Guacamole

Lindsay Walden
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 Roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Cheese Balls

Lindsay Walden
2 (8 oz) Philadelphia softened cream cheeses
2-3 green onions (finely chopped)
1 teaspoon Worcestershire sauce
1 cup shredded, mild cheddar cheese
Pecans or Walnuts
Parsley

Blend all ingredients together in kitchen aid. Form into ball on wax paper. Roll in chopped walnuts with parsley or chopped pecans with parsley. Chill for 4-5 hours. (Plan on preparing the night before.)

Artichoke & Spinach Dip Restaurant Style

Lindsay Walden
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
½ (8 ounce) package cream cheese, softened

Preheat oven to 350˚F. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Salsa

Lindsay Walden
1 can kidney beans
10 oz frozen corn
2 diced avocadoes
1 can black beans
2-3 pieces of cooked, cubed chicken
1 can salsa
1 bunch of cilantro, chopped
1 bag of tortilla chips

Mix all together and refrigerate for 1-3 hours before serving. Eat with chips.

Seven layer Dip

Rachel Ward
1 can refried beans
2-3 avocadoes
Splash lemon juice
drop of hot sauce
½ c. sour cream
¼ c. mayonnaise
1/8 c. taco seasoning
2 c. shredded cheese
Chopped tomatoes, olives, green onions.


(My amounts are approximate. I just do this one by sight.)
Spread the refried beans on platter or in 9x13. Peel and chop avocados and in a bowl smash into guacamole. Add lemon juice (to prevent browning) and hot sauce to taste. Spread on top of beans. In bowl mix sour cream and mayo and taco seasoning. (The taco seasoning is really to taste. 1/8 c. is a pretty safe heat. I usually keep adding the seasoning until it is a nice red orange color.) Spread on top of guacamole. Top with cheese, tomatoes, olives and green onions. Serve with tortilla chips.

Veggie Dip

Rachel Ward

1 c. sour cream
1 c. mayonnaise
1 tsp. dill weed
1 tbsp. dried onion
1 tbsp. dry parsley
1 tsp. bon appetite season

Mix together and chill at least 1 hour before serving