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AVOCADO DIP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Avocado Dip Recipe: How to Make It - Taste of Home image

I created this creamy avocado dip recipe because I couldn’t find a guacamole that appealed to me. My husband doesn’t usually like avocado dip, but he really enjoys this one! —Kay Dunham, Amity, Missouri

Provided by Taste of Home

Categories     Appetizers

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 2-1/2 cups.

Number Of Ingredients 8

2 medium ripe avocados, peeled and pitted
1 package (8 ounces) fat-free cream cheese
1/3 cup plain yogurt
1/3 cup picante sauce
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon garlic powder
Tortilla chips

Steps:

  • In a small bowl, mash avocados and cream cheese until smooth. Stir in the yogurt, picante sauce, lime juice, salt and garlic powder. Serve with chips. Refrigerate leftovers.

Nutrition Facts : Calories 73 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 258mg sodium, CarbohydrateContent 5g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 4g protein. Diabetic exchanges 1 fat.

CRANBERRY CORNBREAD RECIPE - NYT COOKING



Cranberry Cornbread Recipe - NYT Cooking image

Cranberries meet cornbread in this one-bowl fall mashup. A crunchy golden edge forms around the cornbread thanks to the hot skillet the batter is poured into. The mixture crisps in the oven-melted butter that coats the pan, resulting in browning and caramelization that delivers maximum flavor. While baking, the fresh cranberries soften, ensuring a burst of juicy tartness with each bite. Use either fine- or medium-grind cornmeal, as coarse varieties make for an overly gritty bite.

Provided by Vallery Lomas

Total Time 45 minutes

Yield 8 servings

Number Of Ingredients 10

8 tablespoons/113 grams unsalted butter, plus more for serving 
1 1/4 cups/180 grams fine- or medium-grind yellow cornmeal
1 cup/125 grams all-purpose flour 
1/2 cup/100 grams granulated sugar
2 teaspoons baking powder 
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon baking soda 
3 large eggs 
1 cup/240 milliliters buttermilk 
1 cup/115 grams fresh or thawed frozen cranberries

Steps:

  • Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.
  • Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.
  • Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top. 
  • Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.

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