Name: Sour Cream Raspberry Pie
Prep time: 15 min
Cook time: 60 min
Yield: 8 people
Ingredients: 1 1/2 cups sugar; 1 cup all-purpose flour; 1/4 teaspoon Salt; 1 cup sour cream; 1/4 teaspoon almond extract (optional); 1/4 teaspoon cardamom (optional); 4 cups fresh raspberries; 1 9-inch pie crust (unbaked); 2 teaspoons sugar

Goodbye, Kitchen … Thanks for the Nourishment

I know I’m going to cry. Very soon, my pots and pans, dishes and glassware, cutting boards and corkscrews will be moving into a kitchen I’ve ever only imagined. I have baked, fried, chopped, boiled, canned, mixed and served food in the same 132 square feet for 22 years. I am riding an emotional teeter-totter.

Excitement bubbles up inside me as I think about the Kitchen Aid Stand Mixer that will not dominate the countertops or throw my back out while removing it from a cupboard. Self-closing drawers and quartz countertops await. Hello, walk-in pantry! Keep the clutter off that island because I think I’m going to take a nap on it.

If you know me well, you know this is a distinct possibility.

It’s important to me that you like it too. After all, I want you to love the food pictures I share. This space will provide the simple, bright and cheerful backdrop to up my photography game. Tears of joy, right?

Those might come later but first there will be a steady flow of tears of remembrance.

oster versus kitchen aid

That stand mixer I covet? It will replace an Oster mixer/blender/food processor that was given to us for our wedding shower by Marty’s grandpa and grandma. The shower was held in the basement of my childhood church and, as with most church showers, there was protocol involved. The gift opening was done after an opening introduction and prayer, a buffet of every kind of salad and dessert imaginable, and a thoughtful and cute program. But Grandpa Anderson didn’t care for protocol and was not a member of this church and he wanted us to open their gift the minute they arrived. He was pleased with their gift and couldn’t wait any longer to give it to us. So, I begged pardon for breaking protocol and opened this generous gift. It was as clean as it would ever be again and begging me to mix up that first batch of Soft Molasses Cookies or Grandma Opal’s Coffee Cake.

After 22 years, it is ready for retirement. The blender and food processor have been upgraded and the mixer itself is no longer white but an aged yellow; however, it still makes awesome cookies and cakes.

Maybe that Kitchen Aid can wait a little longer.

cookies and pies

Speaking of cookies, the original, white formica countertops have provided the space for annual Christmas and Valentine cookie sessions. Hearts, trees, stars, and gingerbread men have been shaped and decorated on this surface. Countless pie crusts have been rolled out and crimped before finding their way to the oven. The food I make may photograph better on quartz but I seriously doubt anyone will taste the difference.

mishaps make memories

Many culinary mishaps occurred in this kitchen too and some have attained legendary status. One of our favorites was when our boys decided they were qualified to make their own ice cream shakes. Marty and I were in the family room downstairs when we heard the unmistakable sound of something hitting the floor hard, followed by the tell-tale words, “Uh-oh!” When I reached the kitchen, all I saw was the aftermath of a chocolate shake hitting the floor and exploding out of the container and onto almost every nearby surface including the ceiling. I wish I could say I was the kind of laid-back mom who would relieve the tension by laughing and then hand them each a roll of paper towels. I wasn’t. My focus was on the milky mess that would require more than paper towels to fix and certainly couldn’t wait until the next day to clean properly. Maybe those are the lessons we learn to prepare us to be really good grandparents?

signs of change

There are two signs in our kitchen/dining room. One says “Cooking is Love Made Visible” and the other says “Give Us This Day Our Daily Bread”. They are a constant reminder that:

the love I put in my food is more important than the size of my kitchen, the age of my cookware or the quality of my appliances, and
gratitude is the most important ingredient in any meal.

