Appetizers

Guacamole
From Lissa Bangerter

Ingredients:
1 large avocado 1 clove garlic, pressed
2 T. lemon juice 1 T. oil
½ t. salt Salsa to taste
Directions:
Mix all ingredients to desired texture. Serve with tortilla chips.


Leek Dip
From Marina Harrison’s recipe book

Ingredients:
1 c. mayonnaise 1 c. sour cream
1 pkg. Knorr Leek Soup mix 1 pkg. frozen, chopped spinach, cooked
1 bunch green onions (tops only) 1 can water chestnuts, chopped
1 round French bread
Directions:
1. Mix all but bread together, refrigerate to let flavors seep.
2. Hollow out bread round. Fill with dip mixtures. Use removed bread for dipping.



Malesa’s 8 Layer Dip
From Malesa Brinton. She likes to make individual dips in tart pans.

Layer 1 Refried beans
Layer 2 16 oz. Sour cream mixed with 1 packet taco seasoning
Layer 3 Guacamole
Layer 4 Salsa
Layer 5 Grated Cheddar Cheese
Layer 6 Chopped olives
Layer 7 Diced tomatoes
Layer 8 Green onions


Party Cheese Ball
.
Ingredients:
16 oz. cream cheese 1 T. chopped pimento
8 oz. shredded sharp cheddar cheese 1 T. chopped bell pepper
2 t. Worcestershire sauce 2 T. grated onion
4 oz. Velveeta cheese 1 t. lemon juice
Dash cayenne pepper 1 pkg. chopped nuts
Directions:
3. Combine softened cheeses. Add everything else except nuts. Use pastry blender to mix.
4. Shape into ball. Roll in the nuts to coat. Serve with Ritz crackers.
Rice Chex Party Mix

Ingredients:
½ c. butter 1 ¼ t. seasoning salt
4 ½ t. Worcestershire sauce 2 c. Corn Chex
2 c. Rice Chex 2 C. Wheat Chex
1 c. salted nuts 2 c. Bran Chex
Directions:
1. Turn oven to 250 degrees. Melt butter in 13 x 9 pan. Stir in salt and W. sauce.
2. Add Chex and nuts. Mix until coated.
3. Cover and heat in oven for 1 hour.


Salsa
Homemade salsa from Valerie Fields.

Ingredients:
4 ripe tomatoes ¼ - ½ c. cilantro, leaves only
½ white onion 1 jalapeno, seeded
½ - 1 t. salt 1 lime, juices
Directions:
Blend everything together. Serve fresh at room temperature


Salsa
Homemade salsa from Marlyn Harrison Moeller.

Ingredients:
1 red pepper 1 green pepper
1 red onion 1 bunch green onions
2-3 avocados 5-6 roma tomatoes
1 can black-eyed peas, rinsed 1 can corn, drained
1 bottle basalmic vinegar (Newman’s or Kraft)
Directions:
Chop fresh ingredients. Mix everything together and serve.


Texas Dip

Ingredients:
2 can jalapeno bean dip ½ c. mayonnaise
1 pkg. taco seasoning mix 3 ripe avocados
1 T. lemon juice 1 c. sliced tomatoes
½ cup diced onions 6 oz. cheddar cheese
1 t. salt
Directions:
1. Spread bean dip on shallow platter.
2. Mix sour cream, mayo, and taco seasoning. Spread over bean dip.
3. Mash avocado with lemon juice, salt and pepper. Spread over sour cream mixture.
4. Layer tomatoes and onions. Top with shredded cheddar cheese.