#52NewEats :: Week 19 :: French Onion Zoodle Bake

French Onion Zoodle Bake

This dish popped my zoodle cherry. I have been wanting to try zoodles for a while now, but I hadn’t quite found the right recipe until I found this one. I love alfredo sauce too much to cover zoodles with it. I might try a Bolognese sauce on zoodles, but for this month, we need to go meatless because it’s Vegetarian May!

I actually really, REALLY enjoyed this dish. Between my husband and I, we just about finished the whole thing ourselves. I might make a batch and a half next time! The fontina cheese on top makes it so scrumptious. The flavor in this dish was very good and spot-on with a French onion soup. I found myself wanting something crunchy on top – so I think the next time I make this, I will add some of those French’s fried onion strings. 

We liked this dish so much that it is on the menu for Vegetarian May, but I will be subbing out the beef stock for either vegetable stock or mushroom stock (which I have seen at Whole Foods). I hate mushrooms, but I am thinking the stock will give this dish the beefy flavor it needs to fulfill that French onion craving. I will also top with fried onions of some kind for a little crunch. 

You can find the original recipe //here//.

French Onion Zoodle Bake
Serves 2-3 hungry folks as an entree; 4 as a side

Ingredients
2 1/2 cups zucchini noodles
1 small yellow onion, sliced thinly
1 teaspoon granulated sugar
1 teaspoon fresh thyme, chopped
2 tablespoons unsalted butter
1/4 cup beef broth
2 teaspoons Worcestershire sauce
1 cup fontina cheese, grated
salt and pepper to taste

Directions
1. Preheat oven to 400 degrees.

2. In a skillet preheated to medium heat, melt butter. Place onion into skillet and cook for a few minutes. Add salt, pepper, sugar, Worcestershire sauce, and thyme. Stir and cook for another couple of minutes. Add beef broth and cook until onions are golden brown, about 12 minutes. Make sure to stir occasionally to keep the onions from burning.

3. Next, spray an 5 X 8 baking dish with non-stick cooking spray. In a large bowl combine zucchini noodles and French onion mixture. Pour the French onion zoodle mixture into the dish and garnish top with fontina cheese. Place in the oven and bake for about 20 to 25 minutes or until golden brown. If the cheese does not brown in the oven, pop it under the broiler for a few minutes. Remove from oven and cool slightly before serving. Garnish with fresh thyme if desired. Also, there is a probability that liquid from the zucchini will appear. If so, just drain it off carefully with a spoon before serving. Enjoy!

#52NewEats :: Week 18 :: Black Bean and Green Chile Enchiladas

Black Bean and Green Chile Enchiladas

So here’s some news for ya – my husband and I are going VEGETARIAN for the entire month of May.  😱  *gasp*  😱  Yes!  We are!

Aaron adopted a project I did a few years ago, where instead of trying to abide by a few new year’s resolutions for an entire year, I tried to abide by a single one for an entire month – a different one every month – in the hopes of changing some bad habits and adopting a healthier lifestyle.  So far this year he has given up added salt (which was a MAJOR feat for him – as long as I’ve known him, he has salted EVERYTHING even before tasting it!), given up soda, attempted to do yoga or ROMWOD every day, and given up sugar.  I joined in with him during his yoga month and I definitely noticed a difference in how I felt!  Then we gave up sugar together – the month of Easter / Cadbury Crème Eggs – not quite sure what I was thinking there.  And this month we have decided to go vegetarian together.

In preparation for that I thought I’d try some vegetarian recipes so we had some new menu items to try this month.  This was the first one we tried and it was so good!  I’ll admit – it is hard to go wrong with enchiladas with me.  I love enchiladas.  The only thing that can really screw them up is the sauce (and I have made some questionable homemade enchilada sauces in my time).  But these were great and the BEST part about these?!  It gave me an excuse to make my daughter a cheese enchilada (there’s no way I’m getting black beans or green chilies in her at this time in her life), and she actually kinda sorta liked it!  She thought the sauce was too spicy (it was) but she liked it enough to ask me to make it again for her, but with a milder sauce.  WINNING.

