Guacamole and Too Easy Chili Cheese Dip

Hello!  The Super Bowl is two weeks away and our beloved Seahawks will be there.  Go Hawks!  Here are two easy dips you can serve with tortilla chips or Fritos (the larger/scoop ones).

GUACAMOLE – so much better freshly made than something you squeeze out of a plastic bag!

3 avocados – they should “give” just a tiny bit when you press on them lightly with your finger (see video)

2 plum tomatoes – chopped

1/3  cup finely chopped cilantro (rinse it VERY well before chopping)

4 green onions, thinly sliced

juice of 1/2 lime

jalapeño – 1/2 of 1, seeded, finely chopped

garlic powder, salt, pepper – to taste

dash of ground cumin – optional

Cut, core and chop avocados into small cubes – do not mush up into a paste – save the pits

If needed, watch this video for how to cut, core and chop an avocado

Put all the ingredients together in a medium sized bowl and stir gently.  I prefer my guacamole chunky as opposed to smooth.  This comes out chunky and flavorful.  An old trick from home – put the pit/s in the center of the guacamole until ready to serve then pull them out and throw away.  This will prevent the guacamole from turning brown so soon.  It’ll turn brown, just not as fast.


1 can chili con carne with beans

1 box cream cheese

3-4 T jarred chunky salsa

Put all ingredients in a saucepan and cook on medium low until smooth and bubbly.  Pour into a heatproof bowl and serve.  You can easily double this dip for a crowd.  I often put it in a crockpot on low to keep it warm.  You may need to add some water every so often to keep it from getting too thick.

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