This spinach artichoke dip is really easy to put together and great if you are short on time or just craving some dip. You can make it ahead of time and store it in the refrigerator until ready to serve, then just microwave it a bit to heat it up. Use your Magic Bullet to chop up the spinach and artichoke hearts into smaller pieces, while still leaving some chunkiness for a nice texture. I like to dip crispy baguette slices into this cheesy dip, but you can also serve it with tortilla chips. The freshly grated Parmesan cheese makes the dip extra cheesy and red pepper flakes give it a little kick!
What would you serve with this spinach artichoke dip?
Spinach Artichoke Dip
- 1/2 cup cooked spinach
- 1/2 cup chopped, canned artichoke hearts
- 6 oz cream cheese
- 1/4 cup sour cream
- 1/4 cup freshly grated Parmesan cheese
- 1/4 tsp dried red pepper flakes
- 1/8 tsp salt
- 1/4 tsp garlic powder
- Add all ingredients to a Magic Bullet cup and pulse a few times to chop the spinach and artichoke hearts, careful not to overblend to retain some texture.
- Use a spoon to stir.
- When ready to serve, microwave for 2 minutes to heat up.
- Serve with a baguette or tortilla chips.
Makes 1 cup
Popsicles are one of my favorite summer treats. By making them at home, you can control how much sugar is added and skip the artificial flavors and dyes. Homemade popsicles are healthier and taste even better than the store-bought kind! These strawberry popsicles are made with fresh strawberries, yogurt, and a splash of lime. You will need your Magic Bullet blender and popsicles molds to make them. Once you put them in the freezer, they will be ready to eat in a few hours. This recipe makes four popsicles, but you can double or triple it to make more. Just keep them in the freezer until you are ready to eat! Once they are ready, run hot water over the molds and wiggle them out.
- 2 cups fresh strawberries, hulled
- 3 Tbsp sugar
- 1 tsp fresh lime juice
- 3/4 cup plain yogurt
- Add all ingredients to a Magic Bullet cup and blend until you get an even mixture.
- Divide between four popsicle molds.
- Freeze for at least 3 hours before serving.
Makes 4 popsicles
Crêpes are pretty high on my favorite breakfast foods list. I love to fill them with different fresh fruits. This week, I whipped up some crêpes using my Magic Bullet and filled them with a freshly cooked cinnamon apple filling and whipped cream. The secret to these crêpes is a dash of cinnamon spice that is added to the batter, giving them extra cinnamon flavor. For healthier crêpes, hold the whipped cream and do not add extra sugar to the apple filling. Add sliced apples on top and sprinkle with powdered sugar and cinnamon for a finished look. These cinnamon apple crêpes are a fun brunch idea for the weekend, don’t you think?
Cinnamon Apple Crêpes
- 3/4 cup milk
- 2 eggs
- 3 Tbsp butter, melted
- 1/3 cup water
- 1 cup flour
- 1 Tbsp sugar
- 1/2 tsp cinnamon
- 2 apples, cored, peeled and diced
- 2 Tbsp water
- 1 tsp cinnamon
- To prepare the apple filling, add the chopped apples with 2 Tbsp water and cinnamon to a small skillet or saucepan and cook over medium heat for 10 minutes until soft.
- Add all crêpe ingredients to a Magic Bullet cup and blend for 20 seconds.
- Place in the refrigerator while heating up your skillet on medium heat.
- Pour 1/4 cup batter in the center of the skillet, and lift up with one hand and rotate your wrist so the batter moves evenly around the pan to the edges.
- Cook until the edges start peeling upwards off of the skillet, then carefully peel them off and turn them over.
- Briefly cook on the other side, about 10 seconds.
- Repeat until all the batter is used up.
Makes 6 crêpes
TOMATOES ARE IN SEASON! Shout it from the rooftops, slap your grandma, get thee to a farmer’s market.
For two blessed months here in DC, we actually have tomatoes that look like tomatoes, smell like tomatoes, and TASTE like tomatoes. At laaaast, my tomatoes have come home. So then the game becomes getting as many tomatoes in my mouth as possible. (Not all at once. My mouth isn’t that big.)