So I did love these enchiladas but next time I would probably swap out manchego cheese for the topping with something a little more melty, like Monterey jack.  Or I could top with crumbled cotija cheese, another favorite.  She also mentions in her blog that she wasn’t a fan of the corn tortillas – I only had corn tortillas, but next time I would also make these with flour. This recipe is already on the Vegetarian Month menu for another round later this month!  Two thumbs up on this recipe – give it a try!  You can find the original recipe //here//.

Black Bean and Green Chile Enchiladas

Ingredients
12 small corn or flour tortillas* (she recommends flour and I would echo this)
1 15-ounce can black beans, drained and rinsed
1 4-ounce can diced green chilies
1 28-ounce can red enchilada sauce, such as Las Palmas (I got two 15oz cans and only ended up using one)
1/2 cup grated manchego cheese + more for topping (or sub another Mexican cheese, such as Cojita or Pepper Jack)
1/4 cup light sour cream or greek yogurt
Topping Options: Diced green onion, cilantro, grilled fajita veggies, avocado, salsa, sour cream, lime wedges, etc.

Directions
1. Preheat oven to 375 degrees and position a baking rack in the middle of the oven.

2. Combine black beans, green chilies, sour cream and manchego cheese in a mixing bowl. Taste and add salt and pepper if desired. Set aside.

3. Pour a small amount of enchilada sauce to lightly coat the bottom of a 9×13 dish.

4. Transfer one tortilla at a time to the baking dish, scoop in 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled – should be about 10-12 enchiladas.
Top enchiladas with a bit more enchilada sauce down the middle.

5. Top with a bit more cheese and bake for 15-20 minutes or until the cheese is bubbly.

6. Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.

#52NewEats :: Week 15 :: Million Dollar Mac and Cheese

Million Dollar Mac and Cheese

It should come as no surprise to any of you that I’ve been a huge fan of Grilled Cheese Social since the day I found her many years ago.  She is known for coming up with some of the most epic grilled cheese combinations.  I actually haven’t tried too many of her recipes, because they can feature some wild ingredients I’m not a fan of, or cheeses I just can’t find without taking a hike to Reading Terminal Market (which is harder now that I live so far out of the city).  BUT, I recently saw her recipe for Million Dollar Mac and Cheese on Facebook, and it shot straight to the top of my To Do list!

This recipe features several easily-attainable cheeses, and duh, burrata?!  In mac and cheese?!  I never would have thought.  I mean burrata kind of christens everything it touches with its lusciousness, so why not mac and cheese?!

I really loved this mac and cheese, and so did everyone I made it for.  Check out that cheese pull though.  👆👆👆  Who can’t get behind that?!

This recipe was such a hit that I’ll be making it for more of my family at Easter tomorrow.  It will probably be one of the only things I eat bc ew ham.

You should make this recipe too.  You should also go follow GCS on all the social media sites.  She is always posting delectable food pictures on Instagram, and she has recently started doing live videos on Facebook.  She’s adorable, and she makes hella slutty food.  What’s not to like?

You can find the original recipe //here//.  I wouldn’t change a damn thing!  Those toasted herb breadcrumbs are ABSOLUTELY worth the minimal extra effort of chopping the herbs – they completely made this dish!  In fact – I might even double that part of the recipe for tomorrow!

Million Dollar Mac and Cheese

Ingredients
For the mac and cheese:
1 lb rotini or fusilli
2 tbsp salted butter
2 tbsp shallots, chopped
1/4 tsp red pepper flakes
2 tbsp all purpose flour
3 cups heavy cream
1 cup gruyere, shredded
1 cup muenster, shredded
1/2 cup burrata (about 1 large ball or two small ones)
1/2 cup cheddar, shredded
1/2 cup fresh ricotta cheese
1 tsp hot sauce
salt

For the toasted herb breadcrumbs:
1 tbsp salted butter
1 tsp sage, chopped
1/2 tsp rosemary, finely chopped
1/2 tsp thyme leaves, stem removed
1/3 cup panko

Directions
For the mac and cheese:
1. Prepare pasta according to the directions and strain once it’s al dente.

