Enjoy your favorite veggies on the grill with flavorful dips for your next summer barbeque. The dips are made with fresh ingredients that will bring out the best in your veggies.
Start by grilling the lemon for 2-3 minutes. Let cool and squeeze about 2 tablespoons of juice out.
In a blender, add the egg yolks, dijon mustard, garlic, salt and lemon juice. Turn the blender on low and slowly add the two oils combined in a measuring cup. Blend until the dip is thick and yellow.
In a blender or food processor, blend the avocado, sour cream, parmesan cheese, lime juice, cayenne and 1/2 teaspoon salt. Blend until smooth and creamy. Serve immediately.