- 1. Chili Dip
- 2. Black Bean Chili on Polenta Rounds
- 3. Black Bean and Goat Cheese Quesadillas
- 4. Amy’s Mexican Layer Dip
- 5. Hot party Dip
- 6. Hot and Cheesy Salsa Dip
- 7. Black bean dip
- 8. Nachos!
- 9. Mexican Wontons
- 10. Spicy Walnut Bean Dip
- 11. Minted Avocado Kefir Cups
- 12. Sunflower seed avocado dip
1 brick cream cheese, softened
1 can favorite Amy’s Chili
Shredded Monterey Jack Cheese - enough to cover casserole
Spread one brick of cream cheese in the bottom of a pie plate or casserole dish. Empty and spread one can of your favorite variety of Amy's chili on top of the cream cheese. Cover the chili with shredded Monterey Jack cheese. Microwave for 1-2 minutes until the cheese is melted.
Serve with tortilla chips. Enjoy!!
Mt. Holly, VT
Black Bean Chili on Polenta Rounds
1/2 (16-oz.) tube refrigerated polenta (any flavor), cut into 6 even slices
Vegetable cooking spray
1 (15-oz.) can Amy’s Kitchen Black Bean chili
½ cup Amy’s Salsa, any variety
1/4 cup light sour cream
1 Tablespoons chopped parsley or cilantro
1. Cook polenta rounds in a large nonstick skillet coated with cooking spray over medium-high heat 4 minutes on each side or until lightly browned. Remove from heat, and keep warm.
2. Wipe pan with paper towel, spray with cooking spray, and cook chili over medium heat 3 minutes or until warmed through. Remove from heat; stir in salsa. Spoon warm mixture over polenta rounds, and top evenly with sour cream. Sprinkle with 1 Tbsp. parsley or cilantro.
Makes 6 appetizer servings
Black Bean and Goat Cheese Quesadillas
1 tablespoon olive oil
1 can Amy’s Organic black bean Chili
1/3 cup minced fresh cilantro, optional
1 (4-ounce) package goat cheese, crumbled
8 (8-inch) flour tortillas
1/2 cup Amy’s salsa, any flavor
Directions: Heat oil in a skillet and add chili to the oil. Mash the bean mixture slightly with a potato masher. Remove from heat; stir in the cilantro and goat cheese.
Spread black Bean Chili mixture evenly over 4 tortillas; sprinkle 1 quarter of the cilantro and cheese on top of the beans; top each with 1 tortilla, pressing gently.
Heat 1/4 teaspoon olive oil in pan over medium-high heat. Add 1 quesadilla, and cook for 2 minutes on each side. Repeat the procedure with the remaining olive oil and quesadillas. Cut each quesadilla into 6 wedges. Serve with salsa.
Amy’s Mexican Layer Dip
3 cans Amy’s Refried Beans w/ Green Chiles
1 jar Amy’s Medium Salsa
1 16 oz. container sour cream
1 bunch green onions, chopped
2 large tomatoes, seeded and chopped
½ cup grated cheddar cheese
1-2 small cans sliced black olives
Chopped cilantro for garnish (optional)
How to do it!
Spread 3 cans of refried beans in bottom of a 9 x 12 pan. Spread layer of sour cream on top of refried beans. Spread layer of salsa on top of sour cream. Sprinkle layer of chopped green onions on top of salsa. Sprinkle layer of chopped tomatoes on top of green onions. Sprinkle layer of grated cheddar cheese on top of chopped tomatoes. Top with sliced olives. Garnish with chopped cilantro (optional). Serve with Tortilla Chips or bread. Guacamole can be added as an additional layer.
>> Download Recipe Card! (PDF Format)
Hot party Dip
1/2 cup favorite amy’s pizza sauce
1 (8 ounce) package cream cheese, softened
(soy ricotta also works well)
1/4 cup green onions, chopped
1/2 Cup low-fat sour cream or (plain soy yogurt)
1/2 cup bell peppers, chopped
1/4-cup mozzarella cheese (or soy mozzarella), shredded
Pre heat oven to 350 degrees. Mix all ingredients together in a mixing bowl, except for mozzarella. Spread mixture in 11x8 inch baking dish and place in oven for 5 minutes. Temporarily remove baking dish to add shredded mozzarella to the top, return to oven, bake an additional 5-7 minutes or until cheese is melted. Serve with raw veggies, French bread or sliced pita bread.
Hot and Cheesy Salsa Dip
Egg Free, Nut Free, Peanut Free, Soy Free, Wheat Free, Shellfish Free, Fish Free, can be dairy free depending upon the cheese you use.
