Caramel Kettle Corn S'mores
Ingredients:
12 Food Should Taste Good® Kettle Corn tortilla chips
6 squares caramel-filled milk chocolate squares, unwrapped, cut into half diagonally
6 marshmallows, cut in half unsweetened baking cocoa and powdered sugar
Directions:
Step 1. Set oven control to broil. Arrange chips in single layer on foil-lined cookie sheet. Place 1 triangle caramel-filled chocolate on each chip; top with marshmallow half, cut side down.
Step 2. Broil with top 4 inches from heat 15 to 20 seconds or until marshmallows begin to brown. Sprinkle serving platter with cocoa and powdered sugar; top with s'mores. Serve immediately.
Honeyed Bleu Cheese and Thyme Dip
Ingredients:
5 oz bleu cheese
1 pkg cream cheese, softened
1 cup sour cream
1/2 tsp thyme, finely chopped
1/2 tbsp parsley, finely chopped
1 tbsp lemon juice
1 tbsp olive oil
salt and pepper, to taste
honey
Directions:
Step 1: Crumble blue cheese. Combine all ingredients in a mixing bowl until well incorporated. Sprinkle with salt and pepper. Serve a spoonful on Food Should Taste Good™ Sweet Potato Tortilla Chip and top with a drizzle of honey.
Ginger Snap Dip
Ingredients:
1 lb mascarpone
3 tbsp fresh ginger, grated
1 tsp cinnamon
1/4 tsp cloves
2 tbsp sugar
1/4 cup molasses
2 tbsp water
Directions:
Step 1: Place mascarpone in mixing bowl to soften. Combine remaining ingredients in small sauce pan and place on low heat. Heat gently, stirring constantly until sugar is dissolved and all ingredients are combined 3-4 minutes. Remove from heat and let cool. When the mixture cools, whisk into softened mascarpone. Serve with Food Should Taste Good™ Chocolate, Sweet Potato or Pumpkin Tortilla Chips.
Cranberry and Sage Dip
Ingredients:
1 18 oz. container whipped cream cheese
8 oz. cranberry sauce
fresh sage
pinch of salt
Directions:
Step 1: Combine whipped cream and cranberry sauce with a cake spatula. Fold in julienned sage leaves and salt. Garnish with sage leaves and/or cranberries.
*All recipes provided courtesy of Food Should Taste Good
Editorial Disclosure: Foodista was not paid for this post.
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