100 avocado dip mayonnaise Recipes

refried beans, avocados, mayonnaise, lemon juice, taco seasoning mix, salt, green onion (chopped ), pepper, tomatoes (chopped or drained ), sour cream, cheddar cheese (grated )

frozen chopped spinach (defrosted and squeezed of liquid), water chestnuts (drained and chopped ), plain yogurt, mayonnaise, avocados, peeled, seeded and chopped, grapefruit juice, fresh, grapefruit zest, garlic, minced, diced onion , soaked in water for 5 minutes and drained, chipotle chile in adobo, minced , seeds removed for less heat, parsnip, 1/2 cup shredded, salt

sour cream, mayonnaise, taco seasoning mix, avocado, peeled and seeded, salsa, lemon juice, hot pepper sauce, refried beans, hot pepper sauce (optional), shredded cheddar cheese, tomato, chopped, chopped black olives, drained, flour or corn tortilla, oil (for frying )

ripe avocado, peeled, pitted, cut into large pieces, lemon juice, chopped fresh parsley, chopped fresh basil, scallions, white and light green parts, sliced, garlic, roughly chopped, tinned anchovy fillets, rinsed, patted dry and chopped , optional, reduced-fat mayonnaise, sour cream, salt and pepper, assorted crudites such as carrots , celery, fennel, bell peppers and cherry tomatoes

chunk light tuna, drained (see notes ), low-fat mayonnaise, hot sauce , such as sriracha (see notes), scallion, chopped, cooked brown rice, cooled (see tip ), rice vinegar, whole-grain wraps, watercress leaves, ripe avocado , cut into 16 slices, carrot , cut into matchsticks, reduced sodium soy sauce, for dipping (optional)

ground beef or 2 lbs turkey, refried beans, corn, mayonnaise, diced green chilies, avocados, salsa , of your choice, diced tomatoes, drained, garlic powder, cayenne pepper, onion, diced, salt, pepper

ripe avocado, mayonnaise, tomato, garlic cloves, onion, paprika, lemon juice, salt and pepper

refried beans , 1 can, light sour cream, taco sauce , ortega, avocados, ripe, lemon juice, light mayonnaise (hellman s), taco seasoning mix , 1 envelope (low sodium if possible), low-fat cheddar cheese, shredded, monterey jack cheese, shredded, scallion, chopped, plum tomato, chopped, pitted black olives, 1 can, sliced

refried beans, salsa or 1/2 cup picante sauce, shredded cheddar cheese, cream cheese, sour cream, mayonnaise, garlic powder, avocado, mashed, onion, chopped, lemon juice, tomato, seeded, diced, black olives, sliced, green onion, sliced (including stems), cheddar cheese, grated, tortilla chips

sour cream, good seasonings italian salad dressing mix, mayonnaise, lemon juice, avocado, chopped, tomato, seeded & chopped, tabasco sauce or 1 dash hot sauce

cream cheese, softened, grated pepper jack cheese, mayonnaise, limes, juiced, hot sauce (recommended : paula deen), lump crabmeat, well drained and picked clean of shells, seeded, diced tomatoes (2 medium tomatoes), chopped green onions ( scallions), white and light green parts, chopped fresh basil leaves, garlic, finely chopped, salt, crushed black peppercorns, avocados, crackers or crusty bread, for serving

spicy refried beans, ripe avocados, mayonnaise (1/4 cup +/- depending on amount of avocado), sour cream, taco seasoning, green onions chopped (use entire onion minus the ends), tomatoes chopped, shredded cheese (i use a bag of the pre-shredded 4 cheese mexican)

cream cheese, softened, grated pepper jack cheese, mayonnaise, limes, juiced, hot sauce (recommended -- paula deen), lump crabmeat, well drained and picked clean of shells, seeded diced tomato (2 medium tomatoes), chopped green onion, white and light green parts (scallions), chopped fresh basil leaf, garlic, finely chopped, salt, crushed black peppercorns, avocados

cream cheese softened, pepper jack cheese grated, mayonnaise, limes juiced, hot sauce, lump crab meat ell drained and picked clean of shells, diced tomatoes 2 medium - seeded, green onions chopped (scallions), white and light green parts, fresh basil leaves chopped, garlic finely chopped, salt, black pepper, avocado, crackers or crusty bread for serving

southwestern eggrolls, chicken breast fillet, vegetable oi, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado-ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion, preheat barbecue grill to high heat., rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle., preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat ., add the red pepper and onion to the pan and saute for a couple minutes until tender., dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach separates and is incorporated into the mixture., pan from the heat and add the cheese. stir until the cheese is melted ., wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot., spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best., while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl., preheat 4-6 cups of oil to 375 degrees ., deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes., egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.

chicken breast fillet, vegetable oil, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion

chicken breast fillet, vegetable oil, minced red bell peppers, minced green onions, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, flour tortillas, dipping sauce, smashed fresh avocados (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomatoes, chopped onions

your favorite ranch dip plus ingredients to prepare it -we used simply organic ranch dip mix (1/2 cup buttermilk and 1/2 cup mayonnaise), thick cut pork bacon, ground turkey thighs, salt and pepper, olive oil, at least 4 slices sharp cheddar, avocado, lettuce, tomato, red onion, whole-wheat buns