Wednesday, February 2, 2011

Party Pretzel Mix and Mexican "Soup" Dip

Woo-hoo!  Today is a two for one!  Don't you love a good "BOGO" (buy one, get one free)?  Well here are two recipes in one post just because I like you and I want you to have more food ideas for the upcoming game weekend. 

Here are two very simple snack recipes for your parties and gatherings.  First is a party pretzel mix.  This one is an easy, throw together before you go to bed the night before mix that adds some deep flavor to just your typically salty bag of pretzels.   The other one is a healthier Mexican dip, which my husband dubbed as "soup" dip.  You probably could serve it as soup with chips on top.  But I served it as a thick dip with chips to dunk into.  Either way, it's very tasty.

I would suggest serving both of these items separately but perhaps at the same event to "wow" your guests!

Pretzel Party Mix
(Serves enough for a good crowd!)

1 bag (16 oz) of pretzels
1/4 cup of olive oil
1 package of dry envelope Ranch dressing mix
1 tsp ground basil
1 tsp garlic powder
1 tsp ground dill weed

In a large plastic container or bowl, pour the olive oil.  Then toss in the entire bag of pretzels and coat them in the oil.  Sprinkle the ranch dressing mix, basil, garlic powder and dill weed.  Mix well with a large spoon or your hands.  Cover the bowl or container.  Shake the pretzels up and then leave overnight to coat and soak up seasonings.  The next day, shake up the pretzels again.  Then serve to guests. 

Note: You can make this one several days in advance and just keep it in an air-tight safe container.  If you forget to make ahead and need a last-minute fix, then you can bake in the oven for 350 degrees for 10-15 minutes.  Let them cool for two minutes and serve.  Enjoy!


Mexican "Soup" Dip

(Serves 12 - 15)

1 can (15 oz) whole kernel corn, drained
1 can (15 oz) black beans, drained except for about 2 tbsp of juice
1 can (15 oz) of diced tomatoes, undrained
1 large avocado, mashed
1/4 cup of salsa
1 tsp garlic powder
1 tsp cumin
1/2 tsp onion powder
1/2 cup of shredded, reduced fat Mexican cheese (such as 2%)

Place all ingredients in a microwave-safe bowl.  Stir and heat on high for five minutes.  Stir again and serve with baked tortilla chips or crackers.   Or if you think it's too "soup" like, just eat it as is and serve the chips on top.  Both ways are worth a try!  

Tomorrow I'll share a delicious dessert that will be great to share with guests for game day or any party you have!  I'll also reveal my love letter for a very special combination of foods that I adore!  Stay tuned!


  1. I've made those pretzels before using sourdough pretzel pieces (the hard, fat pretzels) - SO GOOD!!! I could probably eat the whole batch - which is so not a good thing :)

  2. oh, yeah, this one's gettin' printed!! The boys would love these pretzels, anne

  3. Yum! I'm so trying the ranch pretzels! I have some pretzel rods that might work too!