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GUACAMOLE I HOT SPINACH DIP I CRAB DIP

GUACAMOLE - by Marsha Nicholson

Stir lightly and add avocado pit (to keep it from turning brown).
Things to add if you want; 1/2 cup bacon bits or 1/2 cup shrimp chopped or 1/2 cup lobster (chopped) or 1/2 cup crab meat or 1/2 cup smoked salmon.

4 cups Chopped ripe Avocado
4 tbsp. Lime juice
4 tsp Minced cilantro
3 tbsp Red minced onions
1 tsp. Red chili paste (optional)
4 tbsp Tomatoes (peeled seeded and minced)
4 tsp Olive oil
Salt and pepper to taste

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HOT SPINACH DIP - by Mary-Kay Fullerton

HOT SPINACH DIP by Mary-KayFullerton

HOT SPINACH DIP Preheat oven to 350°. In a bowl, combine the spinach, 1 cup of grated cheese, chilies, onion, cayenne and cumin. Mix and transfer to 1 quart baking dish. Sprinkle with remaining grated cheese. Bake until heated through and cheese is melted.. .about 20 minutes. Serve with Tortilla chips.

1 pkg. Frozen chopped spinach, thawed
1 1/2 cups Grated Monterey Jack Cheese
1 can (4.5oz) Chopped green chilies, drained (optional)
1 tbsp. Minced onion
1/2 tsp. Cayenne pepper
1/4 tsp. Ground cumin

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CRAB DIP-by Michelle Deveau

CRAB DIP Stir all ingredients together and put mixture into a pie plate. Cover top with grated cheddar cheese and bake at 400’ until cheese is melted. Serve hot with thin veggy crackers

1 can of crab, rinse well (Zehrs no name OK)
1 brick of cream cheese (room temDerature)
1 tbsp. Mayonnaise
1 tbsp. Sour cream
1 tsp. Garlic powder
1/2 tsp. Dry mustard

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Natural Life. Health and Wellness » Recipes

Recipes, home activities, pets, stress and beauty

10/27/2009

Vegetarian Apricot Bread Recipe

Plum Gourmet Vegetarian Bread Recipe Everyone generally has knowledge of cooking but few people really know the details when it comes to preparing vegan foods. Even fewer people understand why people are vegans. If you’re looking for a new item to add to your adorable vegan menu try this Gourmet Vegetarian bread. This vegan snack recipe [...]

10/26/2009

Lima Bean and Split Pea Consommé

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10/25/2009

Glass Jar Granola Snacking Recipe

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