Mango Guacamole with Corn Chips

Summer’s coming and I’m getting ready! Serve this dish up for your picnic table or bring to a potluck. AND, today I have the recipe for you!

Ingredients (Taste of Home)

  • 2 medium ripe avocados, peeled and quartered
  • 1 medium mango, peeled and chopped
  • 1/2 cup finely chopped red onion (optional, I personally would leave them out)
  • 1/4 cup minced fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 tablespoons lime juice
  • 1-1/2 teaspoons grated lime peel
  • 1/2 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • Tortilla or pita chips

In a small bowl, mash avocados. Stir in the mango, onion (if you choose them), cilantro, jalapeno, lime juice, lime peel, salt and pepper. Serve with chips. Yield: 3 cups. Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Good advice!

Spinach Artichoke Dip

I hadn’t tried artichoke dip before nor spinach. I sorta avoided both veggies cause I just thought I wouldn’t like them. But, years ago at an office party, someone brought some dip in and I tried it. Instantly, I loved it enough to make a batch the next day. Every time I see this dip, I think of that moment when I first tasted it.

Years later, I got another version of this dish from a co-worker. She melts cheese in her recipe:

Ingredients:
1 pkg. Knorr Vegetable Recipe mix
1 pkg. cream cheese softened (8 oz.)
1-1/2 c. shredded cheddar cheese
1 can (14 oz.) artichoke hearts, drained and chopped
1 pkg. frozen chopped spinach, thawed and squeezed dry
3/4 c. Mayo
1 can water chestnuts, drained and chopped fine

Mix all ingredients in a 2 quart casserole dish, saving 1/2 cup of cheese to sprinkle on top. Then bake at 350 for about 30 to 40 minutes. Remove and then sprinkle cheese on top and it will melt. Serve in ramekins alongside bread or nachos to make it look pretty!