Guacamole

from SimplyRecipes

Serves 2-4

Tip: Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.

Ingredients:
* 2 ripe avocados
* about 1/8 of a red onion, diced finely (or a little bit of dried, diced onion)
* 1-2 serrano chiles, stems and seeds removed, minced
* 1/2 tablespoon cilantro leaves, finely chopped (to taste)
* 1 tablespoon of fresh lime or lemon juice
* 1/2 teaspoon coarse salt
* A dash of freshly grated black pepper
* 1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jicama if desired. Serve with tortilla chips.

Directions:
1. Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)

2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4. Just before serving, add the chopped tomato to the guacamole and mix.

Cheesy Spinach Artichoke dip

My downfall. I could eat a whole bowl all by myself it's SO good! That said- here's the recipe. :-D


1 can (14 oz.) artichoke hearts, drained, finely chopped (or you can use mushrooms instead and it's pretty good that way too)
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup Parmesan Cheese
3/4 cup Kraft Mayo (preferably the reduced fat kind)
1/2 cup Shredded Mozzarella Cheese
1/2 tsp. garlic powder

HEAT oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.

BAKE 20 min. or until heated through. Serve with whatever crackers you like (I like Tricuits and Wheat Thins personally) and assorted cut-up fresh vegetables.