should call it Bronco Caviar- Healthy, Gluten Free, and Delicious! 

Skinny Roasted Red Pepper and Black Bean Dip- Healthy dip with some amazing flavors! Love dips that are diet friendly!

Pizza Dip- Pizza is good, but Pizza Dip is fun for a party and gluten free. 

Vegetarian Fajita Dip- Fajitas are good, but Fajita Dip is more fun for a party. :) 

Quick and Healthy Spinach Bean Dip- This dip is popular for a reason.  So easy to make and so very delicious! 

Whether you are throwing a Super Bowl Party or just a party with the family at home, at least one of the above dips should make your party that much better.  

Who are you cheering for Sunday?

Skinny Roasted Red Pepper and Black Bean Dip {Gluten Free}

In my book, Labor Day weekend is a weekend to celebrate and spend time with family and loved ones.  In college it was a day to play and party.  No matter how you spend this weekend this Skinny Roasted Red Pepper and Black Bean Dip should be part of it.  

This Dip is quick and easy to make in a blender and then baked in the oven.  It's ready in less than 30 minutes with hardly a mess made in the kitchen.  Plus,the whole family or crowd will enjoy it.  

Make this deliciousness even healthier by using veggies instead of chips to dip, or have chips and vegetables as options.  Everyone likes options, and I love them both.  

Skinny Roasted Red Pepper and Black Bean Dip
Recipe: Alohamora
Active Time: 10 minutes
Inactive Time: 25 minutes
Servings: 2 cups

Ingredients: 
8 oz cottage cheese (half of a pint)
1 (15oz) can black beans, rinsed and drained
6 oz roasted red peppers (half of 12oz jar) 
2 Tbsp taco seasoning
1 tsp lime juice
1 c. cheese, shredded

Directions:

1. Preheat the oven to 350 degrees. 
2. Blend the top five ingredients in a blender until smooth. 
3. Pour the dip in an oven safe container, and top the dip with cheese.
4. Bake the dip at 350 for 20 minutes.  Then remove the dip from the oven and stir the cheese into the dip. 
5. Place the dip into the oven for 5 more minutes.
6. Remove the dip from the oven, and enjoy it hot or warm with tortilla chips, in tortillas, or with vegetables like snap peas, carrots, celery, etc.  
7. Store leftovers in the refrigerator and reheat in the oven or microwave.    

Happy Diet Friendly Skinny Roasted Red Pepper and Black Bean Dip eating!

If you are looking for more delicious dips giving these a go too!  All of these are easy to make and gluten free.  Win! 

• Pizza Dip 
• Skinny Bean Dip 
• Quick and Healthy Spinach Bean Dip 
• Gma's Fruit Dip 
• Restaurant Style White Queso Dip
• Healthy Vegetarian Fajita Dip
• Buttermilk Parmesan Basil Veggie Dip
• Colorado Caviar aka Bean Dip

What are you eating, making, and doing this weekend? 

Pizza Dip {Gluten Free}

I'm all about comfort foods with a twist this week.  Yesterday, I gave you a delicious Butternut Squash Mac and Cheese, and today you are getting Pizza Dip.  We all love a good pizza, especially at a party or gathering with friends. 

This delicious Pizza Dip is gluten free, and the perfect food for a big game, party, pot luck, or just a fun weekend dinner with the family.  My kids actually cheered aloud when they found out we were having Pizza Dip for dinner.  

Yes, I am totally a person that feels dips can work as dinner; we do it often enough.  I can't be the only one to think this way.  

Pizza Dip
Recipe: Alohamora adapted from Sally's Baking Addiction
Active Time: 15 minutes
Inactive Time: 20 minutes
Servings: 1- 9 inch pie pan for 6-12

Ingredients: 
1-1 1/2 c. cottage cheese
3/4 c plain Greek yogurt
1/2 tsp garlic powder
1 can (14-15oz) Italian Stewed tomatoes
2 cloves garlic, minced
1 tsp balsamic vinegar
1/2 tsp olive oil
4 leaves fresh basil
dash of salt and pepper
1 c. mozzarella cheese, shredded
2 Tbsp Parmesan cheese
Pepperoni, chopped or whole
Toppings: Parmesan, Dried Basil, Dried Oregano

Dip with chips, tortilla chips, crostini/baguette, pita wedges, or even veggies like celery or carrots.

