I've had a bunch of people ask about the dips we've used in our Muffin Tins this week and last week.
The good part is I took pictures and everything so I could share them with you. The bad part is there's not an exact recipe for either. They are both kind of "combine your ingredients, taste, add more of whatever you think it needs" kind of recipes.
Note, these containers are really small, I don't think they hold a full cup measure of anything when full, so the recipe guesses won't yield you a whole lot.
On the left is creamy avacado dip. It is a combination of pureed avocado & cream cheese, combined in my little mini food processor. I found it works better to puree the avocado first, then add the cream cheese. I used about 1/4 to 1/3 of an avocado and about 1/4 block of cream cheese for this one. F&B are kind of ambivalent about avocado, so I found this more creamy, less avocado-y. You could probably use at least 1/2 the avocado without a problem.
On the right is probably their favorite dip--tomato & roasted red pepper. I used the remaining 1/4 block of cream cheese, a few tablespoons of tomato sauce (you can also use real tomatoes, but I had the sauce in the fridge that needed to be used), maybe 1/2 a roasted red pepper (I buy jarred ones with nothing added), and a couple of tablespoons of mayo. Again, I used my mini-processor. Puree the pepper first, then the tomato (if using whole tomatoes). Add the cream cheese, then the mayo/tomato sauce (if using) and blend till smooth.
Both of these are really good with veggies or with pretzels, mini breads, crackers. I've also used them as sandwich spreads which both kids liked. We made mini club sandwiches with the avocado dip and pretty much anything with the tomato-red pepper one.