Friday, January 30, 2015

Friday Foodday

Happy Friday lovebugs! Today we're looking at a beer cocktail and two dips for Super Bowl weekend!

Aperol Mist
c/o Bon Appetit
  • 1 oz. Aperol
  • 1 oz. fresh lemon juice
  • Belgian-style wheat beer (such as Hoegaarden)
  • Lemon twist
  • Combine Aperol and lemon juice in a pint glass filled with ice. Top off with beer. Garnish with lemon twist.

Roasted Southwest Vegetable Cheese Dip
1 12 ounce bag Frozen Southwest Vegetable Blend
3 Tbsp STAR Garlic Grilling Oil
¾-cup Shredded Cheddar
½-cup Shredded Pepper Jack Cheese
½ cup Sour Cream or Mexican Crema
½ cup Olive Oil based Mayonnaise
½ tsp Cayenne Pepper
¼ tsp Ground Pepper
2 cloves Garlic, minced
1 stem Green Onion, sliced on the bias

Preheat oven to 400 degrees. On a non-stick baking sheet, or silicone mat lined sheet, spread out bag of Southwest Vegetable Blend. Sprinkle STAR Garlic Grilling Oil over the vegetables and stir with a spoon to coat vegetables. Place in oven for 15 minutes, stirring half way in between until the vegetables start to darken around some of the edges. If the vegetables begin to brown to quickly, remove from oven early.
While the vegetables are roasting, prepare all other ingredients except green onion. In a large bowl, stir together sour cream and mayonnaise until smooth. Add in cayenne pepper, ground pepper, garlic and shredded cheeses and stir.
Once the vegetables have been removed from the oven, stir them into the cheese and cream mixture. Once combined, pour into an 8x8 or 9x9 square baking dish. Bake for 20 minutes at 400 degrees until bubbly around the edges and heated through. Remove from oven and let rest for several minutes before serving. Serve along sides sour dough bread, crackers or even cocktail shrimp!

Jalapeño Queso Fundido
1 tablespoon olive oil
1/4 cup finely diced yellow onion
1 jalapeño finely diced or sliced plus more for garnish, if desired
salt & pepper, to taste
2 1/2 cups grated sharp cheddar cheese
1/4 cup grated jack cheese {or mozzarella}
cilantro, for garnish

In small cast iron skillet, heat olive oil over medium heat. Saute onions and jalapeños with salt and pepper until tender and brown. Remove hot skillet from heat and stir in cheeses to melt. Top with cilantro and more jalapeños is desired.

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Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.