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Archive for the tag “cream cheese”

Pretzel Crisps Make Fun Appetizers

Check out new Pretzel Crisps by the makers of New York Style Bagel Chips and Pita chips!

They’re perfect for fun appetizers.  Above left is smoked salmon, cream cheese and dill atop an “Everything”-flavored pretzel crisp.  Above left is jalapeno cheddar and salami atop an Original flavor.  More pairing ideas on the website.

I’m not a huge pretzel person, but I preferred this shape (and ease of adding other flavors) compared to regular pretzels.  I served them with a cheesy sage dip at a recent dinner party and people seemed to enjoy them.  Thanks to Shaina for sending some samples my way.

Recipe: Bacon Gorgonzola Dip

There are two types of people: those who put healthy ingredients into almost every recipe and those who figure that healthy foods should stay in the vegetable kingdom.

I figure I’ll be prepared when I have kids someday because I have already perfected the art of “sneaking” healthy foods into everything from muffins to, well, bacon Gorgonzola dip. This recipe (secretly) features sauerkraut. Fermented foods like sauerkraut aid digestion and overall health. I figure as long as I’m trying to eat nutritional powerhouses I may as well prepare them in tasty ways.

Bacon Gorgonzola Dip

Adapted from Great Lakes Kraut

6 slices bacon
4 cloves garlic, minced
2 blocks (16 oz) cream cheese, softened (low-fat or nonfat okay)
1/3 cup Gorgonzola cheese, crumbled
1 small tomato, diced
2 Tbsp milk (low-fat or nonfat okay)
1/3 cup chives, finely chopped
1/3 cup sauerkraut, drained (reserving 2 Tbsp of juice)

    1. Preheat oven to 350°F. Cut bacon strips in half and cook over medium high heat until crisp. Remove from pan and crumble. Discard bacon drippings, leaving only enough to sauté garlic. Add garlic and cook until soft.

    2. In medium bowl, mix cream cheese until soft and creamy. Add sautéed garlic, cheese, diced tomato, milk, chives, and bacon. (Reserve some chives and bacon for sprinkling on top.) Mix until well blended. Add the sauerkraut and reserved juice.

    3. Spread evenly in an 8″ x 8″ ovenproof dish. Sprinkle the remaining chives and bacon on top. Cover with aluminum foil and bake 30 minutes.

    Serve warm with crusty bread, bagel chips, or raw vegetables.

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