July 10, 2018
Fruit, Avocado, Vegetables,
Garlic, Southwest, Budget-Friendly, Easy/Beginner Cooking, No Refrigeration, No-Cook, Quick Meals, Entertaining, Weeknight Meals, Blender, Food Processor, Diabetic, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Vegan, Vegetarian, Make it from scratch, Hot Peppers, Spicy, Salad Dressing, All Occasions more
Add toRecipe Book
Add toShopping List
"This is a Green Goddess variation and is good on any crisp garden salad but works just as well on sliced tomatoes garnished with fresh parsley or cilantro. Makes 2 cups"
Add the water to a blender or food processor and puree the chiles, garlic and onion.
Add the avocados, citrus juice and seasonings.
Slowly add the oil to the blender or food processor while it is running until you reach desired consistency.
Add the sour cream if you want a more creamy consistency.
There is something about meatloaf recipes that are timeless. These recipes are handed...
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
Recipe Stories / Blog
A simple yet flavorful dish that’s both easy to make and wonderful to eat.
Delete this. It's that time of day again. When the clock turns to a certain...