This recipe is pretty cool because it uses fresh tomatoes and cooks pasta like risotto, i.e. so that it absorbs all the tomatey goodness rather than just being boiled in water. Also, it uses chickpeas two different ways, both as a tasty ingredient and as a thickener.
Maybe your mouth is that big? Won’t know until you try!
In addition to being incredibly delicious and pretty, this recipe is also easy and fast and cheap. And the Magic Bullet takes the assist for smoothing out the chickpeas into a deliciously thick sauce. Is this the perfect use for in-season tomatoes? Wrap your mouth around that.
Risotto-Style Pasta with Chickpeas and Tomatoes (Pasta e Ceci)
- 1/2 lb pasta
- 1 can chickpeas, liquid reserved
- 1 lb roughly chopped fresh tomatoes (about 4 medium tomatoes)
- 2 garlic cloves, chopped or pressed
- 1 can anchovies
- four cups chicken brother or water (I use Better than Bouillon)
- a few tablespoons chopped fresh herbs (optional — I used basil)
- chili flakes (to taste)
- In a large saucepan or dutch oven with a lid, cook garlic, anchovies and chili flakes in a glug of olive oil over medium heat until fragrant and the anchovies start to break down, about one minute.
- Add the tomatoes and the herbs, raise the heat to medium high, and cover. Cook until tomatoes start to break up, 5-10 minutes.
- Meanwhile, puree 1/3 of the chickpeas and their liquid in the Magic Bullet.
- Add chickpeas and their liquid (both pureed and whole) to pan. Raise heat to high and bring to boil.
- Add pasta and reduce heat to simmer (medium-low). Cook until pasta is al dente and most of the liquid is absorbed.
- Serve with grated parmesan.
Agua fresca (meaning “fresh water”) is a popular beverage in Mexico and is usually sold here by food trucks. I can’t resist buying one whenever I’m grabbing some food on a hot day. They are simply made with fresh fruit and water, so they are easy to make at home. You can strain the solids out to achieve a smoother texture, but I love the slushiness of a watermelon agua fresca! If you can, try to buy seedless watermelon, or it will be a little bit of a challenge to dig out all of those little black seeds. The lime gives this drink a refreshing taste. You won’t be disappointed with this popular summertime drink!
Watermelon Agua Fresca
- 2 cups cubed seeded watermelon
- 1 cup water
- 1 Tbsp sugar
- 1 Tbsp fresh lime juice
- Add the watermelon, water, sugar and lime juice to a Magic Bullet cup and blend.
- Served chilled with a wedge of lime.
Mango lassi is my favorite drink to order whenever I go out to eat at an Indian restaurant!
This delicious drink is especially refreshing during the summer months! It is made with a few simple ingredients: mango, plain yogurt, honey and a dash of cardamom (you can also use allspice). It tastes just like a creamy mango smoothie! You can use store-bought frozen mango, or cut a mango into cubes and freeze for 30 minutes before making your mango lassi. Freezing your mango is a must, because this drink just isn’t the same when it is warm.
Indian Mango Lassi
- 1 cup frozen mango cubes
- ½ cup plain yogurt
- 2 Tbsp milk
- ½ tsp honey
- Pinch of cardamom (can substitute allspice)
- Add all ingredients to a Magic Bullet cup and blend well.
Makes 2 cups
The hills are alive… with the sound of this pasta. OK, I can’t say I’m much of a Sound of Music fan, so that’s about as far as I’m going with that one, but as I have mentioned previously, IT’S SUMMER and so you should be stuffing your face with in-season tomatoes. Here’s an easy way to do it: a pasta recipe that’s half pesto, half fresh tomatoes. No cooking required, easy and delicious; tastes like summer.
But why is it Pasta von Trapp?! I thought you’d never ask:
Because in Italian, it’s called Pasta Trapanese. Which apparently means “pasta from Trapani.” Sorry if that was a let down…
The Magic Bullet does a great job of breaking the ingredients down with little mess, though you will have to do everything in batches. I especially like how using the Bullet lets you avoid grating fresh parmesan and garlic by hand.
