Easter weekend in San Antonio is about kids sneaking up on you and smashing cascarones– eggs filled with confetti– on your head while you luxuriate in a plastic deck chair eating BBQ under a hundred year old pecan tree. I got to eat Puerto Rican rice with pigeon peas and Sazon, BBQ pork ribs and capirotada (Mexican bread pudding with cheddar cheese), and my friend Michelle’s Puerto Rican salad dressing– which was FULL of garlic and so delicious.  Everything was delicious.  As promised on facebook, I bring you my contribution to the festivities, which was a little random, but colorful. Two dips: Beet and Tahini and a Dill dip. The Beet and Tahini dip is actually good on sandwiches too, and both dips are…