Lunchbreak: Diane Henderiks makes tailgating and fall party dishes

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Diane Henderiks

Sabra Hummus

Diane Henderiks’ Seven Layer Dip Bites

2 Hass avocados
1/4 cup low-fat sour cream
1/4 cup salsa
1/4 cup cooked pinto beans
1/4 cup black olives, sliced
1 green onion; finely chopped
1/4 cup shredded low-fat cheddar cheese
2 teaspoons chili powder
Tortilla chip cups or other cup-type chip or cracker
Salt and pepper to taste


Combine avocado, sour cream and salsa in food processor and puree until smooth. Season to taste with salt and pepper. Set aside. Line serving platter with tortilla chip cups. Pour avocado mixture into a zip top bag and cut small corner out of bottom of bag for piping. Pipe mixture into tortilla chip cups. Top each with 1 pinto bean, sprinkle of cheese, green onion, then chili powder.

Grilled Shrimp With Sabra Supremely Spicy Indonesian Peanut Sauce Recipe

12 bamboo skewers; soaked in water for an hour up to overnight
2 1/4 cups unsweetened coconut milk
Juice of 1 orange
Juice of 1/2 lime
Juice of 1/2 lemon
1/8 teaspoon ground ginger
A few sprigs of fresh thyme or 1 teaspoon dried
24 large shrimp; peeled, deveined, tails off
2 teaspoons olive oil
3 shallots; finely chopped
2 garlic cloves; minced
2 cinnamon sticks
1 star anise
5 kaffir lime leaves
1 lemongrass
1 teaspoon of salt
2 tablespoons brown sugar
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground fennel
2 tablespoons finely chopped cilantro
1/2 cup Sabra Supremely Spicy Hummus
3/4 cup natural peanut butter; I like to use chunky
2 tablespoons low sodium soy sauce
1 tablespoon freshly squeezed lime juice
Siracha or other favorite hot sauce (optional for more heat)

Combine 1/4 cup of coconut milk and the next 5 ingredients (orange juice through thyme) together in a small bowl. Add shrimp, toss gently to combine, cover and refrigerate for an hour. Heat oil over medium heat in a medium Dutch oven. Add shallots and garlic and cook for a minute or 2 until softened.Add 2 cups of coconut milk and the next 6 ingredients (cinnamon stick through brown sugar). Bring to a boil, reduce heat, cover and simmer for 5 minutes. Stirring occasionally. Remove cover and cook 5 more minutes, stirring occasionally. Reduce heat and simmer for 10 minutes stirring frequently. Using a slotted spoon “fish out” the cinnamon sticks, star anise and 5 kaffir lime leaves. Discard. Remove from heat and stir next 4 ingredients (nutmeg through cilantro). Add remaining 4 ingredients (Sabra Hummus through lime juice) and whisk well. Taste and adjust seasonings. Thread 2 shrimp lengthwise onto each bamboo skewer. Heat up a grill pan or grill to high and grill over for about 2 minutes per side, until the shrimp are grill marked and just cooked through. Transfer the shrimp skewers to a platter, and serve hot with the peanut-hummus sauce.

More of Diane’s recipes can be found on her website:

Dry Rubbed Chicken Thighs 

Grilled Flatbread with mixed veggies and hummus

Diane’s Infamous Turkey Chili 

Swedish Turkey Meatballs

Smoked Salmon Arugula Pinwheels

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