Olive Oil-Balsamic Dipping Sauce

Ingredients

• 3 tablespoons freshly grated Parmesan cheese
• 1 garlic clove, minced
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar

Makes 6 servings

Sour Cream Sundried Tomato Dip

Sour Cream Sundried Tomato Dip

7 oz jar sundried tomatoes in oil & herbs; drained
3 tsp prepared minced garlic
1 tsp dried basil or rosemary leaves
2 cups Hood Fat Free Sour Cream

Place first three ingredients in food processor. Process on high for 2 to 3 minutes.

Add sour cream, and process on low for about 30 seconds.

Transfer to serving bowl. Chill for at least two hours to allow flavors to blend.

Best Ever Guacamole √

Best Ever Guacamole
Tried & True! I make this Guacamole all the time. It's SO yummy!

3 avocados
1 tablespoon lime juice
1 1/2 teaspoon garlic powder
1 teaspoon olive oil
1 teaspoon salt

Pit the avocados. Scoop out the avocado meat with a large spoon and place in mixing bowl. Add the lime juice, garlic powder, olive oil and salt. Mash avocados with a large fork. Chill for 30-60 minutes. Guacamole does not keep very well. Eat up!

Tips: You can use 1 1/2 teaspoons fresh minced/chopped garlic if you prefer. I like it better with garlic powder. The garlic powder I use is VERY powdery, the same consistancy as baby powder. You may add 1/2 cup pico de gallo or chopped tomatoes and onions if desired.

Ripe avocados: A ripe avocado is relatively firm, but will yield to gentle pressure when held in the palm of the hand and squeezed. Color cannot always be trusted to determine whether or not an avocado is ripe. Indeed, the squeeze test is the most accurate.

If you plan to use avocados immediately, buy ripe ones. But if you want to buy them a few days before you plan to use them, you can buy them when they are hard and do not yield to squeezing. Then just set them out in a cool place and wait for them to get ripe.

But what if you want them to get ripe faster? A good trick is to put the avocados in a brown paper bag. Putting an apple in the bag with the avocados speeds the process even more.

Cheese, Chile and Bean Huddle Dip - Crock Pot

Cheese, Chile and Bean Huddle Dip - Crock Pot

1 (16 oz) can refried beans
1 (8 oz) cream cheese, cubed
1 (4 oz) can diced green chilies, drained
1 cup shredded cheddar cheese
Green or red pepper sauce to taste

Mix first four ingredients in slow cooker, cover and cook on High 1 - 1 1/2
hours, stirring frequently, until melted. Mix in 1/2 cup cheddar cheese and
sprinkle the rest on top. Serve with tortilla chips.

Double Team Dip - Crock Pot

Double Team Dip - Crock Pot

1 (15 oz) can chili (no beans)
1 lb processed cheese spread, cubed
1 (12 oz) jar chunky salsa

Put all ingredients into the slow cooker and stir. Cover and cook on High 1 1/2
- 2 hours or until cheese is melted. Stir frequently. Serve with tortilla
chips.