Don’t forget da’ dip: New ways to ascent your apps


For a turn on tradition, try this uninformed tomato and pineapple salsa from Weaver’s Orchard.

For a turn on tradition, try this uninformed tomato and pineapple salsa from Weaver’s Orchard.
Photo by Emily Ryan









MAKE YOUR OWN CHIPS

Wow guest with not usually tasty dips, though also homemade chips.

“If we have a tiny additional time, it’s good to have a baked chips,” suggested cook Janice Wiley of The Seasoned Artisans and Too Busy Cooks. “They do come out unequivocally well.”

She uses store-bought tortillas, seasoned to taste, and offers some baking advice.

“You have to locate them only during a right minute,” Wiley said.

Baked Tortilla Chips

Ingredients

¼ crater margarine melted

2 teaspoons chili powder

½ teaspoon belligerent cumin

½ teaspoon parsley flakes

2 teaspoons orange juice

6 burrito-size flour tortillas

Instructions

Preheat oven to 425 degrees. In a tiny bowl, brew all reduction solely tortillas. Brush reduction on one side of any tortilla (sprinkle with salt, if desired). Cut any tortilla into 8 wedges (a pizza knife works great!). On a greased baking sheet, arrange tortilla wedges in a singular layer. Bake about 8 mins or until golden and crisp. Serve comfortable or cold on a handle rack. Store in an indisputable container. Makes 48 chips.

RECIPE COURTESY OF THE SEASONED ARTISANS

The feverishness is on – time for backyard barbecues, picnics in a park and beachfront bashes. So, squeeze some crackers, chips or veggies and drop into summer!

“It’s kind of like a slow-eating thing since we can speak and splash and dip,” pronounced cook Janice Wiley of The Seasoned Artisans, a personal cook and catering service, and Too Busy Cooks in Collegeville.

Spice adult your subsequent celebration with her roasted red peppers drop or chili duck dip.

“I’ve been creation that one for years,” she recalled. “I adore Mexican food, so we adore all a opposite spices that are incredible.”

Served warm, “the duck one is substantially my favorite,” Wiley admitted. “And salsas. we adore to make salsas.”

Nothing beats summer salsas packaged with internal produce.

“It’s only unequivocally good to use what’s entrance into season,” pronounced Deb Czartorynski, deli manager during Weaver’s Orchard in Morgantown. “We do a pink salsa when peaches are entrance in and tomato-pineapple salsa in a summer when a tomatoes are ripe.”

Customers can’t wait for her artistic combinations.

“Pick a freshest, best fruit and vegetables that we can,” she explained. “And don’t be fearful to experiment.”

Prefer booze and cheese? Then this final dip’s certain to please. At special events, Manatawny Creek Winery in Douglassville offers a brew of Merlot, internal cheddar and roasted garlic.

“What a good combo – roasted garlic, cheese and wine,” pronounced winemaker Joanne Levengood. “Do we unequivocally need anything some-more in life?”

“Maybe some chocolate,” she total with a laugh.

Roasted Garlic-Cheddar Cheese-Merlot Dip

Ingredients

8 ounces shredded cheddar

8 ounces cream cheese

8 tablespoons butter

½ crater Merlot wine

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

½ crater chopped parsley

16 roasted garlic cloves

1 teaspoon uninformed chopped rosemary (or to taste)

Salt and pepper

Instructions

Puree all in food processor until smooth. Adjust seasonings to taste. Serve during room feverishness with favorite crackers or vegetables.

RECIPE COURTESY OF MANATAWNY CREEK WINERY

Fresh Tomato Pineapple Salsa

Ingredients

8 middle tomatoes (about 4 pounds)

2 chopped orange bell peppers

1 middle chopped red onion

6 garlic cloves, minced

Chopped cilantro to taste

2 seeded and finely chopped jalapeño peppers

Juice of 2 limes

1 teaspoon salt

Chopped pineapple to taste

Instructions

Combine all reduction in a vast play and supplement cilantro, salt and peppers to taste. Serve with tortilla chips.

RECIPE COURTESY OF DEB CZARTORYNSKI, WEAVER’S ORCHARD

Fresh Peach Salsa

Ingredients

10 peaches, skins private and chopped

½ middle onion, chopped

1 finely chopped jalapeño pepper, seeds removed

Juice of 2 limes

Cilantro, finely chopped, to taste

Salt and peppers to taste

Instructions

Combine all reduction in a vast play and supplement cilantro, salt and peppers to taste. Serve with tortilla chips.

RECIPE COURTESY OF DEB CZARTORYNSKI, WEAVER’S ORCHARD

Watermelon Salsa

Ingredients

2 cups diced seedless watermelon

1 tomato, chopped

¾ crater finely chopped red onion

1 can black beans, rinsed and drained

2 jalapeño peppers, seeded and chopped

¼ crater minced uninformed cilantro

2 teaspoons brownish-red sugar

1 garlic clove, minced

½ teaspoon salt

Instructions

Mix together, cover and cool for 1 hour. Drain if required before serving.

RECIPE COURTESY OF DEB CZARTORYNSKI, WEAVER’S ORCHARD

Roasted Red Pepper Dip

Ingredients

1 (7-ounce) jar roasted honeyed red peppers

1 to 2 teaspoons bottled chopped red jalapeño peppers (or 1 tiny uninformed pepper, chopped)

8 ounces cream cheese (or goat cheese) cut up

2 tablespoons olive oil

1 tablespoon honey

1 clove garlic, quartered

2 tablespoons uninformed rosemary (or oregano)

Instructions

In a food processor, brew all reduction solely for a rosemary and routine until smooth. Add rosemary and beat until combined. Transfer to a portion play and offer immediately or cover and cool for adult to 2 days. Serve with assorted vegetables and/or chips. Makes 1 cup.

RECIPE COURTESY OF THE SEASONED ARTISANS

Chili Chicken Dip (to be served warm)

Ingredients

2 teaspoons chili powder

2 teaspoons belligerent cumin

1½ teaspoons oregano

1 teaspoon garlic

1 teaspoon dejected red peppers flakes

1½ pounds belligerent chicken

2 middle tomatoes, chopped

1 crater cheddar cheese (optional)

Chopped immature onion for garnish

Instructions

Blend spices; brew into belligerent chicken. In a nonstick skillet coated with cooking spray, sauté duck over middle feverishness 7 to 8 mins until done. Add tomatoes and cook 5 to 8 some-more minutes. Serve comfortable in a shoal dish. If desired, tip with cheese and immature onions. Serve with tortilla chips. Makes 4 cups.

Notes: For a low-fat option, reinstate a cheese and offer with baked tortilla chips. For a vegetarian option, reinstate a belligerent duck with “meatless crumbles.”

RECIPE COURTESY OF THE SEASONED ARTISANS

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