It’s Dip Time!

I firmly believe food should be fun.  And pretty.  It’s so much easier to feel like you want to eat something when it actually looks good.  As soon as food becomes dull and boring it’s hard to look forward to supper time.  All of a sudden feeding yourself is a dreaded chore.  So today as I putted around the kitchen I whipped up a couple super easy dips.  And a easy snack idea to boot!

I like to have chips and dip occasionally.  But I don’t like the massive amount of calories found in your typical dip.  So I often make my own.

Easy to make!

Easy to make!

To make this dip assemble these ingredients:

3 jalapenos

1 Roma tomato

crumbled blue cheese

Kalmata olives

lemon juice (fresh squeezed if you’re able)



Preheat the oven to 425 degrees.  Roast the jalapenos for about fifteen minutes or until the skin has started to blister.  When the jalapenos have cooled down enough to handle, dice and put aside in a bowl.  Chop the tomato into chunks.  Add to the jalapenos.  Mix the jalapenos and tomatoes with 2 TBSP of lemon juice and a 1/4 cup of mayo.  I use the mayo with olive oil.  You can make this without mayo if you’d like.  Slice the Kalmata olives in half, removing the pit.  I used four for the dip.  Mix into the dip.  Finally, add 2 ounces of blue cheese.  And viola.  A lovely dip!

Not Your Mother’s Guacamole

I looooove avacados!

I love avocado!

Avocados are a wonder food.  They’re yummy and packed with healthy fat.   My husband voted this dip the best!  Although he happily ate the other dip as well.

To make this guacamole assemble these ingredients:

1 ripe avocado (make sure the skin is dark green)

peeled and sliced cucumber

2 artichoke hearts

dried cilantro

dried dill

lemon juice (fresh squeezed is best)

small red onion


Take a paring knife and cut the avocado in half.  You want the fruit inside to have a nice vibrant green color.  Scoop out the flesh and mash.  Add 2 TBSP of lemon juice and stir together.  Take the cucumber and dice so it’s in small cubes.  I used about a 1/2 cup.  Add to the avocado.  Dice the artichoke hearts.  Add to the avocado mixture.  Finely chop the red onion.  I used a pretty small onion I bought at the farmer’s market.  Add the onion to the avocado.  Mix together.  Add equal parts (about 2TSP) dried cilantro and dill.  Mix together.  You’re not limited to dried herbs.  If you have fresh dill and cilantro in your garden by all means use it!  Enjoy.


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