Crabmeat Dip

1/2 c. sour cream
1 c. mayonnaise
1 (1.4 oz) envelope dry vegetable soup mix
1 c. diced crab meat

Combine and cover and chill.

Roasted Red Pepper Hummus

2 cloves garlic
1 (15 oz) can of garbanzo beans drained
1/3 c. of Tahini
1/3 c. lemon juice
1/2 c. roasted red peppers
1/4 tsp. dried basil
Salt & pepper

Combine garlic, garbanzo, tahini, & lemon juice in a food processor.
Combine until smooth. Add roasted peppers and basil.
Process until that is smooth and season w/ salt & pepper.
Cover & chill until ready to serve.

 

Simple Salsa

(makes 4 – 5 cups)

4 lrg tomatoes, chopped
1 onion, chopped
1/2 c. chopped fresh cilantro
3 minced cloves garlic
1 T. lime juice
Salt to taste
1 mild jalapeno minced (opt)

Combine and cover and chill

Spicy Blender Salsa

2 14 oz cans diced tomatoes
1-1/2 10 oz cans diced tomatoes with green chilis
2 T. lemon juice
1 fresh jalapeno chopped
1/3 c. fresh cilantro
1 sm. Yellow onion, chopped
1 clove garlic, minced
3 drops Tabasco

Combine and cover and chill.

Easy Guacamole

2 avocados, peeled, pitted, and mashed
1/2 lemon, juiced
2 T chopped onion
1/2 tsp. salt
2 T. olive oil
Combine and cover and chill.

Wild Blueberry Salsa

2 med. Tomatoes, skinned, seeded, and chopped
1 C wild blueberries
3/4 c. chopped sweet onion
2 cloves garlic, minced
1 T. diced green chilis
2 T fresh cilantro
2 T. rice vinegar
2 T. olive oil
Salt & pepper

Combine and cover and chill overnight