MENU Mondays: Black Olive, Jalapeno and Onion Dip

This is very easy to make and it's very tasty; you can use veggies or water crackers with the dip--tortilla chips, not so much.

Equipment: mixing bowl, skillet, spatula, wooden fork or spoon, knife.

Ingredients: 1 small can sliced black olives, or 3/4 cup diced black olives; 1 small onion, diced and sauteed, 2 garlic cloves, pressed; 2-4 roasted or sauteed, diced jalapeno peppers, 16 oz. sour cream; 1/2 block light cream cheese; paprika, salt, pepper and dill to taste.

Notes: Mix all ingredients together after sauteed veggies have cooled; chill and serve.

SCRUMPTIOUS Saturdays: Super-Quick Olive & Garlic Dip

Wow. This is the easiest thing I've made all year. This dip, with olives, garlic and green onion takes 10 minutes to make, tops.

Equipment: blender, spatula, large glass or ceramic bowl

Ingredients: 1 cup olives (from olive bar); 5-7 garlic cloves, pressed; 2 green onion stalks, diced; 2 cups sour cream (or any combination of sour cream and yogurt you wish); 1 dollop mayonnaise.

Notes: You shouldn't need to add spices because of the amount of garlic, which you can alter up or down. Add the olives and garlic to the blender first, then blend them, then add the sour cream/yogurt and mayo, along with the green onion. The dip should turn a slightly taupe color, especially if you've mixed it up with a variety of olives, including black ones.

RECIPE #1: Awe-Ful Onion Dip

You can make real onion dip that is not from a package, doesn't contain chemicals and is very low in refined carbohydrates. You will be full of awe - 'awe-ful' - at how yummy this is. Five steps and five pix are below:

1. ASSEMBLE IT: 
You will need....
*Mixture: one 16 oz. container of sour cream; two big dollops each of plain yogurt (not vanilla) and mayonnaise (fat-free or vegan).
*Spices: a few shakes to taste of...black pepper, turmeric, garlic powder, cumin, paprika. A tiny shake of cayenne pepper powder.
*Onions: one large onion OR one medium onion and a small onion OR three or small onions.
*Raw Veggies: baby carrots, or vegetable strips - squash, zucchini, cucumber - for eating the dip.


2. MAKE IT:  You need to....
*Chop up the onions first and saute/fry them up in a skillet with margarine, oil or butter. Color should range from translucent beige to deep brown; a few crispy, full caramelized/fried pieces are good. Once done turn off heat, and let cool
*While onions are cooking, stir the wet ingredients (sour cream, yogurt and mayo) together in a bowl.
*Add in the spices. Mix further.
*Prepare any cold veggies to use as implements for eating the dip.



3. MIX IT: You need to...
*Add the lukewarm/cool onions to the mixture.
*Stir this mixture up really well.






4. COOL IT: You need to...
*Use a spatula to empty the mixture into a plastic storage container (i.e. Tupperware, etc.). Refrigerate for at least six hours - preferably overnight.

5. EAT IT: You need to....
 *Use baby carrots, zucchini, squash or carrot strips to scoop up the dip.



 NOTES: Don't omit the yogurt and mayo - this adds some flavor to the sour cream, and provides some tang. Onions should caramelize, just cook them through, but don't fry or leave them too uncooked. Make sure they cool down before adding to dip mixture. Stir the wet ingredients first before adding spices. The dip is MUCH better after a prolonged period of refrigeration - flavors mix together, and the barely beige mixture turns a nice brown...the way onion dip is supposed to look.