As I pack up my “office”, rest assured the memories, lessons and recipes that have developed there go with the Oster mixer, the cookie cutters and the chocolate syrup. May the next family who calls this home be blessed by the food and memories they make.

Cheers! Salute! and Welcome! to the next chapter of my culinary diary!

Sour Cream Raspberry Pie

Do you have a pie-maker in your family? You know, that person you count on to bring the showstopper pie to each and every holiday meal, picnic and potluck? In my family, we have five. Yes, I said five. My mom is the go-to for currant cream, apple and pumpkin. My sister-in-law, Trudy, is the queen of meringue and needs little advance notice to whip up a chocolate, lemon or coconut delicacy. My sister-in-law, Deb, loves to experiment with twists on the traditional, like a chocolate/bourbon/pecan. My fellow math geek niece, Anjouli, once made a bacon-topped, macaroni and cheese version for Pi(e) Day … just because! And I think you all know by now that I have a border-line unhealthy crush on pie (making and eating).

This may sound like bragging but it’s really not. It’s to your benefit to know this because it means I have a plethora of recipes to share with you and the experts to help make sure you get all the tips and tricks too.

Today I want to introduce you to a cream pie recipe that is slightly unusual but amazingly delicious. Given that I called it “unusual”, you may have guessed it was introduced to us by my sister-in-law, Deb. The first time she said she made a sour cream raspberry pie, I was pretty upset that she had wasted some of the precious raspberries from the family farm (a.k.a. her garden) on a long-shot recipe. One look at it and I was eating my words … and her pie!

The balance of this recipe comes from the tanginess of the sour cream. There is enough sugar in the recipe to ensure the sweetness needed for dessert but the raspberries maintain the tartness they sometimes lose when paired with traditional cream ingredients. I added the small amounts of almond extract and cardamom to the recipe because I like a hint of warmth and nuttiness with fruit.

You don’t have to use a homemade crust but if you want to, this recipe is worth the effort.

Serving this pie is always fun because it is impressive. The berries distribute through the cream and the filling sets up beautifully.

Earlier this spring, I made this recipe using a combination of blueberries and rhubarb. Successful experiment!

I’m thinking this fall may be a good time to try a peach-blackberry version. Cranberries for Thanksgiving anyone?

Speaking of Thanksgiving … I think our family might have to start a new dinner tradition: pie buffet!

Sour Cream Raspberry Pie

This pie has the perfect balance of tart and sweet! Sour cream adds a tanginess that keeps the berries from becoming overly sweet. A hint of cardamom adds warmth and depth. Do not worry ... this pie will still satisfy your dessert cravings!

Keyword

pie, raspberries, recipe, sour cream, summer

Prep Time

15 minutes

Cook Time

60 minutes

Servings

8 people

Ingredients

1 1/2 cups sugar
1 cup all-purpose flour
1/4 teaspoon Salt
1 cup sour cream
1/4 teaspoon almond extract optional
1/4 teaspoon cardamom optional
4 cups fresh raspberries
1 9-inch pie crust unbaked
2 teaspoons sugar

Keyword

pie, raspberries, recipe, sour cream, summer

Prep Time

15 minutes

Cook Time

60 minutes

Servings

8 people

Ingredients

1 1/2 cups sugar
1 cup all-purpose flour
1/4 teaspoon Salt
1 cup sour cream
1/4 teaspoon almond extract optional
1/4 teaspoon cardamom optional
4 cups fresh raspberries
1 9-inch pie crust unbaked
2 teaspoons sugar

Instructions

Preheat oven to 400°.
Mix sugar, flour and salt together until no lumps remain.
Add sour cream, almond extract and cardamom and mix until well incorporated.
Pour 1/3 of cream mixture into bottom of pie crust. Add half of the raspberries. Repeat layers ending with cream mixture.
Sprinkle 2 teaspoons of sugar over the top of the filling.
Bake for 10 minutes at 400°.
Reduce oven temperature to 325° and continue baking for 50-60 minutes. Top of pie should be lightly browned and the center should be set.
Remove from oven and allow to cool before serving.

