Santa Cruz Chocolate chip dip for your Santa Cruz CaliBowls
1-8oz cream cheese, softened
1- stick butter, softened
2 tsp vanilla
2 tbsp brown sugar
1 cup powdered sugar
3/4 cup mini chocolate chips
3/4 cup chopped pecans (optional)
1. Cream together the cream cheese and butter.
2. Add vanilla and sugars. Fold in chips and nuts. Put in fridge.
3. It will keep up to 2 weeks in fridge. I always double the recipe because everyone loves it. I use cinnamon graham crackers to dip with it. Enjoy!
Servings: It usually serves about 20-30 people.
Comments: It is rich
SANTA CRUZ- Kitchen store where you can find the Calibowls:
http://www.chefworks-santacruz.com/#
Showing posts with label Santa Cruz. Show all posts
Showing posts with label Santa Cruz. Show all posts
Tuesday, June 8, 2010
Friday, May 14, 2010
Always wonder What to use The 5cup Santa Cruz bowls for??
Seven Layer Dip:
1 (16 ounce) can refried beans (traditional variety) 1 (4.5 ounce) can chopped green chiles, undrained 1 tablespoon fresh lime juice, plus 2 tablespoons fresh lime juice for avocado layer 2 teaspoons chili powder 1/4 teaspoon ground cumin Salt 3 avocados, halved, pitted, flesh spooned out 1 cup sour cream 1/2 cup mayonnaise 1 cup salsa (drain to equal 1 cup if salsa is especially runny) 3/4 cup sliced canned black olives, drained 1 cup grated pepper Jack cheese 1/2 cup thin sliced
Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a the Santa Cruz 5cup bowl. In a La Jolla bowl 2.7cup bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a Second Santa Cruz 5cup bowl, mix sour cream and mayonnaise.
Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of Two separate Santa Cruz Ceramic bowls. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.
1 (16 ounce) can refried beans (traditional variety) 1 (4.5 ounce) can chopped green chiles, undrained 1 tablespoon fresh lime juice, plus 2 tablespoons fresh lime juice for avocado layer 2 teaspoons chili powder 1/4 teaspoon ground cumin Salt 3 avocados, halved, pitted, flesh spooned out 1 cup sour cream 1/2 cup mayonnaise 1 cup salsa (drain to equal 1 cup if salsa is especially runny) 3/4 cup sliced canned black olives, drained 1 cup grated pepper Jack cheese 1/2 cup thin sliced
Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a the Santa Cruz 5cup bowl. In a La Jolla bowl 2.7cup bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a Second Santa Cruz 5cup bowl, mix sour cream and mayonnaise.
Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of Two separate Santa Cruz Ceramic bowls. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.
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