Keeley's Super Easy Dips

Bob's Mango Avocado Salsa - ready to stir and serve

Keeley's Four-Ingredient Guacamole - scoop and enjoy

You’ve met my daughter Keeley in my kitchen on previous occasions (she made Chocolate Pretzel Chip Cookies and Pumpkin Dog Cookies). On a recent visit with the parental unit, she treated us to these quick and simple dips. Both were delicious.

The first she calls Bob’s Mango Avocado Salsa. Bob is a student in the Foods Class at the high school where Keeley teaches. The Foods Class held an Iron Chef competition and Keeley was asked to be one of judges. This salsa was one of Keeley’s favourite entries that day. And when you try it, you’ll know why. It’s so good.

The second dip is a Four-Ingredient Guacamole. Again, very easy to put together. Keeley tells me she didn’t think she liked guacamole or even avocados until tasting some guacamole earlier this year. Now she’s a fan. Just shows how our tastes and appreciation of different foods change over time. Every now and then, it’s good to try a food you’ve previously steered away from; you might be surprised.

Cuban Oregano

Keeley brought most of the ingredients with her and thought she would find the rest in mom’s pantry. Alas, I did not have the sriracha sauce or cilantro she needed. Keeley substituted a Mexican picante chili sauce for the sriracha in the guacamole. In place of the cilantro, she used Cuban oregano, which was handily growing in my kitchen. Not truly an Origanum, Cuban oregano’s Latin name is coleus amboinicus. It is used as a culinary herb in Latin America. I got my first cuttings of it years ago at course put on by Dave Hanson of Sage Garden Herbs. The soft, succulent leaves of the Cuban oregano plant have a sweet, spicy aroma and were just the right addition to the Mango Avocado Salsa. I am so proud of the way my daughters can so easily make substitutions in, tweak and create recipes. (Hey, they're better at it than Mom, but they probably already know that, too.)

Bob’s Mango Avocado Salsa

Mango prep for salsa

3 mangoes, peeled, pitted and diced

1 avocado, peeled, pitted and diced

Juice of 1 lime

1 tsp cilantro or Cuban oregano, minced

Mix all ingredients together.

Serve at once with tortilla chips or refrigerate for up to 2 days.

This salsa can also be served as an accompaniment to grilled fish.

Printable Recipe for Bob's Mango Avocado Salsa

Keeley’s Four-Ingredient Guacamole

Avocado prep for guacamole

2 ripe avocados, peeled, pitted and mashed

1 tomato, seeded and diced

Juice of ½ lime

3 to 4 tbsp Sriracha sauce or other hot pepper sauce

Mix all ingredients together.

Serve at once with tortilla chips or refrigerate for up to 2 days.

Printable Recipe for Keeley's Four-Ingredient Guacamole

Allie: Can I help?