Here’s what you’ll need for this cute veggie skeleton
Red Bell Peppers
2 little Red Tomatoes
2 Broccoli spears
This party dip is a favorite one that disappears fast! Make this in a clear casserole dish to show off the layers of this dip. Serve with tortilla chips and enjoy a fresh margarita on the deck with your friends for Cinco De Mayo!
1 – 40.5 oz. can of vegetarian refried beans
2 cups guacamole dip
1 cup sour cream
1 cup of your favorite salsa
2 cup sharp cheddar cheese
1 – 15 oz. can sliced black olives, drained
1-1/2 cups diced tomatoes
1 cup diced red onion
1 cup jalapenos, whole or diced, (optional)
In a round casserole dish, start by spreading the refried beans as the first layer. Add the remaining ingredients as listed above. Cover and chill until ready to serve. Serve with your favorite corn tortilla chips and scoop fritos while enjoying with a refreshing margarita!
The Awesome Avocado
You don’t have to avoid avocados, even though they have a high fat content. They actually contain “good” unsaturated fats that do not raise blood cholesterol. Dietary Guideline Reports suggest that moderate amounts of foods like avocados can help keep blood cholesterol down and offer protection against heart disease. Avocados are also very high in folic acid and potassium and a good source of iron and vitamins A and C.
2 Romano Tomatoes
1/2 medium size red onion
1 Tablespoon sour cream (optional)
1/8 teaspoon salt
1 habinero or jalapeno pepper (check temp before adding entire pepper.
1/4 teaspoon lemon
In a glass bowl, lightly mash avocados. Dice onion, tomatoes, and pepper and add to avocados and gently stir. All the remaining ingredients. Cover and chill for at least one hour to allow the flavors to marinade together. Serve with your favorite tortilla chips and enjoy!
There’s nothing like fresh salsa! You’ll want to make plenty because your family and guests will gobble it down in no time. To accomplish a nice consistency, you’ll want to use a blender for ¾ of the finished product with the remaining portion you’ll add as the crunch.
8 – 10 Romano Tomatoes
2 Medium Red Onions
5 Cloves pressed Garlic
1 Tbsp Cilantro
1 tsp basil
¼ tsp salt
Dice tomatoes and onions in small cubes. Set aside ¼ of the batch to be added after you blend the larger portion of ingredients. In a blender, place ¾ of tomatoes and onions, along with the pressed garlic, cilantro, basil and salt. Blend 10 seconds, pulsating until you have a thick salsa puree. Pour blended portion into a glass serving bowl and add the ¼ remaining diced tomatoes and onion chunks to the puree. Cover and refrigerate for at least one hour to get the full flavor. Break out the tortilla chips and enjoy!