Watermelon Cucumber Salad with Good Foods Feta Cucumber Tzatziki Dip.

Serving Suggestions:

Serves: 6-8
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients:

● 4 cups watermelon, cubed
● 1 large English cucumber, halved and sliced
● ½ red onion, thinly sliced
● ½ cup feta cheese, crumbled
● ½ cup walnuts chopped
● 1/4 cup fresh dill, roughly chopped
● 1 clove garlic, minced
● ½ cup Good Foods Feta Cucumber Tzatziki Dip
● 1/4 cup fresh mint leaves

Directions:

1. In a large bowl toss the watermelon, cucumber, onion, feta, walnuts, dill, and garlic.
2. Serve with a drizzle of Good Foods Feta Cucumber Tzatziki Dip and fresh mint leaves. If desired, add 1-2 tablespoons of water to the dip to help create a more drizzleable consistency.

Pineapple Guacamole Boat with Good Foods Chunky Guacamole.

Serving Suggestions:

Serves: 6-8
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients:

● 1/2 small pineapple
● 2 packages Good Foods Chunky Guacamole
● 1 lime, for garnish
● Cilantro leaves, for garnish

Directions:

1. Cut the pineapple. Use a long, sharp knife to slice the entire pineapple, including the leaves at the top, in half lengthwise. Take one half and cut cross-hatches horizontally and vertically through the center, leaving 1/2″ of margin around the edges. The cross-hatches should be deep, but not cut through the bottom of the pineapple. Use a spoon to scoop out the cubes.
2. Add the guacamole to the pineapple half. Top with the cubes of pineapple, a drizzle of lime juice, and fresh cilantro. Enjoy!

Feta Cucumber Pasta Salad with Good Foods Feta Cucumber Tzatziki Dip.

Serving Suggestions:

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:

● 12 ounces bowtie pasta
● 1 large English cucumber, seeded, quartered, and sliced
● 1 ounce julienned fresh basil, plus more for garnish
● 1 cup crumbled feta cheese
● ½ cup pitted Kalamata olives, halved
● 2 tablespoons finely chopped fresh parsley
● 1 package Good Foods Feta Cucumber Tzatziki Dip

Directions:

1. Cook the pasta according to the package instructions. Drain and rinse well with cold water to cool.
2. Transfer the pasta to a large bowl and add the remaining ingredients. Toss well.
3. Serve with a garnish of fresh basil. Enjoy!

Mushroom Al Pastor Tacos with Good Foods Chunky Guacamole.

Ingredients:

● 2 cloves garlic, minced or grated
● 1 small yellow onion sliced
● 2 tablespoons chili powder
● 2 teaspoons smoked paprika
● 2 chipotle peppers in adobo
● ¼ cup apple cider or white vinegar
● 2 cups fresh pineapple chunks
● 2 tsp of salt
● 4 tablespoons olive oil
● 1 lbs of portobello mushrooms, chopped
● 1/2 cup fresh cilantro, chopped
● 12 toasted corn tortillas
● 1 tub of Good Foods Chunky Guacamole
● Lime wedges for serving
● Sliced radishes for serving
● Sliced jalapeños for serving

Directions:

1. Heat 1 tbsp of olive oil in a large cast iron skillet over a med high heat. Cut the pineapple in large chunks and roast the pineapple on all sides until you get the grill marks. Save 1 cup of pineapple for the filling.

2. Make the chipotle pineapple sauce. In a blender or food processor combine the garlic, chili powder, paprika, chipotle chilies, 1/3 cup water, vinegar, 1 cup of the pineapple chunks, and 1 tsp of salt. Blend until completely smooth.

3. Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, onions, and a pinch each of salt and pepper. Cook for 5 minutes, until the mushrooms begin crisping on the edges. Reduce the heat to low, stir in about 1/2 of chipotle pineapple sauce and the remaining 1 cup of pineapple chunks. Simmer for 5-8 minutes or until the sauce has reduced and coats the mushrooms, there will still be sauce left in the pan. Remove from the heat and stir in the cilantro.

4. Stuff the Good Foods Chunky Guacamole, mushrooms, and pineapple into the warmed tortillas. Top with additional chipotle pineapple sauce, and cilantro. Enjoy!

BBQ Chicken Stuffed Sweet Potatoes with Good Foods Tangy BBQ Chip Dip.

