Roasted Garlic Spinach Hummus

This Holiday season has been filled with lots of cookies for me so this healthy treat comes in handy.  I love love  looooove my food processor! Hummus is one of my favorite dips to snack on with crackers or vegetables if I’m really trying to be healthy. I usually always have some stocked in my refrigerator at home. I still ask myself why I continue to buy them when I can easily make it at home!  This recipe came about after I had roasted garlic (it was my first time) and you can find the recipe I used HERE from Simply Recipes.  I wasn’t sure how the garlic would come out. BUT it was amazing just as it smelt like roasting in my oven…Roasting garlic is the easiest things you can make and it’s so versatile. This recipe is a great snack and an excellent way to stay healthy! I also like to drizzle olive oil on the top of my hummus and sprinkle salt and pepper before serving. To store the hummus, cover with plastic wrap and keep in the refrigerator up to 5 days.

Check out my other hummus recipes:

Everything Hummus

Spinach Artichoke Hummus

Spicy Garlic Hummus

Chickpea and Black Bean Hummus

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Roasted Garlic Spinach Hummus

10 minutes

Yield: About 8

Roasted Garlic Spinach Hummus

This hummus is extra creamy and has an extra health boost with perfectly roasted garlic and fresh spinach!

Ingredients

1 can of garbanzo beans; drained and rinsed

1 cup of spinach; steamed

2 cloves of roasted garlic

2 Tbsp. extra virgin olive oil

the juice of 1 small lemon

Salt and Pepper to taste

Instructions

  1. Combine garbanzo beans, spinach, roasted garlic olive oil, lemon juice, and salt and pepper. Pulse in the food processor until smooth; about 3 minutes. Stir every 30 seconds to ensure smoothness and creaminess. Add more olive oil if necessary to get the consistency you desire. Serve and enjoy this delicious healthy snack!

This can last up to 5 days in the refrigerator.

http://kathrynskitchenblog.com/2016/12/roasted-garlic-spinach-hummus/

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Fresh Apricot & Prosciutto Bites

I love snacking on foods that are fresh and healthy. The day I came up with this small bite snack, I originally went to the grocery store to get fresh figs, feta cheese, and prosciutto. I was going to stuff the figs with cheese and then wrap prosciutto around them. But, I went to Trader Joe’s and my plans can easily get changed by the beautiful looking fruits they have displayed right when you walk in. I saw these bright orange apricots that looked sweet and juicy to perfection so I had to grab them…burrata cheese has become a recent favorite of mine because of the fresh taste it has and it’s made from mozzarella cheese. I really wasn’t sure if this would pair well together but all of the flavors blend in with each other perfectly. Summer is just around the corner so these would be the perfect snack or small bites! 🙂

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Fresh Apricot & Prosciutto Bites

Fresh Apricot & Prosciutto Bites

Ingredients

4 fresh apricots, sliced in half with pits removed

4 oz. fresh burrata cheese

4 slices of prosciutto

Balsamic vinegar

Honey

Salt and pepper to taste

Instructions

  1. Place sliced apricots on a platter. Top with burrata cheese and prosciutto, then drizzle vinegar, honey, and sprinkle with salt and pepper. 🙂 So easy!
http://kathrynskitchenblog.com/2016/05/fresh-apricot-prosciutto-bites/

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Cupcake Muddy Buddies

I loooooove Muddy Buddies and I love cupcakes, so why not combine the two? Muddy Buddies have always been a favorite of mine because its so easy to make, it’s delicious, and it reminds me of being in college when I wanted a sweet snack. It doesn’t get much easier by basically just throwing all of the ingredients in a large plastic bag, shake, and that’s it! These crispy bites resemble a sweet sprinkled vanilla cupcake and they are extremely addicting so beware!

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Cupcake Muddy Buddies

Cupcake Muddy Buddies

If you love sprinkled cupcakes just as much as I do, you will love these crunchy bites of sweetness!