Lemon-Yogurt Salmon with Veggie Couscous

Is salmon one of those dishes that you love to order in a restaurant but refuse to make at home because: “It is expensive and I don’t want to risk ruining it by over- or under-cooking it.”? I get it. And I’ve gotten over it. You can too. You just need a really reliable, flavorful recipe … or two!

What I love about this recipe is the use of greek yogurt to add flavor to, and preserve the moisture of, the salmon. It is spread on the outside of the fillet which helps to protect it from drying out while cooking. Add some lemon juice, fresh herbs and garlic to the yogurt and you have all that is needed for a successful dish.

If you’ve never tried couscous, it is time. There are different types of couscous with very different cooking methods, tastes and textures. This recipe is using an Israeli, or Pearl, couscous. It cooks quickly and is not as temperamental as rice. After you have made it once, you will quickly see how versatile it is and find ways to adjust the recipe for any season or any ingredients you have on hand.

As you can see, this fillet was cooked on a grill. It is a little tricky to grill skinless salmon for fear of it falling apart. If you are concerned about it, lay a piece of aluminum foil on the grill and drizzle a little olive oil on the foil before placing the fillet on top. The pretty grill marks will be lost but the salmon won’t fall apart and through the grate … which is worth the sacrifice!

Not grilling season? It will turn out just as good if made with the oven method.

Be brave … for the price that you would pay for a good salmon dinner, you can have an entire fillet for your family and maybe, just maybe, some leftovers for a salad/sandwich!

Lemon-Yogurt Salmon with Veggie Couscous

Prevent overcooking salmon with a thin layer of this recipe's greek yogurt and lemon sauce. Couscous with white wine and vegetables provide the perfect (and pretty) pairing.

Lemon-Yogurt Salmon with Vegetable Couscous

Keyword

couscous, greek yogurt, healthy, lemon, recipe, salmon, wine

Prep Time

20 minutes

Cook Time

10 minutes

Servings

4 people

Ingredients

2 tablespoons greek yogurt
4 tablespoons fresh chopped herbs divided (chives, parsley, tarragon, rosemary)
3 tablespoons olive oil divided
2 tablespoons lemon juice divided
24 ounces salmon fillet see note below
1 1/2 teaspoon kosher salt divided
1 teaspoon Black Pepper divided
2 cups fresh vegetables (peas, carrots (fine dice), corn, zucchini (fine dice), etc.)
1/4 cup finely diced onion
2 cloves garlic minced
1/3 cup dry white wine
2 cups hot, cooked pearl couscous

Keyword

couscous, greek yogurt, healthy, lemon, recipe, salmon, wine

Prep Time

20 minutes

Cook Time

10 minutes

Servings

4 people

Ingredients

2 tablespoons greek yogurt
4 tablespoons fresh chopped herbs divided (chives, parsley, tarragon, rosemary)
3 tablespoons olive oil divided
2 tablespoons lemon juice divided
24 ounces salmon fillet see note below
1 1/2 teaspoon kosher salt divided
1 teaspoon Black Pepper divided
2 cups fresh vegetables (peas, carrots (fine dice), corn, zucchini (fine dice), etc.)
1/4 cup finely diced onion
2 cloves garlic minced
1/3 cup dry white wine
2 cups hot, cooked pearl couscous

Instructions

Preheat oven or grill to 400°.
Combine greek yogurt, 2 tablespoons of the fresh herbs, 1 tablespoon olive oil, and 1 tablespoon lemon juice in a small bowl.
Sprinkle salmon with 1 teaspoon salt and 1/2 teaspoon pepper and spread a light layer of the yogurt sauce on both sides of the salmon.

