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)
- Peel avocados and mash to your preference of chunky or smooth
- Dice onion, tomato and jalapeno if you want to add a little spice
- Mince Garlic or use garlic press
- Add all ingredients to a medium bowl mix and add lime/lemon and salt to taste
- 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
- 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.
- 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
- 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.
- 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
- 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.
- 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
- 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.
- 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.
- 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.
- 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!