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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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