Guacamole

INGREDIENTS

  • 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

    • DIRECTIONS

    1. 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.


    Fruit Dip

    INGREDIENTS

  • 1/2 jar Fluff marshmallow cream
  • 4 oz. whipped cream cheese

    • DIRECTIONS

    1. In a medium bowl,stir the two ingredients together. Refridgerate for at least one hour before serving with sliced fruit.


    Spinach and Artichoke Dip

    INGREDIENTS

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup mayonnaise
  • 3/4 cup grated Parmesan cheese
  • 3 cloves garlic, peeled and minced
  • 1/2 teaspoon dried basil
  • salt and pepper to taste
  • 1 (14 ounce) can quartered artichoke hearts, drained and chopped
  • 1 10oz. package frozen chopped spinach, thawed and drained

    • DIRECTIONS

    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.

    2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, garlic, basil, salt and pepper. Gently stir in artichoke hearts and spinach.

    3. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 minutes, until bubbly and lightly browned.

    FOR MORE RECIPES SEE THE Additional Resources