Guacamole
1 tbs. chopped onion
1 tbs. chopped, seeded jalapeno peppers
2 tbs. chopped fresh cilantro
¼ tsp. salt
3 ripe avocados
¾ cup chopped tomatoes
1 tsp. lime juice
3 scallions, white part only
5 garlic cloves, minced
1. Using a food processor in short bursts, process the onions, garlic, scallions. Jalapenos, cilantro and salt until it is coarse.
2. Halve and pit the avocados and scoop the flesh into the onion mixture.
3. Add the tomatoes and the lime juice.
Serve with tortilla chips.
Serves 4
HOT ARTICHOKE DIP
* 6 ounces Artichoke hearts, marinated
* 1/3 cup Mayonnaise
* 1 tablespoon Pimento, diced (optional)
* 1/2 cup Parmesan cheese, grated
* 1/3 cup Sour cream
* 1/8 teaspoon Garlic powder
Drain and chop artichoke hearts. Combine all ingredients and place in Crock Pot. Cover and heat 30 to 60 minutes until hot. Serve with tortilla chips or assorted crackers.
California Fusion Peach Salsa
This fusion recipe combines hot chili sauce and sweet peaches with Asian spices for a tasty, spicy peach salsa.
Ingredients
* 2 (15-oz) cans peaches, drained and chopped, although If you want to make this California style—use fresh peaches.
* 2 green onions, sliced thin, including tops
* 2 tablespoons lime juice
* 2 teaspoons chopped fresh cilantro
* 2 teaspoons garlic chili sauce
* 1/2 teaspoon five spice powder
* 1/4 teaspoon white pepper
Procedure
* In a bowl, mix the drained, chopped peaches, sliced green onions, chopped cilantro, garlic chili sauce, lime juice, five spice powder, white pepper.
* Mix well.
* Chill before serving.
Notes
Serve as a salsa with tortilla chips or as a garnish for meat dishes.
CHILI CHEESE TACO DIP
* 1 lb. hamburger
* 1 can chili (no beans)
* 1 lb. mild Mexican Velveeta cheese, cubed or shredded
Brown hamburger; drain and place in slow cooker. Add chili and cheese; cover and cook on low until cheese is melted, about 1 to 1 1/2 hours, stirring occasionally to blend ingredients. Serve warm with taco or tortilla chips.
Hot Mexican Spinach Dip
1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, diced and softened
1 cup evaporated milk
1 (2.25 ounce) can chopped black olives, drained
1 tablespoon red wine vinegar
salt and pepper to taste
Preheat oven to 400F. In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper. Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly. Serve with tortilla chips.
Hot Crab Dip
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 pinch garlic salt
1 tablespoon milk
1/4 cup cheddar cheese, grated
1/2 lb. crabmeat
paprika
Remove cartilage from crab meat. In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crab meat into cream cheese mixture.
Pour into greased 1−quart casserole. Top with remaining cheese and dust with paprika. Bake at 325F until mixture is bubbly and browned on top, about 30 minutes. Serve with tortilla chips and/or crackers.