Fresh Guacamole

There must be as many different ways to make guacamole as there are people who make it, but this is the way we have been making it lately. Frequently. Often. A lot. We love it!

Guacamole

2 ripe medium sized Haas avocados
1 medium sized ripe tomato, seeded and chopped
1/2 cup finely chopped onion
cilantro to taste
Kosher salt to taste
fresh lime juice

Finely chop onion and place in small mixing bowl. Add salt and cilantro and mash/grind together. Add avocados, tomatoes and squeeze of fresh lime juice and mix well. If the avocado is a little chunky, that is OK. Serve in fresh warm corn tortillas, or with blue corn chips, or on tacos, or in burritos, or... Yeah, anything is better with guacamole!

Chocolate Sauce

This is actually a recipe for frosting, but it is SO good on ice cream. If you make it for a cake, you will need to whip it until it is fluffy, and put it on a cold cake or it will all run off.

Chocolate Sauce

1 cup sugar

1/4 cup butter

3 T cocoa

1/3 cup milk

Stir and bring to a boil. Boil for 1 minute.

add 1 tsp. vanilla.

For ice cream, serve warm. For a cake, cool until thick. Do not spread while hot.

Southwestern Chile Dip

Southwestern Chile Dip

8 oz. shredded cheddar or Colby cheese
1 cup mayonnaise
1 can (4.5 oz) chopped ripe olives, drained (divided)
1 can (4 oz.) chopped green chilies, drained
1/4 tsp garlic powder
few dashes Tabasco or other pepper sauce
1 medium tomato, seeded and chopped
1/4 cup sliced green onions, including tops

In large bowl, stir together cheese, mayonnaise, 1/2 of the olives, chilies, garlic powder and Tabasco sauce. Spread in 9" quiche or pie plate. Bake at 350 degrees for about 20 minutes, until hot and bubbly. Sprinkle with tomato, green onions and remaining black olives. Serve warm with corn chips.

Black Bean Salsa

Black Bean Salsa
makes 6 cups

2 cans black beans, drained and rinsed
1 can whole kernel corn, drained
1 large avocado, chopped
1 purple onion, chopped
2-3 vine ripe tomatoes, seeded and chopped
2 T. olive oil
1 T. red wine vinegar
3-4 T. fresh squeezed lime juice
1 t. sea salt
1/2 t. ground pepper

Mix all ingredients together in large bowl. Refrigerate for a few hours if possible for the flavors to mix. This keeps fairly well for a few days in the refrigerator, and added to lettuce, corn chips and a bit of dressing makes an outstanding taco salad!

Dill Dip

Dill Dip
Makes about 2 cups

2/3 cup mayonnaise (I use grapeseed Vegenaise)
2/3 cup light sour cream or fat-free Nancy's organic plain yogurt
1/2 cup chopped green onion
1 tsp. Beau Monde seasoning (contains celery salt, garlic powder)
1 T. dried Dill Weed
Combine all ingredients and chill several hours before serving. Great veggie dip, and works well as a sandwich spread, too.

Guacamole

Guacamole

3 ripe avocados, peeled and mashed
1 T minced (really fine) onion
1/2 t chili powder
1 T freshly squeezed lime juice
2-3 T mayonnaise (I use Grapeseed Veganaise)
dash of sea salt

Scoop out avocado from peel with a spoon. Mash with a fork or ricer, add onion, chili powder, lime juice and salt. Spread mayo over top and refrigerate until ready to use. Mix all ingredients together and serve with corn chips, quesadillas, etc.