Tag Archives: Dips/Spreads/Sauces

Chipotle Guacamole

February 20, 2021

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Chipotle as in the smoked jalapeno pepper, not the restaurant. (Just to be clear.) We eat lots and lots of guacamole. Most often I mash a ripe avocado with some red salsa and voila! guacamole. But this is my new favorite recipe for when I want to put forth more effort. Originally I added an ear of fresh corn but didn’t love it. (More of a personal preference. If you love sweet corn, you might prefer it.) I did love the chipotle flavor so on my second attempt I used a red onion instead for crunch and thought it was perfect.

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Chipotle Guacamole

INGREDIENTS

2 large ripe avocados, halved, pitted and peeled
1 Tbsp. fresh lime juice
1 plum tomato, seeded and diced
1 small clove garlic, minced
2 Tbsp. chopped fresh cilantro
3-4 Tbsp. chopped red onion
1 canned chipotle chile*, finely chopped (I used a medium chipotle for mild spice, feel free to add more)
1 Tbsp. sour cream
salt and freshly ground black pepper, to taste

optional add-in: 1 ear fresh corn

DIRECTIONS

1. Mash avocados with lime juice in medium bowl. Stir in tomato, garlic, cilantro, and onions. Combine chipotle and sour cream in small bowl; whisk to blend. Stir cream mixture into avocado mixture. Season with salt and pepper. Do ahead: Can be made 4 hours ahead. Place plastic wrap directly onto surface of guacamole and refrigerate. Bring to room temperature before serving.

*Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets. Leftovers can be frozen for a long time.

(Adapted from Bon Appetit)

Southwest Chipotle Fry Sauce

February 18, 2021

We make roasted sweet potatoes and sweet potato fries all the time over here and this yummy southwest fry sauce is the perfect thing to dip them in! (It’s also great for burgers- see my tip for the best turkey burger below*, tater tots, regular french fries, etc.) As is traditional with fry sauce, there’s some mayonnaise (I go half yogurt to save some calories) and ketchup, then dill pickle juice for tang (don’t knock it ’til you try it!), and garlic and onion and paprika for flavor. What makes this sauce special though is the chipotle pepper in adobo which adds delicious smoky heat.

*For the best turkey burgers, combine 1 lb. ground turkey thigh (or a mixture of thigh and breast) with 2 Tbsp. of this southwest fry sauce and a bit of salt and pepper. Form into four patties and grill until just cooked through, topping with cheese (such as Cheddar) before they’re done so it melts. Serve on toasted buns topped with more fry sauce, pickles, lettuce, tomato, and onion. Yum!

Southwest Chipotle Fry Sauce

INGREDIENTS

1/2 cup mayonnaise
1/2 cup plain Greek yogurt (whole or low-fat are OK, can use sour cream or more mayo)
3 Tbsp. ketchup
1- 2 Tbsp. minced chipotle pepper in adobo (or more to taste, 1 Tbsp. for mild heat)
1 tsp. dill pickle juice (can substitute lemon or lime juice, but pickle juice is best)
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. onion powder
pinch salt and freshly ground black pepper, to taste

DIRECTIONS

  1. To make the fry sauce, stir to combine all ingredients in a small bowl. Season to taste with salt and freshly ground black pepper. Refrigerate until ready to serve.

(Adapted from Cait’s Plate)

Traditional Indian Raita

November 10, 2020

Here’s the fresh and cool cucumber raita I made to serve with that amazing and easy Indian butter chicken. Raita is creamy combination of yogurt, cucumber, and fresh herbs like cilantro and chives. I also added a bit lemon, jalapeno (for some heat if you want it) and some earthy coriander and cumin.

