Christmas Dip recipes

2 ripe avocados, halved, stones removed, peeled


2 tsp fresh lime juice

1 small red birdseye chilli, halved, deseeded, finely chopped

Salt & freshly ground black pepper

1 x 300g ctn sour cream

1 tbs taco seasoning

1 ripe tomato, quartered, deseeded, finely chopped

1 tbs coarsely chopped fresh coriander

Corn chips, to serve

Place the avocado in a large bowl and use a fork to mash until almost smooth. Add the lime juice and chilli. Taste and season with salt and pepper. Spoon the avocado mixture into 2 small serving bowls and smooth the surface. Combine the sour cream and taco seasoning in a medium bowl. Spread a thick layer of the sour cream mixture over the avocado mixture. Cover with plastic wrap and place in the fridge for 2 hours to set.
Combine the tomato and coriander in a small bowl. Taste and season with salt and pepper. Sprinkle the tomato mixture over the sour cream mixture to cover. Serve immediately with corn chips.

Christmas Dip

1 1/2 cups Sour Cream

1/3 cup Picante Sauce
2 tsp. Lemon Juice
7 oz. can medium shrimp drained
4 oz. can sliced ripe olives, drained
1 hard Boiled Egg, finely chopped
Package Italian Salad Dressing Mix

Combine all ingredients in bowl and stir until well mixed. Cover and chill. Serve with chips or crackers. Yields 2 1/4 cups.

Christmas Confetti Dip

1 cup fat-free or reduced-fat sour cream


4 teaspoons dry ranch-style salad dressing mix

1/4 cup finely chopped cucumber

1/4 cup finely chopped carrot

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped zucchini

Bell pepper cutouts (optional)

Assorted fresh vegetables, cut up (optional)

Combine sour cream and dressing mix in medium bowl; mix well. Stir in chopped vegetables. Cover and refrigerate 2 to 3 hours for flavors to blend. Transfer dip to serving bowl. Garnish with bell pepper cutouts. Serve with assorted fresh vegetable dippers


shared on $5 dinner challenge as well