Recipe 63: Watermelon Salsa

I used this recipe.

Recipe 34: Salsa Ranch Dip

I used this recipe to use as a dip with Green Giant cauliflower tots. Very simple and nice twist on ranch.

Recipe 22: Irish Guacamole

I used this recipe. Interesting variation on guacamole, but mashing the potato for it makes guacamole seem like so much effort...

Recipe 4: 5-Ingredient Lemon and Dill Ranch Dressing

This recipe is somewhat misleading in that it has 7 ingredients, but it is still simple and was almost 5 since I actually skipped the shallot. As our grocery store doesn't carry Yoplait lemon, I used Chobani Lemon & Cream instead. I also only used 1/2 a teaspoon of salt and probably less than half of the pepper (only had some in a grinder and didn't measure as I added). It worked out great in the bullet blender.

It did end up seeming too vinegary. This may be due to the Chobani is only 5.3oz instead of the Yoplait 6oz. I will probably try this recipe again using less vinegar.

Recipe 50: Spring Roll Dipping Sauce

Back in July I made a spring roll dipping sauce to go with some rolls I had bought frozen. I followed this recipe I found online, although I do not think I put the corn starch in it. It was simple and easy, although the corn starch would be good for a not so runny sauce I ended up with, but that did not bother me.

Recipe 37: Cilantro Pumpkin Seed Pesto

This is another sauce I made in the Herb and Spice class back in April. I never have been much of a fan of cilantro, but this was actually not too bad tasting. Not sure I would make it again, though, as I really do not know what I would use pesto with.

Recipe 36: Tarragon Aioli

The Tarragon Aioli (stuff on left in photo) is one of the things I made in the Herb and Spice Class I took back in April. It was pretty good with the Shrimp Fritters as well as not too hard to make. I just do not often make stuff to that aioli would be useful to go with.