COUSCOUS

Heat a skillet over medium heat. Add 1 tablespoon of olive oil. Add vegetables, onion and garlic to skillet. Cook for 5-6 minutes or until vegetables are tender. If using peas, they can be added half-way through the cooking time to avoid overcooking.
Add 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and wine to pan. Stir and cook for one minute. Add cooked couscous to vegetables and toss to combine. Remove from heat and partially cover to keep warm until the salmon is cooked.

STOVE TOP/OVEN METHOD:

Heat an oven-proof skillet over medium-high heat. Add 1 tablespoon olive oil to pan. Place salmon in skillet and cook for 2 minutes. Flip salmon over and transfer skillet to oven. Cook for 5 minutes or until salmon flakes easily when pierced with a fork.

GRILLING METHOD:

Rub grill grates with olive oil and place salmon on grill. Allow to cook for 2-3 minutes. Flip salmon over with a large spatula and continue cooking for 2-3 minutes, or until salmon flakes easily when pierced with a fork.

Recipe Notes

Serve salmon on the couscous, sprinkled with remaining fresh herbs and slices of fresh lemon.

SALMON TIPS: You can buy 4 6-oz salmon fillets or one big fillet for this recipe. Fillets with or without skin can be used. If you choose fillets with the skin, spread the yogurt sauce only on the skinless side of the fillet. Refer to the tips in text above about using skinless.

Want another reliable recipe but with a smoky-sweet flavor profile? Try this Smoky Maple Salmon … a wonderful mix of slightly spicy and smoky-sweet. Add some zucchini, corn and red pepper to the couscous and dinner is ready!

Iowa Summer on a Pizza

Does the thought of that first, fresh-from-the-garden tomato make your mouth water? Will the sight of the first sweet corn truck along the road trigger your foot to move from the accelerator to the brake? Can crispy bacon, slices of that juicy tomato, some mayonnaise, cool lettuce and a couple pieces of toast satisfy you more than any four-course meal?

Anticipation.

Here in the midwest, July arrives and so do the hopes that these oh-so-simple food cravings will soon be met, and met in excess! Please don’t tell me I can only have two slices of bacon on my BLT. Please allow me to slice my tomato as thin or as thick as I choose. Please look politely away as the butter drips from my corn and onto my plate (or my shirt). The anticipation is over … it’s officially summer in Iowa!

expedition farm country

Last summer, I had the great privilege of traveling with the Iowa Food and Family Project on Expedition Farm Country. We toured several farms in southeast Iowa, learning from wonderful families about their farms and their commitments to land and animals. At each and every place, we were encouraged to ask any questions we wanted. They honestly discussed hot topics and current political concerns as easily as they answered questions about raising families in rural Iowa.

What does this have to do with tomatoes, sweet corn and bacon? They fed us really well! All our meals were delicious but one stop registered particularly high on my food-blogger radar. Instead of driving into a nearby town or city for dinner, our tour bus left the highway and travelled a few miles on gravel roads and pulled onto a pretty little farm outside Wellman, Iowa. On Friday nights, this farm turns into an outdoor restaurant, Stonewall Pizza, with live music, yard games, local wine and a buffet of homemade brick-oven pizza.

curious pizza combinations

One pizza, in particular, piqued my curiosity: Sweet Summer. Fresh tomatoes, crispy bacon, and tender sweet corn on a wood-fired crust. Simply amazing.

I have yet to convince my husband that we need a brick pizza oven in our backyard, so I turned to my summer cooking partner, the grill, and started creating my version of that brilliant combination.

two-ingredient crust

There are all kinds of options when it comes to pizza crust. The convenience of buying pizza dough at the grocery store cannot be beat for quick meals but I had been curious to try a homemade, two-ingredient crust recipe. It called only for self-rising flour and sour cream. Given that I have been a long-time fan of AE Dairy Sour Cream and that AE Dairy is a long-time (almost 90 years) Iowa based company using milk produced in Iowa by Iowa cows, well … you can see where this is going … ON the pizza. More specifically, it went IN the crust. Using only those two ingredients, the dough seemed too dense for pizza crust so I “thinned” it out with a little water and then, for flavor and maybe a little luck, added a pinch of salt. That was all it took to get the dough to a workable consistency.

