Hummus Recipe Using Kewpie Deep Roasted Sesame Dressing

Disclosure:  Complimentary product received for review purposes.  All opinions are entirely my own.

Dress up plain veggies with Kewpie Deep Roasted Sesame Dressing!

My family have been long time fans of Kewpie Mayonnaise and wouldn't dare use any other brand when making our favorite Japanese potato salad recipe.  I was excited to learn that Kewpie, a brand founded in Japan in 1919, also makes several salad dressings that are all natural and non-GMO project verified.  Plus these yummy dressings double as glazes and marinades as well!

I love sesame dressing on my salads so it was perfect that Kewpie sent me two bottles of their Deep Roasted Sesame dressing.  This dressing tastes amazing and compliments veggies nicely without overpowering.  The best part is that it's so versatile which makes cooking extremely easy!  First I thought I'd use it as a glaze on some broiled salmon for dinner, but I had been craving hummus lately and I found a super simple recipe on Kewpie's website.

All you need to do is blend in a food processor: half cup Kewpie Deep Roasted Sesame dressing with a 15oz can of garbanzo beans - drained, and 2 cloves of garlic.  Spread this tasty hummus on crackers or on a bagel like I did!

You can find Kewpie products online and also get their Deep Roasted Sesame dressing at select Costco stores.  

Simple hummus recipe!

I loved the hummus spread on top of a toasted bagel.  Great snack packed full of protein and fiber.

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Olive Cheese Bread

I've been wanting to make the Pioneer Woman's Olive Cheese Bread for a while now, but I was always missing an ingredient.

Finally, one recent evening, I had all of the ingredients, so I was very excited to make the Olive Cheese Bread!

All you do is chop up a 6 oz can of drained black olives and a 6 oz jar of drained pimiento-stuffed green olives, and mix it with 1/2 c of butter, 1/2 c of mayo, 12 oz of shredded Monterey Jack Cheese, and sliced green onions (2 stalks).

Spread the mixture onto French bread that has been sliced lengthwise, then bake for approximately 25 minutes at 325 degrees Fahrenheit.  Let cool for a few minutes before slicing.

If you love olives, you'll love this bread - it's super cheesy, and the olives give it a nice saltiness.

You can find the original recipe here.

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Pesto Pull-Apart Bread

For a recent get-together I made Pesto Pull-Apart Bread.

If you love pesto you'll love this appetizer!

Simply take a loaf of French Bread, and cut diagonal slices through the bread to make a criss-cross pattern.  Be sure not to cut all the way through to the bottom of the bread, or else it'll turn into "fall-apart" bread instead of pull-apart (I left about a 1/2 inch margin on the bottom).

Next, I poured 1/4 c melted butter all over and inside the bread.  I then took 1 c of jarred pesto, and spread it throughout the cuts of bread (if you have a second set of hands to help you - it will make things go a lot faster).  Then I took 1 1/2 c of shredded mozzarella cheese and stuffed them into the slices.

Wrap the bread tightly in foil, then bake for 15 minutes at 375 degrees Fahrenheit.  Open up the top of the foil, and bake for 10 minutes more, until the cheese is melted and slightly golden brown.

Yum!!

You can see the original recipe here on ABC's The Chew.

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French Bread Appetizer Recipe

A long time ago at my former job, each employee in our department was tasked to bring in a popular dish they make.  One of my co-workers brought in a French Bread Appetizer.  It was so good that I immediately asked for the recipe.  I still make the appetizer from time to time - it's so easy, and just so delicious!

I didn't have paprika on hand, so I just sprinkled parsley.  It still turned out great!

French Bread Appetizer (recipe credit E.P.)

Ingredients:

• 1 loaf French Bread, cut in half lengthwise
• mayonnaise (enough to spread generously on each half of bread)
• 1 medium onion, chopped
• shredded Mozzarella cheese
• paprika

Directions:

• Generously spread mayonnaise on each half of bread.  
• Sprinkle bread with onions, cheese, and paprika.
• Bake for 10-15 minutes at 350 degrees Fahrenheit.
• Broil for 3-5 minutes until golden brown.
• Slice and serve.

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Loaded Baked Potato Dip Recipe

Not too long ago I bought a box of Triscuits, and on the back of the box was a recipe for Loaded Baked Potato Dip.

I made a baked potato dip once before, but this recipe was different in the sense that it actually contained potatoes (or at least instant potatoes).

It sure was yummy.  Hard to go wrong with bacon, cream cheese, sour cream, and green onions!

If you love baked potatoes, definitely give this dip a try!  

Loaded Baked Potato Dip (recipe slightly adapted from Snackworks.com)

Ingredients:

• 1/2 c instant potato flakes
• 1/2 c water
• 1 c sour cream
• 4 oz. cream cheese, softened
• 2 green onions, sliced, divided
• 1 c shredded cheddar cheese
• 2 strips bacon, crumbled

Directions:

• Preheat oven to 350°F.
• Mix potato flakes and water in large bowl; let stand 5 min.
• Mix in the sour cream, cream cheese, and half of the green onions.
• Spread mixture into 9-inch pie plate.
• Sprinkle with shredded cheese and crumbled bacon.
• Bake 15 to 20 minutes.
• Sprinkle with remaining onions. 

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Pepperoni Crescent Bites

These Pepperoni Crescent Bites are a cinch to make.

All you do is take an 8oz can of refrigerated crescent rolls, cut each triangle into thirds, place a piece of pepperoni onto the smaller triangle, sprinkle with mozzarella cheese, and roll!

You can also leave each triangle as is (no cutting), and place three pieces of pepperoni and more cheese (or even a cheese stick).  

Bake for 11-15 minutes at 375 Fahrenheit.

Serve with pizza sauce.

Enjoy!

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Kamaboko & Crab Dip

For a recent get-together I made Kamaboko and Crab Dip based on this recipe from Spork and Pan.

It turned out yummy, but next time I'll add more green onions, and less crab (or maybe eliminate the crab altogether - I just had extra from making these Crab and Cream Cheese Wontons so I wanted to use up the crab).

Kamaboko & Crab Dip (adapted from Spork and Pan)

Ingredients:

• 1 6 oz pkg kamaboko, shredded
• 1 6 oz pkg imitation crab meat, chopped
• 1/2 c sour cream
• 1/2 c mayo
• 1/4 c chopped green onions

Directions:

• Combine all ingredients and chill for at least 30 minutes.  
• Serve with crackers.

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Crab and Cream Cheese Wontons

Back in college I would make Crab and Cream Cheese Wontons almost weekly.

It was an easy dish to make whenever friends would come over to my apartment for some late-night studying (okay, partying).

You'll simply need some wonton wrappers, an 8oz block of cream cheese, and some imitation crab meat (I usually use half a 12oz package).

Combine the cream cheese and crab, place approximately 2 tsps of filling into each wonton wrapper, seal (with water or egg), and deep fry until golden brown (approximately 2-4 minutes).

If I have it on hand, I'll also throw in some chopped yellow, white, or green onions.  Some people throw in water chestnuts (I'm not a fan).  Once in a while I'll add a couple of teaspoons of hot sauce (like Sriracha or Chili Garlic Paste).

And there's really no wrong way of folding them.  Sometimes I'll just fold the wontons into triangles, other times I'll fold up the edges (if I make different kinds - one spicy, one regular, I'll use different types of folds to distinguish between the two).

The wontons are great by themselves, or serve them with shoyu, shoyu and hot mustard, or your favorite dipping sauce.

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