Guacamole

6 Avocados ripe but not squishy

6 Tbl. Chopped Cilantro

3 Tbl. Fresh Lime Juice

1 Tsp. Salt

½ Tsp. Ground Black Pepper

1 large Red Onion chopped (can omit)

1 or 2 Tomatoes chopped (can omit)

Cut avocados in half, peel and pit them. Place them in a medium sized bowl and mash them with a fork or potato masher to your preferred texture (lumpy or creamy). Add Cilantro, lime juice, salt, pepper and red onion and stir until well mixed. Refrigerate until ready to serve. Add the chopped tomato in just before serving. You can mix it in or put it on top as a garnish.

Note: The riper the avocados are the faster they will turn brown. The lime juice will help but you can also leave a seed in the dish. If you prefer it very creamy you can add all of the ingredients to a food processor.

Blue Cheese Sauce

This sauce is delicious and has much less fat, sodium and calories than ranch dressing.  It's great as a salad dressing, dip or sandwich spread.  The longer it sits, the better it gets... so make a big batch!

• light sour cream
• chopped green onions
• blue cheese

Just eyeball this one!  Star with as much sour cream as you think you need. Then stir in as much cheese and onions as you like. The more you add, the stronger the flavor.  I like to add a lot and make it really chunky.

*All phases of the South Beach Diet

7 Layer Dip

• 1 large can refried beans
• 1 can spicy bean dip
• 1 package guacamole (I like Wholly Guacamole)
• 1 pint sour cream
• 1 packet taco seasoning
• shredded mexican cheese
• sliced olives, canned
• chopped tomato
• chopped cilantro
• sliced green onion

Mix refried beans and spicy bean dip.  SPread into bottom of a 13x9 pan.  Top with guacamole.  Mix sour cream and taco seasoning. Spread over guacamole.  Top with cheese.  Garnish with tomato, cilantro and green onion.

Cheesy Pizza Dip with Pizza Crust Dippers

•  2 tbsp butter
• 1/2 cup chopped fresh mushrooms
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• 2 (8oz) packages cream cheese
• 1/2 cup chopped Canadian bacon
• 1/2 cup cooked and crumbled bacon
• 1/2 cup cooked and crumbled sausage
• 1/2 cup chopped pepperoni
• 1 tsp dried Italian seasoning

 In a small saucepan, melt butter over medium heat.  Ad mushrooms, pepper and onion, and cook 5 to 6 minutes or until vegetables are tender. 

Preheat oven to 350.

In a large bowl, combine vegetable mixture, cream cheese and remaining ingredients, stirring until mixture is combined.  Spoon into a 2 quart baking dish.  Bake 30 to 35 minutes, or until dip is browned and bubbly.  Serve with Pizza Crust Dippers

Dip may be made up to 2 days ahead, covered and refrigerated.  Allow to sit at room temperature 20 minutes before baking as directed.

To make Pizza Crust Dippers- unroll store bought Pizza dough.  Rub with olive oil and sprinkle with Italian cheese.  Cut into strips with a pizza roller. then bake according to package directions. 

From Cooking with Paula Deen, Nov/Dec 2006