To bacon? or not to bacon?

Bacon is a widely loved pork delicacy. If, by some rare chance, you do not share that love, or if you are lucky enough to have some leftover ham or bratwurst in your refrigerator, either would make a wonderful substitution. Maybe you just want to go all Iowa-hog-wild and put all three on your pizza … your Iowa pork producers will thank you for it!

No matter how you cut it, this pizza is a satisfying slice of summer!

Iowa Summer Pizza

Fire up the grill and put summer on a pizza! Sweet corn, bacon, tomato and basil are the perfect combination for a fun and easy summer dinner.

Sweet corn, bacon, tomato and basil Pizza

Servings

6 people

Ingredients

BBQ-Basil White Sauce

1/4 cup mayonnaise/salad dressing
2 tablespoons AE Dairy sour cream
2 tablespoons fresh lime juice
1/2 teaspoon BBQ seasoning or chili powder
1/2 teaspoon garlic powder
2 tablespoons finely chopped fresh basil

Toppings

2 cloves garlic
olive or avocado oil
6-8 slices peppered bacon cooked and crumbled
thinly sliced fresh tomatoes
fresh mozzarella cheese
1/2-1 cup fresh sweet corn kernels
1/2 teaspoon BBQ seasoning or chili powder
shredded Parmesan cheese
fresh basil

Crust

1 1/2 cup self-rising flour
1/2 cup AE Dairy sour cream
1/4-1/2 cup water
pinch of salt

Servings

6 people

Ingredients

BBQ-Basil White Sauce

1/4 cup mayonnaise/salad dressing
2 tablespoons AE Dairy sour cream
2 tablespoons fresh lime juice
1/2 teaspoon BBQ seasoning or chili powder
1/2 teaspoon garlic powder
2 tablespoons finely chopped fresh basil

Toppings

2 cloves garlic
olive or avocado oil
6-8 slices peppered bacon cooked and crumbled
thinly sliced fresh tomatoes
fresh mozzarella cheese
1/2-1 cup fresh sweet corn kernels
1/2 teaspoon BBQ seasoning or chili powder
shredded Parmesan cheese
fresh basil

Crust

1 1/2 cup self-rising flour
1/2 cup AE Dairy sour cream
1/4-1/2 cup water
pinch of salt

Instructions

Sauce

Combine all ingredients and refrigerate until pizza is ready to serve.

Preparing Corn

Cut the kernels off of one ear of fresh sweet corn. Heat one tablespoon olive/avocado oil or bacon drippings in a skillet over medium-low heat. Add corn kernels and BBQ seasoning (or chili powder) to pan and sauté corn for two minutes, stirring occasionally. Remove from heat.

Crust

Crust: Combine self-rising flour, sour cream, 1/4 cup of water and a pinch of salt in a large bowl. Mix ingredients together gently by hand. Add more water if necessary for the ingredients to come together and form a slightly sticky ball. Turn the dough out onto a floured surface and kneed, folding the dough over onto itself until smooth, 2-3 minutes. Divide dough into two pieces and form each into a 12” circle. Transfer crusts to a large cutting board or cookie sheet that has been lined with parchment paper (one sheet for each crust) and sprinkled with flour.

Assembly and Grilling

Preheat grill to 450 degrees. Have all topping ingredients together and near the grill when ready to start cooking the pizza.
Brush the grill grate with olive oil to keep the dough from sticking. Take each crust (with the parchment under it) and quickly invert the crust onto the grill, removing and discarding parchment paper.
Drizzle the top of each crust with olive/avocado oil and sprinkle with minced garlic. Place sliced tomatoes and fresh mozzarella on top. Sprinkle bacon, corn, and Parmesan cheese over the tomatoes and mozzarella. Drizzle a little more olive/avocado oil on the outer edge of the crust.
Close the lid and allow pizza to cook for 4-5 minutes. Rotate the pizzas to prevent burning and to cook evenly. Close lid again and continue to monitor and rotate for 8-10 more minutes, or until the crust is “blistered” and the cheeses are melted. Remove the pizzas from the grill onto a cutting board. Drizzle each pizza with white sauce and sprinkle with more fresh basil.

