We just returned from our yearly summer vacation and I’m already missing all the wonderful restaurant food we consumed. It almost felt as if all we did was eat actually. Good thing we balanced it out fairly well with all the walking in extremely high heat. Two weeks in Las Vegas and California was simply amazing! I didn’t even gain a single holiday pound and would like to demand a do over! Of course I am excited to be back in my own kitchen, eating more vegetables than pizza and burgers but can’t help but want to recreate some fries I had while we were away. I made these Tex Mex Fries with vegetarian chili – only because I feel I really need to up my veggie game, then topped it all off with shredded cheese and Litehouse Avocado Dip.
Litehouse Avocado Dip is found in the refrigerated section and combines avocado, sour cream, spices, lime and just a hint of jalepeno. It’s the perfect dip to go alongside veggies and chips.
I piped the dip over top of the fries using a reusable plastic bottle I found at the grocery store (also easy to find online) but a food storage bag would do in a pinch as well. Just fill it up and snip off a small piece of the corner.
For a fun twist on dinner, let everyone customize by setting up a DIY station. Kick things up by adding jalapeno, sour cream, salsa, extra cheese