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Believe it or not, we’re over half-way through October, and that means that the holiday season will be upon us before we know it (and maybe before we’re ready…). I don’t know about you, but where I live it seems that Thanksgiving and Christmas bring with them a slew of reasons to gather together and socialize, and eat, and eat, and eat…(and this, my friends, is why January is the highest-traffic month for healthy food bloggers. True story.)
I figured that it wouldn’t hurt to start building up an arsenal of easy healthy party foods now so we’re all prepared when the holiday season hits and it seems that we have more social obligations than time.
Did I mention “easy”? How about, “picky adult friendly”? Those are two criteria that I try to keep in mind when concocting a party food recipe. Maybe I’m alone in this, but it seems like I’m always short on time when I’m supposed to be making food to take somewhere. And of course I want to make something that everyone will like, whether they’re health-minded or not. A baked chip dip can quite easily fit both categories, and this Fiesta Dip is no exception. It makes a nice 9″x13″ pan full of chip dip, and you can serve it with a variety of dippers so everyone can enjoy it.
When I take a baked chip dip to a party, I usually just take a bag of regular ol’ tortilla chips to go along with it, then use a spoon or some veggies to eat mine (celery and cucumbers are some of my favorites). Works like a charm, and everyone’s satisfied.
Some other chip dips on my website:
You can find some other hot chip dip recipes in my new cookbook, including a hot crab dip and a spinach artichoke dip.
You may also enjoy:
- 1 lb. ground beef, cooked, chopped, and drained
- 12 oz. cream cheese, softened
- 1 c. Greek yogurt
- 1-2 T. sriracha, to taste
- 2 tsp. each chili powder, cumin
- 1 tsp. each cilantro, dill, onion powder, salt
- 1 10-oz. can RoTel tomatoes, drained
- 2 c. shredded cheddar cheese
- (Optional) Sliced black olives and jalapenos
- Prepare the ground beef.
- Beat the cream cheese, Greek yogurt, sriracha, and seasonings until smooth. Fold in the cooked ground beef. Spread into a greased 9"x13" pan.
- Top with the drained tomatoes, cheese, and optional olives and jalapenos. Bake (uncovered) at 350* for 25 minutes or until the cheese is melted and bubbly.
- To stay THM:S/low carb, enjoy with a spoon or veggies.
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