Top 10 Recipes Of Summer

Certain things are guaranteed to happen during an Iowa summer. It will be hot. The humidity will make the heat seem trivial. Sweet corn loves the humidity. Potlucks, cook-outs and picnics revolve around fresh foods like sweet corn. As far as I’m concerned, the more picnics, the more successful the summer.

Whether you are fixing dinner for your family or need a dish to contribute to a potluck, having reliable and delicious recipes at your fingertips will make even a last-minute invitation more enjoyable. In this post, I have gathered 10 of my tried, tested and (most importantly) tasty recommendations for summer appetizers, salads, sides, sandwiches, desserts and drinks. Click on the title below each picture to go directly to the recipe.

recipe #1

Avocado Stuffed Tomatoes: these pretty little vitamin-packed tomato cups are filled with a mixture of avocado, goat cheese, spinach-basil pesto and lemon juice. Easy to make and hard to resist!

recipe #2

Corn and Black Bean Salsa: the perfect mix of corn, black beans, onions, peppers, and tomatoes make this salsa the perfect appetizer for your next picnic or party.

recipe #3

Sidekick Coleslaw: simple, fresh, crunchy, tangy and healthy(ish) … this coleslaw is the perfect sidekick to all your grilled (and non-grilled) dinners!

recipe #4

3-Bean Salad: this colorful, delicious, and simple bean salad recipe is loaded with vegetables and perfectly balanced with a light, tangy dressing.

recipe #5

Baked 4-Bean Casserole: this baked bean casserole goes pro with a variety of beans and a molasses and vinegar sauce. This recipe is a crowd pleaser for your next picnic or potluck.

recipe #6

Cheesy Jalapeño Corn: sweet corn, spicy jalapeños and creamy cheese create a side dish that pairs perfectly with your favorite BBQ or grilled meats. Get the recipe here!

recipe #7

Cajun Pork Sandwiches: take an inexpensive cut of pork, add a little heat, top it with coleslaw and pile it on cornbread … or a bun, it’s your choice!

recipe #8

Amazing Apple Pie: the classic combination of warm apples and cinnamon are layered between two flaky crusts and topped with a scoop of vanilla ice cream for pie perfection! Get the recipe, tips and personal suggestions here.

REcipe #9

Lemon Pound Cake: tart and sweet … the perfect combination! This lemon pound cake is delicious by the slice or crumbled and layered with almond yogurt, fresh strawberries and toasted almonds.

recipe #10

Summer Sangria: refreshing and fruit-forward, this sangria recipe is perfect for any summer gathering or just a relaxing moment in a hammock.

Now go, enjoy your picnic, watch the fireflies and soak in summer wherever you live!

Mexican Green Goddess Dressing

How do you like your avocado?

Guacamole? In a salad? On a sandwich? Breakfast toast?

Did you issue a huge sigh of relief when you first found out that avocados were actually good for you?

Does it hurt you physically to throw away an avocado because it ripened too fast or turned brown in the refrigerator after cutting it?

I’m with you, on all counts. This recipe will make you very happy!

healthier & greener

Ever heard of Green Goddess Dressing? It originated in California in the 1920’s by Chef Roemer at The Palace Hotel in San Fransisco to honor an actor named George Arliss, the star of the play The Green Goddess (American Food Roots). The original recipe used fresh herbs like parsley and chives to flavor and, give color to, the dressing and included anchovies for the salty/briney component. The hotel’s recipe was later modified to include more green herbs like tarragon and chervil, and fresh spinach.