Pasta von Trapp
- 1 pound pasta
- 1/4 cup slivered almonds
- 1 lb tomatoes, cored and roughly chopped (about 3 cups)
- half a bunch basil leaves (about 1/2 cup packed)
- 1 garlic clove
- 1 tsp red wine vinegar
- 1 ½ tsp salt
- red pepper flakes (to taste)
- ¼ cup olive oil
- hunk of parmesan cheese (about ½ cup when grated), plus more for serving
- Boil pasta in heavily salted water until al dente. Meanwhile:
- Toast almonds in dry pan on medium heat until beginning to brown, maybe five minutes.
- Pulse parmesan cheese in large cup of Magic Bullet until grated. Set cheese aside.
- Add garlic clove to Bullet and pulse until grated. Add about one-third of all the other ingredients (almonds, tomatoes, basil, vinegar, salt, red pepper, olive oil) and blend until everything is integrated. Remove contents to bowl. Repeat with one-third of same ingredients, then again with final third.
- Stir together pasta, parmesan cheese, and pesto mixture in a pot and warm over medium heat. Serve, passing additional grated parmesan.
The weather is heating up and summer is quickly approaching! During the summer months, I love to eat different salads. No matter what ingredients I add, my go-to dressing is always a simple balsamic vinegar. It just tastes so good with everything! The Magic Bullet makes it really quick and easy to prepare – just add all the ingredients, pulse a few times to mix up and pour over your favorite salad before tossing. Look no further for a salad dressing recipe – this is all you will ever need!
Easy Balsamic Vinegar
- 6 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 clove garlic, minced
- 1/2 tsp brown sugar
- Salt and pepper, to taste
- Add all ingredients to a small Magic Bullet cup and blend until mixed.
- Add to your favorite salad, or chill in the refrigerator for up to 1 week until ready to use.
Makes ~1/2 cup dressing
Sometimes you are craving dessert, but don’t want to make a large batch of cookies or a whole cake, am I right? With this chocolate lava cake recipe, you can quickly make a personal dessert and not have to worry about making too much for just one person. You can also double the recipe to make two. The key to a good lava cake is beating the eggs really well to create air bubbles – this keeps the batter nice and light, so it can rise in the oven. This warm chocolate lava cake is best served right out of the oven with a scoop of vanilla ice cream and raspberries.
Lava Cake for One
- 2 Tbsp. semi-sweet chocolate chips
- 1 Tbsp. butter
- 1 Tbsp. heavy cream or milk
- 1 egg
- 1/4 tsp. vanilla extract
- Pinch of salt
- 1 Tbsp. granulated sugar
- 2 Tbsp. flour
- Preheat the oven to 425 degrees F.
- In a small dish, microwave the chocolate chips, butter and milk for 20 seconds. Stir and repeat until melted.
- Add the egg, vanilla, salt, sugar and flour to a small Magic Bullet cup and blend for 20 seconds.
- Pour the egg mixture into the melted chocolate mixture and stir with a spatula until well blended.
- Transfer the batter to a greased 4-inch ramekin.
- Bake for 10 minutes, just until the top of the cake is firm to touch.
Makes 1 lava cake
The first time I tried aioli, it was paired with an artichoke (it was also the first time I tried an artichoke!). The word aioli simply means “garlic oil.” Aioli originates from an area of France and can be paired with a variety of vegetables and fish. After trying it for the first time, aioli instantly became one of my favorite dips. Personally, I like to serve it over asparagus, cauliflower or potatoes. How could you not like the combination of garlic and lemon in a dip? MMMMM…
This aioli recipe is really easy because it only consists of three steps: Add the ingredients, blend, and chill. It really is that easy!
1, 2, 3, Aioli!
- 1 egg yolk
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1 garlic clove, finely chopped
- 1/4 cup olive oil
- Add the egg yolk, lemon juice, salt and garlic to a small Magic Bullet cup.
- Blend for 20 seconds, then add the olive oil and blend for 10 more seconds.
- Cover with a lid and refrigerate until ready to serve.
Makes 1/2 cup