Traditional Indian Raita

INGREDIENTS

1 cup plain full-fat yogurt (I used Greek yogurt and thinned it with a bit of milk)
1 cup finely diced seeded cucumber (I removed about half of the peel)
1/4 cup finely chopped fresh cilantro (or a combination of cilantro and mint)
2 tsp. lemon juice
4 tsp. finely chopped green onion or chives (I used chives)
1 tsp. minced jalapeno pepper (optional, or more to taste)
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. salt (adjust to taste)
pinch freshly ground black pepper

DIRECTIONS

  1. Mix all ingredients in medium bowl. Adjust salt and pepper to taste. Chill raita, covered, until ready to serve.

Serves 4-6.

(Adapted from Epicurious and Feasting at Home)

Spicy Dill Yogurt Dip

October 23, 2020

Alongside the homemade ranch, this spicy dill dip has become my go-to for veggies lately. It’s made with a combo of Greek yogurt and sour cream (NO mayo!) so it’s lighter than most dips. But still full of flavor from a squeeze of lemon, herbs (parsley, dill, and chives) plus garlic and onion and can be made with a fresh jalapeno or cayenne pepper (which I usually choose since it’s always in my pantry). The level of spice/heat is easily adjusted to taste- I keep it on the mild/medium side so my kids can enjoy it too. Grab a plate of veggies/crackers and dip in!

Spicy Dill Yogurt Dip

INGREDIENTS

1 cup plain Greek Yogurt (I used 2% Fage)
1 cup sour cream
1 tsp. lemon juice
1 jalapeño (or cayenne pepper, to taste)
1 1/2 tsp. dried dill
1 1/2 tsp. dried parsley
1 tsp. sea salt
1 tsp. onion powder
1 tsp. garlic powder
1- 2 tsp. chopped fresh chives (or 1/2- 1 tsp. dried chives)
freshly ground black pepper, to taste

DIRECTIONS

  1. In a medium bowl combine the greek yogurt, sour cream and lemon juice.
  2. Mince jalapeno, removing the stem. Include all of the seeds for a spicy dip, half for a lightly zesty dip, and no seeds at all for a mild fresh dill dip. (Or instead of using a jalapeno you can season it with cayenne pepper, to taste, which I add in last.)
  3. Stir in dried herbs (dill and parsley), salt, onion powder, garlic powder, and chives. Season with some freshly ground black pepper, to taste.
  4. Cover and refrigerate until ready to serve. It can be eaten right away, but will taste best if refrigerated 1+ hours before serving. Serve with all of your favorite dippers.

Makes ~2 cups dip.

Adapted from Spend with Pennies

Homemade Ranch Dressing/Dip

July 23, 2020

I’m not big on bottled salad dressings (though we make an exception for Garlic Expressions, it’s so so good!) and prefer to make my own because they don’t take much effort and aren’t full of questionable things. I was so excited when I tried this recipe… it’s the first time I’ve had a ranch dressing/dip that is mostly “clean” ingredient-wise and rivals the original in flavor and addictiveness! I lighten it up by using half Greek yogurt and half mayo. And since we mostly eat it with raw veggies, I only add a tablespoon or so of buttermilk (milk works too) and keep it thick. (Simply add more liquid to make a pourable dressing.) This ranch dressing recipe will be continually on repeat over here!

Homemade Ranch Dressing/Dip

INGREDIENTS

1/2 cup mayonnaise (I use half mayonnaise and half plain Greek yogurt)
1/2 cup sour cream
buttermilk or milk, to desired consistency (less for dip, more for dressing- buttermilk makes it more tangy than milk)
3/4 – 1 tsp. dried dill weed
1/2 tsp. dried parsley
1/2 tsp. dried chives
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. fine sea salt, adjust to taste
1/8 tsp. freshly ground black pepper
~1 tsp. freshly squeezed lemon juice, adjust to taste

DIRECTIONS

  1. Whisk together the mayo/yogurt, and sour cream. Add buttermilk or milk to thin to the desired consistency and whisk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Adjust lemon and salt and pepper to taste. Pour into a jar/container and chill in the refrigerator until ready to serve. This dressing/dip will keep nicely in the refrigerator for up to a week.

Adapted from Barefeet in the Kitchen