Simply Guac

Avocados...just say the word and I'm there. I may be a bit obsessed with those little so called fruits. Okay, let's be honest, I'm highly obsessed with them! Apples, bananas and avocados are staples in our household. As in, my fridge could be full of food and if I am missing one of these three items I'm declaring, "Babe, I have to go to the store. We have nothing to eat!"

I'm talking about in sandwiches, on top of soup, added as a baked potato bar topping, dressed in a salad, you name it. It's like "Where's Waldo?" in my house except for it's "Where'd Brielle Put the Avocado?" Well there's one appetizer where you won't have to look far to find it and that's guacamole. That's one food where the avocado is the true star, and well deserved it is!

I whip up guacamole at least once a week because it is so easy. Sure you can make it more complex by adding jalapeno, cilantro, tomatoes, etc. But really you only need four main ingredients for a good guac: avocado, sour cream, your favorite salsa and some salt. That's it!

Simply Guac

 

Ingredients:

2 medium sized avocados

1/4 teaspoon salt

4 tablespoons sour cream (I use light, but any works)

2 tablespoons favorite salsa

1 teaspoon lime juice (okay, maybe five main ingredients!)

 

Optional ingredients:

1 tablespoon finely chopped onion

1 teaspoon finely chopped jalapeno (seeded)

1 tablespoon fresh chopped cilantro

1/2 tomato, diced

 

Directions:

1. Wash and slice avocados in half. Scoop out seeds and remove skin. Place the 4 halves in a medium sized mixing bowl.

2. Add salt, sour cream, salsa and lime juice. Mash all together using a fork, pastry blender or dough blender until no large chunks of avocado remain.

3. Add additional salt to taste.

4. Add optional ingredients for additional flavor or spice.

 

Makes about 1 cup. Serves 6.

 

 

By the way, part of the reason I always have avocados on hand is because I buy them so cheap. I totally take advantage of Walmart price matching and rarely pay more than 25 cents per avocado. If you have any local Hispanic grocery stores around, they usually sell them on average of 20-25 cents per avocado. Can't beat that price!





Creamy Artichoke Dip

Bring on the holiday parties! They should be in full force by now, right? I love being assigned to make desserts because one of my favorite things to bake is cupcakes. In fact, I should have a blog dedicated to just my cupcakes. Seriously, I can't believe that I even have recipes other than cupcakes on this blog right now. You just wait, soon enough you will have the recipes for Pumpkin Pie, Thin Mint Cookie, Snickerdoodle, Reese's Chocolate Peanut Butter and Orange Dreamsicle cupcakes, just to name a few.

I'm not gonna lie, appetizers are not always my favorite dish on the menu. I mean, why waste room in your tummy on the usual "looks a whole lot better than it tastes" appetizer when you still have the main course and hopefully a delectable dessert to devour?

Well this appetizer will not disappoint! Yes, this appetizer I will surely make room for! Once again, my mom has worked her magic in creating this simple appetizer that promises a powerful punch of flavor. And on the plus side, this appetizer can even be made days in advance. Who doesn't love the idea of that, especially during the holidays when every day feels like a hectic mass of chaos?! In fact, the only difficult step about making this appetizer is trying to decide which dipping vessel you are going to offer alongside it.

Creamy Artichoke Dip

 

Ingredients:

1 cup mayonnaise (can use olive oil mayo for a healthier alternative)

4 oz. cream cheese softened

1/8 teaspoon white pepper (optional for extra kick)

1 cup grated parmesan cheese (fresh is best, but can use canned)

1 small 4 oz. can diced green chilies

1 can (14-15 oz.) artichoke hearts, drained and diced*

 

Directions:

1. Preheat oven to 325 degrees.

2. Mix mayonnaise, cream cheese and pepper until smooth. If cream cheese is cold, just pop it in the microwave for 30 seconds and that should do the trick.

3. Add in parmesan cheese and mix thoroughly.

4. Add additional ingredients until evenly incorporated.

5. Scoop mixture into small casserole dish (one that holds the equivalent of an 8X8 in. baking dish) with at least a 1 1/2 inch depth.

6. Bake uncovered for 25 minutes, until warmed through and lightly browning on top.

7. Serve with your choice of woven wheat crackers, celery and carrot sticks, pita chips, tortilla chips, focaccia or mini loaves of French bread, sliced and dried.

 

*Look for the cans of artichoke hearts that have the highest count of hearts per can. The artichoke hearts will be smaller but you will get the more tender part of the heart as opposed to more leaves.

Now once again, I am a health nut. You're probably thinking to yourself, "yeah right!" after reading this post. Haha! I told you before I do not believe in eliminating foods from my diet. If something is good, just eat it! But remember a little of this dip goes a long way. Portion control people! It will be hard because it tastes just so darn good, but pace yourself and enjoy the rest of your meal. Agreed? Good! Oh, and happy holiday baking!