Category Archives: Appetizers

St. Patrick’s Day Dip

This past weekend, we were lucky enough to take advantage of hang out with our friends. The day started off right with mimosas, french toast, and college basketball, and ended even better with homemade dip, wine, and hot tubbing.

Beyond the hot tub, our friends also have the most comfortable couch of all time – and great taste in food, which led them to share this tasty dip with us.

Served over salty triscuts, the dip was delightfully creamy and light, and the cilantro lent a fresh, bright smell. The edamame adds protein to the avocado’s healthy fat. And, potentially my favorite part, if you make it right, it will come out almost neon green. Get ready for St. Patty’s!

St. Patty’s Dip

From Whole Foods’ Edamame Guacamole

Ingredients:
1 cup frozen shelled edamame, thawed
1 avocado, peeled and pitted
1/3 bunch cilantro (washed thoroughly)
1/4 white onion, roughly chopped
Juice of 2 limes
2 to 3 tablespoons water
Cracked Salt + Pepper

Instructions:
Put edamame, avocado, cilantro, onion, lime juice, and salt and pepper in a food processor and pulse until almost smooth. Add enough water to make a creamy consistency and pulse again. Season more if needed.

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Football Sunday Superquick Guac

Happy football Sunday and go Skins! Every time we get together with friends to watch a football, we inevitably end up making guac. It’s great for a crowd, and with this Sandra Lee semihomemade style, very easy. And since I just found avocados for 50¢ each at my local Safeway, it’s nice and cheap if you live in California.

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Superquick Guac

Ingredients:
3-4 Avocados
2-3 tbls. jarred salsa (Muir Glen organic or Newman’s Own)
Cracked black pepper
Cracked sea salt
Juice of half a lime (optional)

Instructions:
Remove avocado flesh and mash together using a fork. Keep it chunky – that’s the best part of semihomemade guac. Mix in the salsa and add the pepper and salt to taste. I like mine super peppery and usually finish it off with some lime juice at the end to keep the avocado from browning. Serve with blue corn chips.