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SEVEN LAYER MEXICAN DIP
Alis Eastman
1-lb. can lowfat refried beans ¼ lb. Jack cheese, shredded
2 avocados 1 c. chunky-style salsa
1-2 T. lemon juice 3-4 green onions, chopped
1 pkg. taco seasoning 1 sm. can black olives, chopped
1 (8-oz.) ctn. sour cream
¼ lb. sharp cheddar cheese,
shredded
Spread beans in bottom of 8-inch square glass baking dish. Mash
avocados and mix with lemon juice. Spread on top of beans. Mix taco
seasoning into sour cream and spread on top of avocado mixture.
Sprinkle grated cheese over sour cream. Spread salsa over cheese.
Sprinkle green onions over salsa. Sprinkle olives over all. Bake at 350°
until hot and bubbly (40-45 minutes). Enjoy with chips.

HOT SALSA!
Sal Olivas
1 jalapeno pepper 5 Roma tomatoes
1 clove garlic ½ bunch cilantro
1 green onion
Chop jalapeno pepper very fine. Crush garlic and then chop, fine. Chop
green onions, fine. Cut tomatoes medium to fine. Cut leaves of cilantro
medium to fine, no stems. Put ingredients in glass bowl and mix well.
Add garlic salt and salt to taste. To increase heat, add serrano chilies,
to decrease heat, add tomatoes. Refrigerate immediately. Keep cold.
Makes about 2½ cups.

VAMPIRE DIP
Michele Mawhorter
2 c. grated Parmesan cheese 1 c. grated mozzarella
1 c. mayonnaise 1 (14-oz.) can artichoke hearts
1 pod garlic, minced French bread or vegetables
Mash together Parmesan cheese, mayonnaise, garlic, mozzarella and
artichoke hearts in a casserole dish. Cover and bake at 350° for 45
minutes. Uncover and bake 1 O minutes more. Serve hot with French -
bread or cold vegetables. ~

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