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Homemade Mayo, Dips, and Chips

KC and her niece Mallory share some easy, and healthy snack ideas.

Egg White Mayo

2 egg whites

1 tablespoon apple cider vinegar

1 tablespoon Dijon mustard (yellow mustard would work, too)

½ to 1 teaspoon garlic powder (depending on your taste!)

½ teaspoon salt

1 cup olive oil

Combine all ingredients in a jar that’s deep enough, and wide enough, for an immersion blender.

Blend for 10 to 20 seconds, until smooth and creamy.

Refrigerate when not in use. Will last about a week.

Dill/Ranch Dip

heaping tablespoons of sour cream or yogurt

2/3 cup of the egg white mayo

Garlic powder to taste

Onion powder to taste

A little salt

Dill – if using the dried herb, about 1 tablespoon. If you like more flavor, just use more! If you’re using fresh dill, chop as much as you like!

Wisk together all ingredients and refrigerate for at least an hour before serving.

To make this into a salad dressing, thin it with a little milk or water.

Baked Corn Chips/Pita Chips

Corn tortillas and/or pita bread

Olive oil

Salt to taste

Any spices you like!

Preheat oven to 350.

Using a pizza cutter or knife, cut the corn tortillas into triangles, just like you’d cut a pizza into slices. If you’re using pitas, cut them in half first, so you have two rounds from one pita.

Brush them with a little olive oil, and line the slices up on a baking pan.

Sprinkle with a little salt, and any other seasoning you like (garlic powder, onion powder, etc.)

Bake for 7 to 10 minutes, or until crispy.

Serve with the above dip, and enjoy!

 

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