Easy Onion Dip Recipe

If you don't already know about this dip recipe I am about to revolutionize your life!  This is my husbands favorite dip that his Mom always made for New Years Eve.  Out of all the things my Mother-in-law made for the holidays this is the only thing that my husband insists on each year.  Lucky for me his favorite traditional snack food is basically the easiest thing ever to make.  I like this dip best with Lay's regular plain old Potato Chips but they work with any plain Potato chips.  We eat this dip on New Years Eve, Superbowl party, Birthday Party, and any other get together or party ever.  Whip up a batch and you'll enjoy it too.

You will need Sour Cream and Lipton Onion Soup packet.

Dump the Lipton Onion Soup packet into a bowl.

Then dump in the Sour Cream.

Mix together really well.

Cover it and pop it in the fridge the flavor just gets yummier the longer it sits.  I usually make this the night before but you can whip some up right away.  Bring out about an hour before eating so it can get to room temperature.

Enjoy!

Easy Onion Dip Recipe

12 Oz Sour Cream Light or regular
1 Packet Lipton Onion Soup packet

Mix together the Sour Cream and Onion Soup mix.  Refrigerate up to 24 hours to let the flavors combine.  Take out of the fridge one hour before eating to bring to room temperature.  Enjoy with Chips.

Guacamole Recipe

Last summer I was very pregnant with my most recent baby.  I was in super lazy mode and just didn't want to do anything for myself.  Luckily for me, my sister had pity on my pregnant soul and invited me over to dinner so I wouldn't have to cook myself.  I don't remember what the main dish was..but as a side dish she made the most amazing Guacamole ever.  Now I don't know if it was because I was great with child or what, but this Guacamole was so amazing.  It was so fantastic that I decided to go to the store and buy some Guacamole to eat the very next day(remember I was far too lazy to do any cooking of my own).  Now after having the delicious, rich, creamy homemade Guacamole the sad, bland, strange tasting store bought sludge was a major disappointment.  I vowed that day never to buy the store bought again!  Fast forward almost a whole year later and I wanted Guacamole again.  I found this recipe by Alton Brown and whipped up a batch of the deliciousness.  It was so yummy that we ate it all up with no leftovers for my poor husband who had to work.

You will need Avocados, Onion, Lime, Garlic, Tomato, Salt, Cayenne, and Cumin.

Slice up your Avocados and remove the pits.  Don't throw away all the pits you'll want one or two at the end.

Remove the Avocado from the shell and place in a good sized dish.  Juice the lime and add to the Avocado.

Add the Salt, Cumin, And Cayenne.

Using a fork Mash it all up and mix the spices all around.  I like a little texture so I didn't mash it to an oblivion.

Now add in the diced Tomato, diced Onion, and Minced Garlic.  Mix it all in and allow the Guacamole to sit at room temperature an hour for the flavors to marry.  I like to stick a pit or 2 in at this point cause I think it helps avoid browning. 

Enjoy!

Guacamole Recipe
Source:  Alton Brown- Food Network

3Avocados
1 Lime
1/2 tsp Salt
1/2 tsp Ground Cumin
1/2 tsp Cayenne
1/2 Onion, Diced
2 Tomatoes, seeded and diced
1 Garlic clove, minced


In a large bowl place the Avocado, lime juice, Salt, Cumin, and Cayenne.  Using a fork mash up the Avocado and mix all the seasoning in.  Don't over mash it's nice with a little bit of texture.  Add in the Onions, Tomatoes, and Garlic.  Let sit at room temperature for 1 hour and then serve.

Enjoy!

Approximately 5 Servings

209 Calories
14 Carbs
18 Fat
3 Protein

Tzaziki Sauce Recipe

I am in love with Greek food.  I was first introduced to the Gyro from a friend when I was in college.  She took me to a greasy gyro joint and I fell in love fast and hard.  I loved the flat bread, the meat, the onions, and the Tzaziki sauce.  I loved it all.  I'm not ready to take on making the Gyro fixings myself at this point in my culinary journey.  But I felt like I could handle the Tzaziki sauce.  I got the basic idea for my Tzaziki sauce recipe here.  This made a very large batch of Tzaziki so next time I think I will half the recipe unless I'm serving a bunch of people.

You'll need Cucumbers, Greek Yogurt, Garlic, Fresh Dill, Lemon juice, and Olive Oil.

Start by Peeling your cucumbers, then cut the cucumbers into four equal pieces.

Using a spoon scoop out the seeds, then top the cucumbers with a bit of salt and let sit 30 minutes.

Get out the food Processor you got for your Birthday over a year ago and have only dared to use once before.

Try not to be scared of the wicked blade.  It is here for good only (as long as you follow the safety instructions).

Mash and peel your Garlic, Slice your Lemon in half, and give the Dill a rough chop.

Add them into the food processor along with the Olive Oil.

Using a paper towel wipe off as much excess liquid and salt as you can off the cucumbers and give them a rough chop.  Add the cucumbers into the food processor and puree till smooth.

I love the fun light green with the dark green Dill flecks.

Add the yogurt into a Medium sized bowl.  Add the cucumber mixture.

Mix well, cover, and refrigerate at least 10 minutes.

Enjoy!  I ate mine with some Felafel I purchased at Costco and some pita bread.  Yummy!

Tzaziki Sauce Recipe
Source:  Kalyn's Kitchen

2 Cups Plain Non-fat Greek Yogurt
2 Cucumbers Peeled and de-seeded
1 TBSP Salt
2 TBSP Olive Oil
1/2 Lemon Juiced
1 TBSP Fresh Dill
3 Cloves Garlic

Cut your Cucumbers in half and then in half again. Cover cucumbers in salt and let sit 30 minutes then remove any moisture and excess salt with a paper towel.  Smash the Garlic with your knife and remove the peel.  Then add Garlic, Lemon Juice, Roughly chopped Dill, and Olive Oil to your food processor.  Roughly chop the cucumbers and add them into the food processor also.  Pulse to combine.

Place the yogurt into a bowl and top with the cucumber mixture and stir to combine.  Cover and refrigerate at least 10 minutes.

Enjoy!

Approximately 15 servings

32 Calories
3 Carbs
2 Fat
1 Protein