Avocado Salsa

Ingredients: 1 (16 ounce) package frozen corn, thawed 2 cans (2 1/4 ounces each) sliced ripe olives, drained 1 medium sweet red pepper, chopped 1 small onion, chopped (I like to use red or green onions) Dressing Ingredients: 3 cloves of garlic, minced 1/4 cup olive oil 1/4 cup lemon juice 3 tablespoons cider vinegar 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon pepper 4 medium ripe avocados, halved, pitted, peeled and chopped Jalapeno pepper rings (optional) tortilla chips

Directions: In a small bowl combine dressing ingredients with a wire whisk until well blended. Then add all of the chopped up vegetables except the avocado and mix to coat. Refrigerate overnight. Just before serving, chop the avocado and add it to the mix. Toss to coat. You can garnish with a spoonfull of sour cream and serve with the tortilla chips. You can also throw in fresh chopped tomatoes, green peppers or any other hot peppers such as banana, anaheim or habanero peppers (VERY HOT !).

Avocado Taco Dip

Ingredients: 1 (16 ounce) can of refried beans 1 cup (8 ounces) sour cream 2/3 cup mayonaise 1 envelope taco seasoning 1 (4 ounce) can chopped green chilies, drained 4 medium ripe avocados, halved, pitted and peeled 2 teaspoons lime juice 1/4 teaspoon salt 1/4 teaspoon garlic powder 1 cup (4 ounces) sharp cheddar cheese, shredded 1/2 thinly sliced green onion 1/2 cup chopped fresh tomato 1 can (2 1/4 once) sliced ripe olives, drained tortilla chips

Directions: Spread beans in a shallow 2 1/2 quart dish. In a separate bowl, combine the sour cream, mayonaise and taco seasoning and spread over the bean layer. Sprinkle the chilies over the top. In a small bowl mash the avocados with the lime juice, salt and galic powder and then spread it over the chilies layer. Sprinkle on the cheddar cheese, onions, tomatoes and olives. Cover and refrigerate until ready to serve with the tortilla chips.

Guacamole

Ingredients: 6 medium ripe avocados, halved, pitted and peeled 1/4 cup lemon juice 1/4 teaspoon salt 1 cup salsa 2 green onions, finely chopped 1/4 teaspoon garlic powder, or 1 clove fresh garlic, minced tortilla chips

Directions: In a bowl, mash avocados with lemon juice and then add in the salsa, onions, salt and garlic. Serve immediately with the tortilla chips. I have been known to vary this recipe depending on my mood and what ingredients are available. You can add to your liking any of the following: red pepper flakes, jalapeno peppers, green chili peppers, fresh parsley and sour cream. You can garnish with sour cream, cheddar cheese and sliced olives.

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