DIPS

SPINACH DIP
8 oz. mayo
8 oz. sour cream
1 can water chestnuts
1 box Knorr veg. soup mix
1 box frozen chopped spinach, thawed and drained.
Mix all



AVOCADO SALSA
I got this recipe from Beverly Sullins.

1 can Mexicorn (drained)
1 can rotel (drained)
1 can (2 1/4 oz.) sliced ripe olives (drained)
1 med. green pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1/4 c. olive oil
1/8 c. lemon juice
1 1/2 T. white wine vinegar or cidar vinegar
1 t. dried oregano
1/2 t. salt
1/2 t. pepper
2 med. ripe avocados
In large bowl, combine corn, olives, pepper, and onion. In small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well. Pour over corn mixture and toss to coat. Cover and refrigerate over night. Just before serving, chop avocados and mix in.

Veggies

ALMOND PEAS
Serves 6-8
1 pkg. sugar snap peas (frozen)
1/2-1 c. almonds, toasted and halved
1 T. olive oil
2 t. garlic, crushed or minced
Heat oil in wok. Add peas, almonds and garlic. Stir fry until thoroughly heated but still crisp.

GUACAMOLE
1 ripe avocado
1 teeny tiny lime
a shake or two of garlic powder
a pinch of salt
your favorite salsa

Peel the avocado, remove the pit, and cut up into large chunks or slices. Squeeze the juice out of the lime onto the avocado. Add the garlic powder and salt. Now is the hard part, you have to decide how much salsa to add. Not so much to overpower the avocado (unless it is a bad one) but enough to get a little kick. Once everything in there, start mashing (use whatever works for you, I have a strong whisk that I use, but a potato masher might be better.) I like mine pretty mushed. Now, taste it and see if it needs more salt, or g.p. or salsa. Keep it in the fridge until you are ready to serve it. Did I mention that it looks really gross. I'm thinking of trying some green salsa that I saw at the store and see if that looks better.