Avocado Ranch Dip

This dip I discovered by accident when I wanted to eat my standard snack: cut up avocado and tortilla chips. I decided to add some sour cream and remembered I still had some Buttermilk Ranch Dry Mix made up from the Ranch Crack Potatoes. Threw it all in a bowl and decided to try out my new Cuisinart SmartStick Immersion Blender, Metallic Charcoal (Google Affiliate Ad) from Christmas. Vroom, Vroom, Vroom of the blender and done! It was great on the chips and I also spread on a bacon sandwich! Yummy!

Yields about 1 cup

Ingredients:

• 1 ripe avocado, peeled and cut into chunks
• 3 heaping tablespoons (generous dollops) sour cream (or substitute plain Greek yogurt)
• 1 tsp Buttermilk Ranch Dry Mix - MSG-Free

Directions:

Either:

1. Place all ingredients in small blender/food processor (I used my handy Cuisinart Smartstick Immersion Blender). Pulse until smooth. OR
2. Smash avocado into a creamy paste then blend with sour cream and ranch mix. Enjoy!

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Fresh Tzatzaki Sauce

Ingredients:

• 3 cups Greek yogurt
• 1 garlic clove, minced
• juice of 1 lemon (3 tbsp)
• 2 medium cucumbers, seeded and diced
• 1 tbsp kosher salt (for salting cucumbers)
• 1 tbsp fresh dill, finely chopped
• Kosher salt and black pepper to taste

Directions:

1. Peel cucumbers and slice lengthwise. Take a spoon and scoop seeds out of the middle (it should look like a little boat when you're through).
2. Cut cucumbers into 1/4" slices and place in colander.
3. Sprinkle 1 tbsp kosher salt over cucumbers and let stand for at least 30 minutes (to draw out the water).
4. Drain and wipe cucumbers with a paper towel.
5. In a food processor, place cucumbers, garlic, lemon juice, dill, and black pepper. Process until well blended.
6. Blend mixture into Greek yogurt. 
7. Place into refrigerator for at least 2 hours before serving.

Courtesy of: Kayln's Kitchen

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Memphis Red BBQ Sauce

I found this recipe in Taste of the South Magazine and thought I would try it out. I'm so glad I did because this sauce is delicious! The only modification I made to the original is I used dark Karo syrup instead of molasses because that is all I had in the pantry at the time. The next time we made it, we used molasses and the family agreed that it was better with the Karo syrup, so I will leave the modification in place. Feel free to make that judgement call yourself!

Ingredients:

• 2 cups ketchup
• 3/4 cup apple cider vinegar
• 1/2 cup dark Karo corn syrup
• 1/4 cup firmly packed light brown sugar
• 1 tbsp Worcestershire sauce
• 2 tsp onion powder
• 2 tsp garlic salt
• 2 tsp ground black pepper
• 2 tsp hot sauce
• 1 tsp chili powder

Directions:

1. In a medium bowl, whisk together all ingredients until well combined. 
2. Store in air tight container and refrigerate up to 5 days.
3. Like most sauces, they get better with a little time. You may want to wait a few hours before enjoying this delicious sauce to let the flavors blend together.

Courtesy of Taste of the South Magazine May June 2012

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Buttermilk Ranch Dry Mix - MSG-Free

 Ingredients:

• 1/4 cup dry buttermilk powder (found on the baking aisle with the dry milk)
• 2 tablespoons dried minced onion
• 2 tablespoons dried parsley
• 1 tablespoon dried chives
• 1/4 teaspoon salt, or to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried celery flakes
• 1/4 teaspoon white pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon dried dill weed

Directions:

1. Mix the buttermilk powder, dried onion, parsley, chives, salt, garlic powder, dried celery flakes, white pepper, paprika, and dill together, and store in a cool, dry place. For a finer texture, place ingredients in a blender and pulse several times.
2. There are a couple different ways to make the dressing: YOU DECIDE:
   
   • Whisk together in a mixing bowl with 2 cups of mayonnaise and 2 cups of milk until smooth. 
   OR 
   • 1/4 cup nonfat plain or Greek yogurt, 1/4 cup light mayo and 1/4 cup skim milk per 2 Tbsp dry mix 
   OR
   • 1/4 cup sour cream, 1/4 cup low-fat milk, and 1/4 cup light mayo per 2 Tbsp dry mix
3. Store in the fridge.

(Courtesy of: Dry Buttermilk Ranch Mix by Scotdog)

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Basil Dipping Sauce

Ingredients:

• 1/2 cup Sour Cream
• 3 tablespoons mayonnaise (like Hellmann’s)
• 3 tablespoons fresh basil, chopped
• 1 scallion, chopped
• 1/2 clove garlic
• 1/2 teaspoon Worcestershire sauce
• Kosher salt and ground black pepper

Directions:

1. Use a blender or food processor to combine all ingredients except salt and pepper until smooth.
2. Taste and season with salt and pepper as desired.

Courtesy of Cinnamon Girl Recipes

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