Guacamole - the best

I loooove guacamole! I usually serve this with wholegrain tortilla chips and it is also great along side some grilled white fish.

Ingredients:
2 ripe avocados, seeded, peeled & halved
½ lime juiced
½ red onion, diced
2 tomatoes, seeded, diced
1 tbs chopped coriander
1 garlic clove, minced
Salt & pepper

Preparations:
1.) Add the avocado and lime juice into a bowl. Use a potato masher or a fork to roughly mash until it is the consistency you like.
2.) Mix in the rest of the ingredients.

French Crème Fraîche Dip

Perfect for a déjeuner sur l'herbe. Combine some fresh herbes de Provence, (thyme, rosemary, marjoram and oregano) to enhances this lemony crème fraîche dip. Serve it with crudités and impress your family with a French touch to your picnic spread.

Ingredients:
1 (8-oz.) container crème fraîche
Finely grated zest of 1 lemon
3 tbsp. fresh lemon juice
2 tsp. herbs de Provence
Kosher salt and freshly ground black pepper
Vegetables, for serving

Preparation:
1.) Using your fingers, crush the herbs de Provence to a powder over a small bowl.
2.) Stir in the crème fraiche and lemon zest and juice, and then season with salt and pepper.
3.) Scrape dip into a serving bowl and refrigerate until ready to serve with vegetables.

French Onion Dip

What better way to welcome your guests that get them to dip in? This delicious onion dip gives your aperitive a real French touch.

Ingredients: 
2 tablespoons olive oil
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt

Preparation:
1.) In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool.
2.) Mix the rest of the ingredients, and then add the cooled onions.
3.) Refrigerate and stir again before serving.