Avocado and Yogurt Dip with Jalapeno and Cilantro

This dip is great for spring and summer. A nice alternative to the usual guacamole. The recipe doesn't call for lime but I think it needs the extra flavor because it is so creamy. Tastes great with chips, pita chips or veggies. Make sure to read directions ahead of time. It recommends straining the yogurt overnight. Recipe is from Epicurious.

Ingredients:
1 16 ounce container of Plain Nonfat Yogurt
1 teaspoon ground cumin
1 large avocado, peeled, halved pitted and coarsely chopped
4 tablespoons chopped fresh cilantro
2 teaspoons minced jalapeno
1 small garlic clove minced
1 lime

Directions:
Set strainer over medium bowl; line with double layer of cheese cloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap. Chill over night.

Discard liquid drained from yogurt. Transfer yogurt to processor. Stir cumin in small dry skillet over medium-low heat, until fragrant. Add cumin to processor, then avocado, 3 tablespoons cilantro, jalapeno and garlic, process until smooth. Season with salt and pepper. Transfer dip to small bowl. Can be prepared up to 6 hours ahead. Place plastic wrap onto surface of dip and chill. Sprinkle with remaining cilantro, squeeze lime over and serve.

Pan Fried Onion Dip

Delicious delicious delicious! My brother's gf made this on Thanksgiving and I've made it 3 times since! We are hooked. The recipe came from Brown Eyed Baker who got it from The Barefoot Contessa. Tip: the longer you saute the onions and get them nice and caramelized and the juices flowing the better. Serve with carrots, pretzels, chips or crackers (I like it with salty Reduced Fat Ruffles but that's just me).

Ingredients:

2 Large Yellow Onions

4 Tblsp. Unsalted Butter

1/4 cup vegetable oil

1/4 tsp. ground cayenne pepper

1 tsp.kosher salt

1/2 tsp. ground black pepper

4 ounces cream cheese, at room temperature

1/2 cup sour cream

1/2 cup mayonnaise

Directions:

-Cut the onions in half then into 1/8 inch-thick half rounds (will result in about 3 cups of onions).

-Heat the butter and oil in a large saute pan over medium heat.

-Add the onions, cayenne, salt and pepper and saute for 10 minutes. Reduce the heat to medium low and cook for 20-30 more minutes or until the onions are brown and carmelized. Allow the onions to cool.

-Place the cream cheese, sour cream and mayo in a bowl and beat until smooth (with a hand held or electric mixer).

-Add the onions and mix well. Serve at room temperature. Refrigerate any left overs.

Buffalo Wing Dip

I got this idea from a friend this summer at a pool party/pot luck. It was sooo good so I decided to try and re-create it for an "appetizer contest" we had the following week. I won!!! This was probably the simplest thing in the contest but I won because people couldn't stop going back for more.

Ingredients:

1 bottle of Frank's Hot Wing Sauce

1 whole pre-cooked rotisserie chicken

1 bag of shredded cheddar cheese

1 big bottle of ranch dressing

2 packages of cream cheese

1container of crumbled blue cheese

Directions:

With your fingers, shred the chicken from the rotisserie chicken and put into mixing bowl, add the hot wing sauce, cheese, ranch dressing, shredded chicken and mix together. Pour into the baking dish (on top of cream cheese) then Sprinkle the crumbled blue cheese on top and put into the oven. Bake at 350 degrees for 20-25 minutes.

I like to serve with celery sticks and tortilla chips.