Browsing Appetizers & Dips

Smoked Mozarella & Tomato Dip

March7

Wildtree Smoked Mozarella & Tomato Dip

 Recipe: Smoked Mozarella & Tomato Dip

Ingredients

  • 4 teasoons Wildtree Smoked Mozzarella & Tomato Blend, #10209
  • 2 tablespoons warm Water
  • 8 ounces Cream Cheese, softened

Instructions

  1. Mix the Smoke Mozzarella Blend with water and let soak until thoroughly rehydrated
  2. Combine with the cream cheese and blend until fully incorporated
  3. Chill for an hour to let flavors develop

Baked Green Bean Fries with Garlic Aioli

January4

 

Recipe: Wildtree Baked Green Bean Fries with Garlic Aioli

Baked Green Bean Fries with Garlic Aioli

Serves 5

Ingredients

  • 2 eggs
  • 1 cup Italian style bread crumbs
  • 8 ounces French green beans (Haricot Verts)
  • 2 tablespoons light sour cream
  • 2 tablespoons light mayonnaise
  • 2 teaspoons Wildtree Garlic Galore Seasoning Blend
  • 2 teaspoons prepared horseradish
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. Whisk the two eggs in a bowl.
  4. In a separate bowl add the bread crumbs.
  5. Dip the green beans in the egg, coat in the breadcrumbs, and place on the parchment lined baking sheet.
  6. Bake for 12-15 minutes or until breadcrumbs are golden and green beans are tender.
  7. While the green beans are baking, mix together the remaining ingredients.
  8. Serve as a dipping sauce with the green bean fries.

Quick notes

Calories: 160 Fat: 6g Saturated Fat: 1g Carbohydrates: 21g Fiber: 3g Protein: 6g Cholesterol: 90mg Sodium: 730mg

posted under Appetizers & Dips, Home, Vegetables & Side Dishes (mostly vegetarian recipes) | Comments Off on Baked Green Bean Fries with Garlic Aioli

Vegetable Medley Salad

January4

Recipe: Wildtree Vegetable Medley Salad

Summary: Our Rosemary Garlic Dressing & Marinade is so versatile! We feature it as a marinade, but you can also try it out with a vegetable medley salad, as shown here!

Vegetable Medley Salad

posted under Appetizers & Dips, Home, Salads & Salad Dressings | Comments Off on Vegetable Medley Salad

Avocado Deviled Eggs

October14

Avocado Eggs

Ingredients

  • 4 eggs, hard boiled
  • 1 avocado
  • 1/2 teaspoon Wildtree Dill Dip, #10191
  • Paprika and/or Alfalfa sprouts

Instructions

  1. Peel the hard boiled eggs, cut in half length-wise.
  2. Carefully empty the yolks and scoop out the avocado flesh into a small food processor. (We used a hand blender, that works well too.)
  3. Add the Dill Dip. Puree until smooth.
  4. Spoon (or pipe) the mixture back into the egg white halves.
  5. Garnish, and eat right away.

Nutritional Info

Calories: 70 Fat: 6g Saturated Fat: 1.5g Carbohydrates: 2g Fiber: 2g Protein: 3g Cholesterol: 95mg Sodium: 60mg

Spicy Chipotle Ranch Dip

October11

Wildtree Chipotle Ranch Dip

Recipe: Wildtree Spicy Chipotle Ranch Dip

Summary: Package Directions

Ingredients

  • 8 ounces sour cream
  • 2 teaspoons to 1 tablespoon Wildtree Spicy Chipotle Ranch, #10822

Instructions

  1. Combine the sour cream and Spicy Chipotle Ranch, depending on how spicy you want the dip to be
  2. Refrigerate
  3. Serve with sliced veggies, chips, or crackers

Quick Notes

Try with Greek Yogurt!

Calories: 60  Fat: 4.5g  Saturated Fat: 3.5g  Carbohydrates: 2g  Fiber: 0g  Protein: 1g  Cholesterol: 20mg  Sodium: 105mg

Number of servings (yield): 8

posted under Appetizers & Dips, Home | Comments Off on Spicy Chipotle Ranch Dip

So Simple ~ So Delish Guacamole Dip

July14

Wildtree Guacamoli

Recipe: Wildtree Guacamole Dip

Ingredients

  • 2 Avocados
  • 2-4 tsp Guacamole Seasoning, #10628

Instructions

  1. Slice the avocados in half, twist to separate, remove pit
  2. Scoop out flesh with spoon and mash with fork
  3. Add the Guacamole Seasoning and refrigerate at least 2 hours
  4. Sprinkle top with Lemon Juice to prevent browning, or mist with a little cooking oil – Zesty Lemon Grapeseed Oil would be perfect

Quick Notes

Leftovers – springle top with lemon juice or mist with oil ~ cover in fridge to prevent browning

Variations

Add Diced Tomato, a couple of dashes of Worcestrshire Sauce, and/or 1 to 2 tablespoons Sour Cream or plain Greek Yogurt. Serve with chips, tacos, fajitas or chili.

