Guacamole dip makes a delicious side dish
With summer quickly drawing to an end and fall activities gearing up, it’s always good to have a couple of tasty side dishes you can prepare at a moments’ notice.
Today I want to share two dishes that are hits at our house. One is a longtime favorite and the other is one I came up with when I started out to make a salsa.
The longtime favorite is cole slaw and the new favorite is a delicious take on guacamole.
The guacamole dip came about this way. I had 2 avocados that weren’t as ripe as I had hoped, but I decided to use them anyway. I seeded, peeled, chopped and mashed them.
Next I added 1 teaspoon of onion powder, 3 teaspoons of lime juice, 1 teaspoon of Lawry’s Garlic salt, 1/4 cup of mayonnaise and 1/2 teaspoon cumin. These ingredient amounts came about a little at a time as I added, tasted and then added a little more.
Using a hand-held immersion blender I pureed all the ingredients together into a smooth and creamy mixture. This became perfect for a dip. In fact, the texture of the mixture is so creamy you could use it on sandwiches, hamburgers or hot dogs to replace mayonnaise or mustard if you wanted to.
Rating
- 2 Large avocados
- 1 Teaspoon onion powder
- 3 Teaspoons lime juice
- 1 Teaspoon Lawry's Garlic Salt
- ¼ Cup mayonnaise
- ½ Teaspoon Cumin
- Take 2 large avocados - seed, peel, chop and mash them.
- Added 1 teaspoon of onion powder, 3 teaspoons of lime juice, 1 teaspoon of Lawry's Garlic salt, ¼ cup of mayonnaise and ½ teaspoon cumin.
- Using a hand-held immersion blender, puree all the ingredients together into a smooth and creamy mixture. This becomes perfect for a dip. In fact, the texture of the mixture is so creamy you can use it on sandwiches, hamburgers or hot dogs to replace mayonnaise or mustard if you desire.
Homemade cole slaw is always good
Cole slaw is a great side dish that goes well with hamburgers and hot dogs. But is also makes a tasty side dish for full meals.
Taking a half of a medium head of cabbage, I chopped it up into pieces that would fit into the chute of my food processor. Next I peeled one large carrot. I put the cabbage and carrot through the shredding disc of the food processor creating a fine looking texture similar to angel hair cole slaw you would find in a grocery store.
Placing the cabbage and carrot mixture in a large bowl, I added 1 tablespoon of dried parsley and 2 teaspoons of celery seed.
Using a jar with a lid, I mixed 2 tablespoons of sugar, 3 tablespoons of apple cider vinegar and 1 cup of mayonnaise shaking the jar until the ingredients were well blended. Then I poured the dressing mixture over the cabbage ingredients until I got the desired moisture consistency I wanted, stirring well as I added. By mixing the dressing separately, you can adjust it to make the cole slaw as moist or dry as you prefer. The cole slaw comes out with a creamy, tangy taste.
To make the dressing mixture I used a mayonnaise jar, but a mason jar with a lid will work too. The cole slaw (covered tightly) will keep well in the refrigerator for several days.
Do you have any favorite side dishes that you can prepare at a moment’s notice? Do you have a favorite guacamole dip recipes?
Thanks for dropping by.
Cucina Felice!
Homemade cole slaw goes great with hamburgers and hot dogs or a full meal.
Ingredients
- Half a Medium Cabbage
- 1 Large Carrot
- 2 Teaspoons celery seed
- 1 Tablespoon dried parsley
- 1 Cup mayonnaise
- 3 Tablespoons apple cider vinegar
- 2 Tablespoons sugar
Instructions
- Take a half of a medium head of cabbage, chop it into pieces that will fit into a food processor chute. Next peel one large carrot. Run the cabbage and carrot through the shredding disc of the food processor for an angel hair-type texture.
- Place the cabbage and carrot mixture in a large bowl, Add 1 tablespoon of dried parsley and 2 teaspoons of celery seed.
- Using a jar with a lid, mix 2 tablespoons of sugar, 3 tablespoons of apple cider vinegar and 1 cup of mayonnaise shaking the jar until the ingredients are well blended. Then pour the dressing mixture over the cabbage ingredients until you have the consistency you want, stirring as you go. Covered tightly the cole slaw keeps well in the refrigerator for a couple of days.
