Tag: avocado

Quick & Easy: Creamy Avocado Ranch Dip



Grab your favorite chips, a veggie platter, or (if you’re like my two-year-old) just a spoon! You’ll have this dip thrown together in no time.

Ingredients:
1 tablespoon of dry ranch seasoning
2 avocados
3 ounces of cream cheese

Directions:
Mash everything together in a bowl. That’s it! If you’re feeling fancy and don’t mind extra dishes to clean, throw it all in the food processor. I just use a fork, because it’s more socially acceptable to lick a fork than it is to lick a food processor. (And less chance of injury to my tongue, which I need to enjoy the dip.)

You really can’t go wrong with the measurements — add more avocados, more cream cheese, more ranch…or less, depending on your palate. It’s a nice alternative to guacamole, will wow a crowd, and won’t last long. Maybe you should just go ahead and double the recipe!

Amazing Avocado Deviled Eggs

Some things are too delicious to keep to myself. These excellent eggs are one of those things. Granted, if you were with me in my house right now, I might be tempted to lie and say this recipe didn’t turn out well…then try to hide them in the fridge so I could inhale them the minute you left. (Note to self: pray about self control.)

What you need:
– 8 hard boiled eggs (I put my eggs in a muffin tin, bake at 325 for 30 minutes, they’re perfect!)
– 1 medium ripe avocado (or two small ones)
– 1 tbsp prepared mustard (more if you prefer)
– 1 heaping tbsp mayonaise
– sea salt & ground pepper to taste (I like to sprinkle pink Himilayan sea salt over the finished product, instead of paprika.)

With a fork, mash the avocado and egg yolks together in a bowl. Add additional ingredients and stir well. Use a spoon (and your fingers, so you can lick them) to put the mixture in the hard boiled eggs. Garnish with sea salt or paprika. 

Great for a snack, a potluck, or whenever you’re feeling a little Seussical! Remember that avocados turn brown when exposed to air, so keep your deviled eggs in a closed container. If you make them a day in advance for a dinner party, you’ll probably have brown deviled eggs by the next evening. Although, I’ve never had mine last that long!