2. In a large pot, add butter, chopped shallots, a pinch of salt and red pepper flakes and cook over medium heat for a few minutes until the shallots start to soften. Right before they begin to caramelize, add flour and whisk constantly until a roux forms. After a few minutes, the roux will start to darken and the taste of the flour will have cooked out. At this point, add heavy cream and whisk. Let the heavy cream cook for 5-10 minutes or until it begins to reduce and thicken. Add the muenster and whisk in a figure 8 motion. Then add the gruyere and keep stirring with the whisk until all the cheese has melted. Cut the burrata in half and add to the cheese sauce. Stir until melted and combined. Last, add the hot sauce and the ricotta. Salt to taste and remove from heat.

3. Turn your broiler to high. Meanwhile, add the pasta to a serving bowl and mix in the cheese sauce, little by little until the desired creaminess is reached. Top the dish with grated cheddar and place under the broiler for a few minutes until the cheese has crisped up and is golden orange.

For the toasted herb breadcrumbs:
Melt butter in a small pan over medium-high heat and add chopped sage, thyme and rosemary. Cook for a few minutes until the herbs have softened and the smell is irresistible. Add in the panko and continuously stir until it is golden brown and toasty. Keep an eye on this, I almost burned mine! Sprinkle toasted herb bread crumbs over broiled mac n cheese and serve!

#52NewEats :: Week 15 :: Buttermilk Cornbread

Buttermilk Cornbread

Holy cow!

Let me just start by saying that I don’t think I can say enough good things about this cornbread.  This buttermilk cornbread was absolutely amazing.  I love cornbread but I don’t often make it at home because it can be dry, crumbly, and just kind of generally unsatisfying.  BUT NO MORE!

This recipe was very easy to make, as it all came together in my stand mixer.  👍👍  I have to admit, though, as I poured the mixture into the baking pan, I couldn’t really see how it would come together in the oven and be a good cornbread.  The mixture seemed way too thin and much less like the batter I imagined.  But maybe that’s the very thing that sets it apart!!  This cornbread was moist, not crumbly at all, and held its shape very well.  We ate it warm right out of the oven topped with melted butter and I could have turned the whole darn thing into a meal right there.  This is a great way to use up that buttermilk you bought just for a few tablespoons for a salad dressing you were making, and now have almost a whole container of it left… 😉

I am already thinking of different ways to jazz up and use this cornbread – adding jalapenos and cheese, adding poblanos and fresh corn…

For now though, please go make this cornbread, because it was so frickin’ good!

You can find the original recipe //here//.

Buttermilk Cornbread

Ingredients
6 tablespoons unsalted butter, somewhere between cold and room temperature
1/3 cup granulated sugar
1 3/4 teaspoon kosher salt
4 large eggs
1 cup cornmeal
1 cup plus 2 tablespoons all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/2 cup whole milk
1 cup full-fat buttermilk (I used low-fat as it was all I could find, and it turned out fine)
1/2 cup mild olive oil (I used ‘extra light olive oil’)
2 tablespoons honey

Directions
1. Preheat your oven to 350°F and line an 8-by-8-inch metal pan with parchment paper.

2. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, about 2 minutes. Incorporate the eggs, 1 at a time, beating well after each addition. Be sure to scrape the sides of the bowl well.

3. Pause the machine and add the cornmeal, all-purpose flour, and baking powder. With the mixer on low speed, mix until incorporated. Then pour in the milk, buttermilk, oil, and honey and mix just until combined. This should yield a very loose, runny batter. (Small lumps of butter are no problem, but avoid any lumps of flour. If you see them, mix the batter just a little longer or work them out with your fingertips or the tines of a fork.)

