Cinco De Mayo Dips
Classic Guacamole Dip
4 ripe, fresh avocados, peeled and pitted
2 lemons, juiced
2 tsp. minced garlic
1 tomato, diced
¼ cup cilantro chopped
¼ cup diced red onions
¼ tsp. ground cumin
5 jalapeno peppers or Serrano Chile peppers, minced; 3 of the chilies seeded
Salt and Chile powder to tastes
In large bowl, coarsely mash avocados and combine with lemon juice
Add remaining ingredients to avocado mixture-stirring until combined
Refrigerate for 30 minutes and serve with tortilla chips.
Easy-Five Mexican Dip
½ lb. (8 oz.) Velveeta cheese, cut into ½ cubes
4 oz. (1/2 of 8 oz. pkg) Philadelphia Cream cheese, cubed
1 can (15 oz.) black beans, rinsed
½ tsp. ground cumin
1 tomato, chopped
Combine first 4 ingredients in medium microwaveable bowl
Microwave on High for 4 minutes or until Velveeta and cream cheese are melted and mixture is well blended, stirring every 2 minutes.
Stir in tomatoes. Serve with warm tortilla chips.