Artichoke Dip

There has never been an event during which this artichoke dip was not a hit. It is the ULTIMATE crowd pleaser! And, cherry on top, it is soooo easy to make! Check it out!

ILIOS Artichoke Dip

Ingredients:

1/2 cup ILIOS mayonnaise

1/2 cup sour cream

1 cup grated parmesan

1 can of ILIOS artichoke hearts (chopped)

1/2 cup red onion (minced)

1 tbsp lemon juice

Salt & pepper (to taste)

Recipe:

1. Preheat the oven to 400 ° F

2. Combine mayonnaise, sour cream and Parmesan cheese in a bowl, then incorporate all other ingredients.

3. Transfer the mixture to a shallow dish and bake for 20 minutes or until the color is slightly golden.

4. Enjoy with ILIOS crostini, a platter of raw vegetables or a fresh sliced ​​baguette.

Chicken & Corn Tacos

Tis' the season... of corn! Indulge in the tastes of summer with these delicious chicken and corn tacos. The best part is you can make them any time with ILIOS frozen corn; frozen fresh and available all-year-round!

ILIOS Chicken & Corn Tacos

Ingredients:

2 tbsp of ILIOS olive oil

1 lime (halved)

2 boneless chicken breasts (chopped into small pieces)

1 cup of ILIOS frozen corn

1 cup of ILIOS cranberry beans (rinsed and drained)

1/2 cup of cooked ILIOS quinoa

2 cloves of garlic (minced)

Soft taco shells

TOPPINGS:

2-3 jalapeno peppers (sliced)

1 bunch of cilantro (chopped)

1 avocado (sliced)

GET CREATIVE!

Recipe:

1. Heat pan or skillet with ILIOS olive oil. Add chicken. Season with salt and pepper (to taste) and squirt with 1/2 lime juice.

2. Once chicken is fully browned (approx 5-7 mins.), add in corn, beans, cooked quinoa. Squirt with other half of lime juice and season with salt and pepper and minced garlic.

3. Cook for an additional 5-7 mins. During this time, heat your soft taco shells at low heat in oven or on BBQ.

4. Once fully cooked, remove from heat. Top warm taco shells with mixture and top with jalapeno peppers, avocado, cilantro. Add shredded cheese, salsa, sour cream or any other one of your favourite taco topping for extra flavour!

Piquillo Pepper Dip

Hosting some friends or family over the weekend? Heading out to a BBQ? Here is the PERFECT recipe to prepare for a crowd and serve with fresh cut veggies, pita chips or naan bread.

ILIOS Piquillo Pepper Dip

Ingredients:

1 jar of ILIOS Chick Peas 1 jar of ILIOS Grilled Piquillo Peppers 6 cloves of confit garlic* 5 tbsp water 3 tbsp lemon juice 4 tbsp ILIOS Extra Virgin Olive Oil 1.5 tbsp kosher salt 1/2 cup ILIOS Canola Oil

Recipe:

1. In a food processor or blender, add water, lemon juice, salt, chick peas, piquillo peppers and blend until smooth.

2. If you need more liquid, add a bit of water (only one tbsp at a time).

3. Once the mix is smooth, add in the olive oil with the motor still running slowl.

4. Allow dip to rest for at least 20 minutes in the fridge before serving. Enjoy!

*To make garlic confit, place canola oil and garlic cloves in a small pot and simmer gently for 30-45 mins until the garlic is tender but still keeps its shape.