SANAA'S JALAPENO LIME PICKLE
Steps:
- Heat the oil in a heavy bottom sauce pot. Add the shallots and salt. Cook until the shallots are soft and translucent.
- Add the ancho chili powder, paprika, curry powder and cayenne pepper. Cook stirring frequently to avoid burning the spices and until the spices are fragrant.
- Add the sugar, white vinegar, lime juice and lime zest and bring to a boil. Reduce the heat to low and cook for approximately 10 minutes.
- Turn off the heat and add the jalapenos and let steep at room temperature for 30 minutes. Chill in refrigerator and store in an airtight container for up to two weeks.
Nutrition Facts : Calories 79 kcal, ServingSize 2 tablespoons, Carbohydrate 7 g, Fat 6 g, Sodium 631 mg, Sugar 7 g, UnsaturatedFat 5 g
KELSEY'S 4 CHEESE SPINACH DIP WITH NAAN BREAD
Make and share this Kelsey's 4 Cheese Spinach Dip With Naan Bread recipe from Food.com.
Provided by Andrea N.
Categories Potluck
Time 35m
Yield 1 8x8 pan, 5-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F.
- Soften cream cheese in microwave, stir until smooth, add jar of alfredo sauce, Cajun seasoning, Worcestershire sauce, and 1/2 of the shredded cheese. Drain spinach and add.
- Place mixture in 8x8 baking dish, top with remaining shredded cheese. Bake for 20 minutes or until cheese on top is bubbly.
- Cut Naan bread into wedges, place in large mixing bowl and add olive oil, toss until coated. Sprinkle on chili and garlic powder and toss. Place on baking sheet and bake for last 10 minutes with dip.
- Enjoy!
Nutrition Facts : Calories 305.9, Fat 24.6, SaturatedFat 12.4, Cholesterol 62.1, Sodium 541.6, Carbohydrate 5.5, Fiber 1.3, Sugar 1.5, Protein 16.6
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