Directions: 

1. Preheat oven to 325 degrees and pull out a 9 inch pie pan, or an oven proof dish comparable in size. 
2. In a small bowl with an immersion blender, blender, or food processor puree the cottage cheese, Greek yogurt, and garlic powder together until smooth. 
3. Evenly spread out the cottage cheese mixture onto the bottom of the pie pan or dish. 
4. Using a blender or immersion blender blend the tomatoes, garlic, balsamic vinegar, olive oil, basil, and salt and pepper until smooth.  This is your easy homemade pizza sauce.  
5. Evenly spread out the pizza sauce on top of the cottage cheese mixture in the pie pan. 
6. Top the pizza sauce with the mozzarella and Parmesan cheese.
7. Top the cheese with pepperoni.  I prefer turkey pepperoni, but any pepperoni oo even Canadian bacon and pineapple, or sausage will work.  Whatever pizza toppings you enjoy you can put here.  With young kids chopping your pepperoni is easiest, but I like the look of the full size pepperoni. 
8. Top the pepperoni with a sprinkle of Parmesan cheese, dried basil, and dried oregano.
   Bake the dip at 325 degrees for 15-20 minutes until it is bubbly and hot throughout.
9. Serve the dip hot with your favorite chips, crackers, sliced baguette, pita wedges, or raw veggies.  I like crispier dipping materials (chips, crostini, or veggies) to easily dig down to the bottom of the dip and taste all of the flavors together.   
10. Enjoy!
11. Store leftovers covered in the refrigerator. Warm leftovers in the oven or microwave.

Happy Pizza Dip eating! 

Avocado Salad Dressing

I'm back from a week vacation to Disney World; we had a blast, but we all are absolutely exhausted.  I  took, alone b/c the hubs had to work :(, my 3 and 4 year old, but we did get to meet up with cousins and grandma.  

I think my favorite part of the trip was seeing the look on my kids' faces when they met the characters; they LOVED meeting all of the princesses and movie/show characters.  Grandma even got them a signature book to get filled with our character meetings; the kids loved getting the signatures.  I think I'm going to print pictures of the kiddos with the characters and add them to the signature book.  

Speaking of characters, I will say that Cinderella and Rapunzel were absolutely amazing!  I mean, they are so very real it is impressive, fun, and fabulous!  The talk and seem to live their characters.  

My 4 year old daughter loved Elsa, of course, and my 3 year old son got a kiss from Belle which resulted in quite a big smile on his face.  After that kiss he said he likes all the princesses.  I may be in trouble with that little flirt of a boy.     

Follow me on Instagram @alohamoraopenabook and/or Facebook to see more of our vacation fun, or just fun in general.

Besides Disney World I did fit in a trip to The World of Chocolate Museum for delicious taste testing of course as well as some chocolate education.  I'm the total nerd on a tour that loves to ask questions and learn as much as I can.  Maybe it's the librarian side of me coming out, or maybe it is just my plain nerdiness shining through.  Either way, I thoroughly enjoyed that visit, and we got a Groupon to make it an awesome price.    

With the Pineapple Whip Floats at Disney World and the chocolate tasting, I am in definite need of some serious salad, veggie, and lean protein eating.  

This Avocado Dressing is absolutely delicious, and tastes great with a simple salad or fancy complex (aka lots of toppings and ingredients) salad.

Basically, this salad dressing is my go to dressing this week.  It's super fast and easy to make, kid friendly, and has delicious flavor.   Plus, it's homemade and full of healthy fats.  

I used to think making your own salad dressing was silly, but seriously, homemade dressing is a million times better tasting and healthier with no crazy unknown ingredients or additives.   

Avocado Salad Dressing

Recipe: Alohamora slightly adapted from Food Network

Active Time: 8-10 minutes

Inactive Time: Chill time

Servings: 1 cup. 

