GUACAMOLE

Serve guacamole with tortilla chips as an appetizer, use it as one of the layers in 7-layer dip, or serve it as one of the tasty accompaniments to chicken enchiladas.

Blend together and chill for several hours:

  • 4 ripe avocados (flesh should yield to slight pressure), pitted and mashed to desired texture
  • juice from one lime
  • 4 small tomatoes, seeded and diced
  • 1 fresh jalapeño pepper, seeded and finely diced , or use sliced, canned jalapeños
  • 1/2 small red onion, diced
  • parsley or cilantro, salt and pepper to taste

To keep the guacamole from turning brown while it chills: Place an avocado pit in the prepared guacamole; also, gently press plastic wrap over the entire surface of the guacamole, to help keep air out.

Image by Lighto on Flickr.com

7-LAYER DIP

Use a 9-inch glass pie plate or deep-sided glass bowl to create an appetizer that's as pretty as it is delicious.

  • Mix beans and taco seasoning mix, if desired.
  • Put beans at the bottom of the serving plate or bowl. Layer any combination of mix-and-match ingredients, except chips, over the bean mixture; cover.
  • Refrigerate several hours or until chilled. Serve with crisp tortilla chips.

Image by Vegan Noodle on Flickr.com