On-AirVirginia This Morning


These recipes with surely satisfy your March Madness munchies

Posted at 12:40 PM, Mar 24, 2016
and last updated 2016-03-24 12:40:29-04

RICHMOND, Va - March Madness is in full swing, and Debra Mayfield, Assistant Manager of Operations at BJ's Wholesale Club, stopped by the studio to share two chip dips to satisfy the March Madness munchies. For more information you can visit http://www.bjs.com.


5-Layer White Bean Hummus Dip

This bracket-buster, game-day dip is layered with bright, fresh Mediterranean flavors and a healthful twist on hummus.

By: Chef Glenn Lyman, BJ’s Wholesale Club’s Cooking Club Ambassador


·         1 recipe White Bean Hummus (follows)
·         ¾ cup crumbled feta cheese
·         ¾ cup peeled and diced cucumber
·         ½ cup diced fresh tomato
·         ½ cup chopped Kalamata olives
·         ¼ cup extra virgin olive oil
·         1 TBL fresh lemon juice

·         1 tsp dried oregano


●       Spread hummus evenly in an 8x8” baking dish or similar.
●       Next, layer the feta cheese, cucumber, tomato, and olives on top of the hummus.

●       Combine lemon juice and oregano in a small bowl and whisk in olive oil until well blended. Drizzle over the top and serve with warm pita bread.

White Bean Hummus

·         ¼ cup chopped green onion
·         ¼ tsp. kosher salt
·         ¼ tsp. pepper
·         1 garlic clove, peeled
·         2 15-ounce cans of cannellini beans rinsed well and drained
·         ¼ cup lemon juice
·         ½ tsp ground cumin
·         ¼ cup extra virgin olive oil

·         ¼ cup water or as needed


●       Add green onion through garlic to food processor and blend for 10 seconds.

●       Add remaining ingredients and process until mixture is smooth, scraping down sides as needed. If mixture seems to thick, add a little water at a time until desired, smooth hummus texture.

Pepper Jack and Corny Crab Dip

Join in the Madness with this easy, cheesy dip with a kick

By: Chef Glenn Lyman, BJ’s Wholesale Club’s Cooking Club Ambassador

Makes 4 cups

·         1 cup whole kernel sweet corn, fresh or frozen
·         ⅓ cup chopped roasted red pepper
·         ½ tsp. granulated garlic
·         1 cup Wellsley Farms Nonfat Grade A Greek Yogurt
·         1 TBL. Worcestershire sauce
·         1 tsp. hot pepper sauce
·         2 6 oz. cans crabmeat, drained, flaked and cartilage removed (do not rinse!)
·         1 cup shredded Pepper jack Cheese
·         ¼ cup grated parmesan cheese

·         ¼ cup green onion, chopped, plus more for garnish


●       Preheat oven to 350 degrees.
●       Add all ingredients to a large mixing bowl and stir until combined. Pour mixture into a 1 ½ quart ovenproof container.

●       Bake uncovered for 25-30 minutes or until hot and bubbly. Serve with your favorite corn tortilla chips.

Spicy Roasted Red Pepper Yogurt Dip


·         1½ Tbsp. Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix
·         1½ cups Wellsley Farms Fat Free Plain Greek Yogurt
·         1 cup Roasted Red Peppers (approx. 12 oz.), drained, puréed in blender
·         ½ tsp. McCormick Ground Cumin
·         ⅛ – ¼ tsp. McCormick Cayenne Pepper, to taste
●       Combine Hidden Valley Ranch Salad Dressing & Seasoning Mix with yogurt in a mixing bowl.
●       Cover; refrigerate 30 min. to thicken.
●       Stir in puréed pepper, cumin and cayenne.
●       Cover and refrigerate at least 30 min. to give flavors time to blend.
●       Transfer to a serving bowl and serve immediately with fresh-cut vegetables and Stacy’s Pita Chips or whole-grain crackers.