Author: Tara Rafferty

Looking for a delicious quick snack to enjoy during your vacation, but you can’t choose what? Look no further we are here to support you and all snacking ideas!

Guacamole and Chips Recipe: Depending on how much Guacamole you would like you can double or triple this recipe!

• 2-3 Avocados
• 1 lime or lemon
• 2-3 cloves of garlic
• 1 tsp of salt
• 1/2 cup of diced onion
• 2-3 tomato’s diced
• jalapeno a lot or none (if you like spice add about a tablespoon thinly cut)

1. Peel avocados and mash to your preference of chunky or smooth
2. Dice onion, tomato and jalapeno if you want to add a little spice
3. Mince Garlic or use garlic press
4. Add all ingredients to a medium bowl mix and add lime/lemon and salt to taste
5. Match with your favourite chip and enjoy!

Pina Colada Dip – found here!

• 1-1/4 cups cold 2% milk
• 3/4 cup pineapple yogurt
• 1 package (3.4 ounces) instant coconut cream pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed
• Optional: Toasted unsweetened coconut flakes and maraschino cherries
• Fresh pineapple wedges
• Vanilla wafers

1. In a large bowl, whisk milk, yogurt and pudding mix 2 minutes (mixture will be thick). Fold in whipped topping. Refrigerate, covered, at least 2 hours.
2. If desired, top with coconut and cherries before serving. Serve with pineapple and wafers.

Coconut, Lime, and Pistachio Cookies – found here!

• 1 cup shortening
• 1-1/2 cups sugar
• 2 large eggs, room temperature
• 4 teaspoons lime juice
• 1-1/4 cups all-purpose flour
• 1 package (3.4 ounces) instant coconut cream pudding mix
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 cup pistachios, chopped
• 1 cup dried cranberries
• 1 large egg white, room temperature
• 1 cup sweetened shredded coconut
• 1-1/2 teaspoons grated lime zest

1. Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and lime juice. In another bowl, whisk flour, pudding mix, baking soda and baking powder; gradually beat into creamed mixture. Stir in pistachios and dried cranberries. With clean beaters, beat egg white on medium speed until thick and foamy; stir in coconut.
2. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Top with coconut mixture. Bake until until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Sprinkle with lime zest. Store in airtight containers.

Jalapeno Popper Dip – found here!

• 2 packages (8 ounces each) cream cheese, softened
• 1 cup mayonnaise
• 1/2 cup shredded cheddar cheese
• 1 can (4 ounces) chopped green chilies
• 1 can (4 ounces) diced jalapeno peppers
• 1/2 cup shredded Parmesan cheese, divided
• 1/2 cup seasoned bread crumbs
• 1 tablespoon olive oil
• Sliced green onions, optional
• Corn chips, tortilla chips or assorted crackers

1. In a large bowl, beat the cream cheese, mayonnaise, cheddar, chilies, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish.
2. In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Sprinkle with green onions, if desired. Serve with chips or crackers.

Roasted Beetroot and Garlic Hummus – found here!

• 3 fresh medium beets (about 1 pound)
• 1 whole garlic bulb
• 1/2 teaspoon salt, divided
• 1/2 teaspoon coarsely ground pepper, divided
• 1 teaspoon plus 1/4 cup olive oil, divided
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 3 to 4 tablespoons lemon juice
• 2 tablespoons tahini
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/4 cup plain Greek yogurt, optional
• Minced fresh dill weed or parsley
• Assorted fresh vegetables
• Sliced or torn pita bread

1. Preheat oven to 375°. Pierce beets with a fork; place in a microwave-safe bowl and cover loosely. Microwave beets on high for 4 minutes, stirring halfway. Cool slightly. Wrap beets in individual foil packets.
2. Remove papery outer skin from garlic bulb, but do not peel or separate cloves. Cut in half crosswise. Sprinkle halves with 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle with 1 teaspoon oil. Wrap in individual foil packets. Roast beets and garlic until cloves are soft, about 45 minutes.
3. Remove from oven; unwrap. Rinse beets with cold water; peel when cool enough to handle. Squeeze garlic from skins. Place beets and garlic in a food processor. Add garbanzo beans, lemon juice, tahini, cumin, cayenne pepper and remaining olive oil, salt and ground pepper. Process until smooth.
4. If desired, pulse 2 tablespoons Greek yogurt with beet mixture, dolloping remaining yogurt over finished hummus. Sprinkle with dill or parsley. Serve with assorted vegetables and pita bread.

Enjoy your summer snacks!