INGREDIENTS:
•
2 medium ripe avocados,
peeled and pitted
•
1 package (8 ounces)
cream cheese
•
1/3 cup plain yogurt
•
1/3 cup picante sauce
•
1 tablespoon lime juice
•
1/2 teaspoon salt
•
1/4 teaspoon garlic
powder
•
Tortilla chips
DIRECTIONS:
In a small bowl, mash avocados and cream
cheese until smooth.
Stir in the yogurt, picante sauce, lime
juice, salt and garlic powder.
Serve with chips.
Refrigerate leftovers.
Serves
2 1/2 cups
Baked Crab Dip
INGREDIENTS:
•
1 package (8 ounces)
cream cheese, softened
•
2 cups (16 ounces) sour
cream
•
2 cans (6 ounces each)
crab meat,
drained, flaked and cartilage removed
•
2 cups (8 ounces)
shredded cheddar cheese
•
4 green onions, thinly
sliced
•
2 round loaves (1 pound
each) unsliced sour dough or Italian bread
•
Additional sliced green
onions (optional)
•
Assorted crackers
DIRECTIONS:
Preheat oven to 350 degrees.
In a bowl, beat cream cheese until smooth.
Add sour cream; mix well.
Fold in crab, cheese and onions.
Cut the top third off each loaf of bread.
Carefully hollow out bottoms, leaving 1 inch
shells.
Cube removed bread and tops;
set aside.
Spoon crab mixture into bread bowls.
Place on baking sheets.
Place reserved bread cubes in a single layer
around bread bowls.
Bake, uncovered, for 45 to 50 minutes or until
the dip is heated through.
Garnish with green onions if desired.
Serve with toasted bread cubes and crackers.
Serves
5 cups
NOTE:
The bread can be filled earlier and refrigerated
until 1 1/2 hours before serving.
Remove from the refrigerator 30 minutes before
baking.
Bacon Ranch Dip
INGREDIENTS:
•
1/2 cup mayonnaise
•
1/2 cup ranch salad
dressing
•
1/2 cup sour cream
•
1/2 cup shredded
Parmesan cheese
•
1/4 cup crumbled cooked
bacon
•
Assorted fresh
vegetables
DIRECTIONS:
In a bowl, combine the first five ingredients;
mix well.
Cover and refrigerate for at least 1 hour before
serving.
Serve with vegetables.
Serves
1 1/2 cups
