Hello hello! Today we are taking a break from all things fashion and talking about one of my other favorite topics - food! I'm so excited to have Shannon on Haute in Houston today to share her delicious and healthy avocado dip and a watermelon margarita (with rose!) recipe. I'm starving, so let's get to the food.
My name is Shannon Silver and I run the lifestyle blog Champagne at Shannon’s. My blog is all about balancing a super busy lifestyle. As someone who both works and blogs full time, I'm constantly working on recipes that don’t sacrifice time OR flavor. You can find recipes that are incredibly easy and versatile on my blog. I also feature women who are killing it in the business and blog world (like Jenna! Read her interview here) and share their secrets so you can kill it too. (You're so sweet Shannon!)
When Jenna asked me to do a post for her Haute in Houston feature, I was thrilled! As a native Texan, one of the things near and dear to my heart is the food! Ever since moving to California, one thing I sure miss is Tex-Mex..Ninfa's on Navigation to be exact. I would absolutely say that this classic Houston gem is "Haute" in Houston.
The fajitas are second to none...seriously. I could have their steak fajitas topped with queso all day, every day. Not to mention that oh-so-famous “green dip“ - the creamy, cool, full of flavor sauce. Now, this is something I crave on the daily, so I decided to make it myself. I thought about doing queso, since it's hands down the thing I miss most from Texas (seriously, it doesn't exist here), but I figured this would be a great option as well.
Now let’s talk about this green dip… it's a tomatillo/tomato base blended with garlic, avocado, jalapenos, cilantro and sour cream. Rather than using sour cream, I swapped it out for Greek Yogurt to add a California touch to make it lean.
Now, Texans all over are probably shaking their heads at me for this, but I add some extra greens, like spinach or kale. Flavor wise they don’t add much, but they do make it more green and add a nutritious punch. PS - for you haute mommas, this is a seriously easy way to get your kids (or boyfriends!) to eat more greens.
Tip: Greek Yogurt is the best sour cream sub! I promise you won’t miss the sour cream. I like to add garlic or herbs to mine for extra flavour. It’s perfect for thickening things up like my Easy AF Yellow Curry here.
Creamy Tomatillo Avocado Dip (Inspired by Ninfa's, serves 2)
5 tomatillos, chopped
Yellow or green tomatoes, chopped
3 garlic cloves, peeled
1 jalapeno, sliced and seeded (Note: If you want it spicy, add in some seeds)
1 Avocado, cored, peeled and sliced
1 tbsp olive oil
Handful of kale & spinach
4-5 sprigs of cilantro
1 cup full fat Greek Yogurt
Salt to Season
In a small saucepan add tomatillos, tomatoes, garlic cloves, jalapeno and olive oil. Bring to a boil and then simmer for 15-20 minutes until there is plenty of liquid and the tomatoes/tomatillos are soft. Remove from heat and let cool briefly.
In a food processor, blend tomatillo mixture with avocado, kale, spinach, cilantro and lime juice until smooth and fully blended.
Once blended, stir in the Greek Yogurt until fully combined. The color will lighten significantly. Flavor with salt, cover with plastic and refrigerate.
Serve & enjoy! For leftovers, keep refrigerated and add lime juice as needed. Will last 1-2 days.
This is so good with chips, the classic way, but you can use it as a topping for tacos, with carrots or celery as a lighter alternative for chips, as a sandwich spread, on top of a baked potato, as a salad for a lighter version of ranch.
I must admit, the dip is best served with a margarita and knowing Jenna and her flair for pink and celebrating (so true Shannon!), I made a margarita just for Cheers, J!...It’s pink and topped with rose! Umm yes, please! *clink*
Cheers, J! Margarita (serves 1)
½ cup watermelon, cut into small cubes
1.5 oz of Tequila, silver or reposado
In a cocktail mixer, add watermelon, lime, tequila and ice. Shake it really hard to crush up the watermelon. Top with rosé, garnish with lime and drink up. Cheers!
In a blender, add everything but the tequila and top with rosé.
Instead of ice, use frozen watermelon or frozen lime juice.
If you want to add sweetness, add a touch of agave before blending.
I know these are by no means as good as what you can get at Ninfa's. The grills there are probably as big as my teeny tiny studio here in San Francisco, but when I get my Tex-Mex craving (and let’s be real it happens far too many times), this hits the spot every time. And sure, it may be lightened up, but honestly, I’d never know it. Now… I just need to find some queso in California and then I’m all set.
Thank you so much for sharing your recipe and being a part of the Haute in Houston series. It was so lovely to have you and I can't wait to try these recipes. Just in time for celebrating the weekend!