The ultimate 7 layer dip

Put down the food delivery apps and level up your snack game for the next match day with this amazing avocado dip recipe – and no, it’s not guacamole. This healthy and colourful snack combines creamy avocados from Mexico, beet hummus, fresh salmon, crunchy vegetables and a hint of jalapeño — just enough to spice things up. It’s easy to make and also for clean up.

7-Layer Dip THE ULTIMATE

A HEALTHY DIP FOR THE ULTIMATE GAME NIGHT

PrEP TimE: 30 minUTES cooK TimE: 0 minUTES SErVES: 6 To 8

Ingredients:

• 3 tomatoes, diced • ¼ jalapeño, chopped • 2 green onions, minced • 60 mL (¼ cup) coarsely chopped fresh cilantro • 4 avocados from Mexico, peeled and pitted • 1 garlic clove, chopped • Juice of one lime • 500 mL (2 cups) beet hummus • 375 mL (1 ½ cups) store-bought roasted peppers, chopped • 2 mini cucumbers, sliced into thin rounds • 300 g (2/3 lb.) hot-smoked salmon, shredded • Fresh chervil leaves for garnish • Salt and pepper • Crackers, sliced baguette and endive leaves for dipping

Directions:

1. In a bowl, mix tomatoes with jalapeño, green onions and cilantro. Season with

salt and pepper and set aside; drain any excess liquid. 2. In another bowl, use a fork to mash avocados from Mexico with garlic and lime juice. Season with salt and pepper and set aside. 3. Pour beet hummus into a bowl of approximately 1.5 litres. Add in layers: tomato mixture, guacamole, roasted peppers, sliced cucumber, cilantro and smoked salmon. Top with chervil leaves and serve with crackers, baguette bread and endives.

Our favourite FrenchCanadian comfort food got a serious healthy makeover… made in Mexico. This delicious dish can be turned into something nutritious as well, without compromising on taste. What happens when the spicy fl avours of Latin American meet the tastes of our childhood classics? Get ready to fall in love with this poutine featuring avocados from Mexico.

Try a Mexican twist on a Canadian favourite Mexi-Canadian Poutine

WITH VEGGIES AND AVOCADOS

PREP TIME: 30 MINUTES COOK TIME: 20 – 25 MINUTES SERVES: 4

Ingredients:

VEgETaBLE STicKS

• 1 sweet potato, peeled, cut into sticks • 1 turnip, peeled, cut into sticks • 3 parsnips, peeled, cut into sticks • 3 carrots, peeled, cut into sticks • Splash of canola oil • Salt and pepper, to taste

SaUcE

• 1 cup (250 mL) ready-made poutine sauce • 2 tbsp. (30 mL) tomato paste • 2 tsp. (10 mL) Worcestershire sauce • 1 tbsp. (15 mL) hot sauce (such as

Valentina, Red Hot, etc.) • 1 tsp. (5 mL) cumin seeds (optional)

PoUTinE

• Kernels from 2 grilled ears of corn • 2 grilled peppers, diced • 1 ½ cups (375 mL) cheese curds • 2 avocados from Mexico, peeled, pitted and cubed • 2 shallots, minced • 2 tbsp. (30 mL) cilantro, roughly chopped

Directions:

1. Heat oven to 180°C/375°F. 2. Mix vegetable sticks in a bowl with the oil, salt and pepper. Place on baking sheet lined with parchment paper and cook on centre rack for 20 to 25 minutes. 3. Add sauce ingredients to a pan and cook over medium-low heat for 10 minutes. Set aside. 4. When vegetables are done, put roasted vegetables, cheese curds, roasted peppers, grilled corn and avocado from

Mexico cubes on a serving platter (or 4 individual plates). Top with shallots and cilantro. Drizzle with sauce before serving.