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Sweet Georgia Peach and Pecan Dip
Think outside the box this season with a dip that is the perfect blend of salty and sweet. Bacon, Georgia peaches, sweet onions and a brown sugar bourbon marinade are complemented by pecans for a nutty, crunchy finish.
INGREDIENTS
1 tablespoon butter
1/2 cup thinly sliced Vidalia onion
2 slices bacon, chopped
1 package McCormick® Grill Mates® Brown Sugar Bourbon Marinade
1 cup cola-flavored carbonated beverage
1/4 cup packed brown sugar
2 cups coarsely chopped fresh peaches , (about 3 to 4 peaches)
1/2 cup chopped pecans
2 packages (8 ounces each) cream cheese, softened
Melt butter in large skillet on medium-high heat. Add onion and bacon; cook and stir 6 to 8 minutes or until bacon is crisp.
Stir Marinade Mix, cola and brown sugar into skillet. Bring just to boil. Reduce heat to low; simmer 15 minutes or until mixture thickens slightly, stirring occasionally. Stir in peaches and pecans; simmer until heated through.
Spread cream cheese evenly in bottom of 9-inch pie plate. Top with warm peach mixture. Serve with assorted crackers or sliced French bread.
Creamy Turmeric and Cinnamon Dip
Low-fat yogurt and milk blend with golden turmeric and cinnamon for a tangy dip just waiting for crispy dippers like pita chips and veggies.
INGREDIENTS
1 cup plain lowfat yogurt
1 tablespoon lowfat milk
1 tablespoon lemon juice
1 1/2 teaspoons sugar
1/2 teaspoon McCormick® Ground Turmeric
1/2 teaspoon sea salt from McCormick® Sea Salt Grinder
1/4 teaspoon McCormick® Cinnamon, Ground
Mix all ingredients in medium bowl until well blended. Cover.
Refrigerate your turmeric dip until ready to serve.
Roasted Carrot Yogurt Dip
Move over cheesy, chili dips – the tangy sweetness of orange juice, carrots and honey make for a simple dip you can feel good about devouring.
INGREDIENTS
2 teaspoons vegetable oil
1/2 teaspoon McCormick® Cinnamon, Ground, divided
1/2 pound baby carrots
3/4 cup plain nonfat Greek-style yogurt
2 tablespoons honey
2 tablespoons orange juice
1/4 teaspoon McCormick® Ginger, Ground
Preheat oven to 400°F. Mix oil and 1/4 teaspoon of the cinnamon in medium bowl. Add carrots; toss to coat well. Spread evenly in 13x9-inch baking pan sprayed with no stick cooking spray.
Bake 30 minutes or until carrots are tender, stirring occasionally. Let stand until cooled to room temperature.
Place carrots in food processor or blender container; cover. Pulse until carrots are almost smooth. Add yogurt, honey, orange juice, ginger and remaining 1/4 teaspoon cinnamon. Pulse until carrots are smooth. Spoon dip into serving bowl. Cover. Refrigerate until ready to serve.
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