Avacado Dip (Guacamole)
I love to use my sourdough baguettes as well for soreads and dibs. Slice them thin, brush them with butter add a little garlic powder and toast both sides. They will crisp up like a cracker or croutons. Then I use these to top with Brushertta or Guacamole.
Temporary photo until I get one with bread. This photo is some of my guacamole on sourdough tortilla chips. These are chips made with sourdough but I do not offer them in my store.
Ingredients:
2 ripe avocados (mashed)
Fresh lime or/ lemon juice about a tbsp. (I add both or just lime. Just something about lime and guacamole for me.)The juices also help to keep the avacado from turning brown too quickly from oxidation.
About 1/4 teaspoon salt, or more to taste
Around 3-4 tbsp chopped red onion or yellow if you prefer. I just love the color and additional nutrients of the red onion. (Onion is optional) if you have family lime me that hate that onion crunch you could substitute for onion powder to taste.
Garlic (2 cloves) grate it up and mix it in. (We use a lot of garlic on everything. We LOVE garlic and it is also so great for so many healthy reasons. A good organic garlic powder can be substituted for the fresh..just add it to taste.
Optional Kick - add a large jalapeño) Remove the seeds and stem then chop it up fine. We love ours within a kick.
Pinch or two (to taste) of organic ground black pepper.
(Optional) I just love the added color about a 1/2 tomato (less the squishy stuff and seeds.)
Serve immediately, if you do prepare in advance you can refrigerate - but the trick to keeping it from turning brown is to cover it with plastic wrap (the wrap MUST touch the top of the guacamole. ) It will keep up to 3 days in the refrigerator.
I love to make BIG batches of this when I find avacatos on sale. I make it up and then freeze in Ziploc sandwich bags. They will keep for months in the freezer. Defrost before using.
Anne ❤
Baked Cheesy Spinach Dip
Recipe
➡ 10 oz of SPINACH (it can be fresh if so cut into smaller pieces or you can use frozen but make sure you thaw it and (squeeze the liquid out of it.)
I just prefer to use fresh when I use fresh I sauté it on the stovetop for a couple mins in some olive oil.
➡ In a seperate pot on medium heat combine the following.
➡ 1 cup of Sourcream
➡ 8oz Softened Cream Cheese
➡ 3-4 fresh minced Garlic Cloves
➡ 3 Tbsp of Worcestershire Sauce
➡ 1/2 cup of Parmesan Cheese
➡ 1 1/2 cup Mozzarella Cheese
➡ About 2/3 Tsp of Pure Sea Salt
➡ About 1/4 Tsp Black Pepper
➡ 2 Tsp of Ground Onion Powder
NOTE: Stir until all the cheese is melted. Its easier if you shread the cheese vs cut into chunks it just melts quicker and stirs in nicely. I always say "About" when talking about pepper and salt. It's important to taste it and see. It's better to add a little and add more than to over salt something and everyone has their preferance.
Also, I used onion powder because I have a couple people who don't like onion chunks. You could substitute the onion powder with fresh diced onions and sauté them in with the spinach along with the olive oil.
➡ Now STIR the Spinach Mixture in to the cheese mixture.
➡ On a Baking Pan place a hallowed out Bread Boule and pour the mixture in. (This recipe will fit in a Gutes Brot's Standard White Boule.)
➡ Top it with an additional 1/3 cup of Shredded Mozzarella and a generous sprinkling of Parmesan Cheese. Maybe a little Parsely or other Fresh Herbs to top it off that you'd like.
➡ Bake at 350° for about 20 -30 mins or until Golden Brown.
➡ Allow to Cool for about 10 mins be for serving. Enjoy!!!
If you make this recipe please comment below. I'd love to hear how it went and always open to suggestions. We loved this dip! Definitly in the "Comfort Food" category. Something to make on a rainy day as a treat but also great for parties and gatherings.
Anne ❤