Spicy Skins with Mashed Potato Avocado Dip

I am in a writing, food and photography rut. This photograph is awful, the post is more than likely going to lack wit, however the recipe is pretty good if I do say so myself.  This dip has goat cheese and lemon juice in it which gives it a nice tang and compliments the heat of the spicy skins. This dish can be served as an appetizer,  side dish or on it's own as small meal. Lila and I ate this for lunch the other day along with a fruit salad and we both really enjoyed it.

Ingredients

4 large baking potatoes

1/4 cup olive oil, plus 1 Tablespoon

2 cloves garlic crushed

1/2 teaspoon of paprika

1 teaspoon dried red hot pepper flakes

2 ripe avocados pitted, peeled and cubed

Juice of 1/2 a lime

5 oz soft goat cheese

Course salt .

Directions

• Preheat oven to 375 degrees.
• Rub potatoes with 1 Tablespoon of olive oil and place on a baking sheet.  Cook for 1 hour until spuds are tender.
• Remove from the oven and let cool to the touch. Cut lengthwise and scoop out the flesh of the potato; leaving a 1/2 inch of potato skin. Set the scooped out potato aside for the dip.
• Cut the skins in half again so the potato is cut into quarters.
• Combine the remaining oil, garlic, paprika and hot red pepper flakes in a large bowl.  Gently add the potato skins and toss lightly to coat.  
• Bake in a 375 degree for 45 minutes or until golden brown and crisp. Remove from oven and sprinkle with course salt.
• While the potato skins are cooking. Combine the extra potato, cubed avocado, crushed garlic, goat cheese and lemon juice. You can use a potato masher or mixer to combine, but I find a food processor or blender works best.
• Serve dip alongside warm potato skins.

Servings
2 to 4


A Broken Oven Tip

This dip would also be great serve alongside veggies or chips.  Instead of baking the potatoes, use 1 cup of instant mashed potatoes. Still yum, but much easier and no waste.  

Kalamata Olive Spread

New Years is right around the corner which means more parties and even more food.  This olive dip is a creamy alternative to an olive tapenade and is super simple to make. Be sure to purchase quality olives. The canned variety have a tendency to make the dip taste tinny -- not sure if that's even a word, but you know what I mean. Jarred, olives are work fine, but if you have access to fresh olives at your grocery store or Mediterranean type market even better.

Ingredients
1 cup pitted Kalmata olives (about 40 to 50 olives)
1 large clove of garlic
2 Tablespoons fresh parsley
1 8 oz. package of cream softened cream cheese.

Directions

• Roughly chop olives, garlic and parsley in a mini food processor or food chopper then place in a medium mixing bowl.
• Add soften cream cheese and stir.
• Chill for 2 hours and pair with your choice of crackers or rustic bread. I like serving this dish with Athenos Garlic & Herb Pita Chips

Servings
2 cups of dip

A Broken Oven Tip
Serve the dip alongside a plate of sundried tomatoes, banana peppers or seasoned meats such as cappicola or prosciutto.

Pumpkin Pie Dip

I'm definitely more of a fresh whipped cream kind of girl, however doing this food blog project I have a new found appreciation for frozen whipped topping. It's creamy light texture is the perfect ingredient for sweet dips and it's low calorie and low fat count is a plus.  The whole canned pumpkin used in this recipe makes it healthier than most dips and it tastes exactly like pumpkin pie which is a huge bonus. This dip is real crowd pleaser and is perfect when served with sliced apples or homemade cinnamon chips. 

Ingredients

16 oz container frozen whipped topping, thawed

5 oz. package instant vanilla pudding mix

15 oz. can solid pack pumpkin

1 teaspoon pumpkin pie spice

Directions

• In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

Servings

4 cups of dip

A Broken Oven Tip

For an even more diet friendly version use low fat or fat free frozen whipped topping as well as sugar free pudding mix.

Summer Fruit Salsa

This fruit salsa and cinnamon chips was a refreshing hit at the Memorial Day cookout we attended this year.  The hosts served fajitas, margaritas and other fare with a Southwest feel so I wanted to bring a dish that complimented the theme, but wasn't too exotic in flavor.  The kids and adults both devoured this by the time dinner was served.  Several guests asked for the recipe and well -- here it is.

Ingredients
1 Golden Delicious apple
2 kiwi fruits
1/2 pound strawberries
1 pint of blackberries
1 heaping tablespoon of apricot preserves
1 tablespoon of white sugar

1 teaspoon of brown sugar

Directions

Dice all the fruit and place in a bowl

Add the white sugar, brown sugar and preserves to the fruit and mix gently.

Serve with homemade cinnamon chips.

Servings

Makes approximately 2-3 cups of salsa

A Broken Oven Tip

This is a very versatile recipe. Use whatever fruit you have on hand -- blueberries, peaches, pears, mandarin oranges you name it, it should work. Same with the preserves, use whatever you have on hand. Don't be afraid to experiment.

Easiest Fruit Dip Ever

We we're invited to a house party on New Year's Eve where the hostess made this refreshing fruit dip "Hi Kelly!" and served it with a variety of fresh fruits.  In addition to this being the easiest fruit dip ever, this recipe is also nice low fat and low calorie alternative to the ass widening marshmallow and cream cheese dip I adore so much. It really is perfect for parties or just to make and have around for snack time. Lila likes to dip her graham crackers, vanilla wafers and bananas in the dip and sometimes she'll just eat it straight with a spoon.

Ingredients
8 oz. tub of light frozen whipped topping
6 oz, container of light strawberry yogurt

Directions

• Combine whip topping and yogurt in a bowl and mix.
• Keep refrigerated until ready to serve.
• Yes, that is it!

Servings
Makes approximately 3 cups of dip

A Broken Oven Tip
This dip is not only great with fruit, but also served with homemade cinnamon chips.