With all the bad news about plastic these days, Mason jars are enjoying a resurgence as one of the home cook’s must-have items, and my kitchen is no exception. I keep four sizes on hand and use them for salad dressings, homemade preserves, dried beans and lentils storage, flower vases and most recently, food storage containers.
Tall Mason jars work best for packing picnics as they fit snugly into whatever bag or basket I’m using.
We’ve put ice in our jars (for keeping our foods cold), drinks, salads, desserts and even dips. Small jars hold tzatziki and hummus and the medium-sized ones are the perfect vessel for a homemade layer dip to accompany some chips.
While some may worry about breakage when carrying around glass jars, I have yet to experience that despite travelling with active boys and our gregarious 60-pound dog.
Tell us, are you using Mason jars more than ever these days? Would you pack your picnic foods in them?
Simple Layer Dip
- Sour cream
- Black beans, washed and rinsed
- 1 lime
- Salt and pepper
- Cheddar cheese
- Green onion
Prep and Cook
- Slice the avocado in half and remove the pit from the centre. Scoop the avocado onto a cutting board, and chop it into one-inch cubes.
- Place the avocado in a mixing bowl; add the juice of 1 lime and season with salt and pepper to taste. The lime will keep the avocado from turning brown.
- Layer the ingredients in your glass jar or bowl saving the tomato and green onions for the top for a colourful garnish.
- Serve with tortilla chips or pita wedges.
Category: No Category