Ingredients:

1/2 ripe avocado, peeled

1 Tbsp lemon juice

1/2 c. mayonnaise (any kind, but I like the one with Olive Oil)

1/4 c. plain Greek yogurt

1/4 tsp Worcestershire sauce

2 Tbsp onion, chopped

1 garlic clove, minced

1/4 tsp salt

1/8 tsp cayenne (or a dash for less spice)

1 Tbsp milk (up to a tablespoon more if you don't like it as thick)

Directions: 

1. Using a blender or immersion blender, blend all of the ingredients together until smooth.  
2. Spoon into a 8oz mason jar, cover, and chill until ready to serve.
3. Enjoy on top of any salad, or as a dip for vegetables.  I like to use a spoon to pour/place on my salad.     
4. Store leftovers covered in the refrigerator.

Happy Healthy and Delicious Creamy Avocado Dressing eating! 

Check back tomorrow for a delicious Nacho Fajita Salad that I cannot get enough of.  I've been gobbling up this salad for the past month, and it is about time I share the recipe with you.   

Cold Summer Bean Salad w/ a Kick {Gluten Free}

In less than a week we'll be celebrating one of my favorite holidays.  I love Memorial Dayfor so many reasons.  It's usually the end of the school year, it's warming up and becoming time to play outside, and in Denver there is a huge 10k race (Boulder Boulder) that was an absolute blast to run.  If you are near Denver, you should plan on running this race.  The people watching alone makes it worth it, but the crowds often times provide some interesting refreshments ("Magic Brownies" and Beer they say to help you carb load) throughout the race. 

I love this holiday, and I love this Cold Summer Bean Salad w/ a Kick.  I love the BBQ's and fun that go on to kick the summer off right.  I love that this easy bean salad is diet friendly, flavorful, can be made ahead, and the perfect compliment to any summer meal.  

I love healthy no-bake salads, and I love how quick and easy it is to whip this salad up. 

Happy almost summer time, and happy Memorial Day! 

Cold Summer Bean Salad w/ a Kick
Recipe: Alohamora slightly adapted from Allrecipes
Active Time: 15 minutes
Inactive Time: 1 hour
Servings: About 6 cups

Ingredients: 
1 can (15 oz) kidney beans, rinsed and drained
1 c. roasted corn (frozen from Trader Joes, fresh, or 1 can of corn drained)
1 can (10 oz) Rotel or diced tomatoes with green chili or cilantro w/ lime
1/2 c. bell pepper (orange or yellow), diced
1/4 c. red onion, diced
3 Tbsp white vinegar
3 Tbsp brown sugar
1/8 tsp ground cumin (more or less depending on desired spiciness)
Salt/pepper to taste

Directions: 

1. In a medium bowl mix the first five ingredients together. 
2. In a mug or small measuring cup mix/whisk the remaining ingredients together until the sugar is dissolved. 
3. Pour the dressing over the bean mixture and stir to combine everything. 
4. Cover the bowl, and place it in the refrigerator for at least 1 hour, or longer if needed.  Feel free to make this a day or so ahead of time. 
5. Enjoy! 
6. Store leftovers in the fridge. 

Happy Cold Summer Bean Salad eating!

Buttermilk Parmesan Basil Salad Dressing or Dip

Yesterday, I shared with you this awesomely easy and delicious Crock-Pot Barbecue Chicken.  If you haven't made it, you really should.  

I've previously told you I have portion control issues.  I always, absolutely ALWAYS, make far too much food.  Since I always make way too much food and we had friends over when we made the barbecue chicken I of course made double the amount that I needed to.  Actually, my husband, helped me make less than I initially planned, but I still made way too much.  We're going to be eating this leftover barbecue chicken for days.  

Therefore, with the amount of leftovers we have we were needing to get creative.  We used the chicken in this awesome salad that just speaks summer.  Check back tomorrow b/c it's awesome.  Pineapple, grilled corn, black beans, and more that is all around yummy!  You will love it.  

I topped the salads with this absolutely amazing homemade Buttermilk Parmesan Basil Dressing.  This dressing has such great flavor, takes minutes to make, and it's even delicious as a veggie dip.  