1 jar of your favorite Amy’s Salsa
1 8oz container of sour cream (if you have dairy allergies like my son, I use vegan sour cream alternative)
1 8oz package of shredded cheese (for dairy allergies, use vegan cheese alternative)
1 package of taco dry taco mix
In a bowl, combine dry taco mix
with shredded cheese. In a heat safe casserole dish, layer the ingredients, salsa on the bottom, sour cream on top of salsa, and topped with shredded cheese. Bake at 300 degree's until cheese has begun to bubble. Serve with your favorite chips, crackers or veggies. This is a great party pleaser.
a note from the recipe’s creator:
I am a mother of 2 children both under 4 with food allergies. Some of the allergies they have are very severe, and the smallest trace of the wrong ingredient can be dangerous.
As a result of their allergies I had to change how I cooked for them, and my family. I wanted to ensure that the food they were eating was safe and delicious. So I went to work experimenting, tasting, cooking, and finally getting some things right. I took my families everyday recipes and adapted them to our lifestyle and needs. Most of the recipes are free of Dairy, Eggs, Treenut, Peanut, Fish, Shellfish and some soy free . So I decided to write a cookbook to help other families like mine cope with the challenge of feeding allergic family members. Finding a cookbook that deals with allergies is an easy task, but finding a cookbook that has tasty and delicious everyday recipes with everyday ingredients is not so easy, so that is what I have done. Above is one of the recipes in my book, as well as one of the recipes my family loves at parties.
Black bean dip
1 can Amy’s Black Bean Chili
1 small onion, chopped
1 small tomato, chopped
3 tablespoons water
Directions: For a spicy dip, add 1/4/ teaspoon chili powder or ½ teaspoon chopped chipotle pepper. Combine ingredients in a blender or food processor and blend until smooth. Top with shredded cheddar cheese, if desired and serve with chips or raw vegetables
1 can Amy's refried black beans
4 cup spinach
1 teaspoon extra virgin olive oil
1 can corn drained
1/2 cup green onions, chopped
1 cup Monterey jack cheese or vegan cheese works great too
1 tsp. salt
1 tsp. cumin
1 package wonton wrappers
Heat oil in a skillet over medium-high heat, sauté onions until tender. Add beans, corn, spinach, salt, and cumin. Cook until spinach is wilted. Remove from heat and place mixture into a bowl. Stir in cheese. Lay wonton wrappers flat on baking sheet and place a tablspoon of filling in each. Pull the corners up and pinch to close. Spray with cooking spray to help them brown. Bake at 350 for 8-10 minutes and enjoy!
Submitted by Jennifer
Spicy Walnut Bean Dip
Adapted from http://www.walnuts.org
1 can Amy's Black Bean Chili
1/2 cup walnuts, toasted
2 to 3 cloves garlic
1/2 teaspoon Tabasco sauce (or your favorite hot pepper sauce)
Freshly ground black pepper
Freshly chopped cilantro, for garnish
- In the bowl of a food processor, combine the Chili, walnuts, garlic and Tabasco sauce; process until smooth.
- Garnish with the cilantro and serve immediately with fresh vegetables.
Minted Avocado Kefir Cups
Minted Avocado Kefir Cups (recipe adapted from Lifeway Kefir
This easy appetizer is all about contrast - crunchy wonton cups filled with creamy kefir and avocado. The mint is refreshing, the kefir tangy, and the hot sauce is well, hot! This recipe calls for a mini muffin pan to serve 6-12.
24 wonton wrappers
Grapeseed or coconut oil
⅔ cups Lifeway Lowfat Plain Kefir
juice of 1 lime
2 Tbs finely chopped fresh mint
1 garlic clove, grated
¼ tsp salt
splash of hot sauce
4 ripe avocados, diced
Preheat the oven to 375 degrees, and use a pastry brush to lightly coat both sides of the wonton wrappers with oil. Press the wrappers into 24 mini muffin cups, making sure the bottoms are as flat as possible. Bake until crisp and golden, 8-10 minutes. Cool for several minutes before unmolding.
In a large bowl, stir together the kefir, lime juice, mint, garlic, salt and hot sauce. Gently stir in the avocado until coated. Divide avocado mixture among wonton cups and serve immediately.
Sunflower seed avocado dip
Avocado & Sunflower Seed Dip
Soak 1oz sunflower seeds for 2-4 hours)
1 ripe avocado
2 tbs lemon juice
Splash of olive oil
1 teaspoon Nutritional Yeast (optional)
Salt & Pepper to taste
Rinse and drain the sunflower seeds and place all the ingredients into the food processor. Pulse until smooth. Thin the dip with a little water until it is at the desired consistency. This dip is great to serve with raw veggies, cooked artichoke, or thinned even more and used as a salad dressing.