Bacon Cheddar Chipotle Dip

November19

Wildtree Bacon Cheddar Chipotle Dip

Ingredients

  • 1 cup Greek Style Yogurt or reduced-fat Sour Cream
  • 8 ounces Neufchâtel, softened
  • 1 cup low-fat shredded Cheddar Cheese
  • 1 1/2 teaspoons Wildtree Chipotle Lime Rub or Wildtree Spicy Chipotle Ranch, #10822
  • 1 cup cooked Turkey Bacon, chopped

Instructions

  1. Mix all ingredients in a medium bowl, and transfer to a casserole dish
  2. Bake in the oven at 350 for 20 minutes
  3. Serve with veggies, crackers, and tortilla chips

Quick Notes

The Turkey Bacon & the Greek Yogurt are healthier alternatives, and the flavor is delicious!

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Jalapeño Artichoke Dip

February14

Recipe: Wildtree Jalapeño Artichoke Dip

Summary: Wildtree Recipe

Ingredients

  • 1 cup Mayonnaise, light
  • 8 ounces Greek Yogurt, fat free
  • 2 cans Artichoke Hearts, drained & chopped
  • 1 cup shredded Monterey Jack Cheese
  • 1⁄2 cup shredded Parmesan Cheese
  • 1 – 2 tablespoons Wildtree Jalapeño Pepper Blend, #10206, to taste

Instructions

  1. Mix all of the ingredients together
  2. Warm in a crock pot on low for 1 hour or in an oven at 350°F for 15 minutes

Quick Notes

Calories 210; Fat 16g; Saturated Fat 3.5g; Carbohydrates 9g; Fiber 0g; Protein 9g; Cholesterol 25mg; Sodium 520mg

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Blazin’ Buffalo Chicken Dip

December19

Blazin Buffalo Dip

Summary: Wildtree Package Recipe

Ingredients

  • 1 cup cooked chicken
  • 8 ounces cream cheese
  • ¼ cup red onion, diced
  • 1 cup shredded cheddar
  • ¼ cup parmesan cheese
  • 2 tablespoons Wildtree Blazin’ Buffalo Blend, #10787

Instructions

  1. Stir all ingredients together and bake in a small casserole dish at 350°F for about 20 minutes, or until bubbly.

Quick Notes

Calories 270; Fat 22g; Saturated Fat 12g; Carbohydrates 3g; Fiber 0g; Protein 16g; Cholesterol 85mg; Sodium 520mg

Number of servings (yield): 6

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Fiesta Salsa

October12

Fiesta Salsa

Recipe: Wildtree Fiesta Salsa

Ingredients

  • 2 to 4 tablespoons Wildtree Fiesta Salsa Mix, #10697
  • 1-14.5 ounce can of Diced Tomatoes, no sodium or low sodium

Instructions

  1. Combine Salsa Mix with the diced tomatoes
  2. Chill 1 hour

Quick Notes

I prefer using 2 Tablespoons of the mix, but my friend Holly likes the Salsa best with the full 4 Tablespoons – a matter of taste I guess.

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Tortellini Kabobs

August3

Recipe: Tortellini Kabobs

Ingredients

  • 1 (8 ounce) package spinach tortellini
  • 1 pint grape tomatoes
  • 1 (7 ounce) package fresh baby mozzarella
  • 20 wooden skewers
  • 1/3 cup Wildtree Basil Pesto #10120
  • 1/4 cup warm water
  • 1/2 cup ricotta cheese
  • 2 tablespoons sour cream

Instructions

  1. Bring water in a medium sized sauce pan to a boil. Add tortellini and cook about 10 minutes or until pasta is al dente.
  2. Drain and rinse under cold water to cool off enough to handle with your hands.
  3. Thread each skewer with a tortellini followed by a tomato, another tortellini and topped with a mozzarella ball.
  4. For the dipping sauce Pour Basil Pesto into a bowl. Then add ricotta and sour cream. Stir to blend.

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Cranberry Graham Snackers

August2

Cranberry Graham Snackers

Ingredients

  • 6 ounces non-fat Greek yogurt
  • 3 tablespoons cream cheese
  • 2 tablespoons honey
  • 1 tablespoon Wildtree Cranberry Spice Blend, #10389
  • 8 honey Graham Crackers
  • 1 pear, sliced

Instructions

  1. Blend yogurt, cream cheese, Cranberry Spice Blend and honey with an electric hand mixer until almost smooth
  2. Spread onto graham crackers and pear slices and serve

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