I love dip. In fact, it's one of my red light foods. Meaning I can't stop eating it. Onion dip, Ranch, Artichoke Jalapeno, Jalapeno Popper... love them. But I also love that they can be a quick substitute in other dishes, because they're already seasoned. (see my Stuffed Potatoes recipe below) The original recipe called for half and half but substituting the dip and skim milk cut back on the fat and calories a bit. Use the light version of the dip and cut back even more!
I made these little quiches for my family today, to enjoy during the football marathon. The dough is dropped by spoonfuls into the tin, rather than rolled out and cut into rounds. Makes for a quick, easy appetizer! Here are the main characters:
Not shown in the pic is bisquick, because I keep it in a container and don't have the box. So here we go:
1 1/4 cups Bisquick
1/4 cup softened butter or margarine
2 tbsp. hot water
1 egg
1/4 cup French Onion dip
1/4 cup skim milk
grated cheddar or your favorite cheese
crumbled, cooked bacon
Mix Bisquick, butter and hot water in your mixer til a soft dough is formed. Place small balls of dough, about a rounded teaspoon, in a mini muffin tin. Press with a tart press to make each ball of dough into a tartlet. I used my Pampered Chef tin and their tart press to make my crusts like this:
Add a few pieces of crumbled bacon and a tsp of shredded cheese to each crust. In a small bowl combine egg, dip and milk. Mix well. Fill crusts to slightly below tops. Bake in a 375 degree oven for 18 minutes or until set. Cool for 5 minutes then use a knife to loosen edges and pop out.
They were delicious! Next time I'll make a double batch because they were gone in a flash! Happy New Year! Thanks for stopping by and your comments are much appreciated! Join me at the fun parties below!
