Smooth and Creamy Avocado Dip

My focus in recent months has been on healthy eating and transforming my life in drastic ways. In January, I landed in the hospital for a week after spending four days horribly ill, unable to function and barely able to walk on my own. While my doctors are still trying to uncover the cause of my ongoing struggle with dizziness, imbalance, facial pain and difficulty finding strength to walk some days, a diagnosis of diabetes and anemia during my hospital stay has catapulted me into a total lifestyle overhaul. It has been the most difficult thing I think I've ever had to deal with in my forty-four years on this planet - scary as hell. But, I've been dedicated since that moment back in early-January to making healthy choices every single day and making the most of my new reality.

I've always loved salads and raw vegetables. (I'm so grateful for that now since those foods make up seventy-five percent of my diet every single day.) I buy pretty much the same items at the grocery store for myself week-after-week now. I know what works for me. I'm coming to know what foods do and do not spike my glucose levels. And, I know that these are ingredients that will be on my plate going forward for years to come.

So, finding creative, new ways to prepare or use those ingredients has become a daily challenge for me - one that I'm actually embracing with joy.  And, since avocados are something that I'm encouraged by my doctor to eat pretty much every day, turning them into a dip for my raw veggies only made sense.

And, this dip couldn't be easier. You'll need a blender or food processor to make it since you're looking for a super-smooth texture. Once you've got that ready, it's just a matter of tossing in some basic healthful ingredients and whirling it all until super creamy and luxurious.

I use this as a dip. But, you could drizzle it on tacos or it can be drizzled on a Buddha bowl (just thin with a bit more water). Yum!

The flavors are bright and vibrant. The dip turns out smooth and almost buttery. And, it lasts for a couple of days in the fridge, so make enough for tomorrow's lunch.

The Ultimate French Onion Dip

I shared a couple of photos of this dip back in December on my Instagram Stories {are you following me there?} when I had made it for a holiday party. Several of my followers requested the recipe. Then, when I made it for our Super Bowl party, I shared a quick pic again and got more inquiries about how I make my version. So, I figured it was time to post it here on the blog. Back in my early adulthood, French Onion Dip always meant buying it in the tub or, at best, whipping it up using a store-bought dip seasoning packet. But, once I discovered just how easy it was to make it from scratch, this became my preferred way to serve it. In my opinion, there's just no comparison.

Starting with fresh onions that get chopped and slowly cooked down in a little olive oil is the key to how amazing this dip is. Once cooled, the sautéed onions are combined with mayonnaise {be sure to use a good quality brand}, sour cream and a few seasoning components.

I highly recommend that you make this the day before you plan to serve it. I'd, at least, give the dip six hours to rest in the fridge before serving. It needs the allotment of time for the flavors to really marry up and meld. You'll definitely be thoroughly rewarded for letting it reach its full potential as the best French Onion Dip you've possibly ever made {and eaten}.

Serves 10 - 12.
{Recipe can be easily cut in half or doubled as needed.}

Cheese Tortellini Party Appetizer

Especially during the holidays, it seems that we're all looking for simple, no-fuss appetizers that go over well with a crowd and can even travel easily. This Cheese Tortellini Party Appetizer totally meets the criteria. Kids and adults alike enjoy these. And, they work great when you have a vegetarian in the mix. They can be served cold or at room temp. And, the sky is kinda the limit with regards to what you'd like to include. I like a mix of cheese chunks, olives and tomatoes with the tortellini.

Store-bought cheese tortellini (frozen or refrigerated) is used in this recipe. Just follow the package instructions regarding cooking. Be sure not to overcook them or they will fall apart when you try to skewer them. And, be sure to rinse them thoroughly under cold water after boiling to stop the cooking process immediately.

I dress my skewers with a good-quality bottled Italian-style vinaigrette. Of course, you could make something similar from scratch if you prefer. But, taking some help from the supermarket during the hectic holidays is a real timesaver.

Cool & Creamy Vegetable Party Dip

I almost feel silly posting this recipe because it is just so darn simple. But, maybe that's a good thing and even more reason to share it with you. I think we all are constantly on the look-out for quick, no-fuss recipes that we can prepare with simple ingredients and little prep. This is totally one of those recipes. A raw vegetable platter is an ideal dish to take along to parties and it's something healthy that guests can nibble on all throughout the event. This dip, also, is something to keep on hand throughout the week in the fridge to dip fresh veggies into when cravings for a snack hit.

I keep washed, prepped vegetables in the fridge pretty much on a constant basis. I can grab fresh, raw veggies throughout my busy day without having to stop to wash, trim or cut up anything. And, I like some type of a dip alongside. Sometimes it something simple like, some carrots and celery plunged into peanut butter. Other times, my dip of choice is some version of hummus. And, when I'm in the mood for something creamy, I turn to this dip. It's full of flavor and is so much better than any store-bought dip out there.

NOTE: This is, also, fantastic to dollop atop corn or zucchini fritters. And, if you substitute 4 ounces of room temperature cream cheese for half of each amount of the mayo and sour cream, it makes a great spread for crackers or crisp pita.

Candy Land Birthday Party

My sweet daughter, Ayvah, is celebrating her seventh birthday this month. She wanted a Candy Land-themed party. I knew I was in for a bit of work, but I was so excited. Our fourteen-year old and twelve-year old have let me know that they are past the ages of themed, kiddie parties. So, I'm thoroughly enjoying these final years that our youngest actually wants me to go all out and run with a fun theme!

Our Annual Fall Hayride and Bonfire Party

 

Every year we host a big fall party on a late-evening Saturday in October that includes a hayride, a bonfire, some friendly games of volleyball under the stars and my Hayride Chili.  We usually have about forty - fifty guests of all ages ... family, friends, co-workers and lots of our children's friends from school.  It is always tons of fun.

We all have those special traditions that we remember from our own childhoods.  Our yearly fall party is one of those traditions that I know our children will treasure for years to come!