Cooking with Essential Oils: Veggie Dip & Guacamole May 05 2015, 2 Comments
Rebecca Alwine is an Army wife, mother of two, and current resident of Arizona. She started using Young Living in October 2014 and enjoys finding new uses for essential oils every day. She enjoys running, reading, lifting weights, and cooking. Rebecca is also a freelance writer and has been published online and in print magazines. She looks forward to sharing her oily finds with you. You can follow her on Twitter and on Instagram or visit her Drop Shop page to get your own oils!
I’ve been slowing conquering groups of oils that I want to have on hand. This month will complete my citrus addiction and then I’m moving on to my Spice Cabinet Collection, as I’m calling it. As I’m incorporating oils into my everyday life, I’m cooking with them! I’m not a fancy cook or a stellar baker, but I make a lot of food in a little amount of time. Typically I prep the whole week (or more) in one day. So I like to make things easy. And I HATE squeezing or zesting a lemon!
So last week while preparing for a "Make and Take" event, I whipped up some guacamole and a veggie dip using … Essential Oils!
½ tomato, finely diced
½ onion, finely diced
1-2 drops of lemon
5-6 drops of lime
Sea Salt to taste
EO Veggie Dip I
¼ cup softened cream cheese
¼ cup sour cream (or plain Greek yogurt)
1 drop of Dill
1 drop of Lemon
1 drop of Basil
Salt & Pepper to taste
What’s cooking in your kitchen? Stay tuned here for my next edition of Cooking with Oil!