Berry Rosé Sangria

For Wine Club this month, the theme was Sangria… which made me so excited. I am a huge sangria fan! We had the choice to either make our own, or pick up a bottle. I decided to try and make my own recipe, based off a few others I found online… and I loved it! I cheated a little bit because I used a bottle of rosé that won a couple of months ago, but it’s just too delicious. I couldn’t help it! Mine came in second place (totally deserved to win ;)) but second place means it’s really good! Especially for a group of gals who love everything from sweet to dry and all of the inbetween. This would be a perfect drink for your next dinner party with friends, and it’s so beautiful if you put it into a glass pitcher or container!

BERRY ROSÉ SANGRIA

INGREDIENTS:

1 bottle rosé/moscato wine (I love and recommend Roscato)
1/4 cup blackberry brandy (I used Arrow brand)
2 tablespoons sugar
1 cup club soda
1 1/2 cups raspberries
1 1/2 cups quartered strawberries
1 sliced lemon
1 sliced orange

Note: I doubled my recipe to fill up my drink container! I'd recommend doing that if you're serving over 10 people.

DIRECTIONS:

Mix the wine, brandy and sugar in a pitcher, stirring to dissolve the sugar, then add the fruit. Refrigerate at least one hour and up to one day. Add the seltzer just before serving.

Seven Layer Mexican Dip

I'm kicking myself for not posting this recipe sooner, because this is the perfect dish for Superbowl Sunday. I've made it the past two years in a row, and it's always a huge hit! It was gone within the hour this past Sunday! It's a Weight Watcher's recipe, so it's quite healthy as well. It's only 2 points for 1/4 cup, and you can serve it with baked or whole grain tortilla chips and/or veggies. Both equally satisfying! Even though the big game has passed, this would be a yummy, easy dish for any fun event. Plus, it only takes 15 minutes to make. Enjoy!


SEVEN LAYER MEXICAN DIP

(recipe via Weight Watchers)

INGREDIENTS:

1 cup fat-free sour cream
2 Tbsp. reduced sodium taco seasoning
9 oz. fat-free refried beans, about 1 heaping cup
6 oz. guacamole (homemade or restaurant), about 3/4 cup
1/4 cup low-fat shredded cheddar cheese
4 medium scallions, chopped
1 small fresh tomato, chopped
6 gm olives, black, sliced (optional)

DIRECTIONS:

Combine sour cream and taco seasoning; mix well. Spread refried beans on bottom of a 12-inch round glass serving bowl or platter. Top with guacamole, sour cream, cheese, scallions, tomatoes and olives. Yields about 1/4 cup per serving.