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Friday, March 20, 2015

Easy Southwest Veggie Dip

I was out of dip for my veggies the other day, so I looked in the fridge to see if there was anything else I could use. Tried this combination and liked it so well I kept making it all week. As a bonus, it’s both cheaper and lower calorie than store-bought varieties.

2/3 cup mayonnaise style dressing (I use the light version)
1/3 cup tomato salsa (your choice of mild, medium or hot)

Stir together and serve. Keep unused portions refrigerated.

Tuesday, March 3, 2015

Easy Anytime Bruschetta

By keeping just three ingredients on hand, you can make bruschetta whenever you like.

1 Dempster’s OvenFresh baguette*
1 540 ml can Aylmer Accents petite cut stewed tomatoes, green pepper, celery & onion flavour
grated parmesan
black pepper

Strain the tomatoes—you can always use the juice for something else. Bake the baguette following the instructions on the package. Let cool.

Slice the baguette in quarter-inch slices. Do this on the diagonal if you want bigger pieces. Lay the pieces flat on a cookie sheet and pop under the broiler just until they begin to colour. Remove from broiler. Spoon tomatoes onto each slice. Sprinkle with parmesan and pepper and serve.

You can store them in the refrigerator for a short while, but they get soggy quickly.

*the rosemary and olive oil, or the roasted garlic flavours are especially good for this. Or you can use a regular baguette. I like the Dempster’s ones because I can keep them in the pantry rather than having to make a grocery run the day I want to make this—baguettes don’t stay fresh long.