Sides Recipes Archives

Layer Dip @popchips For The Big Game

February 3, 2017 by Kristin Leave a Comment

Other than watching the Florida vs. Florida State game growing up, football wasn’t a deal in my house. It wasn’t until college that I remember celebrating any big games. And even then, I certainly didn’t get excited about who was playing who. But what I did get excited about was all the yummy food. If tolerating football meant I would be granted access to dozens of dips and bite-sized snacks, then I was all about tolerating football.

And while I loved eating the snacks that other people had dreamt up, I’ve always taken it upon myself to make a lighter version of something – a safe dish, one that I know with certainty didn’t include a super secret jar of mayonnaise.
So when popchips gave me the opportunity to create a big game recipe using popchips ridges, I was all over it! popchips ridges are gluten-free and have zero grams of trans fat, no artificial flavors, and no added preservatives. These chips aren’t baked or fried, but popped! They also come in flavors that make the perfect as-is snack, like cheddar & sour cream, tangy bbq, and chili cheese. The perfectly salty version is also delish on its own, but makes a wonderful foundation for a variety of big game snacks as well.

Combining my loves of layer dips and bite-sized snacks, I topped the perfectly salted popchips ridges with a simplified version of “seven layer dip”. The chips are topped with a layer of melted cheese that adds flavor and acts as a moisture barrier between the chip and bean dip, keeping the chip crispy for longer. And then I added layers of spiced bean dip, green chiles, and tomatoes for tang {and color}.

Shop popchips online and get 20% off on your order by clicking http://popchi.ps/shopridges and using offer code “BIGGAME20”!

This post is sponsored by Single Edition Media on behalf of popchips.

Spinach & Parmesan Deviled Eggs

November 28, 2016 by Kristin 5 Comments

It’s potluck h’orderves season which, for someone who loves tasting bites of everything, is the greatest time of year! Growing up, there were two dishes that were sure to be on my grandma’s kitchen counter before a special occasion meal: a relish tray and deviled eggs. Now that I’m in Austin and, well, it’s 2016, counters are more likely to be filled with hummus and charcuterie than Grandma’s classics.

But over the past couple years, there’s been a resurgence of deviled eggs on restaurant menus. And not your typical deviled eggs, super fancy pants deviled eggs. So when I unpacked a package full of La Terra Fina spinach dips into my fridge and placed them next to a carton of eggs, putting the two together in a dish seemed like the obvious way to whip up some fancy pants deviled eggs.

There a few wonderful things about this recipe. First, the ingredient list is minimal and there’s no “salt and pepper, to taste” line in the instructions. So when your mind is in party-mode and you’re more interested in remembering to put on mascara than worrying about the right balance of salt, this recipe’s got ya covered.

Second, this dip is made with Greek yogurt which is much lighter than mayonnaise. And if you’re going to eat an embarrassing amount of deviled eggs in one sitting {like me}, a lighter deviled egg will allow you to move on to your next bite a little more comfortably.

And lastly, it’s a fun and easy way to change up a classic dish!

Although I received compensation to create a recipe for La Terra Fina, the opinions in this post are completely my own and based on my experience.

Homemade Granola With Quinoa & Coconut Chips

May 4, 2016 by Kristin Leave a Comment

Can you believe it’s been over two years since I’ve made my favorite granola recipe?? The same recipe that I’ve raved about a lot lately. As if I made it all the time. As if I made it just the other day..

I parked myself in the kitchen over the weekend and whipped up a batch. I munched here, I munched there. I made granola desserts with milk, strawberries, and bananas. I made açaí smoothie bowls topped with granola, mango, strawberries and bananas. And before I knew it, I was left with crumbs. I had eaten my way through a seemingly impossible-to-finish jar of granola. And two years later, I’m just as pleased with this granola recipe as I was from the very start.

Sweet Potatoes With Garlic & Basil Compound Butter

April 10, 2016 by Kristin Leave a Comment

Sweet potatoes are one of those foods that don’t take a ton of effort to go from good to great. Take the time to oil and salt the skin. Take the time to pop them in the oven. And while that’s all happening, why not spend a few minutes of that time mixing up compound butter with fresh garlic and basil?

I picked up a basil plant at the grocery a few weeks ago and, although it’s almost naked, managed to find four decently sized leaves to chop. I crushed a couple cloves of garlic and found that I’d taken care of all the hard tasks. Making compound butter is a chore that barely takes minutes and is so worth the reward.

Garlic and basil compound butter went wonderfully with sweet potatoes but would also make white potatoes, steaks, and seafood extra delicious!