Ingredients:
- ½ large white onion
- ½ cup vegetable oil
- 6 tbsp white vinegar
- 8 tbsp sugar
- 1 ½ tsp ground mustard
- ¼ tsp garlic powder
- ½ tsp celery seed
- ½ tsp salt
- ⅛ tsp black pepper
Directions:
- Cut off both ends of the onion and pierce the skin several times with a sharp knife.
- Put onion in a bowl, add 1 tablespoon of water and microwave until soft, about 3-4 minutes. Set aside.
- Once cooled, peel and add to a blender, then puree until smooth.
- Add oil, vinegar, sugar, mustard, garlic powder, celery seed, salt, and pepper, and blend until smooth.
Ingredients:
- 6 oz fat-free plain Greek yogurt
- 1 chipotle in adobo sauce
- 1 tsp adobo sauce (from the can of chipotles)
- 2 cloves garlic
- 1 tbsp lime juice
- ¼ tsp cumin
- 1 tbsp taco seasoning
- Salt and pepper to taste
Directions:
- Slice open the chipotle pepper, and scrape out the seeds (Wash your hands right after!).
- Add all ingredients to a blender or food processor, and blend until combined and smooth.
Ingredients:
- 2 cups fat-free plain Greek yogurt
- 1 large cucumber
- 1 tbsp fresh dill
- 1 tbsp lemon juice
- 3 cloves garlic, minced
- Salt and pepper to taste
Directions:
- Scoop the seeds out of cucumber and grate over a bowl.
- Sprinkle some salt over cucumber and squeeze out extra moisture with your hand.
- Let cucumber sit for 25-30 to drain more excess moisture.
- Combine all ingredients in a medium bowl and season with salt and pepper.
- Let sit in the fridge for at least 1 hour to allow the flavors to develop.
Ingredients:
- ½ bunch cilantro
- Juice of 2 medium limes
- 1 clove garlic
- ½ jalapeno (remove seeds if you like less heat)
- 2 tbsp white wine vinegar
- 8 cracks of salt
- ¾ tsp spicy mustard
- ¼ cup olive oil
Directions:
- In a blender, combine cilantro, lime juice, jalapeno, garlic, and vinegar. Blend well.
- Add salt, mustard, and olive oil, and blend.
- Adjust seasonings to taste.
Ingredients:
- 1 avocado, peeled with seed removed
- ½ cucumber
- 1 green onion
- Juice of 2 medium limes
- 1 tsp honey
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp dried dill weed
- ¼ tsp dried basil
- ¼ tsp black pepper
- ½-1 cup olive oil
Directions:
- Add all ingredients except oil to a blender, and process until smooth.
- With blender on low, add oil until desired consistency is reached.
Ingredients:
- ½ cup minced onion
- ½ cup olive oil
- ⅓ cup rice wine vinegar
- 2 tbsp water
- 2 tbsp minced ginger
- 2 tbsp minced celery
- ½ tsp minced garlic
- 2 tbsp ketchup
- 4 tsp light soy sauce
- 2 tsp sugar
- 2 tsp fresh lemon juice
- Salt and pepper to taste
Directions:
- Combine all ingredients in a blender, and blend on high until pureed.
- Add salt and pepper to taste.
Ingredients:
- 1 (15 oz) can chickpeas, drained
- 2 cloves garlic, peeled and smashed
- 2-3 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp olive oil
- ½ tsp cumin
- ¼ cup water
- Salt and pepper to taste
Directions:
- Add all ingredients except water to a food processor or blender and blend until smooth.
- Slowly add in water and blend until desired consistency is reached.
Ingredients:
- 1 cup 2% plain Greek yogurt
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ¼ tsp salt
- ½ cup fresh parsley, chopped
- ¼ cup fresh chives, chopped
- Salt and pepper to taste
Directions:
- Mix yogurt and olive oil in a small bowl.
- On a cutting board, sprinkle ¼ tsp salt on minced garlic and, using the flat side of a knife, scrape salt into garlic until it becomes a paste.
- Stir garlic paste and fresh herbs into yogurt mixture, and season to taste with salt and pepper.
Ingredients:
- ½ cup light mayonnnaise
- ½ cup plain fat-free Greek Yogurt
- ⅓ cup sour cream
- ⅓ cup fresh cilantro
- 4 oz chopped green chiles
- 4 oz pickled jalapenos
- ½ tbsp dry ranch seasoning
- 2 cloves of garlic
- Salt and pepper to taste
Directions:
- Add all ingredients to a blender, and pulse until smooth and creamy.
