Fresh Guacamole

I love avocados, so in turn I love guacamole!  I make it whenever I have some avocados that are getting soft.  It’s very easy to put together this recipe.  I personally do not like tomatoes in my guacamole, so this has none. 🙂  There isn’t really much else to say, just take a look and give it a try for your next snack or Taco Tuesday! Cheers!

Fresh Guacamole

Ingredients:
6 ripe avocados
2 jalapeño peppers, diced (seeds removed, unless you want it spicier)
1 medium red onion, diced
1 bunch cilantro, chopped
3 garlic cloves, minced
1 t salt (more to taste)
1 t pepper
2 t cumin
1 t cayenne pepper
1 lime, juiced

Directions: Cut fully around the avocado with a knife from top to bottom.  Twist to open and remove the pit and scoop or cut out the inside of it.  Add to a medium bowl.  Smash the avocado with a fork, making sure to remove any lumps.

Add in the jalapeño.  If you want the guacamole mild then just add in the pepper. Omit the seeds and membrane from the pepper.  If you want a little more spice, add in seeds and membrane.  Adjust to your preferred spiciness.

Next add in the red onion, garlic and cilantro.  Mix well.  Add in the lime juice.  More or less to taste.  Season with salt, pepper, cumin and cayenne pepper and mix.

Let sit either at room temperature or in the refrigerator for a while to let the flavors marry. Make sure to tightly wrap bowl with plastic wrap, pushing down the plastic wrap to cover the guacamole.

Serve on tacos or as a dip. Enjoy!

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Crockpot Chili Cheese Dip

This crock-pot chili dip is super simple and easy to make.  You can double it up for a pot luck or party or you can just make one recipe for a weekend snack!  I made this in my mini crock-pot. If you are going to double it up you may want to use a bigger crock-pot!

Crock-Pot Chili Cheese Dip

Ingredients:
16 oz Velveeta cheese, diced
1 can no bean chili
1/2-3/4 cup milk
3 T taco seasoning (more to taste)
1 small onion, diced
1 cup Monterey jack cheese (optional)

Directions: Add diced Velveeta cheese to crock-pot. Next add in chili, taco seasoning, onion and mix.  Gradually add in the milk. Start with less, you can always add more later.  Let cook on low 2-3  hours. Stir occasionally. If you notice it’s still too thick, add a little more milk.  Add in extra cheese if you want and mix up and let cook another 30 minutes.  Once done, serve with tortilla chips and enjoy.

Notes: If you prefer more chili, add in a second can. I like less so you can always add more.  Always start with less milk.  If you add to much milk at first it may be too thin and you want it to be a little thick and not real runny.

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Bacon & Swiss Cheese Dip

I love bacon. I love Swiss cheese! I got this inspiration for this dip because of the bacon and Swiss cheese quiche I make. This came out so cheesy and delicious. It definitely isn’t a healthy dish, but hey you gotta splurge sometimes right?

Bacon & Swiss Cheese Dip

Ingredients:
16 oz cream cheese, softened
1 lb bacon, cooked and sliced
1 small onion, diced
8 oz Swiss cheese, shredded
2 t garlic powder
2 t onion powder
1-2 T heavy cream, optional
cooking spray
Crackers or Chips for serving

Directions: Preheat oven 375°. In medium mixing bowl add in 16 oz of cream cheese and smash with a fork. Add in cooked bacon (Note: cook bacon till crispy as it will soften sightly inside the dip). Mix well, add in onion and Swiss cheese. Mix well till fully incorporated. Next season with garlic and onion powder. This is where you could add the heavy cream if you’d like. This will help thin the dip out slightly.

Spray an oven safe baking dish with cooking spray. Add in dip and bake in the oven 35-40 minutes. Remove from oven let sit a few minutes. Serve with chips or crackers.

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