Low-Fat Ranch Avocado Dipping Sauce

1/4 c. smashed, fresh avocado (about 1/2 avocado)

1/4 c. fat-free mayonnaise

1/4 c. fat-free sour cream

1 Tbsp. buttermilk

1 1/2 tsp. white vinegar

1/8 tsp. salt

1/8 tsp. dried parsley

1/8 tsp. onion powder

dash dried dill weed

dash garlic powder

dash ground black pepper

Combine all ingredients in small bowl. Cover and chill until needed. Goes well with Southwestern Eggrolls.

Hummus

1 lb. Crock Pot Chickpeas
   Recipe for Crockpot Chickpeas:
    7 c. water
    1 lb. dry chickpeas (Garbanzo beans), sorted and rinsed
    1/4 tsp. baking soda
Place water, chickpeas, and baking sodia in slow cooker.  Cover and cook on high for 4 hours or LOW for 8-9 hours.  Drain and serve.

2 cloves garlic, minced
1 1/2 tsp. kosher salt
5 Tbsp. lemon juice
1/4 c. water
1/3 c. tahini, stirred well
1/4 c. extra-virgin olive oil

Place chickpeas, garlic, and kosher salt in a food processor.  Process for 15-20 seconds.  Stop, scrape down the sides of a bowl and process for another 15-20 seconds.  Add the lemon juice and water.  Process for 20 seconds.  Add the tahini.  Process for 20 seconds then scrape down the sides of the bowl.  With the processor running, drizzle in the olive oil.  

Nacho Cheese dip

• 1lb ground beef
• 1(1 1/4 ounce) packet taco seasoning
• 1(16 ounce) package Velveeta cheese
• 1(16 ounce) jar chunky salsa

1. Brown ground beef and add taco seasoning as directed on packet. We usually use a little less water though.
2. Chunk the Velveeta and add to crockpot.
3. Pour in jar of salsa and add the prepared meat.
4. Let melt together in the crockpot, stirring occasionally.
5. 
   

Honey Butter

3/4 c. butter, room temperature
1/4 c. honey

Mix with an electric mixer to make light and fluffy.  You can also add cinnamon, vanilla, and/or nutmeg.  

Salsa

4 oz. can green chiles, not drained
1 Tbsp. fresh lime juice
1 clove garlic, quartered
1/2 tsp. kosher salt
1/4 tsp. cumin
14.5 oz. can diced tomatoes, NOT drained
1 chunk onion, approximately 2 Tbsp.
1/4 c. fresh cilantro

Put green chiles, lime juice, garlic, salt, and cumin in blender.  Press "pulse" 3-5 times.  Add tomatoes, onion, and cilantro in blender.  Press "pulse" 3-5 times.  For extra kick, add cayenne pepper and/or jalapenos.

Guacamole

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
Onion powder (to taste)
1 tablespoon chopped cilantro (optional)
1 clove garlic, minced
Sri Racha (to taste)

Mix all ingredients together. Let sit at room temperature for 1 hour and then serve.

Light Guacamole

2 large ripe avocados, peeled, divided

1 c. (8 oz.) fat-free sour cream

1/4 c. chopped onion (I sprinkle onion powder instead)

3 jalapeno peppers, seeded and chopped

6 Tbsp. minced fresh cilantro

4 tsp. lemon juice

1/2 tsp. salt

1/2 tsp. ground cumin

1/8 tsp. pepper

Garlic

In a food processor, combine one avocado and the rest of the ingredients. Process until smooth. In a bowl, mash the remaining avocado with a fork. Stir in the pureed avocado mixture.

Ravioli Sauce

1/2 c. ketchup
1/2 c. maple syrup
2 Tbsp. garlic salt
Sri racha (optional)

Mix all ingredients and enjoy!