CaliBowl Summer Dip

Rated : 1 2 3 4 5 by 3 people
Rate and CommentMakes: about 2-1/2 cups dip (16 servings)
Prep: 20 min.
Chill: 2 to 24 hrs.


I made this for a group on new years day served it is the CaliBowls. They loved it and requested the recipe.
1 8-oz. pkg. cream cheese, softened
1 Tbsp. lemon juice
1 tsp. dried Italian seasoning
3 cloves garlic, minced
1-1/2 cups prepared hummus
1 cup chopped cucumber
1 cup chopped tomato
1/2 cup chopped pitted Kalamata olives
1/2 cup crumbled feta cheese
1/3 cup sliced green onions
Pita chips and/or multigrain tortilla chips
Directions
1. In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined.

2. Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish. Evenly spread hummus on cream cheese layer. Top with cucumber, tomato, olives, feta cheese, and green onions. Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips. Makes about 2-1/2 cups dip (16 servings).

Nutrition Facts
Servings Per Recipe about 2-1/2 cups dip (16 servings) Calories 114, Total Fat (g) 9, Saturated Fat (g) 4, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 20, Sodium (mg) 198, Carbohydrate (g) 7, Total Sugar (g) 1, Fiber (g) 1, Protein (g) 3, Vitamin C (DV%) 7, Calcium (DV%) 5, Iron (DV%) 4, Percent Daily Values are based on a 2,000 calorie diet

Santa Cruz ,CA Day

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/#

CaliBowls with lids!

CaliBowls are now available with lids. Only at www.calibowl.com

http://store.calibowl.com/product_p/cali135wlid.htm

Thanks Diana!!! Great Review

http://www.bookofjoe.com/2010/05/calibowls-patented-design-pushes-salsa-onto-your-chip-instead-of-back-into-the-bowl.html

Taste The Fear

The CaliBowl team is thankful for the bloggers!!!!

http://www.tastethefear.com/

Extra Assistance | Kitchen Aids from ActiveForever.com

http://www.activeforever.com/search.aspx?SearchTerm=calibowl

For the person in your life that might need a little assitance while eating.

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.