4 Mexican (small) or 2 Caribbean (large) ripe avocados
1 small red onion (more to taste)
6 pieces of cilantro (coriander), chopped
2 medium tomatoes, chopped
lemon, salt, milk
mix avocado in a bowl (if avocado isn’t super-ripe, add a drop of milk), add a pinch of salt, and a squirt of lemon to keep guacamole from browning. Mix in the rest of the ingredients. Serve chilled.
*To find a ripe avocado, squeeze it. It should yield slightly, but not be too mushy.
2 cans of chick peas, drained and rinsed
garlic cloves to taste
pour chick peas into a blender or food processor, and mix with a garlic clove, and a drizzle of olive oil. Serve room temperature or chilled.
*You can substitute the garlic for some olives, sun-dried tomatoes, or roasted red pepper.
Tasty Dip by Jon-
1 bar of cream cheese
1 small can of refried beans (he uses Vegetarian beans)
1 (8 oz.) brick of cheddar cheese, sliced
layer cream cheese at the bottom of a microwave safe bowl, then add a layer of beans and a layer of cheese slices. Nuke until cheese melts. Serve hot.
*Jon is my boyfriend. This dip is almost as awesome as he is.
You can serve these dips with corn chips, pita bread, vegetables, or crackers.