Veggie Dip

There's so many ways to make a veggie dip. I just made this one up.

You will need:

• 1/2 cup sour cream
• 1/2 cup of mayonnaise
• 1 tbsp finely chopped fresh dill
• 1 tbsp chopped green onion
• 1 tsp smoked paprika
• salt and pepper

Tartar sauce

You will need: 

• 1 cup Mayonnaise
• 1 tsp Dijon Mustard 
• 3-4 baby dill pickles diced small.
• juice of 1/2 a lemon
• salt and pepper to taste

Combine ingredients and enjoy alongside some delicious Fish and Chips!

Lunch! My Chicken Wing Recipe and Blue Cheese Dressing..in a Burger.

Here's my lunch! I have some blue cheese dressing leftover so I put some chicken breasts on the BBQ and grilled them in the same hot sauce mix that I used on the wings (see HOT BBQ Chicken Wings for sauce and blue cheese dressing) Then I grilled some onions and put it all on a bun with lettuce and tomato.

Hummus and Crackers

To make the Hummus, blend together in a food processor: 1 can of chick peas (rinsed), 1/2 cup of tahini paste, about 1/4 cup olive oil, 4-5 roasted garlic cloves, juice of two lemons, 1 tsp cumin, salt and pepper.

You can add roasted vegetables like red peppers or jalapenos, or even add any hot sauce.

Eat with Crackers or Pita bread or even put it in a sandwich.

Spicy Guacamole Salsa

At the taco stands in Zihuatanejo, the guacamole served on the side was a bit different than the regular "thick and chunky" guacamole that we're all used to. It was more watered-down. More like a sauce or salsa to pour onto the tacos. And a little Spicier!

Ingredients:
1 large avocado
juice of 1 lime
1 clove of minced garlic
1 ancho or passilla chili
1tsp cumin
2 tbsp olive oil
1/4 tsp chili powder (optional)
1/4 cup chopped cilantro
salt & pepper to taste

Directions:
Heat a frying pan to medium heat. Drizzle small amount of olive oil into pan.
Place Ancho or Pasilla Chili onto the pan. When the chili starts to heat up flip it onto it's other side. Once it starts to puff up, remove the chili from the pan and place it into a bowl with 1 cup of warm water. Let sit for about 15-20 minutes. Then Scrape the seeds out.

In a blender, put in the avocado, lime juice, garlic, ancho/ pasilla chili, cumin, cilantro, olive oil, salt and pepper. Blend together. Start adding the water until you get a smooth consistency (like a creamy soup). Add some chili powder to taste.

serve as a side to any Mexican meal


*Gluten free