Dips
Spicy Salsa
5 Medium Tomatoes, Seeded
1 Cup White Onion
1/2 Green Bell Pepper
Jalapeño Peppers, to taste
2 Cloves Garlic
1 Tbsp. Wine Vinegar
1 Tbsp. Olive Oil
1 Tsp. Salt
A Few Sprigs of Fresh Parsley
Combine all ingredients in a food processor. Serve with Bachman 21g Whole Grain Tortilla Chips or MultiGrain Tortilla Chips.
Buffalo Chicken Dip
10 oz. Cooked Chicken Breast, Shredded
16 oz. Cream Cheese
1/4 Cup Hot Sauce
1 Cup Low-Fat Ranch Dressing
1 1/2 Cup Shredded Natural Cheddar Cheese
Preheat oven to 350 degrees. Soften Cream Cheese in a large sauce pan over low heat. Stir in Chicken, Ranch Dressing, Hot Sauce, and 1 cup of the Cheddar Cheese. Pour mixture into a 13x9” Baking Dish. Sprinkle remaining cheddar on the top. Bake for 15-20 minutes, until hot and bubbly. Allow to cool before serving. Serve with Bachman 21g Whole Grain Tortilla Chips or Pita Pretzel Squares and Celery.
Carrot Yogurt Dip
8 oz. Carrots (4 Medium or 2 Large Carrots)
6 oz. All-Natural Plain Yogurt
1 Clove Garlic, Peeled and Mashed
1 Tbsp. Olive Oil
2 Tsp. Lemon Juice
1/2 Tsp. Salt
Parsley (For Garnish)
6 oz. All-Natural Plain Yogurt
1 Clove Garlic, Peeled and Mashed
1 Tbsp. Olive Oil
2 Tsp. Lemon Juice
1/2 Tsp. Salt
Parsley (For Garnish)
Wash and peel carrots. In a food processor, first shred, then puree carrots. In separate bowl, add together yogurt, garlic, olive oil, lemon juice, and salt. Briefly stir with spoon or spatula (avoid over mixing so that yogurt does not become runny). Pour pureed carrots from the food processor into the yogurt mixture and stir only until combined. Garnish with parsley. Serve with Bachman Pita Pretzel Squares.
Quick and Easy Chunky Guacamole Dip
3 Ripe Avocados
¼ of a Large White Onion, Diced
2 Medium Tomatoes, Seeded and Diced
½ Lemon, juiced
¾ Tsp. Salt
¾ Tsp. Pepper
1 Poblano Pepper, Minced (Optional)
¼ of a Large White Onion, Diced
2 Medium Tomatoes, Seeded and Diced
½ Lemon, juiced
¾ Tsp. Salt
¾ Tsp. Pepper
1 Poblano Pepper, Minced (Optional)
Cut the Avocados into halves. Remove the pits and scoop the avocado pulp into a medium sized bowl. Mash the avocados using a fork. Stir in the lemon juice, salt and pepper, then fold in the onion, tomato, and (optional) poblano pepper. Cover and chill in the refrigerator for 1 hour before serving.
Layered Taco Dip
1 - 16 oz. Can Refried Beans
¼ White Onion, finely diced
1 Jalapeño Pepper, finely chopped
1 tbsp. Minced Garlic
1 ½ tsp. Salt
1 ½ tsp. Black Pepper
½ tsp. Oregano
¼ tsp. Crushed Red Pepper
1 lb. Lean Ground Beef
1 c. Low Fat or Fat Free Sour Cream
1 c. Shredded Sharp Cheddar Cheese
1 c. Shredded Lettuce
1 c. Diced Tomato
½ c. Chopped Green Onion
½ c. Sliced Black Olives
¼ White Onion, finely diced
1 Jalapeño Pepper, finely chopped
1 tbsp. Minced Garlic
1 ½ tsp. Salt
1 ½ tsp. Black Pepper
½ tsp. Oregano
¼ tsp. Crushed Red Pepper
1 lb. Lean Ground Beef
1 c. Low Fat or Fat Free Sour Cream
1 c. Shredded Sharp Cheddar Cheese
1 c. Shredded Lettuce
1 c. Diced Tomato
½ c. Chopped Green Onion
½ c. Sliced Black Olives
Coat a Skillet with non-stick cooking spray. Add White Onions, Garlic, and Jalapeño Pepper. Cook until the onions begin to brown, then add Ground Beef and cook thoroughly. Add, Salt, Pepper, Oregano and Crushed Red Pepper. Stir thoroughly then drain any excess juice and set aside. Spread the refried beans onto the bottom of a large serving platter or pie plate. Spread the ground beef mixture over the refried beans. Then continue to layer in this order: Sour Cream, Lettuce, Tomato, Green Onions, and Black Olives. Serve immediately with Bachman 21g Whole Grain Tortilla Chips. Perfect for Football Season!
Submit your favorite Bachman Recipes to webmaster@thebachmancompany.com