Guacamole

From Kate Jones, 2009

1 medium avocado, pitted and mashed
Pico de Gallo to taste
Lime juice to taste, about 1/2 lime
Small spoonful of sour cream, to taste
Salt to taste

Combine ingredients.

Seven or Eight Layer Mexican Dip

1st layer: 1 can of refried beans, warmed on a skillet
2nd layer: 8 oz. of sour cream mixed with 1 packet of taco seasoning
3rd layer: Salsa
4th layer: Shredded Monterrey jack cheese
5th layer: Chopped tomatoes
6th layer: Chopped green onions
7th layer: Sliced black olives

Optional: Top with slices of avocado dipped in lemon juice (to preserve color)

Serve with tortilla chips

Sausage Dip

1 lb. breakfast sausage (Jimmy Dean, etc.)
1 cup salsa
1 package (8 oz) cream cheese

Brown sausage and drain fat. Add salsa and cream cheese and cook over medium-low until cream cheese is melted. Serve with tortilla chips.

Chile Con Queso, Revved Up

(From Pioneer Woman Cooks!)

2 lb package Velveeta Cheese
1 lb package Hot Breakfast Sausage (Jimmy Dean, Potter’s, etc.)
½ large onion
1 regular can Rotel (either Regular or Extra Hot, according to preference)
1 7-oz can diced green chilies
1 to 3 finely diced jalapeno peppers, according to preference. (If you like things more spicy,
leave the seeds and white membranes.)

Chop the onion and brown with the breakfast sausage. Drain excess fat so you won’t have a
coronary. Cut Velveeta into cubes and add to warm skillet. Add Rotel and green chilies, and stir
together over low heat until mixture is melted. Add finely diced jalapenos, stir together, and serve warm with tortilla chips. During serving, Queso needs to be kept warm, either in a fondue pot, chafing dish, or Crock Pot.
Queso can be frozen flat in Ziploc bags and reheated.