Saturday, July 20, 2013

Frito-Lay Summer Fun $50 AMEX Gift Card Giveaway #FritoLaySummer

 

Do you have a favorite snack for summer? Do you love dips as much as I do? Sometimes you come across things in life that just go well together,  peanut butter and jelly, milk and cookies, however, my favorite is and will always be chips and dip. Today, I have two recipes that I want to share with you. These recipes not only taste and look great, but are perfect for a backyard party. 
 
Frito-Lay has the perfect summer snack for however you celebrate, whether you’re relaxing and unwinding at home with Lay’s® Classic potato chips or celebrating summer with Tostitos® Scoops!® tortilla chips at a backyard party. Not all chips are created equal! Look for chips made with simple ingredients, like Lay’s® Classic potato chips, made with potatoes, oils and salt, and Tostitos® Scoops!® tortilla chips, made with corn, oils and salt. Use your favorite chips as a vehicle to scoop up extra nutrition by pairing them with wholesome dips, like bean dip or veggie filled salsa, such as these Corn and Black Bean Bites.

Our first recipe is a summer ceviche with lobster and black beans. This recipe pairs well with Tostitos® Scoops!® tortilla chips. 

SUMMER CEVICHE WITH BLACK BEANS
 


INGREDIENTS (serves 4-6)
  • 1 chopped onion
  • 2 cups chopped tomato
  • 1 cucumber - scoop out seeds and chop
  • 1 bunch cilantro chopped
  • half can of black beans - rinse & drain
  • 2 bags of of Lobster Classic - shred lightly by hand
  • Juice of 4 limes
  • Large avocado or 3 small - chopped
  • 1/2 jalapeno chopped (raw or pickled) - optional, add a little at a time to reach desired hotness
  • 1 bag Tostitos® Scoops!® tortilla chips

Directions

 
First rinse black beans and drain away any liquid. In a large bowl combine beans, lobster calssic and chopped veggies (except avocado), and mix well. Add lime juice, then add avocado last. Chill ceviche for an hour, if you can resist dipping in. This is a great summer party dish. Serve with
Tostitos® Scoops.



Our second recipe is a low fat roasted peppers and sun-dried tomato vegetable dip. For this recipe all you have to do is blend all the ingredients. What I love about this recipe is that it's very easy to do, it really doesn't take more than 5 minutes, it taste absolutely phenomenal, and is healthy since you are using fat free sour cream and cream cheese. This recipe pairs excellent with Lay’s® Classic potato chips. Nom, nom!

Roasted Red Pepper and Sun-dried Tomato Vegetable Dip
INGREDIENTS (serves 6-8)



  • 2 tablespoons of sun-dried tomato pesto
  • 8 oz of roasted red peppers
  • 8 oz fat free cream cheese (room temperature)
  • 1/2 cup fat free sour cream
  • 2 cloves minced garlic
  • hot pepper sauce (taste)
  • 3/4 tsp salt
  • 3/4 tsp black pepper (freshly ground)




DIRECTIONS

In a food processor, mix the sun-dried tomatoes, roasted red pepper, cream cheese, sour cream, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Chill at least 1 hour in the refrigerator before serving. Serve with
Lay’s® Classic potato chips.


If you need more recipes you can always try Frito Lays Corn and Black Bean Bites or browse more recipes at their site http://www.fritolay.com/recipes/.

For more summer tips visit Frito-Lay's Website, like them on Facebook or Twitter. To win our $50 AMEX card just leave us a comment telling us what is your favorite Frito-Lay product and register your entry using our Rafflecopter widget.



Disclosure: I participated in this sponsored campaign for One2One Network. I received monetary compensation and product to facilitate my post, but all opinions stated are my own.


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