Walnut Red Pepper Dip

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Is it me, or sometimes do you just make a recipe that you just know you can always get along with?  Like… you make it and eat it and just think that you can have this every day forever and not get sick of it?!

Maybe it’s me, but if you don’t know what this feels like, well you just haven’t tried this recipe yet.  I’ve already made it twice this month and I’m making it again this weekend.  It’s that good.

This Dip was something I wanted to try as a “healthy” option for a few things i made for our NYE party this year.  It was the first thing to go… it is SO SO yummy.  I’ll be making it again for the Puppy Bowl Superbowl and think you should too!

Here’s the recipe for all of my friends who have been bugging me all month 🙂

Walnut Red Pepper Dip

Ingredients:
2 cups Raw Walnuts (pieces or whatever is cheaper)
1/2 teaspoon Cumin
1/2 teaspoon Sugar
1 teaspoon Salt
1 jar (12 oz.) Roasted Red Peppers, rinsed and drained
1 Garlic Clove, minced
2 tablespoons Olive Oil
2 teaspoons Lemon Juice

Directions:
1. Pulse walnuts, cumin, sugar, and salt in a food processor until walnuts are finely ground.
2. Add peppers, garlic, olive oil, and lemon juice, process until smooth.
3. Serve with veggies, crackers, chips, or even slices of crusty bread.

Recipe slightly adapted from:  Cooking Light 

Crush those nuts! :)

Crush those nuts! 🙂

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This dip has been delicious on just about everything I’ve put it on!  I have been buying the walnuts from Trader Joe’s, which the only options are for raw walnuts, but it would be just as good if you have roasted walnuts.  Also, since you’re pulverizing the nuts, don’t spend extra money on getting the whole ones either.

ENJOY!

Italian Hoagie Dip

This dip is going to rock your world.

But first, for all of you who are all like, “WTF is a hoagie?” … let’s get this settled before I begin.  A “hoagie” is the Philly word for a Sub Sandwich.  A submarine.  It’s all the same thing.  In Philly… we call them hoagies.  That’s all I’ve ever known, and all I’ll ever call it, so don’t try and convince me otherwise.

SO, this fabulous dip that I’m finally sharing with you (I made it for my Superbowl party!) is a mixture all of the delicious ingredients that go into an Italian Hoagie.  As a dip.  Whaaaaaaaaaaaa?  I know.  It’s ridiculous, and you have to trust me on this, you’re going to love it.

My boyfriend Dave’s obsession with Hoagie Dip started a few years ago, when our friend Allie brought over a grocery store deli-made container of it.  He (and I) fell in love.  Allie wasn’t welcome unless she had a container for a few years.

After not having the famous Hoagie Dip for some time, I decided it was my turn to give it a go and try to make it from scratch.  It turned out amazing, and my favorite part being that it was customizable with light-mayo instead of whatever gross stuff they use at the store.

Hoagie Dip

Ingredients:

1 Onion

1/2 cup Sliced Hot Banana Peppers

1/2 head Iceberg Lettuce

1 Tomato- halved and seeded

1/4 lb each of the following:  Turkey Breast, Ham, Genoa Salami, & Sharp Provelone Cheese (that was the cheapest way for me to go, you can go fancy with the meats if you’d like)

1/2 cup Olive Oil Mayo

1 teaspoon EVOO

1 Tablespoon Dried Oregano

1 Tablespoon Dried Basil

1/2 teaspoon Red Pepper Flakes

Directions:

1.  Chop the Onion, Banana Peppers, Tomato, and Iceberg into a small dice.  Put into a bowl and set aside. 

2.  Chop the Deli Meats and Cheese into small squares/pieces and add into the bowl.  Add the rest of the ingredients and stir.  Serve in a bread bowl if you’d like.  

Easy-Peasy, right?!  You can add Mayo if you want it to be a little creamier, but I liked it the way this turned out.  It was much less mayo-ey than the store bought kind which I definitely appreciated.  Serve this dip with Triscuits, sliced Baguettes, or really anything!

This dip tastes just like the real thing… an Italian Hoagie!!!!

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Had to show off my bread bowl!

Had to show off my bread bowl!

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You may also like these other great dips from It’s Good to be the Cook…

Spicy Pumpkin Hummus

Spicy Pumpkin Hummus

Beth's Famous Buffalo Chicken Dip

Beth’s Famous Buffalo Chicken Dip

Jalapeno Popper Dip

Jalapeno Popper Dip

 

 

Asian-Spiced Sriracha Peanuts

I’ve been absolutely CRAZED the past few weeks!!!!!  Shopping, shopping, more shopping and cleaning has completely booked up my time and thoughts while I’m getting ready to move.  I cannot believe it’s finally here!

Dave, our best friend Adam and I are moving into Philly tomorrow.  I could not be more excited!!

The 3 of us from this summer at a Phillies Game!

The 3 of us from this summer at a Phillies Game!

This week I skipped my favorite workout day to try and start packing up my room.  I literally sat in front of my closet for about 10 minutes, playing with Stella when I decided instead of packing, I should be making peanuts!  It was clearly the more important thing to do, especially after skipping my workout.  (Ugh!!!!!!!!!!!)

I have been obsessing over my Roasted Buffalo Peanuts so I bought THREE pounds of nuts when I was at our local bulk candy/nut store.  I made 2 batch of Buffalo Peanuts and wanted to try out something new.

After rummaging through our spice cabinet, I came up with this awesome recipe.  It is not as spicy as the buffalo variety, but it is packed with flavor and let me tell you… it is the most addictive thing ever!  I sat and ate so many peanuts I felt sick, wasn’t hungry for dinner, and the swing of calories from the peanuts vs not burning 1500 calories during my workout SUCKED!  I have to work out extra hard tonight!

Asian-Spiced Sriracha Peanuts

Recipe by:  It’s Good to be the Cook

Ingredients:

2 cups Salted Peanuts

1 Tablespoon Sunflower oil (or Olive Oil)

2 Tablespoons Sriracha Hot Sauce (my favorite condiment)

1 1/2 teaspoon Chinese Five-Spice

1/2 teaspoon Garlic Powder

1/2 teaspoon White Pepper

1/2 teaspoon Salt

Directions:

1.  Preheat the oven to 350.  Line a baking sheet with foil and spray with pam.

2.  Combine peanuts with oil, Sriracha, and seasonings.  Dump onto the baking sheet and spread out.

3.  Bake for 12-15 minutes until toasted.

*Let cool, they are REALLY hot when they come out of the oven, they will become crunchier when they are cooled also*

Like I mentioned, these are not that spicy, so if you enjoy the kick that the Buffalo Peanuts have… add some Cayenne Pepper to the mix!

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(this was before I ate half of them!!!)

(this was before I ate half of them!!!)