Ingredients:

● 2-4x Sweet potatoes
● Olive oil (optional)
● Salt (optional)
● Rotisserie chicken (or already shredded chicken)
● 1 pkg Good Foods Tangy BBQ Chip Dip
● Fire-roasted corn
● Chopped red cabbage
● Fresh cilantro

Directions:

1. Preheat Oven: Heat to 400°F (200°C).
2. Prep Potatoes: Wash and pierce sweet potatoes with a fork. Optionally, coat with olive oil and sprinkle with salt.
3. Bake Potatoes: Place on a baking sheet and bake for 45-60 minutes, until tender.
4. Prepare BBQ Chicken: Shred rotisserie chicken and mix with Good Foods Tangy BBQ Chip Dip.
5. Fire-Roasted Corn: Cut corn off the cob. Heat a skillet or grill pan over high heat. Add the corn kernels and roast until they are charred and smoky, stirring occasionally.
6. Stuff Potatoes: Once baked, slice open sweet potatoes and fill with the BBQ chicken mixture.
7. Top & Serve: Add fire-roasted corn, chopped crunchy red cabbage & fresh cilantro on top. Enjoy!

You can also try adding: fresh red onion or black beans!

Veggie Ranch Pizza with Good Foods Creamy Ranch Yogurt Dip.

Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:

● 1 (8-oz) pkg refrigerated crescent roll dough
● 1 (8-oz) pkg cream cheese, softened
● 1/2 pkg Good Foods Creamy Ranch Yogurt Dip
● 1 tsp salt
● 1/2 tsp pepper
● 1 cup broccoli, cut into small florets
● 1 small red bell pepper, cut into 1/2-inch strips
● 1 small yellow bell pepper, cut into 1/2-inch strips
● 1 small cucumber, finely chopped
● 1 large carrot, cut into ¼-inch half-moons
● Chopped fresh chives, for garnish
● Chopped fresh dill, for garnish

Directions:

1. Heat oven to 375°F.

2. Unroll crescent dough and press onto a baking sheet or pizza pan, forming a thin crust. Bake until golden-brown, about 9-12 minutes. Allow crust to cool completely.

3. Meanwhile, beat cream cheese in a medium bowl until smooth. Add Good Foods Creamy Ranch Yogurt Dip, salt and pepper, and mix until combined.

4. Spread ranch mixture evenly over crust, and top with broccoli, peppers, cucumber and carrots. Garnish with chives and dill. Serve and enjoy.

Guacamole Turkey Burgers with Good Foods Chunky Guacamole.

Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:

● 1 lb ground turkey
● 1/4 cup bread crumbs
● 1 egg
● 2 cloves garlic, minced
● 1 tsp cumin
● 1 tsp chili powder
● 1 tsp salt
● 1/2 tsp pepper
● 4 slices white cheddar cheese
● 4 brioche buns, lightly toasted
● 1 pkg Good Foods Chunky Guacamole
● 1 beefsteak tomato, sliced
● 1 red onion, sliced
● 1 head butter lettuce, for serving

Directions:

1. Combine turkey, bread crumbs, egg, garlic, cumin, chili powder, salt and pepper in a large bowl and mix until just combined.

2. Divide mixture into four equal portions and shape them into 3/4-inch thick patties.

3. Preheat grill or grill pan over medium-high heat. Cook burgers for about 4-5 minutes per side, or until an internal temperature of 165°F is reached.

4. Place a slice of cheese onto each burger during the last minute of cooking.

5. Assemble burgers by layering bottom buns with lettuce, burger, tomato and red onion.

6. Top each burger generously with Good Foods Chunky Guacamole and top bun. Serve and enjoy.

Red, White and Blue Flag Dip with Good Foods Chunky Guacamole.

Servings: 10-12
Prep Time: 15 minutes
Cook Time: 0 minutes

Ingredients:

● 2 (16-oz) can refried beans
● 3 cups salsa, homemade or store bought
● 2 pkg Good Foods Chunky Guacamole
● 2 cups shredded white cheddar cheese
● 2 cups cherry tomatoes, halved
● 1/2 cup black beans, rinsed and drained
● Blue corn tortilla chips, for serving

Directions:

1. Spread refried beans into bottom of a 9×13-inch serving dish.

2. Top evenly with salsa and Good Foods Chunky Guacamole.

3. Sprinkle cheese evenly over top. Place tomato halves in straight horizontal lines, creating red and white stripes of an American flag, leaving space in the upper left corner. Add beans to top left corner. Serve with tortilla chips.