In a medium bowl, combine the sour cream and cream cheese, stirring until smooth. Add the onion powder, salt, parsley, dill, and chopped pickles. Stir to combine. Refrigerate until serving. Serve with chips or fresh vegetables.
Mix all ingredients together in a small bowl except olive oil and balsamic vinegar. When ready to use, mix 1 tablespoon of mixture with olive oil. If desired, add balsamic vinegar. Serve with slices of crusty bread.
The remaining dry mixture can be stored in your pantry for up to 6 months.
In a food processor or blender, combine all ingredients. Blend on high until smooth, scraping down the sides as needed. Transfer to a small serving bowl and garnish with a drizzle of olive oil, if desired. Great with carrot sticks and pita bread.
Fold a slice of salami in half, then in half again (should look like a quarter circle). Place on a cocktail pick (bamboo or your choice), followed by a ball of mozzarella and a tomato wrapped in a large basil leaf. Serve with a mixture of olive oil and balsamic vinegar or a balsamic reduction for dipping.
*Genoa or hard salami works well, as well as soppressata.
In a large mixing bowl, combine all of the ingredients. Add additional peanut butter, if needed, to get all the ingredients to stick together. Place the mixture in the fridge and allow to chill for at least 30 minutes. Remove from fridge and form into 1.5″ balls. Place the balls back in the fridge for at least 20 minutes. Remove from the fridge and serve.
Makes about 24 protein bites.
Recipe Credits: BYU Dietetics Graduate Interns
In a bowl, combine onion, carrot, potato, and peas. Add the garlic, salt, and all the spices. Add half the gram flour and then add the water gradually until you have a doughy, not too liquid, texture. Add more gram flour and water until the vegetables are all lightly coated in the mixture.
Pour oil into a non-stick saucepan or skillet until it is about 1 ½ inches deep. Heat the oil on medium-high heat until a small amount of the batter sizzles on contact. Using two spoons, scoop the pakora batter into balls and drop into the oil. Fry the pakoras in small batches of 4 or 5 and remove from the oil when golden.
Serve with tamarind chutney, cilantro mint chutney, and cucumber raita.
Place crackers in a gallon Ziploc bag. Pour remaining ingredients over crackers and shake until all crackers are evenly coated. Serve and enjoy!
Mix all ingredients together. Green onions and chopped water chestnuts can be added for texture and flavor. Serve with Hawaiian sweet bread.
