My Recipes

Categories

Guacamole

4-5 ripe Avocados
1 Lime
about 1/4 of an Onion, finely chopped
about 1/2 a bunch of Cilantro, chopped
1-2 Roma Tomato’s
Garlic Powder
Salt
Pepper

In a bowl, mash the avocado lightly with a fork or potato masher. Add the chopped onion, cilantro, and lime juice. Next add salt, pepper, and garlic to taste. Season a little at a time and then taste it to see if it’s enough. Add more as needed.  Once it tastes good, stir in the cut up the tomato.

Pesto and Sundried Tomato Dip

In a dish layer one package cream cheese on bottom. Spread with any sun dried tomato pesto sauce. Cover with feta cheese. Bake at 325 degrees for 25 minutes. Serve with crackers or chips.

Jalapeno Corn Dip

2 cans Mexi-corn drained
8 oz. sour cream
8 oz. Mayo
4 jalapeno peppers, diced
Pimentos
1 tsp. garlic powder
1 tsp. salt
8-12 oz. shredded cheese

Mix all ingredients. Keep refrigerated. You can use less mayo and sour cream if desired.

Hot Artichoke Dip

1 cup Mayo
1 can artichokes, drained and chopped
1 cup parmesan cheese

Mix ingredients and bake at 350 degrees for 20-30 minutes.

Copyright © 2023 · BethRhea.com