Dips
Guacamole
- 2 large ripe avocados, mashed
- 2 medium tomatoes, finely chopped (about 1 1/2 cups)
- 1 medium onion, chopped (about 1/2 cup)
- 2 jalapeno chilies, seeded and finely chopped
- 1 clove garlic, finely chopped
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon vegetable oil
- Juice of 1/2 lime (about 2 tablespoons)
- 1/2 teaspoon salt
- Dash of pepper
Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour. Serve with tortilla chips if desired.
Makes about 2 1/2 cups of dip; 25 calories per tablespoon.
Spinach Dip
- 2 packages (10 ounces each) frozen chopped spinach, thawed and drained
- 1 can (8 ounces) water chestnuts, drained and finely chopped
- 1 cup sour cream
- 1 cup plain yogurt
- 1 cup finely chopped green onions (with tops)
- 1/2 teaspoon salt
- 2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves
- 1/2 teaspoon dried mustard
- 1/4 teaspoon pepper
- 1 clove garlic, crushed
Mix all ingredients. Cover and refrigerate 1 hour. Serve with rye crackers, rice crackers or fresh vegetables if desired.
Makes about 4 1/2 cups dip; 15 calories per tablespoon.
Return to home page