2 tomatoes, chopped
1/4 green pepper, chopped
6 green onions, chopped
10 drops Tabasco sauce
2 C. Cheddar cheese, shredded
2 C. mozzarella cheese, shredded
1 C. Green Goddess dressing
Mix all ingredients together. Serve with chips.
NOTE: Doritos are very good with this dip.
2-8 oz. pkgs. cream cheese (can use low-fat)
1-14 oz. can crushed pineapple
1/4 C. green pepper, finely chopped (red peppers are fun for Christmas)
2 T. onion, minced
1 T. seasoned salt
Assorted crackers
Squeeze juice from pineapple until very dry. Mix the remaining ingredients. You can mold it into a cheese ball and roll in crushed walnuts or pecans. It is best to serve after it has aged for 3 to 4 days.
1/4 C. red onion, finely chopped
1T. fresh lime juice
1/2 T. cider vinegar
1/4 tsp. salt
1 garlic clove, minced
1 Serrano chile, seeded and finely chopped
1/4 C. fresh cilantro, chopped
1 ripe, peeled avocado, seeded and coarsely mashed
1 medium tomato, chopped
Combine the red onion, lime juice, cider vinegar, salt, garlic and Serrano chile in a medium bowl. Add cilantro, avocado and tomato; stir well. Serve immediately. Yield: 1 cup.
2 – 8 oz. pkgs. cream cheese
1 tsp. taco seasoning
1 tsp. dried parsley
1 C. chunky salsa
1/3 C. (1 1/2 oz.) Cheddar cheese, shredded
1/2 C. (2 oz.) ripe olives, finely chopped
Mix ingredients together and chill 1 hour before serving