Taco Dip

I was recently introduced to this dip at a girls night.  My friend Tiffany brought it and I could not get enough.  It was such a nice change that accompanied her veggie tray.  I'm so bored of the usual ranch dip that comes with a veggie tray.  Then - a few days later she brought it again to a holiday party and I again loaded up my plate with veggies that this awesome dip.

Not only is this dip awesome with veggies, but I dipped a few tortilla chips in it too - and it was divine.

Nom Nom Nom

 I could dunk veggies and chips and bread and crackers in this stuff all day long.  (Do you like my New Years nails?  I may or may not have a slight nail polish obsession.  This is Ciate Headliner with Nicole Kardashian Kolors Rainbow In The S-kyllie.)

This dip is super easy to whip together.  That's kind of my theme, huh?  Super easy, minimal ingredients, BIG flavor.  I love a recipe that is simple with amazing results, and this is no exception.

What's your favorite part of a veggie tray?  Lately I've been really in to the celery...which is weird...cause I've never been a big celery fan.  Regardless of your fav veggie - this dip will make it one thousand times yummier!  Promise.

1/2 cup light mayo

2/3 c plain non-fat greek yogurt

1 TBSP ranch dressing mix

1 TBSP taco seasoning

Combine all ingredients and stir until incorporated.  Serve with veggies, chips, or bread.  Refrigerate leftovers.

Sweet and Spicy Mixed Nuts

This unique blend of spices creates and wonderful sweet and spicy nut!

Ingredients
4 TBSP Corn Syrup
4 TBSP Sugar
1/4 tsp Worcestershire Sauce
1/4 tsp cayenne pepper
1/4 tsp Chinese five spice powder
1/8 tsp ground cumin
1 TBSP fresh squeezed orange juice
2 cups fancy mixed nuts

1. Preheat oven to 350 degrees. Line a cookie sheets with greased parchment paper.
2. In a bowl, combine all ingredient except nuts. Add nuts, mixing gently to coat.
3. Spread nuts onto cookie sheets and bake 5 minutes - then stir to coat. Bake another 10 minutes or until bubbly.
4. Immediately turn nuts onto a sheet of parchment paper, and the coating hardens quickly. Keep turning and separating the buts until they are no longer sticky. Nuts should be cooled individually, not clumped together. Makes 6-8 servings.