Ingredients

6 cups of Rice Chex cereal

12 ounces of white chocolate candy melts

1 tsp butter extract

1 cup of french vanilla cake mix

1/4 cup powdered sugar

1/4 cup of sprinkles; use as much as desired 🙂

Instructions

  1. Pour cereal into a large gallon zip-lock bag. In a microwavable bag, melt chocolate and butter extract for 1 minute, then stir until melted.
  2. Pour melted chocolate into bag and shake until cereal is covered in chocolate mixture. Add sprinkles and shake.
  3. Add in cake mix and powdered sugar and shake until completely coated. Add more sprinkles if you would like! In my option, you can never have too many sprinkles in/on anything.
  4. Transfer covered muddy buddies into cookie sheet and discard the excess powder. *An easier way to discard powder is to place a cooling rack on the cookie sheet before placing muddy buddies on them. Enjoy!
http://kathrynskitchenblog.com/2016/05/cupcake-muddy-buddies/

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Lite Veggie and Herb Spinach Dip

When it comes to snacking, I try to always go for healthier options. I can snack on dips anytime..whether it’s a salsa, a good guac, hummus, or my favorite…spinach dip. The cream base dips have a bad reputation because they are known for containing lots of fat and they aren’t the healthiest choice. BUT wait–I turned this usual high calorie snack into a lite and nutrient loaded dip that is good for you! This recipe also gives you the opportunity to get your daily veggies 🙂

Using California yogurt as the base of this recipe makes this recipe extra creamy. When purchasing dairy products, look for foods made with 100% Real California milk that feature the Real California Milk or Cheese seal. When you see the Real California seal, you’ll feel good knowing that the product is certified as having been made with 100% Real California Milk from Real California Dairy families.

Strive for foods that make your body happy because they will end up making you happy! Also… Remember, you are what you eat!

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Lite Veggie and Herb Spinach Dip

Lite Veggie and Herb Spinach Dip

Ingredients

2 Cups California plain yogurt

3 Tbsp fat free sour cream

2 cup finely chopped spinach

1 tsp olive oil

2 scallions, finely chopped

1/4 of a red bell pepper, finely minced

1/4 of a green bell pepper, finely minced

1 carrot, finely minced

3 cloves garlic, finely minced

½ teaspoon sea salt

½ teaspoon onion powder

½ teaspoon garlic powder

2 Tbsp fresh parsley; chopped

½ cup finely shredded California cheddar cheese

¼ teaspoon freshly ground black pepper

Instructions

  1. In a large frying pan, saute spinach by combining spinach and olive oil. Saute until spinach is wilted for about 3-4 minutes (the spinach takes only a few minutes to saute).
  2. In a large bowl, combine all of the ingredients and mix until well combined. Refrigerate for at least an hour before serving for the best flavor. Taste and season with more salt and pepper if desired. Serve with pita chips and your favorite veggies!
http://kathrynskitchenblog.com/2016/04/lite-veggie-and-herb-spinach-dip/

“By posting this recipe I am entering a recipe contest sponsored by Real California Milk products and am eligible to win prizes associated with the contest. I was not compensated for my time.”

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5 Layer Fiesta Roll Ups

Looking for an easy snack or appetizer to make for your next get together? Here you go! Ditch the traditional 7 layered dip and get creative with these tasty bites! They have all the of same ingredients as your favorite layered dip except this is bite-sized and it can be on-the-go. You can also add as many different “layers” as you would like–just remember it may get tricky if you add too many more toppings when rolling your tortillas up. These take only a few minutes to assemble and when they are finished they look amazing!

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5 Layer Fiesta Roll Ups

5 Layer Fiesta Roll Ups

This is a unique twist of the traditional 7 layer dip in a delicious bite!

Ingredients

8 spinach tortillas ( you can also whole regular)

1 can of refried beans

1 cup Pico de gallo

1 cup shredded mexican cheese

1 cup whole corn

1 cup black olives

Instructions

  1. Place tortillas on a hard surface. Spoon about 1 tablespoon of re-fried beans to each tortilla. Spread evenly to ensure whole tortilla is covered. Repeat with every tortilla, then sprinkle tortilla with about 1 tablespoon of pico de gallo, shredded cheese, corn, and black olives. Roll tortilla tight to make sure everything stays inside. Wrap up rolled stuffed tortilla with either foil or plastic wrap and place in refrigerator for about 20-30minutes. This will make everything stay together when you cut it into pieces.
  2. Unwrap tortilla and slice into about 1/2 inch slices with a serrated knife. Serve with guacamole, salsa, and sour cream. Enjoy
http://kathrynskitchenblog.com/2016/04/5-layer-fiesta-roll-ups/

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