French Onion Spinach Dip

It's a cheat, but it's my go to dip. It's simple and it goes well with chips and sourdough bread. It's awesome for parties. :D

It might be better if you use your own French onion spice mix but I don't make this enough or use French onion spices enough to validate making a big batch of spices so I just use the packets. Bad, I know but there's spinach in this, so I'm going to consider it "healthy" with giant quotes. :P


French Onion Spinach Dip
(serves 6-8)

Ingredients:

• 1 10oz package of frozen chopped spinach, thawed and drained
• 1 28g packet French Onion soup mix
• 2 cups sour cream
• 1/2 cup mayonnaise
• Pepper, to taste

Directions:

1. In a medium bowl, mix together soup mix, sour cream and mayonnaise until well blended. Add in spinach and mix well. Season with some freshly ground pepper.
2. Chill in the fridge for at least 2 hours for flavours to meld.
3. Serve with chips, crackers or in a bread bowl with the top and dug out pieces chopped into cubes.

Balsamic Vinaigrette

This has got to be the world's easiest vinaigrette. I remember a time when balsamic was all the rage. I don't know why it ended. That stuff is awesome. I always use it on some spring greens for a quick salad. Apparently it's pretty good as a dipping sauce for garlic toast. Who knew?


Balsamic Vinaigrette
(makes ~3/4 cup)

Ingredients:

• 1 garlic clove, minced
• 1/2 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 3 Tbsps honey
• Salt & pepper, to taste

Directions:

1. Add everything into a mason jar. Shake well until the honey has dissolved. Season with more salt and pepper if needed.
2. Serve over mixed greens or pout into a small plate as dip for bread.

Sometimes I'll use garlic infused extra virgin olive oil if I'm too lazy to mince up some garlic. It's less potent but still really good. Measurements are approximate since some balsamic vinegars are sweeter than others. I had a bottle that was so super sweet I only used about half the amount of honey. :)

Cheesy "Refried" Red Kidney Beans

Okay, fine so it doesn't look all that appetizing. But it's actually pretty darn good. K loved it when I wrapped it in some tortilla and dipped it into sour cream. That kid is learning to love sour cream, which is good for me, since I love the stuff too. Mind you, that kid also will eat raw onion. He's so weird! Just like his daddy. =\

I didn't have a can of refried beans and I didn't have any pinto beans, so I made red kidney refried beans instead. Love it! You can always change the consistency if you like it thicker. I like it a little thinner since it's easier for K to eat it. This actually makes enough to make 8 burritos if you're using it as an ingredient for burritos. That's what I did. :D


Cheesy "Refried" Red Kidney Beans
(serves 6-8)

Ingredients:

• 1 540ml (19oz) can of red kidney beans, drained
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1/2 - 1/3 cup water
• 1 cup grated cheddar cheese
• Salt & pepper, to taste
• 1 Tbsp extra virgin olive oil
• Cilantro (optional)

Directions:

1. Heat oil in a medium saucepan on medium high heat. Sauté onions until translucent. Add garlic cloves and stir until fragrant.
2. Pour in the beans and 1/2 cup of water. Lower heat and simmer for 10-15 minutes, or until beans are soft. Use a potato masher and mash the beans. Add more water if you want it to be thinner. Stir in cheese and season with salt and pepper.
3. (Optional) Garnish with some cilantro if desired. Serve as a dip for tortilla chips or use as a side.

Pico de Gallo

We love pico de gallo. We have it every summer with tortilla chips. It's healthy and one of the few ways I can get Hubby to eat a buttload of veggies. It's the easiest way, actually, so why not, right? The fact that tomatoes are going on sale now means that summer's just around the corner. I can't wait! I get to eat watermelon soon. I'm drooling just at the thought of it. In any case, for now it's all about the pico de gallo. And maybe some chunky guacamole thrown in there. :)


Pico de Gallo
(makes 4 cups)

Ingredients:

• 1 small onion, finely diced
• 1 jalapeño pepper, seeded & minced
• 1 large bell pepper (any colour), finely diced
• 1/3 cup cilantro, finely chopped
• 2 green onion stalks, finely chopped
• 3 large tomatoes, finely diced
• Juice of 1 lemon
• Salt, to taste

Directions:

1. (Optional) Soak onions in cold water for 10 minutes or so to take some of the spice out of it. If you like spice, skip this step.
2. Combine everything in a large bowl. Mix well and season with salt. Add more lemon juice if you like more acidity. Chill for at least 15 minutes before serving to let flavours marry.
3. Serve with tortillas as a dip or spoon over fajitas, tacos, burritos, grilled chicken, etc.

Chunky Guacamole

One of the best ones I've ever made. I made it the first time for K's birthday and couldn't get enough of it. I had made almost a litre of this for his birthday and I thought we were going to run out of it. Luckily we had started eating real food instead of just snacks so I had more than enough. :D

May be used as a spread for sandwiches and wraps. I had it as a dip for nachos the other night. I have a feeling it would be awesome on top of a fried egg with a side of bacon. >_>


Chunky Guacamole
(makes 1 1/2 cup)

Ingredients:

• 3 avocados, diced
• 1/4 cup cilantro, chopped
• 3 green onions, diced
• 1 jalapeño pepper, diced
• Pinch of kosher salt
• Juice of half a lime

Directions:

1. Mash cilantro, green onions, jalapeño pepper and kosher salt in a mortar and pestle.
2. Add lime juice. Mix well.
3. Fold in diced avocados to keep the guacamole chunky.
4. Serve with nachos or tortilla chips immediately. 

Store any leftovers in an airtight container. to help keep guacamole from turning brown, oil one side of a Saran Wrap and place directly on the surface of the guacamole. The oil will help keep oxygen out, which is what makes the avocado turn brown.