4. Pour the batter into the pan and bake for 45 to 50 minutes, or until a tester comes out clean. You’re going to want to start checking the cornbread after 30 minutes, and if the surface turns perfectly golden brown before the time is up, loosely cover the pan with aluminum foil. Let the cornbread cool ever so slightly in the pan on a wire rack prior to slicing. This buttermilk cornbread is best served the day it’s made but keeps for up to 2 days if wrapped well.

#52NewEats :: Week 13 :: Paleo Cinnamon Roasted Cashews

Paleo Cinnamon Roasted Cashews

I could eat cashews all day long.  I love them so much, but sometimes you want them to have some flavor, right?  So twice in the past 6 months I have attempted to make ______ Roasted Cashews, and I will now say, NEVER AGAIN.  Leave the flavored roasted cashews up to the experts, and just be content with plain cashews otherwise.

Why?  Well, let’s see.  The main issue is that they turn out so gooey.  Nothing like the pictures.  At least not for me.  I do not know what I have done wrong in either instance, as I followed the recipes.  The first time, I made these //spicy roasted cashews//, and while I found them quite tasty, I also found them nearly impossible to eat.  You see how in the picture, the cashews are nicely separated?  They look dry, right?  Like you could just scoop your fingers into a bowl and pop a small handful into your mouth.

Well that is NOT how they turned out.  When they cooled, they were all stuck together, and I had to pick them apart with my fingers and basically eat them one at a time.  They were tasty, but I couldn’t eat them.  What a waste.

I figured I must have had too much honey for the amount of cashews I had, or, maybe it was the honey and they were just too sticky.  I didn’t know.  So the next recipe I tried, the ones I made for this post, //cinnamon roasted cashews//, didn’t have honey, and I thought ok for SURE these would turn out better.

Nope!  All stuck together like a sticky delicious mess.  Again, I found myself standing over a bowl, grasping single cashews, or maybe even clumps, and prying them away from the others they were stuck to, in order to eat.

These are not something you could eat at your desk at work, unless you felt like licking your fingers after every munch!

So, internet, I am done with your homemade roasted nuts false hopes.  Forget it.  It’s not worth the money or the effort.

Again – I will say – these cashews WERE DELICIOUS!  But they turned out nothing like the picture, and I’m not interested in trying again to see if I get it right.  The only change I made to this recipe was I used coconut sugar instead of regular sugar, to make them Paleo-friendly.  They were plenty tasty, as long as I could get them apart to eat them!

If you try either of these recipes, please let me know how they turned out for you!  Maybe if you have a success story or know what I did wrong, I can give them another try!

Paleo Cinnamon Roasted Cashews

Ingredients
1 egg white
1 teaspoon cold water
1 cup whole or halved salted cashews
1/2 cup white sugar (or coconut sugar)
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Directions
1. Preheat oven to 250 degrees F. Spray baking sheet with cooking oil generously.

2. Lightly beat the egg white with water until frothy.

3. Add cashews, then stir until well coated.

4. Mix together the sugar, salt, and cinnamon, and sprinkle over the coated cashews.

5. Toss to coat, and spread evenly on the prepared pan.

6. Bake for about 45 minutes, stirring every 15 minutes, until golden.

7. Allow cashews to cool, then store in an airtight container.

#52NewEats :: Week 10 :: Soft Pretzel Bites

Soft Pretzel Bites

After a few weeks of #52NewEats recipes that fell flat with my daughter, I thought I’d look for something more up her alley.  And voila!  I found this recipe pinned from way back in da day for soft pretzel bites.

My kid LOVES soft pretzels.  Like every time we go to Target – “Mom can I get a soft pretzel?”  Lucky her she lives in the Land of Soft Pretzels.  Philly is known for them.  I love them too – particularly after a workout.  There is just something about the carby, salty soft pretzel that sets me right after busting my ass at the gym.

So kiddo was pretty excited when I told her we’d be having these for one of our ‘snacks for dinner’ nights.  This recipe took some planning – you have to let the dough rise for a while – but they were very good!

