A solid veggie dip is a must-have for any party. (Author’s note: it’s also almost exclusively how I ate raw vegetables before I was 15.)
The base of this dip is ranch dressing, the granddaddy of raw vegetable dips. And what better way to enhance the dip than with more vegetables? One of the best parts about having a Magic Bullet is being able to add ingredients to dishes you otherwise wouldn’t have the opportunity to. Here, I’ve added bell pepper, carrots and broccoli.
Most ranch dressing recipes call for buttermilk. I’ve chosen instead to combine lemon juice and milk, a common substitute for buttermilk (and one that’s better for you!)
Veggie Ranch Dip
- 1 cup of sour cream
- 1 bell pepper
- Handful of baby carrots (or one large carrot)
- 1/3 head of broccoli
- 1/2 cup of milk
- 1 Tbsp of lemon juice
- 2 Tbsp of parsley
- Hot sauce
- Garlic powder
- Salt & pepper
- Combine milk and lemon juice in a bowl, stir and set aside for ten minutes to sit.
- Chop carrots, broccoli and pepper.
- Combine sour cream, milk and lemon, vegetables and parsley with garlic powder, hot sauce, salt and pepper (to taste) in Magic Bullet.
- Blend until smooth.
Best served with – what else? – fresh vegetables!
This is a recipe for people who love a refreshing, simple, sinus-clearing hot sauce. Naysayers be warned (and shamed): this is not for those with overly sensitive tongues. This recipe is also one that favors the jalapeño pepper. Feel free to substitute another pepper you prefer – habanero or serrano peppers are delicious alternatives.
Jalapeño Hot Sauce
- 10 jalapeño peppers
- 2 garlic cloves
- 3/4 onion
- 1/2 Tbsp vegetable oil
- 1 cup of water
- 1/2 cup of distilled white vinegar
- Slice jalapeño peppers length-wise. This will allow you to regulate how many seeds you add to your hot sauce. Err on the side of caution: you’ll still feel the heat with even a small amount of seeds in there.
- Lightly chop onion and garlic cloves. Combine with jalapeños, oil, water and vinegar in Magic Bullet.
- Blend until desired consistency.
Great to serve with chips, or on top of whatever dish you’re serving! Just be sure to try it first to test its heat and decide how much you should add.
Wouldn’t it be great if there was a way to quickly and easily make a sauce for fish or chicken that was tangy, tasty, and healthy? Oh wait…
An ongoing project of mine is crispy skinned salmon, having had a nearly perfect version at a wedding (of all places) a few years ago. That’s still in progress: I don’t know if I’m not using enough oil or heat or losing the crispy skin because I’m keeping the fish too juicy (ha) or what. As with many things, getting it pretty good is easy, but getting it really, really good is hard.
In any event, this yogurt sauce is a keeper whether or not I ever get the fish right. I used a Meyer lemon, which is a nice touch if you can find it, for an orangey lemon citrus punch, but you could use a regular lemon or orange juice for that matter. The combination of yogurt and citrus is extra-tangy, which I like, and the combinations of dill and salmon and dill and yogurt are classics.
The Magic Bullet does a great job of making this sauce taste great quickly and easily. It’s also especially good for cleanup. I usually just stick the whole thing (well, not the whole thing, but the parts that actually get dirty) in the dishwasher and presto change-o: it’s as good as new the next day.
Lemon Yogurt Dill Sauce
- 1 small package Greek yogurt, full or low-fat
- 1 lemon, preferably Meyer
- 1 small clove garlic, peeled
- several sprigs dill
- ½ tsp. salt
- 1 Tbsp olive oil, or to taste
- Add all ingredients to Magic Bullet and blend.
Eating sausage with peppers and onions can be messy. You’re often negotiating the incompatible sizes and shapes of these vegetable spears inside sausage your sandwich, which can lead to dripping oil and messy faces. For this recipe, we’re going to reduce the pepper and onion spears you love so much to a chop that’ll go well with any way you choose to eat your sausage.
Sautéed Pepper and Onion Chop
- 1 onion
- 2 bell peppers
- a splash of oil
- Add chopped peppers and onion onto grill or frying pan with oil and begin to sauté.
- While browning, add sausages to cook and share flavor.
- Place peppers and onion into Magic Bullet and blend.
- Spread over your sandwich and enjoy!
Last night was Fish ‘n Chips night, so I made some homemade tartar sauce to go with it. Yes, they sell it pre-made at grocery stores, but it tastes so much more fresh if you quickly whip some up at home with the Magic Bullet. It seriously takes less than 5 minutes to make. This tartar sauce is bursting with flavor and is guaranteed to be an essential addition to your dish. Enjoy!
Quick and Easy Tartar Sauce
- 1/3 cup mayonnaise
- 1 tsp. mustard
- 2 Tbsp diced pickles
- 1 Tbsp capers
- 1 Tbsp white wine vinegar
- Pinch of salt and black pepper
- Add all ingredients to a small Magic Bullet cup and pulse a few times (should be a little chunky).
