Buffalo Dip

Prep time: 5 Minutes

Makes 1 and 1/2 cups 

1 Egg Yolk

1/3 Cup Melted Butter

1/3 Cup Olive Oil

1 Tablespoon Vinegar

3/4 Cup Hot Sauce

1/2 Teaspoon Garlic Powder

1/4 Teaspoon Cayenne Pepper

1. With a whisk or a blender, mix the egg yolk with the olive oil be very careful to add the olive oil as slowly as possible while the mixture is constantly being whisked.
2. Slowly add in the melted butter and continue to mix until the mixture looks very thick.
3. Add in the vinegar, garlic powder, and cayenne pepper and mix just until combined.
4. Add in the Hot Sauce and Mix Until just combined.

 

 

Queso Sauce

Prep time: 15 Minutes

Makes 2 Cups

2 Cups Shredded Cheese (I used 2/3 Cup Cheddar, 2/3 Cup Monetary Jack, and 2/3 Cup Swiss)

1 Tablespoon Oil

2 Poblano Peppers

1/2 Cup Chopped Tomato

1/4 Teaspoon Garlic Powder

1/4 Teaspoon Onion Powder

1/2 Cup Milk

1. Sauté the poblano peepers in a saucepan with the butter for 5 minutes.
2. Add the cheese into the saucepan and on low heat, melt the cheese.
3. Add in the chopped tomato, garlic powder, onion powder, and milk. Add more milk to reach te desired consistency. Add in salt if neccisary.

 

 

Hummus

Prep time: 5 Minutes

Makes 1 and 1/2 Cups

1 and 1/2 cups of Cooked Chickpeas or 1- 15 oz can

1/4 Cup of Tahini

3 Tablespoons of Olive Oil

2 Tablespoons Lemon Juice

1 Clove of Garlic

1/2 Teaspoon Cumin

1/4 Teaspoon Salt

1/4 Teaspoon Cayenne Pepper

1. Blend all of the igredients together untill very smooth.
2. Add in 1-2 tablespoons of water if neccesary.