My husband is a salt addict, and some time ago I’d been at some market in Amish country and found a bag of pretzel salt.  I actually bought it for him as a joke, figuring he would sit on the couch and just scoop it into his mouth.  Luckily, he didn’t.  So luckily, we had pretzel salt in the house already for this recipe!  You can probably find pretzel salt in any kind of market that sells items in bulk – like those bags and bags of gummi bears, or tubs of candies or cupcake decorations.  Otherwise, just go with what the recipe recommends!

You can find the original recipe //here//.

Soft Pretzel Bites

Ingredients
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
1/2 cup baking soda (for boiling the pretzels)
1 whole egg, beaten with 1 tablespoon cold water
Pretzel salt (or coarse sea salt)

Directions
1. Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

2. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

3. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

4. Preheat the oven to 425 degrees F. Bring the 3 quarts of water to a boil in a small roasting pan over high heat and carefully add the baking soda. It will boil over, so add slowly and be careful!

5. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites.

6. Boil the pretzel bites in the water solution in batches, for about 30 seconds per batch. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed heavily with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.

7. Remove to a baking rack and let rest 5 minutes before eating.

#52NewEats :: Week 8 :: Salsa Baked Cheese

Salsa Baked Cheese

Chips and salsa is one of our FAVORITE snacks around here.  And //this salsa// is one of our favorites.

My daughter is so picky.  SOOOO picky.  SO.  PICKY.  And I don’t even know how she got that way because her father and I are pretty good eaters.  But she does like chips and salsa.  If you count, dipping your chip into the salsa and shaking off all the chunky veggies, ‘liking’ chips and salsa.

Anyway, that’s one of the reasons she really loves THIS Frontera salsa, because it doesn’t have giant chunks of tomatoes or onions – they are pretty small chunks, and I’m pretty sure she has absent-mindedly accidentally ingested vegetable matter while eating chips with this salsa.

So, what sounds better than creamy cream cheese and tangy goat cheese mixed together, covered with salsa, and baked?!  To her – so many things.  She wouldn’t touch this.  Even though she likes a) cream cheese, b) goat cheese, and c) this salsa.  She has major issues with eating foods she likes that are all mixed together.  However, hubby and I both really enjoyed this dish.  It would be great to have out at a party, and I think I might do it differently next time…

You can find the original recipe //here//, or on the back of the jar of salsa.  🙂

🍴  The recipe calls for pumpkin seeds but I omitted them bc ew, pumpkin.

🍴  The recipe also instructs you to form the mixed cheeses into a disk – next time I make this, I might spread it around the bottom of a baking dish.

Salsa Baked Cheese

Ingredients
4 oz cream cheese, softened
4 oz soft goad cheese, softened
1 jar Frontera Jalapeno Cilantro Salsa
Minced fresh cilantro, as desired
Tortilla chips

Directions
1. Preheat oven to 350 degrees F.

2. Mix the cheeses together until well combined and form into a disk. Place into a baking dish and pour the jar of salsa over top.

3. Bake for about 10-15 minutes, or until piping hot.

4. Sprinkle with fresh minced cilantro if desired, and serve with tortilla chips.

Balsamic Potatoes

Balsamic Potatoes

I’m sure this sounds kind of strange to you, right?  Balsamic potatoes?  But I assure you – they are so good.  I haven’t made these in years, and when I thought about them recently and how I should make them for the blog, my mouth immediately started watering.

But!  I warn, they are not healthy.  I mean there’s a whole stick of butter in them (if you so choose, and I do so choose).

I discovered this recipe many years ago while paging through some foodie magazine.  There were many things I changed about the recipe to fit my liking – I think enough that I can say I made this a little bit my own.

