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.

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