Source: Pulled Pork with BBQ Sauce
ALTERNATIVE: use an apricot preserve instead of cranberry (with a toasted pecan on top
FIRST DOWN DIP
This non-fat dip works with everything from vegetables to wings to an assortment of chips, or even as a topper on chili in place of the standard sour cream.
1 cup non-fat plain yogurt (preferably Greek-style)
1 tablespoon hot sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried ancho chili or chipotle chili powder (or a combination of the two)
Combine yogurt, hot sauce, onion powder, garlic powder and chili powder together in a small bowl. This is best made one day ahead so the flavors have time to blend.
BBQ IN A CUP
In the bottom of a cup add a large spoonful of your favorite baked beans. Top this with your favorite BBQ such as pulled pork or pulled chicken. Add a dollop of coleslaw, top with chives and/or crumbled pork rinds and serve.
Note: You can use your own recipes to make the baked beans, BBQ and coleslaw or, to save time, buy these items pre-made.
I boil for 10 mins , cut the ends
slice and toss with TJ garlic olive oil and pepper and then roast for 15 mins .
crumble topwiththe honey goats cheese from TJ
add the Candied walnut and
drizzle good balsalmic vinegar
Source: Baked Potato Bar
Pairs with: warmed Pita Bread, Multigrain Pita Crackers, Pita Chips (see a trend…?) This easy recipe switches up the traditional Mexican-inspired 7-Layer dip. A variety of textures and a hint of spice make this dip a party pleaser. You might even want to use the dip to fill pita pockets. Sounds like we’re onto something…
Source: Mediterranean Seven-Layer Dip