Best Recipes
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Carol's Guacamole
- 1 1/2 cups ripe avocados (2 medium), mashed
- 2 teaspoons fresh onion, grated
- 1/2 cup tomato, peeled and chopped
- 1 teaspoon chili powder
- 1/8 teaspoon ground coriander
- 1 1/2 teaspoons salt
- 1 tablespoon lemon juice
- 1/4 cup sour cream
- 1/8 teaspoon tobasco
Stir together all ingredients. Cover with plastic wrap to prevent darkening and chill at least 2-3 hours. Serve with tortilla chips.
Curried Olive Dip
- 1/2 cup ripe olives chopped coarsely
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 3oz. pkg. cream cheese
- 1/4 cup sour cream
- 1/4 teaspoon curry powder
Soften cream cheese. Stir in mayonnaise, sour cream, lemon juice, curry powder, salt, and olives. Mix well and chill. Serve with assorted vegetables, chips, or cooked shrimp. Makes about 1 1/2 cups.
Hot Broccoli Dip
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped onion
- 2 tablespoons margarine
- 1 lb. Velveeta Pasteurized Process Cheese Spread, cubed
- 10 oz. package frozen chopped broccoli thawed, drained
- 1/4 teaspoon dried rosemary leaves, crushed
Saute celery and onions in margarine. Add velveeta; stir over low heat until melted. Add remaining ingredients; heat thoroughly, stirring constantly. Serve with vegetable and bread dippers. Makes 2 cups.
Hot Chili Dip
- 1 can Hormel Chili (no beans)
- 4 oz. can chopped green chilies
- 8 oz. grated cheddar cheese
Mix together. Bake at 350 degrees for 30 minutes or until hot and bubbly. Serve with tortilla chips.
Hot Sauce
- 16oz can crushed tomatoes
- 1-2 jalepeno peppers or to taste, chopped
- 1 tablespoon hot pepper sauce, or to taste
- salt
- 3 oz. can green chili salsa
- 2 tablespoons vinegar
- 6 green onions, chopped
Combine tomatoes and salsa in medium bowl. Add vinegar and stir until well mixed. Let stand about 15 minutes. Add remaining ingredients and blend throughly. Cover and refrigerate for at least 24 hours before serving. Makes about 2 cups.
