Today’s weekly recipe is one of my absolute favorite appetizers. It’s quite versatile and can suit most tastes. For parties, it’s one of those recipes that gets people gathered together around the treat, for plenty of good conversation. This week’s recipe is Gordo’s Party Layered Dip.

A bonus with any recipe is how quickly it comes together. This one fits the bill for fast. Plenty of fresh ingredients and opportunities for lowfat alternatives make it a good choice for whatever your party needs are. What I like about this recipe is that it can easily be gluten free. Using gluten-free corn chips allows my nephew with Celiac disease to share the recipe with us, something he isn’t always able to do. So, open up a bag of chips and enjoy! Bon Appetit!

Gordo’s Party Layered Dip

Serving Size: 4

Ingredients:

2-16 ounce cans spicy refried beans

1/2 pound lean ground chuck scrambled, drained; add 1/2 pack taco seasoning mix

1 cup sour cream

1 cup guacamole

1 cup Gordo’s Cheese Dip (any flavor)

1 cup shredded lettuce

1/2 cup tomatoes chopped

1/2 cup scallions or green onion sliced

One bag tortilla chips

Directions:

First layer refried beans, add second layer of season ground chuck, add third layer sour cream, add forth layer guacamole. Top with lettuce, tomatoes and green onions. Drizzle heavy with your favorite flavor Gordo’s Cheese dip (any flavor)

Recipe courtesy of Gordo’s Cheese Dip

This week’s recipe honors National Fresh Celery Month. Oh, yes, indeed it’s the month to celebrate all things celery. And that old husband’s tale that eating celery results in negative calories? It’s true! While playing the support role, here is Slow-Cooker Turkey in Creamy Brie Tarragon Sauce.

This recipe has a lot going for it: lots of fresh vegetables, including celery, turkey for low fat, and a delicious showcase for brie. Chicken, of course, would make a good substitute. The recipe calls for the brie to have the rind removed and cubed. If you place your cheese in the freezer for about 15-20 minutes, the rind comes off easily with a potato peeler. If you’re looking to cut calories, skip the puff pastry and serve over rice or mashed potatoes. Bon appetit! Recipe courtesy of Ile de France.

Ingredients

* 1 1/2 lbs. boneless, skinless turkey breast cutlets, cut into 1″ chunks
* 12 oz. cremini mushrooms, quartered
* 1 cup chopped onion
* 3/4 cup chopped celery
* 1/4 cup chopped red bell pepper
* 2 tsp. dried tarragon
* 1/2 cup dry white wine
* 3/4 oz. can gourmet condensed cream of mushroom soup (we used Amy’s®)
* 1 14 oz. can low sodium chicken broth
* 12 oz. Ile de France® Brie, rind removed, cut into 1/2″ cubes (1 cup)
* 12 frozen, ready to bake puff pastry shells
* 2 Tbsp. Cornstarch
* 1/4 cup cold water salt and freshly ground black pepper

Methods/steps

* Before you go out: Place first nine ingredients into slow cooker (turkey through broth). Stir to combine. Cover and cook on HIGH for 4 hours, or on LOW for 8 hours.

* When you get home: Preheat the oven for the puff pastry according to package directions. Add the Brie to the slow cooker and stir to combine. Cover and continue cooking on HIGH, for 20 minutes. Meanwhile, bake the puff pastry shells according to package directions. Mix the cornstarch and cold water together, stir into slow cooker mixture and continue to cook on HIGH, covered, for 10 more minutes, or until thickened and creamy.

* To serve: Ladle about 1/2 cup turkey into each puff pastry shell and season to taste with salt and pepper. Serves 6