Today I happened upon some Tostitos Baked! SCOOPS! at work.

Being a sucker for any food product with not only one but two exclamation points in its name, I scarfed down a personal-sized bag. Apparently that was equivalent, dietary fat-wise, to scarfing down just half of a bag of “regular tortilla chips.”

The texture is unmistakably Baked! in its bland and slightly cardboard-like flavor. Thankfully they did taste a bit saltier than the flat Baked! Tostitos I tried a few years ago.

What’s more, the Scoops!–pardon me, forgot to use Caps Lock–SCOOPS! come in a shell shape perfect for, you guessed it, SCOOPing. Filling ‘em with salsa, green pea thyme dip, or pretty much anything else with flavor is almost certain to add some legitimacy to all those exclamation points.

There are two types of people: those who put healthy ingredients into almost every recipe and those who figure that healthy foods should stay in the vegetable kingdom.

I figure I’ll be prepared when I have kids someday because I have already perfected the art of “sneaking” healthy foods into everything from muffins to, well, bacon Gorgonzola dip. This recipe (secretly) features sauerkraut. Fermented foods like sauerkraut aid digestion and overall health. I figure as long as I’m trying to eat nutritional powerhouses I may as well prepare them in tasty ways.

Bacon Gorgonzola Dip

Adapted from Great Lakes Kraut

1. Preheat oven to 350°F. Cut bacon strips in half and cook over medium high heat until crisp. Remove from pan and crumble. Discard bacon drippings, leaving only enough to sauté garlic. Add garlic and cook until soft.

2. In medium bowl, mix cream cheese until soft and creamy. Add sautéed garlic, cheese, diced tomato, milk, chives, and bacon. (Reserve some chives and bacon for sprinkling on top.) Mix until well blended. Add the sauerkraut and reserved juice.

3. Spread evenly in an 8″ x 8″ ovenproof dish. Sprinkle the remaining chives and bacon on top. Cover with aluminum foil and bake 30 minutes.

Serve warm with crusty bread, bagel chips, or raw vegetables.

There are two types of people: those who follow recipes exactly and those who don’t.

I don’t think I have ever followed a recipe exactly. Ever. Inevitably I change an ingredient or two or five, I swap the spices, I change the cooking method, or I change the final presentation. I view recipes as a jumping off point.

This style of cooking is intimidating to many people. I think it becomes easier the more you cook as you get comfortable.

This pea thyme dip was, typically, an adaptation. It is delicious and pretty, too.

Green Pea Thyme Dip

Adapted from Parsley, Sage, Rosemary & Thyme

2 cups peas: fresh, thawed frozen, or canned

1/2 square vegetable bullion (I love Rapunzel’s vegan version), dissolved in 1 Tbsp hot water

2 Tbsp extra virgin olive oil

1/2 Tbsp dried thyme

2 Tbsp finely grated Pecorino Romano (sheep’s milk cheese)

Salt and pepper to taste

If using fresh peas, steam in a saucepan with a bit of water for 3-5 minutes or until soft. Put peas in medium bowl and add the remaining ingredients. Blend with immersion blender. Alternatively, use a food processor or traditional blender. Serve as a dip with fresh vegetables, crackers and baguette rounds.