If you search for a green goddess dressing recipe on Pinterest, you will find healthier adaptations have found their way into the mix … literally. Sodium, sugar and cholesterol free avocados, with their high levels of vitamin C, Omega-3’s, and fiber … and don’t forget their gorgeous green color … are a most welcome addition. The probiotic wonder food, greek yogurt, has replaced (or at least minimized) the less healthy mayonnaise and sour cream bases of the original versions. Anchovies still play a vital role in the dressing. Do not be afraid. Do not cringe. Do not pass GO without adding at least one. Please trust me on this.

I was first introduced to this dressing/dip when my husband and I attended a food and wine pairing dinner. The dressing was poured into the bottom of the bowl first. The beautiful, fresh vegetables were placed on top of it and a flax-seed crisp served as a “crouton”. Why hide such a beautiful dressing? It is a thick dressing and putting it on top of the vegetables not only hides their colors, but weighs them down. Serving it like this, your fork gathers the vegetables and, as it hits the bottom of the bowl, just enough of the dressing will coat the veggies. When that bite hits your tongue, the dressing is what you taste first! Brilliant.

avocado road trip

When I think of avocado, I think of guacamole. When I think of guacamole, I can’t seem to think about anything else. So when I decided to make this dressing for the first time, it quickly took a road trip from California to Mexico and jalapeño, cilantro, lime juice and garlic made it into the food processor. The result was awesome! (No applause necessary.)

If you need one more reason to try this recipe, here it is. Unlike guacamole or fresh-cut avocado, this dressing will not turn brown in the refrigerator for days. BONUS!

dressing/dip/spread

So what do you do with almost 2 cups of homemade dressing?

1) under a bed of Romaine, black beans, corn, onion, & grilled chicken = salad nirvana.

2) Spread it on your breakfast sandwich, lunch wrap or bagel.

3) Use it as a dip for vegetables (hello sweet potato fries) or chips.

4) Drizzle it on tacos.

5) Spread it on hot sweet corn on the cob?

Haven’t tried it … YET! If you beat me to it, let me know. I know you can’t stop thinking about it now.

Verde Goddess Dressing

This simple, greek yogurt based recipe is a Mexican version of the traditional "green goddess dressing". Avocado is still front and center but cilantro and lime replace the traditional basil/tarragon profile and a small amount of jalapeño adds a little heat. Serve as a dressing on salads, a dip for vegetables/chips (sweet potato fries/chips as pictured), and/or a condiment for tacos!

Verde Goddess Dip with Sweet Potato Chips

Keyword

avocado, condiment, dip, dressing, greek yogurt, healthy, recipe, simple

Prep Time

20 minutes

Servings

2 cups

Ingredients

1/4 cup salad dressing/mayonnaise
6 ounces plain greek yogurt
1 large Avocado
1 fillet anchovy
2 tablespoons finely diced jalapeno
1 teaspoon dried Mexican oregano
2 tablespoons chopped fresh chives
1/4 cup chopped fresh cilantro
2 tablespoons finely diced shallot
1 teaspoon Salt
1/2 teaspoon Black Pepper
1-2 garlic clove(s)
2 tablespoons lemon/lime juice

Keyword

avocado, condiment, dip, dressing, greek yogurt, healthy, recipe, simple

Prep Time

20 minutes

Servings

2 cups

Ingredients

1/4 cup salad dressing/mayonnaise
6 ounces plain greek yogurt
1 large Avocado
1 fillet anchovy
2 tablespoons finely diced jalapeno
1 teaspoon dried Mexican oregano
2 tablespoons chopped fresh chives
1/4 cup chopped fresh cilantro
2 tablespoons finely diced shallot
1 teaspoon Salt
1/2 teaspoon Black Pepper
1-2 garlic clove(s)
2 tablespoons lemon/lime juice

Instructions

In a food processor, combine all ingredients and pulse/puree until smooth. Chill until ready to serve.