So I didn’t mention this yet, but today was my TREAT DAY!
I stared with a few old favorites…
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
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
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
3 cups (1 package) peanut butter cookie mix
2 cups plain Greek yogurt
1 cup Cool Whip
1 cup chocolate chips
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!
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!