Double Dipping

By Lori Powell

Double Dippers are a must-have to beat the heat. I don’t own a pool so for me, “dipper” means dips to have on hand at this time of the year when the days are long and hot, and BBQ smoke is permeating everyone’s backyard.

My go-to dips are freshly made guacamole and salsa. Each time I make them I change it up a bit depending on what I might have on hand and what looks good at the grocery store or farmers’ market.

For the guacamole, seek out avocados that yield slightly to pressure but are not too soft. Simply halve them, remove the pit and with a large spoon, scoop out the flesh into a bowl.

Just recently I discovered another use for my pastry blender that has sharp steel blades. It’s the perfect tool to chop and mash avocados.

A summer BBQ is not complete without homemade dips that require no cooking and can stand the outdoor heat. Also, these dips are both dairy-free and gluten-free. Serve them with my favorite organic blue corn chips. For gluten-free dippers, eliminate the chips and use cut-up veggies, instead.

Guacamole
Makes about 3 cups
3 firm-ripe avocados
3 tablespoons fresh lime juice
1 teaspoon minced garlic
3 tablespoons chopped scallion greens
2 tablespoons finely chopped seeded jalapeno
6 tablespoons chopped fresh cilantro
Salt and pepper

Halve, pit and scoop out flesh from avocados. Mash in a bowl with a pastry blender or fork until coarsely chopped.

Stir in remaining ingredients until combined well. Season with salt and pepper, and serve.

NOTE: You could make the guac a couple hours ahead. Lay plastic wrap directly on the surface of the guacamole to keep out air and prevent browning. Then cover with a tight-fitting lid and refrigerate. Stir and re-season before serving.

To get the guacamole recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Fruit Salsa
Makes about 3 ½ cups
1 pint organic grape tomatoes, chopped (1 ¾ cups)
1 small mango, peeled, and diced (3/4 cup)
2 firm-ripe purple plums, halved, pitted and diced (3/4 cup)
1/3 cup chopped fresh cilantro
2 ½ tablespoons fresh lime juice
2 tablespoons finely chopped, seeded jalapeno
1 tablespoon extra-virgin olive oil (optional)
½ small red onion, finely chopped, rinsed in cold water and drained
½ teaspoon minced garlic
Salt and pepper

Toss together all ingredients in a serving bowl and season with salt and pepper to taste. Let stand at least 15 minutes, stirring occasionally, before serving to allow flavors marry.

To get the salsa recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

NOTE: Salsa can be made 1 day ahead, cover and refrigerate. Re-season before serving.

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