Geek Family Kitchen: 4 Game Night Dips

Do you love creamy dips, but hate the crappy ingredients you find in the processed varieties in the store? Then you're in luck! These dips are perfect for chips, vegetables, and anything else you can think of. And you can make them with just a few ingredients and a lot of patience.

I know, patience is not a strength for most people today, but believe me when I say it's worth it. Homemade mayonnaise takes a lot of patience. After that, just add your favorite ingredients to turn this creamy colloid into a delicious dip.

Homemade Avocado Oil Mayonnaise:

Ingredients:

2 eggs

1 freshly squeezed lemon

1 17 oz. bottle of avocado oil (separate out 1/4 cup)

3/4 tsp. sea salt

3/4 tsp. mustard powder

Directions:

1. Combine eggs and lemon juice together and allow to come to room temperature. This will take 15 to 30 minutes.

2. Once they've reached room temperature together, add in the 1/4 cup of oil, salt, and mustard powder. Blend thoroughly.

3. While mixing the ingredients on high, slowly pour in the rest of the oil. This takes a lot of patience. If you do this step too quickly, it will not create an emulsion. If you do this by hand, it will take even more patience, because you will have to mix vigorously, add a little oil, mix vigorously, add a little oil, repeat. If you use and immersion blender (the fastest way), you will blend with the stick, add a little oil, blend, add oil, repeat. If you use a food processor with a hole in the lid, just run it as you add the oil through the hole, but still, pour it very slowly.

Honey Mustard:

Ingredients:

1/2 cup mayonnaise

2 Tbs. honey

1 Tbs. gluten-free mustard

1/4 tsp. dried dill

Directions:

1. Combine all ingredients and mix thoroughly.

2. Enjoy now or refrigerate.

Cooling Spice Dip:

Ingredients:

1/2 cup mayonnaise

1/4 tsp. turmeric

1/4 tsp. cinnamon

1/4 tsp. cumin

1/4 tsp. dried oregano

1/4 tsp. black pepper

1/4 tsp. onion powder

1/4 tsp. garlic powder

Directions:

1. Combine all ingredients and mix thoroughly.

2. Refrigerate for at least 2 hours to allow the flavors to blend.

"Cheesy" Ranch Dip

Ingredients:

1/2 cup mayonnaise

1 Tbs. full-fat coconut milk

1 tsp. dried dill

1/2 tsp. dried parsley flakes

Dash of black pepper

1/4 tsp. onion or garlic powder

1/4 tsp. smoked paprika

1 Tbs. nutritional yeast flakes

Directions:

1. Combine all ingredients and mix thoroughly.

2. Refrigerate for at least 2 hours to allow the flavors to blend.

Creamy Guacamole

Ingredients:

1/2 cup mayonnaise

2 ripe avocados

1/4 tsp. cumin

1/4 tsp. onion powder or 1 diced onion

Cayenne pepper to taste

2 Roma tomatoes, diced

Directions:

1. Combine mayonnaise and avocado and mix thoroughly.

2. Add cumin, onion powder (if using), and cayenne, and mix thoroughly.

3. Stir in diced tomatoes and diced onion (if using).

4. Serve immediately, or refrigerate no more than a couple of hours, as the avocado will oxidize and look disgusting.

Beets and Sweets Chips:

Ingredients:

Sweet potatoes

Beets

Lard or coconut oil for frying

Sea salt

Directions:

1. Heat oil to between 365 and 375 degrees Fahrenheit.

2. Cut vegetables to desired thickness. I suggest you cut them very thin if you are going for a chip consistency.

3. Fry vegetables. Sweet potatoes are easy to tell when they are done because they get a golden brown. Beets are harder to tell. They are best when crispy.