Tag Archives: dip

Mango Avocado Salsa

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Just a warning.  I will be posting a few recipes using this/variations of this.  It is THAT good!!  I made this big bowl thinking we’d have leftovers (it was just me, the Huz, and Maya).  Well…we polished off the entire bowl haha 🙂Blog Paleo Mango Avocado Salsa-1 Blog Paleo Mango Avocado Salsa-2Ingredients

  • 2 Mangos cut into 1/2 inch cubes.
  • 1 1/2 medium avocados
  • 20 Cherry tomatoes diced
  • 1/4 cup Walla Walla sweet onions diced
  • Juice from 1/2 a lime
  • 5 leaves of fresh Basil diced
  • Sea Salt and Pepper to taste

Directions

  • Cut everything up and toss in a bowl!
  • Or….if you are short on time, toss everything into a Cuisinart and pulse a few times.
  • Serve over fish, chicken, or as a dip with chips or pitas!

dit-elle-Lauren

Tzatziki Sauce

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This is a no frills, super easy, super yummy tzatziki sauce! Serve with fresh cut veggies as an appetizer, as a dressing for gyros, lamburgers or Greek salad. Any recipe that can be made in a food processor is a winner in my book!blog tzatziki1

Ingredients

  • 1 8oz container of Greek yogurt
  • 1 hothouse cucumber, peeled & diced
  • 1 Tbsp olive oil
  • Splash of lemon juice
  • 1 tsp chopped fresh dill (or dry)
  • 1-2 cloves garlic, crushed
  • Salt / pepper to taste

Directions

  • Put everything in a blender
  • Process until well combined
  • Transfer to a separate dish, cover and refrigerate
  • Let flavors meld for at least an hour for best taste

This Tzatziki sauce is not quite as thick as some recipes – I saved a few steps by NOT pressing water out of chopped cucumber or de-seeding it, but it tasted great!

dit-elle-Esther

Spinach-Artichoke Dip with Bacon

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This is a warm and toasty dip, perfect for fall and winter – it’s great for potlucks, football Sundays, or just good comfort food to snack on! 🙂Blog artichokedip1 Blog artichokedip2

Ingredients

  • 1/3 c mayonnaise
  • 2 garlic cloves, crushed
  • 2x 8oz. packages cream cheese, softened by letting sit at room temp for ~20 mins
  • 3/4 c grated parmesan cheese
  • 5 slices bacon, cooked and crumbled (tip: put slices flat between paper towel and microwave for ~1min per slice)
  • 1 or 2x 14 oz cans quartered artichoke hearts, drained and chopped
  • 1 10oz. package frozen chopped spinach, thawed, drained and squeezed dry

Directions

  • Oven to 350
  • Place mayo, garlic, cream cheese in a large bowl and beat with mixer till well blended and creamy (you can also do this in your food processor – which I’m a huge fan of for quick & easy blending)
  • Stir in parmesan cheese, bacon, artichoke hearts, and spinach
  • Spread mixture into an 11×7 inch baking dish coated with cooking spray
  • Sprinkle with remaining parmesan cheese
  • Bake at 350 for 25 minutes or until thoroughly heated, bubbly and starting to turn golden around the edges
  • Serve with carrot sticks

Super mom tip: This is another dish that freezes super well and can be reheated.

dit-elle-Esther