sour cream Archives

Layer Dip @popchips For The Big Game

February 3, 2017 by Kristin

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.

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Chilaquiles With Sprouted Corn Tortillas

January 20, 2016 by Kristin

Although I rarely cook Mexican food, this chilaquiles recipe kind of set the stage for my cooking style. It was the first time I snuck shredded zucchini in a dish. And it was one of the first dishes that gave me the confidence to start playing around with modifications.

This time around, I modified by adding pulled chicken thigh meat and substituting regular corn tortillas with sprouted corn tortillas. And let me just tell ya, this was the best chilaquiles yet!

Recipe below lightly adapted from EatingWell.com.

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Gingerbread Lofthouse Cookie Recipe

December 13, 2015 by Kristin

Cookies are not my weak spot. A brownie sundae? You bet ya! But cookies have never really been my thing. Unless.. it’s a container of those fluffy, cakey cookies with a perfect circle of frosting with sprinkles that can typically be found in the bakery. That kind of cookie can be my thing.

I did some super sophisticated Google searching: “fluffy, cakey cookies”, “super fluffy cookies”, “cake-like cookies”. From there, I found out that my guiltiest cookie pleasure has a brand name, Lofthouse Cookies. I found a few blogger recipes, like this one from Two Peas & Their Pod, and realized I’m not the only one with an obsession.

I quickly made this recipe my own and modified to be gingerbread-esque, using brown sugar, molasses, freshly grated ginger, and Chinese five spice {my holiday fav}. And now I can’t stop, won’t stop, taking a cookie with me every time I leave the kitchen!

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Chipotle Layer Dip With Avocados & Green Chiles

September 6, 2015 by Kristin

Layer dip reminds me of the glory days of college. One of my roommates {and dearest friends}, Emily, would always whip up a batch on Gator gamedays. Her raw-tomato-free dip quickly became my favorite gameday thing, Sunday thing, Tuesday thing. It wasn’t uncommon to convince her to skip class, make dip, stay in PJs, pop in a John Cusack flick, and dominate an entire 8 x 11 tray. It was college. It was lazy. It was perfect.

Fast forward to adulthood, I still use Emily’s general formula for layer dip: beans, cheese, salsa in lieu of tomatoes, taco seasoning, green chiles, etc., etc.. From her, I learned not to commit myself to seven layers, but to layer only the good {to me} stuff.

So this weekend, to kick-off college football season, I made a layer dip with the things I’m craving lately: chipotle salsa and green chiles. It’s smoky, spicy, a little more adult than the college version, and I have no doubt that it’ll be a hit!

Goooooo Gators!!

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