2 ripe avocados
1 packet powdered ranch dressing mix
1 tbsp sour cream or plain Greek yogurt
My sister found this one...somewhere. Probably Pinterest, so whoever came up with it, apologies for not being able to credit you here. I do have to say that it's a fantastic dip, much smoother than the typical guacamole -- of which I am not usually a fan. I have texture issues with avocados, but when they're well-blended and smooth, I very much enjoy the flavor. What's more, this is extremely easy and quick to do.
1. Peel your avocado and remove the pit.
2. In a food processor, combine with the ranch mix and sour cream/Greek yogurt. Pulse until well-mixed and smooth. Serve with your favorite chips.
Apologies for the lack of pictures for all of these.
White Bean Hummus
I love some good hummus, and this is an easy and light recipe that avoids olive oil. Save your calories and fat for the barbecue/meat you're grillin'. And for the drinkin'. Courtesy of the Food Network.
1/4 cup chopped green onions
2 tbsp fresh lemon juice (I used bottled, and I'm fine with that)
2 tablespoons tahini (sesame-seed paste -- I found it in the kosher food section of my local Winn-Dixie)
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1 garlic clove, peeled
Drain and rinse your beans, then toss them in a food processor along with all the other ingredients. Pulse until smooth, and then serve with some warm pita, pita chips or bagel chips (a favorite of mine). I recommend making this right before your party, after a day or so it'll dry out a bit.
My wife's recipe, recycled from last year (but still excellent).
1. Drain the juice from the can of tomatoes into a blender, then add the remaining ingredients. Blend well.
2. Add the whole tomatoes, and pulse to your desired consistency.