Greek-style Layered Dip

Whenever you think of a layered dip you tend to think of seven layer Mexican dip, right? Well I switched it up for a game night and made a seven layer Greek dip. I would say that the Mexican dip has more "glue-like" ingredients then this Greek version but it was a very pleasing blend of flavors.

Layer 1: Cream cheese blended with lemon juice
Layer 2: Artichoke Tapenade or mashed up artichoke hearts
Layer 3: Guacamole
Layer 4: Cucumbers
Layer 5: Tomatoes
Layer 6: Olives
Layer 7: Feta cheese crumbles

The original version of this is often used hummus but I switch that up for artichokes and added the guacamole.

Everything Can Be Made in a Crockpot

If you haven't busted out your crockpot yet this winter what are you waiting for? I've got the super mini for sauces, the mini for dips, a 4 quart for soups or smaller meals, and a 6 quart for larger roasts. Obviously not all sizes are required but they definitely are useful.

I made several hot dips and appetizers in my mini crock for holiday gatherings, two of my favorite being spinach dip and hot artichoke dip. The artichoke dip in this crockpot cookbook is dead on. Eating hot or cold leftovers this dip is great with veggies or chips.

I tend to be a person who generally does not follow a recipe to the letter, and especially when it comes to crockpots I just throw a bunch of stuff in, but if you're more of a cook who needs instructions and guidelines I really like what this cookbook has to offer. The variety is there and it's not all the typical things you would necessarily put in a crockpot.

I also tried her vegetarian chili recipe and her tortilla soup recipe, although for the soup I did take aspects of another soup recipe I love and combined the two with a great end result. The vegetarian chili I did follow almost exactly minus the corn that is listed and it was delicious.

Please check out Carrie's website: Ginger Lemon Girl  and all she has to offer. I can't wait to try more tasty options that she's written about.

Cauliflower Bread

Sometimes my kitchen experiments do not go well. I found a recipe from a fellow blogger who made a grain-free cheesy garlic bread using pretty much just cauliflower. I love cauliflower so I figured I would give it a go. In the original instructions they used a ricer to mash the cauliflower. I used my blender. Two pulses and I was good to go.  I squeezed out any extra liquid I could, added the egg and cheese, and tried to shape it into a square close there of. I baked it, and baked it, and baked it. I baked the crap out of it. It never hardened or crisped up.  The flavor was good, but the texture was mush. I might try this again, but it will certainly need some major tweaking.