Makes 1/2 cup
There are some times when you want unadorned, perfectly-cooked steak, with a crispy salty crust and a warm medium-rare center. And then there are times when you get a little bored of simply cooked steak and want something a little more complex. This is for those other times: a salty, savory, tangy, funky umami sauce to top your perfectly cooked steak (or chicken or pork).
If you’ve never used miso before, this sauce is a great place to start. Miso (fermented soybeans) is a great way to provide salt and depth of flavor without too much else to distract you. Lately, I’ve even seen miso in the Asian section of my regular grocery store. And it takes particularly well to steak, which is sometimes aged and fermented itself to bring out meaty, umami notes. Lime zest also provides a complex, vaguely beguiling layer of flavor.
I’d highly recommend taking advantage of low-sodium versions of soy sauce and butter here, as the miso itself is pretty salty. You can also vary the butter up and down as much as you like; if company is coming, I’d recommend the full-butter version, but I’ve tried it with as little as one-third as much butter and it’s still delicious, albeit less luxurious.
The Magic Bullet does a great job of blending everything together and you can even take advantage of its microwave-safe properties (without the blade attached!) to heat everything up.
Miso Lime Steak Sauce
- 1/3 cup low-sodium soy sauce
- 1/4 cup miso
- 2 tsp. dry mustard powder
- 1 tsp. brown sugar
- 1/4 tsp. pimento (smoked paprika, or use regular paprika)
- Zest of 1 lime
- 12 Tbsp unsalted butter, cubed and chilled (or use ess)
- Add all ingredients except butter to Magic Bullet. Attach lid without blade and shake. Microwave on high heat for two minutes.
- Add a few cubes of butter and attach blade. Run Bullet until well-blended, then add a few more cubes of butter and repeat.
I’m a huge fan of anything that goes on bread. Sometimes, though, I’m in the mood for a more unique flavor on my bagel; one can only cycle through peanut butter, cream cheese or jelly so many times. This banana cashew butter is sweet, refreshing and healthy. Luckily, it’s also a synch to throw together! I’ve added raisins as a sweetener, too, for that little extra oomph!
Banana Raisin Cashew Butter
- 3/4 cup cashews
- 1 banana
- 1/3 cup raisins
- 1 Tbsp peanut or canola oil
- Add cashews, oil and a pinch of salt to Magic Bullet and blend until creamy.
- Combine sliced banana and raisins into Magic Bullet with blended cashews. Blend until smooth.
Enjoy for breakfast, dessert or a mid-afternoon snack!
One thing I love to make in my Magic Bullet is salad dressings! It’s fun to try new dressings every now and then, and this is the first time I made a lemon poppyseed dressing.
It turned out perfect for my chopped apple and pear salad. It’s slightly tangy from the lemon, but also sweet from the sugar and the mustard and onion flavors in it are spectacular, as well. The Magic Bullet makes it so easy to whip up this dressing in almost no time – one quick pulse and you’ll be ready to go!
What would you pair with this lemon poppyseed dressing?
Lemon Poppyseed Dressing
- 3 Tbsp lemon juice
- 1/3 cup vegetable oil
- 2 Tbsp sugar
- 1 tsp. finely chopped onion
- 1/8 tsp. salt
- 1/2 tsp. Dijon mustard
- 1/2 Tbsp poppy seeds
- Add all ingredients to a Magic Bullet cup and blend well.
Makes about 3/4 cup dressing
With holidays around every corner, it’s always a great time to capitalize on champagne-themed or flavored dishes. And considering 95 percent of us have made resolutions to be healthier, why not try this champagne vinaigrette dressing on a healthy salad? While we’re still eating them, of course.
- 1/4 cup champagne vinegar
- 1/4 cup olive oil
- 3/4 shallot
- 1 Tbsp dijon mustard
- 1 tsp. salt
- Combine champagne vinegar and olive oil.
- Slightly chop shallot.
- Add vinegar, oil, shallot, mustard, salt, and a pinch of pepper to Magic Bullet and blend.
It’s easy to stay healthy all year long with tricks like this!
This low-fat cheesecake dip is a great party appetizer or addition to the dessert spread. It is made of light cream cheese, sugar, milk (to create more of a dip consistency), lemon, vanilla and graham cracker crumbs. It tastes just like cheesecake, but as a dip!
Try it with graham crackers and fresh fruit, like strawberries or raspberries. I like to use this dip as an alternative for a heavy baked cheesecake when I (or my guests) are more in the mood for something light, but still want something to satisfy those sweet tooth cravings! You can also add a few tablespoons of Cool Whip for a sweeter dip.
Light Cheesecake Dip
- 4 oz light cream cheese, room temperature
- 2 Tbsp sugar
- 1/4 cup milk
- 1/4 tsp. lemon juice
- 1/2 tsp. vanilla extract
- 1 graham cracker, broken into 4 pieces
- Add all ingredients to a Magic Bullet cup and blend until smooth.
- Chill until ready to serve with fresh fruit and graham crackers.
Makes 1 cup