Creamy Avocado Sauce

This "Creamy Avocado Sauce" recipe is awesome on a turkey, chicken or salmon burgers or Mexican foods seasoned with chilies-lime.

Ingredients

3 large ripe avocados, peeled and pitted
2 green onions, finely chopped

1/4  teaspoon coriander powder
1/4  teaspoon sea salt
1 tablespoon olive oil
2-3  tablespoons lime juice
1/4  teaspoon garlic powder
3 tablespoons plain Greek Yogurt or sour cream

Directions

Put water in a blender first. 

Add remaining ingredients and blend until smooth and creamy. 

Refrigerate until ready to serve.

Baked Crab & Artichoke Dip

Nothing says, “this party rocks” Baked Crab & Artichoke Dip, and when you’re talking about a hot crab and artichoke dip, people have been known to put an extra choice word or two before “rocks.”

Ingredients: 

2 (8 ounce) packages cream cheese

1/2 cup sour cream

1/4 cup mayonnaise

1/2 cup finely diced red bell pepper

1/3 cup chopped green onions

3 cloves garlic, minced

2 tsp fresh chopped tarragon leaves

zest and juice from 1 lemon

1 tsp Worcestershire sauce

Sea salt and pepper to taste

1/2 teaspoon cayenne

1 1/2 pounds lump crab meat, drained

1 (14-oz) can artichoke bottoms

6 oz white Cheddar cheese, divided

1 large round or oval loaf sourdough bread

Directions

Preheat oven to 375 degrees F (190 degrees C). 

Line a baking dish with aluminum foil.

Combine ingredients in a large bowl; season with sea salt and black pepper.

Cut the top 1/3 off the loaf of sourdough bread and discard. 

Remove the bread filling and discard, leaving just the crust. 

Place in the prepared baking dish.

Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.

Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.

Tex-Mex 7-Layer Dip

This "Tex-Mex 7-Layer Dip" recipe is super easy to make, colorful, and just taste great. Perfect for any casual party!

Ingredients

Makes: 12 serving

2 (16-oz.) can refried beans

1 cup tomato salsa

2 cup guacamole dip

2/3 cup non-fat Sour Cream or Greek-style yogurt

2/3 cup shredded Jack or Cheddar cheese

4 tablespoons chopped black olives

4 tablespoons chopped scallions

Directions:

Set aside 1 tablespoon each of scallions, olives, salsa and cheese. 

In a large glass bowl, layer, in order: beans, olives, onions, sour cream or yogurt, salsa, cheese and guacamole. 

Garnish with reserved olives, scallions, salsa and cheese.

Serve.

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