This recipe is from the back of the Calavo Guacamole Chips bag. These chips are so good with Guacamole dip they are addictive. My son wanted to try this dip so badly but I made it for a ladies wine tasting. I definitely owe him. The ladies loved it by the way. I used whatever guacamole dip I could find and the freshly made salsa from the grocery store.
Seven-Layer Dip
Ingredients (serves 6):
8 oz Calavo guacamole or 2-3 Calavo RIPE NOW advocados
1-1/2 cups chopped Calavo tomatoes
8 oz fresh salsa
2-1/4 ounces sliced black olives
1-1/2 cups sour cream
6 oz. grated cheddar cheese
1 package taco seasoning
2 cups refried beans (I used fat free)
Preparation:
Mix refried beans and taco seasoning together, then spread mixture into the bottom of a 9-inch casserole dish. Layer on guacamole or avocado, sour cream, fresh salsa, cheese, tomatoes and olive slices. Serve with Calavo Tortilla Chips.
Enjoy!
The Creative Cook
Wednesday, March 23, 2011
Tuesday, March 22, 2011
Creamy Chicken Potato Soup
A few weeks ago, I was looking for a recipe that would use some left-over chicken. This looked perfect to me. It gives you a one pot meal in a bowl. It is a very nice comforting and tasty soup. Great for a cold, wet day.
Creamy Chicken Potato Soup
Ingredients:
1 medium onion, finely chopped
2 tablespoons butter
3 cups reduced-sodium chicken broth
1 pound potatoes (about 2 medium), cut into 1/2-inch cubes
1-1/2 cups diced cooked chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free milk
1 cup reduced-fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives
Directions:
1. In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper.
2. Combine flour and fat-free milk until smooth. Stir into saucepan. Add evaporated milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.
Yields 6 Servings
Enjoy!
The Creative Cook
Creamy Chicken Potato Soup
Ingredients:
1 medium onion, finely chopped
2 tablespoons butter
3 cups reduced-sodium chicken broth
1 pound potatoes (about 2 medium), cut into 1/2-inch cubes
1-1/2 cups diced cooked chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free milk
1 cup reduced-fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives
Directions:
1. In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper.
2. Combine flour and fat-free milk until smooth. Stir into saucepan. Add evaporated milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.
Yields 6 Servings
Enjoy!
The Creative Cook
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