Seriously, give this dressing a go.  You will become big fans. 

Buttermilk Parmesan Basil Dressing

Recipe: Alohamora slightly adapted from Taste of Home

Active Time: 5 minutes

Inactive Time: 1 hour

Servings: 1 cup of dressing, about 8

Ingredients: 

1/2 c. buttermilk

1/2 c. sour cream

2 Tbsp Parmesan cheese

3 fresh basil leafs

1/2 tsp onion salt

2 cloves garlic, minced

Directions: 

1. In a blender or a small bowl with your immersion blender blend all of the above ingredients for a few minutes.  You can use greek yogurt, but it does change the flavors slightly.
2. Pour your prepared dressing in a small jar, cover, and refrigerate for an hour to let the flavors seep in.  The dressing will taste even better the next day. 
3. Enjoy on your next salad, as a dip for vegetables, or anything else you use dressings for aka dipping french fries, chicken nuggets, etc.
4. Store leftovers in a small car or tupperware covered in the fridge. 

Happy tasty Buttermilk Parmesan Basil Dressing eating! 

Real Authentic Hummus w/ a Secret Trick

I studied abroad in Jerusalem in college.  It was a fabulous 5 months where I learned many many things and fell in love with even more things.  

I fell in love with the harsh landscape of the Judean Wilderness.  I fell in love with the waters, flowers, and waterfalls in Galilee. I fell in love with ALL of the people, and appreciated their hospitality and kindness. I fell in love with the kids that played soccer with a flat ball on a dirt hill and loved that I played with them.  I fell in love with Islam and Judaism and people that believed wholeheartedly in it.  I fell in love with the Western Wailing Wall and the Dome of the Rock.  I fell in love with Nutella and this little crepe shop with the best dessert crepes.  I fell in love with falafels and hummus.  

I truly fell in love!  

I have tried making falafel balls several times, but have yet had the success I need/want to share it with y'all.  Holler if you have an amazing recipe!

After coming back to the US I searched for the best hummus as well.  I couldn't quite find a recipe that gave me the authentic taste I was looking for, so I eventually settled on hummus I found in the stores.  Which is okay, but they just didn't have the Middle Eastern Hummus taste that I love.

Finally, a friend in Denver, Amanda, is a hummus lover as well and has an uncle that lives in Israel.  This awesome uncle shared with Amanda the trick to delicious homemade hummus.  Amanda shared it with me, and I am now sharing it with you.  It involves a can of beans and the stove.  

This Real Deal Authentic Hummus is easy to make and tastes authentic.  You can feel free to add red-peppers or garlic (roasted is my favorite) or just eat it plain.  I like it every single way.  It's delicious!

Authentic Hummus

Recipe: Alohamora and Amanda's Uncle

Active Time: 20 minutes

Inactive Time: none

Servings: About 1 cup of Hummus

Ingredients: 

1 can (15oz) Garbanzo Beans/Chick Peas

1/4 c. tahini

1 1/2 Tbsp lemon juice

1/2 tsp cumin

1/4 tsp garlic salt

1/4 c. boiling bean liquid

salt and pepper to taste

Directions: 

1. In a small pot over medium to low heat heat the beans and liquid until they begin to boil.
2. Remove the beans, but keep the liquid on a gentle boil/simmer. The warm beans and the bean liquid is the secret trick and the key to authentic tasting hummus.
3. Place beans in a food processor.  I have this small one and it works great, but I bet a blender would work fine as well.
4. Add tahini, lemon juice, spices and the boiling bean liquid.
5. Start mixing/chopping it until smooth and to your desired consistency.  
6. Add more lemon juice and bean liquid as needed.
7. Add salt and pepper to taste.   
8. Serve this hummus dip with veggies of your choice, or crackers.  This also tastes fabulous in a pita with sprouts, lettuce, cucumbers, tomatoes, etc. 
9. Enjoy!
10. Serve warm after freshly making it or cold from the fridge. 
11. Store leftovers in the refrigerator.  

Happy healthy, vegetarian, Real Authentic Hummus eating!