Fraser’s Favorites: 7 layer dip, grilled Palisade peach cobbler, BLT pasta salad
DENVER — Here are some awesome Fraser’s Favorites side dishes. Check below to see the recipes for the creations he and Natalie Thompson from Johnson and Wales University grilled up.
These sides can be paired up with Grilled buffalo chicken sandwiches.
B’s 7 layer Dip
- 1 can retried beans
- 1 small container pre-made guacamole.
- 8oz sour cream mixed with 1 packet taco seasoning
- 16 oz bag shredded cheese
- 1 small bunch green onions sliced
- 1-8 oz. can sliced olives drained
- 1 tomato diced
- To build the dip spread the retried beans onto the bottom of a 9″ dinner plate or the bottom of a casserole dish.
- Spread guacamole on top of the beans
- Mix taco seasoning into the sour cream and spread on top of the guacamole
- Sprinkle shredded cheese on top of sour cream mixture
- Sprinkle sliced green onions
- Add black olives on top of the onions
- Finish with chopped tomatoes
- Serve with your favorite tortilla chip
Grilled Palisade Peach Cobbler
- 6 ripe peaches, halved, pit removed
- 1 stick (8 tablespoons) unsalted cold butter, melted, plus more if needed, divided
- 8 tablespoons light brown sugar, divided
- 1 teaspoon ground cinnamon, divided
- 1 cup flour
- 1/2 cup oatmeal
- 1 pint vanilla ice cream
- 1/2 cup prepared caramel
- Heat the grill to medium
- Place the peaches cut side down on the grill until browned.
- Remove from the grill, cut into wedges and place into a gratin dish.
- To the peaches add half the butter, half the brown sugar and half the cinnamon, and toss. Add the remaining butter, sugar and cinnamon to the oatmeal and flour in a small bowl and toss until combined, adding more butter if needed.
- Top the peaches with the granola mixture and place the gratin dish onto the grill. Close and bake until the peaches and granola are golden brown, about 15 minutes.
- Place one large scoop of ice cream into 4 bowls and top with the peach mixture. Drizzle with some of the caramel sauce.
BLT Pasta Salad
- 3/4 cup sour cream
- 1/2 clove minced
- 3 teaspoons dry ranch dip mix
- 9 ounces fresh cheese tortellini
- 2 tablespoons crumbled bacon (can use bacon bits), divided
- 3 cups fresh baby spinach
- 1/2 cup grape tomatoes, halved
- In a small bowl mix together sour cream, garlic, ranch dip mix and 1 tablespoon of the crumbled bacon. Refrigerate until you are ready to assemble the salad. It tastes best when it has had at least an hour to sit so the flavors can blend together.
- Cook pasta according to directions, then strain and rinse with cold water, and strain again.
- Mix pasta with dressing, and then toss with baby spinach and tomatoes. Sprinkle the remaining 1 tablespoon of crumbled bacon on top. Serve immediately, or refrigerate until ready to serve.