Sauces and Dips

Ingredients

• 3 cans Siete refried beans (or 32 oz. homemade refried beans)
• 16 oz. sour cream (Elm Hurst, Kite Hill or A2/A2 raw sour cream)
• 1/2 C salsa
• 2 T taco seasoning (Siete packet or homemade taco seasoning)
• 2 C shredded cheese of choice
• 1 C shredded cheese for top before baking (my family prefers A2/A2 mozzarella)
  

Instructions
Mix all the ingredients (minus the cheese for the top) together with a hand mixer until combined.
Pour in glass dish and top with 1 C mozzarella cheese
Bake 375°, 25 minutes

Ranch Dressing

• 1 cup mayo (Chosen avocado oil) 
• 1/4 cup almond milk or unsweetened non-dairy milk
• 1/2 cup sour cream (Kite Hill, Green Valley)
• 2 teaspoons lemon juice
• 2 teaspoons dried parsley
• 1 teaspoon dried chives
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon real salt
• 1/4 tsp dill

Mix all together with hand mixer until combined. Poor into glass jars and refrigerate.
(Double ingredients for larger batch)

Ranch dip version

• 1/2 C + 2 T unsweetened yogurt (culture packet added the night before, optional) or sour cream
• 1/2 C + 2 T mayo
• 1 tsp garlic powder 
• 1 tsp onion flakes 
• ½ tsp dried parsley or 1 tsp fresh (chopped)
• 1 teaspoon dried chives or fresh (chopped)
• ½ teaspoon dried dill 
• ½ teaspoon salt
• Few squeezes of lemon 
• If thinning is needed add a splash of nondairy milk  

Add all ingredients together in a glass bowl and stir well. Cover and place in refrigerator to set for at least 1 hour (overnight is even better). 

Double the recipe for a larger batch. 

Brands to use: Kite Hill, Green Valley, Chosen, Vegenaise (soy free, green top only), Primal Kitchen, or homemade mayo.

Ingredients

• 3 garlic cloves, minced
• 3 ounces fresh spinach, chopped
• 1/2 medium-sized yellow onion, diced
• 1 14 ounce can of artichoke hearts quartered drained and chopped
  1 5.4 fl oz. can coconut cream stirred
• 1/2 cup avocado oil mayonnaise
• 1 tablespoon lemon, juiced
• 1/4 cup nutritional yeast
• 1/2 tablespoon basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• pinch of red pepper flakes, optional

Instructions

Preheat oven to 400 degrees Fahrenheit.

Using a sharp knife, mince the garlic and chop up the spinach, onion, and artichokes. Place ingredients into a large bowl.

Add the coconut creme, mayonnaise, lemon juice, nutritional yeast, basil, salt, and black pepper to the bowl and mix until the ingredients are combined.

Transfer the dip to an 8×8 casserole dish or cast iron skillet and bake for 20 minutes.

Once the timer is complete, let the dip cool for 10-15 minutes. Top with a pinch of red pepper flakes (optional). Serve with grain-free tortilla chips or grain-free crackers.

Ingredients

• 1/2 cup Lemon Juice, About 2 Large Lemons Fresh Squeezed
• 1 cup Extra Virgin Olive Oil
• 2 cloves Garlic, Minced
• 1/2 teaspoon Salt
• 1/4 teaspoon Thyme, Dried
• 1/4 teaspoon Basil, Dried
• 1/4 teaspoon Black Pepper, Fresh Ground
• 2 tablespoons water

Instructions

Add lemon juice and olive oil in a shakeable container like a mason jar. Shake well.

Add all remaining ingredients except water, and shake until well combined. Taste the dressing, and add water if the lemon is too strong.

Refrigerate until ready to use and enjoy over your favorite salad or as a marinade for fish

Ingredients:

• 2 TBSP grass-fed butter
• 1 can tomatoes w/green chiles (mild)
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic
• 2 tablespoons flour
• ¼ cup plain goat milk yogurt
• 2 cups full-fat canned coconut cream
• 3 cups shredded goat cheddar cheese
• top with fresh cilantro and avocado

DIRECTIONS:

In a medium saucepan over medium-high heat, melt the butter.

Add in spices and flour and continue to stir for 2 minutes.

Reduce heat to medium and add in yogurt, coconut cream, cheese, and tomatoes w/chiles lightly stir until cheese is completely melted into the mixture.

Ingredients

• 3/4 C + 1 T  Dijon mustard
• -3/4 C local Honey (or raw agave for low GI)
• -1/2 C + 1 T olive oil
• -1 T yellow mustard
• -1 T coconut aminos or Brags liquid aminos 
• -1 tsp lemon juice or ACV
• -1/2 tsp minced garlic or 1/8 tsp garlic powder

Instructions

Taste and add extras if needed. 

Whisk all together until smooth and pour into glass jars. Makes 16 oz. {The Ninja Bullet/a blender will make it more creamy}

• 2 egg yolks only (room temperature) keep white if needed for flavor
• 1 T apple cider vinegar
• 1 tsp Dijon mustard or mustard powder
• 1 T fresh lemon juice
• 3 cloves garlic chopped
• 1 T + 1 tsp coconut aminos or Worcestershire sauce
• 4 T pecorino, Parmesan or feta cheese (grated) (dairy free options)
• 2/3 C olive oil or avocado oil
• pinch salt

Optional 

• 1 tsp Black pepper
• Rosemary extract (optional, to preserve) 

Blend room temperature egg yolks (blender, on low speed).

Add apple cider vinegar, mustard, lemon juice, garlic, Worcestershire sauce, spices, Parmesan cheese and anchovy paste, if using, and blend until creamy.

Slowly add olive oil, blending constantly on low speed until incorporated. Season more to taste if needed.  

Store in glass jar in fridge for up to a week.