These are a great side dish for anything – or you could probably even just eat them as they are.  I won’t judge.  😊

Balsamic Potatoes
Serves 4

Ingredients
1 1/2 lbs small red potatoes, washed and scrubbed
2/3 cup balsamic vinegar
3 tablespoons minced shallots
2 teaspoons chopped fresh thyme
5-8 tablespoons of butter, cut into tablespoon-sized chunks
Salt and pepper to taste
1 1/2 tablespoons minced fresh parsley

Directions
1. Pour vinegar into a small saucepan and add shallots. Heat over medium-high heat until boiling, then reduce to a simmer. Simmer for 10 minutes, until the balsamic vinegar has reduced and thickened a little bit. Remove from heat. Whisk in the thyme, and some salt and pepper. Add the butter, 1 tablespoon at a time, whisking to combine. At 5 tablespoons, taste the sauce. If it’s too balsamic-y for you, add more butter until your desired tastes are reached. I typically use a whole stick. 🙊 When finished, set onto a back burner of the stove to keep somewhat warm, but don’t turn the heat on.

2. Boil the potatoes whole, about 20-25 minutes, until done. I usually test by piercing one with a fork or knife – if it slips off easily, they are done. Drain. After the potatoes have finished draining, use tongs to pick them out of the colander and cut them into wedges. (You don’t want to boil them as wedges because they will become too waterlogged for the balsamic sauce.) Put them back into the pot you drained them from.

3. Once all the potatoes are cut into wedges, pour the balsamic sauce over top. Stir together gently to coat the potatoes with the balsamic sauce. Sprinkle with parsley and stir again, and sprinkle with another little bit just before serving. Enjoy!!

Secret Spinach Dip

Spinach Dip

Spinach Dip.

Really, SFB?

I know, I know.  Everyone knows how to make spinach dip, right?  In fact, it just may be that you know how to make it the way I make it here.  Maybe what I have here is not even new to you.  But it’s new to me, and I’m excited to share it!

Two jobs ago I worked with a girl who claimed to have the best spinach dip recipe ever.  I love spinach dip – have all my life – ever since I was a kid that hated vegetables and anything green – so I said girl, bring some in and I’ll tell you if it’s better than my mom’s.

So she brings it in, with a box of Triscuits.  I say, why the Triscuits?  She says, it’s the best way to eat it.  So I try it, and doggone it, she’s right.

I kept eating it, and trying to figure out what made it so different.  Upon close inspection, it appeared to contain all the same ingredients as my mom’s dip.  It mostly tasted the same.  There was a slight difference I couldn’t put my finger on.  But the main difference was the texture.  It was thicker.  More stiff.  So I started grilling her.

“What is it?  What makes it so thick?”

“I’m not telling you!”

“TELL ME.  I have to know.  What is it?!”

“NO, I’m not telling you!  It’s a secret family recipe.”

“Do you use more sour cream than mayo?”

“I’m not telling.”

“Do you use any mayo at all?”

“Not telling.”

“AH!  Do you use cream cheese?!”

:: looks away sheepishly and blushes :: “I’m not telling!!”

Bingo.  The girl put cream cheese in her dip.  Now to figure out the correct proportions!

It only took me two tries to get it right.  Sadly, I don’t talk to this girl anymore, we have grown apart and moved on with our lives, but if I did I’d let her know I cracked her secret spinach dip code, and thank her for introducing it to me in the first place.

Jorie, if you’re out there – thanks!! 💕

Secret Spinach Dip

Ingredients
1 8oz brick cream cheese, softened to room temperature
1 cup mayonnaise
1 cup sour cream
1 packet Knorr vegetable soup mix
1 10oz box of frozen cut spinach, thawed to room temperature, wrung dry in a kitchen towel
Several dashes (to taste) of hot sauce

Directions
1. In a medium bowl, combine the softened cream cheese, mayonnaise, and sour cream with a hand mixer. Beat for a couple of minutes until very well combined.

2. Add the vegetable soup mix and beat for another couple minutes.

3. Add in the wrung-dry spinach and hot sauce. (To wring dry: empty spinach into the center of a clean kitchen towel. Gather the towel up around the spinach and twist the towel together over a sink, and squeeze and wring until no more water comes out.) Beat for another minute or to to ensure it’s well combined.

4. Remove the beaters, and continue combining with a spatula if necessary, to break up larger chunks of spinach. Pour into a bowl and seal. Refrigerate for at least 2 hours, and up to 5 days. Serve with cut celery, carrots, pretzel chips, and – of course – Triscuits.  😊