So I didn’t mention this yet, but today was my TREAT DAY!

The timing couldn’t get any better with this weekend’s Bake-a-Thon.  I had plenty of cookies, but wanted a few other snacks to round out my spread.

 

I stared with a few old favorites…

 

 

Garlic Hummus

 

 

Roasted Red Pepper Hummus

 

 

Spinach Dip

 

And tried a new White Bean Dip

 

This recipe didn’t turn out as good as I had expected.  It was a little watery.  So I added in a few pinto beans, some garlic, and dill.  I’m not so sure about it, but we shall see. 

 

 

Upon further inspection, it seems that I thought the recipe called for 2 cups not 2 cans of white beans. Oops!  The recipe looks promising, so I am sharing it as written (although these pictures don’t do it any justice).  I will definitely give it another try, and see what my coworkers think of my mish mash version.

 

 

White Bean Dip

From EveryDay Food April 2010

 

Ingredients

2 cans (15.5 ounces each) cannellini beans, rinsed and drained

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 to 2 tablespoons red-wine vinegar

1/4 cup water

2 teaspoons finely chopped fresh rosemary

Coarse salt and ground pepper

 

Directions

In a food processor, combine 2 cans (15.5 ounces each) rinsed and drained, 3 tablespoons 1 to 2 tablespoons and cup water. Process until smooth, adding more water if necessary. Add 2 teaspoons finely chopped and pulse until combined. Season with and Transfer to a serving bowl and drizzle with a little oil.

 

But Wait…There’s More!

The BOY and I loved this Pumpkin Dip when I made it this fall, so I was excited to make it again.  Except this time, I spiced it up with the seasonal pumpkin pudding…sooo good!

 

 

I served it with graham and animal crackers.  Here is the recipe! 

 

 

Along with this unbelievably sweet and rich Peanut Butter Cookie Dip.  I have been wanting to make Sugar Cookie Dip from Little Bitty Bakes.  But, the store was sold out of sugar cookie mix…twice!

 

 

So I decided to go with peanut butter instead!

 

 

All I can say is…good decision!  This recipe takes just a few minutes, and only includes three four ingredients.

 

 

I added in some chocolate chips!

 

 

 

Peanut Butter Cookie Dip

Adapted from Little Bitty Bakes

 

Ingredients

3 cups (1 package) peanut butter cookie mix

2 cups plain Greek yogurt

1 cup Cool Whip

1 cup chocolate chips

 

Directions

In a large mixing bowl, stir the cookie mix, yogurt, and Cool Whip with a wire whisk until smooth. Fold in chocolate chips.

Store in an airtight container in the refrigerator until serving.

 

Warning: Add this to your addictingly good list!

 

Yes….There’s More

 

For a healthier option, I made a batch of my favorite Date and Fig Bars with extra coconut.

 

 

They make the perfect 4:00pm afternoon snack, which I look forward to each day.

 

 

The full recipe is HERE, but you can add up to a cup of coconut.

 

 

 

And, Just When You Think You Can’t Eat Any More…

 

 

 

You’ll just have to be patient for the rest of these recipes!